Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
| Course Code | Course Name | Year | Period | Semester | T+A+L | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| 02151044 | Nutrition in Special Groups | 2025 | Autumn | 5 | 2+0+0 | 5 | 5 |
| Course Type | Elective |
| Course Cycle | Bachelor's (First Cycle) (TQF-HE: Level 6 / QF-EHEA: Level 1 / EQF-LLL: Level 6) |
| Course Language | Turkish |
| Methods and Techniques | . |
| Mode of Delivery | Face to Face |
| Prerequisites | . |
| Coordinator | - |
| Instructor(s) | Res. Asst. Hatice Tuğçe BERBEROĞLU |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Res. Asst. Hatice Tuğçe BERBEROĞLU | B-Z32 | [email protected] | 7662 | Wednesday 14:00-16:00 |
Course Content
Elderly nutrition, workers' nutrition and nutrition in disabled individuals.
Objectives of the Course
Special approaches to nutrition require teaching nutritional principles and diet planning.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | X |
| Specialization / Field Courses | |
| Support Courses | |
| Transferable Skills Courses | |
| Humanities, Communication and Management Skills Courses |
Relationships between Course Learning Outcomes and Program Outcomes
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Program Learning Outcomes | Level |
|---|---|---|
| P1 | Possesses sufficient knowledge in basic health sciences and the related professional field, with the ability to apply theoretical and practical knowledge to specialized practices. | 3 |
| P3 | The ability to understand and interpret processes, events, cases, equipment, or products, solving related problems through a holistic perspective and contemporary methodologies. | 3 |
| P11 | Adheres to professional ethics and demonstrates a strong sense of professional responsibility. | 4 |
Course Learning Outcomes
| Upon the successful completion of this course, students will be able to: | |||
|---|---|---|---|
| No | Learning Outcomes | Outcome Relationship | Measurement Method ** |
| O1 | To be able to explain the possible health effects of food components | P.1.2 | 1 |
| O2 | To know the possible health problems associated with nutrient deficiencies | P.10.1 | 1 |
| O3 | To be able to explain the effects of nutrition and dietetics on human health | P.11.1 | 1 |
| O4 | To be able to find the difference between different disciplines | P.12.1 | 1 |
| ** Written Exam: 1, Oral Exam: 2, Homework: 3, Lab./Exam: 4, Seminar/Presentation: 5, Term Paper: 6, Application: 7 | |||
Weekly Detailed Course Contents
| Week | Topics |
|---|---|
| 1 | The Importance of Assessing and Providing Nutrition for Special Groups |
| 2 | Nutrition in Older Adults-I |
| 3 | Nutrition in Older Adults-II |
| 4 | Nutrition in Workers |
| 5 | Nutrition for People with Disabilities |
| 6 | Sports Nutrition-I |
| 7 | Sports Nutrition-II |
| 8 | MIDTERM |
| 9 | Nutrition in Vegetarians and Vegans, Post-Midterm Evaluation |
| 10 | Nutrition During Pregnancy |
| 11 | Nutrition During Lactation |
| 12 | Nutrition in Emergencies and Disasters |
| 13 | Food Allergies/Intolerances and Nutrition |
| 14 | Popular diets and its effects |
| 15 | General Review |
| 16 | Final exam |
Textbook or Material
| Resources | Baysal, A., Aksoy, M., Besler, T., Bozkurt, N., Keçecioğlu, S., Mercanlıgil, S., Merdol-Kutluay, T., Pekcan, G., Yıldız, E. (2011). Diyet El Kitabı (6.Baskı). Ankara: Hatiboğlu Yayınevi |
| Thompson, J. and Manore, M. Nutrition: An Applied Approach (2009) | |
| ... | |
| ... |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Practice | - | - |
| Course Specific Internship (If Any) | - | - |
| Homework | - | - |
| Presentation | - | - |
| Projects | - | - |
| Seminar | - | - |
| Listening | - | - |
| Midterms | 1 | 40 (%) |
| Final Exam | 1 | 60 (%) |
| Total | 100 (%) | |
ECTS / Working Load Table
| Quantity | Duration | Total Work Load | |
|---|---|---|---|
| Course Week Number and Time | 14 | 2 | 28 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 8 | 8 | 64 |
| Midterms | 1 | 25 | 25 |
| Quiz | 0 | 0 | 0 |
| Homework | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Laboratory | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Workshop | 0 | 0 | 0 |
| Presentation/Seminar Preparation | 0 | 0 | 0 |
| Fieldwork | 0 | 0 | 0 |
| Final Exam | 1 | 30 | 30 |
| Other | 0 | 0 | 0 |
| Total Work Load: | 147 | ||
| Total Work Load / 30 | 4,90 | ||
| Course ECTS Credits: | 5 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P1 | P10 | P11 | P12 |
|---|---|---|---|---|---|
| O1 | To be able to explain the possible health effects of food components | 3 | - | - | - |
| O2 | To know the possible health problems associated with nutrient deficiencies | - | 3 | - | - |
| O3 | To be able to explain the effects of nutrition and dietetics on human health | - | - | 4 | - |
| O4 | To be able to find the difference between different disciplines | - | - | - | 4 |