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 |
|---|---|---|---|---|---|---|---|
| 02150017 | Mother and Child Nutrition | 3 | Autumn | 5 | 2+2+0 | 3 | 3 |
| 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. Muteber Gizem KESER |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Lect. Muteber Gizem KESER | B-Z29 | [email protected] | 7663 |
Course Content
Pregnancy physiology, need and nutrition of problems, nursing physiology, problems requirements, breast milk and characteristics, breast milk applications in nursing, characteristics of 0-1 age group children, requirements, 0-1 age group children, baby food and features, nutrition and nutrition and features Mental Development, Pre -School and School Age Nutrition, Adolescent Age Nutrition.
Objectives of the Course
To be informed about topics such as the feeding of all age group children, pregnant and lactating women.
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 | To be able to use theoretical and practical knowledge in their own fields with sufficient knowledge in basic health and related professional fields | 3 |
| P2 | Ability to identify, define, interpret, formulate and solve problems in the field; ability to select and apply appropriate analysis and intervention approaches for this purpose | 3 |
| P3 | Ability to understand and interpret a process, event, case, equipment or product, and to solve related problems with a holistic perspective and contemporary methods | 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 concepts of food and nutrition. | P.1.1 | 1 |
| O2 | To be able to apply nutrition education to different groups | P.1.3 | 1 |
| O3 | To be able to explain the importance of nutrition and the causes of nutritional problems | P.2.1 | 1 |
| O4 | To be able to compare energy, macro and micronutrient requirements of individuals with different age groups and different diseases | P.3.7 | 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 | Overview of Issues and Child Nutrition in the World and Turkey |
| 2 | Physiology of pregnancy, need and nutrition of problems |
| 3 | Physiology of pregnancy, need and nutrition of problems |
| 4 | Physiology of lactation, problems requirements |
| 5 | Physiology of lactation, problems requirements |
| 6 | Breast milk and its properties, breastfeeding practices in breastfeeding Premature feeding |
| 7 | Midterm exam |
| 8 | 0-1 age group children`s characteristics, requirements |
| 9 | 0-1 age group supplementary foods, baby foods and features in children |
| 10 | Pre-school and school-age child feeding |
| 11 | Pre-school and school-age child feeding |
| 12 | Adolescent feeding |
| 13 | Adolescent feeding |
| 14 | Final exam |
Textbook or Material
| Resources | Köksal G, Gökmen H. Çocuk Hastalıklarında Beslenme Tedavisi. 1. Baskı, Hatiboğlu Yayınevi, Ankara, 2000. |
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 | 2 | 28 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 10 | 2 | 20 |
| Midterms | 1 | 15 | 15 |
| 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: | 93 | ||
| Total Work Load / 30 | 3,10 | ||
| Course ECTS Credits: | 3 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P1 | P2 | P3 |
|---|---|---|---|---|
| O1 | To be able to explain the concepts of food and nutrition. | 4 | - | - |
| O2 | To be able to apply nutrition education to different groups | 4 | - | - |
| O3 | To be able to explain the importance of nutrition and the causes of nutritional problems | - | 4 | - |
| O4 | To be able to compare energy, macro and micronutrient requirements of individuals with different age groups and different diseases | - | - | 4 |