Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
School of Health Sciences
Programme of Nutrition and Dietetics
Course Details
School of Health Sciences
Programme of Nutrition and Dietetics
Course Details
| Course Code | Course Name | Year | Period | Semester | T+A+L | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| 02110001 | Occupational Orientation | 1 | Autumn | 1 | 1+0+0 | 6 | 6 |
| Course Type | Compulsory |
| 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) | Lect. İrem ALAÇIK DEVELİOĞLU |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Lect. İrem ALAÇIK DEVELİOĞLU | - | [email protected] |
Course Content
To introduce course and department ,historical background of department and todays situation, job ethics,learning to international and national companies ,industries,establishments. Introduction to macro and micronutrients.
Objectives of the Course
The main objective of course is to introduce students with job therminology and job ethics.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | X |
| Specialization / Field Courses | X |
| Support Courses | |
| Transferable Skills Courses | |
| Humanities, Communication and Management Skills Courses | X |
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 | To be able to use theoretical and practical knowledge in their own fields with sufficient knowledge in basic health and related professional fields | 4 |
| P4 | Ability to work effectively individually and in teams | 4 |
| P11 | Awareness of professional ethics and responsibility | 5 |
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 concepts of food and nutrition. | P.1.1 | 1 |
| O2 | To be able to evaluate the working areas of the dietetic profession within the information acquired | P.1.6 | 1 |
| O3 | To be able to explain the authority and job descriptions of dietitian in different fields | P.4.1 | 1 |
| O4 | To be able to explain the effects of nutrition and dietetics on human health | P.11.1 | 1 |
| O5 | To be able to give examples about the definition of profession and working areas / titles of the profession | P.11.2 | 1 |
| O6 | To be able to assimilate basic information about professional ethics and to be able to apply the responsibilities and activities required by the profession | P.11.5 | 1 |
| O7 | To be able to evaluate the duties, powers and responsibilities of national and global authorities related to the field | P.11.6 | 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 | Introduction to nutrition and some basic nutritional concepts |
| 2 | Occupational knowledge and skills of dietitians and their working areas |
| 3 | History of Nutrition and Dietetics and dietitian concepts |
| 4 | National and international associations related with Nutrition and Dietetics, and the concepts of profession and ethics |
| 5 | The concepts of energy, nutritional elements, healthy body criteria and overview of macro-micro nutrients |
| 6 | Macronutrients 1:Carbohydrates, their classifications and functions |
| 7 | Midterm |
| 8 | Macronutrients 2:Proteins, their classifications and functions |
| 9 | Macronutrients 3:Lipids, their classifications and functions |
| 10 | Micronutrients 1:Vitamins, their classifications and functions |
| 11 | Micronutrients 1:Vitamins, their classifications and functions |
| 12 | Micronutrients 1:Minerals, their classifications and functions |
| 13 | Water and its functions |
| 14 | Final exam |
Textbook or Material
| Resources | Beslenme, Baysal A., Hatiboğlu yayınevi, 13. Baskı, Ankara, 2010 |
| Modern Nutrition In Health And Disease, 50th., Anniversary Edition, Shils M.E., Olson J.A., Shihe M., Ross A.C., Lippincott Williams and Wilkins, Philedelphia, 2005 |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Practice | - | - |
| Course Specific Internship (If Any) | - | - |
| Homework | - | - |
| Presentation | - | - |
| Projects | - | - |
| Seminar | - | - |
| Midterms | 1 | 40 (%) |
| Final Exam | 1 | 60 (%) |
| Total | 100 (%) | |
ECTS / Working Load Table
| Quantity | Duration | Total Work Load | |
|---|---|---|---|
| Course Week Number and Time | 14 | 1 | 14 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 14 | 7 | 98 |
| Midterms | 1 | 30 | 30 |
| 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 | 2 | 4 | 8 |
| Total Work Load: | 180 | ||
| Total Work Load / 30 | 6 | ||
| Course ECTS Credits: | 6 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P1 | P4 | P11 |
|---|---|---|---|---|
| O1 | To be able to explain the concepts of food and nutrition. | 5 | - | - |
| O2 | To be able to evaluate the working areas of the dietetic profession within the information acquired | 5 | - | - |
| O3 | To be able to explain the authority and job descriptions of dietitian in different fields | - | 5 | - |
| O4 | To be able to explain the effects of nutrition and dietetics on human health | - | - | 4 |
| O5 | To be able to give examples about the definition of profession and working areas / titles of the profession | - | - | 5 |
| O6 | To be able to assimilate basic information about professional ethics and to be able to apply the responsibilities and activities required by the profession | - | - | 4 |
| O7 | To be able to evaluate the duties, powers and responsibilities of national and global authorities related to the field | - | - | 4 |