BTB605 - NUTRITION EDUCATION
| Course Name | Code | Semester | Theory (hours/week) |
Application (hours/week) |
Credit | ECTS |
|---|---|---|---|---|---|---|
| NUTRITION EDUCATION | BTB605 | 1st Semester | 2 | 0 | 2 | 6 |
| Prequisites | None | |||||
| Course language | Turkish | |||||
| Course type | Elective | |||||
| Mode of Delivery | Face-to-Face | |||||
| Learning and teaching strategies | Lecture Discussion Question and Answer Role Play Preparing and/or Presenting Reports | |||||
| Instructor (s) | Assoc.Prof.Dr.Pelin Bilgiç | |||||
| Course objective | Giving information that will be the basis for the skills that the person who will provide nutrition education should acquire, teaching the basic characteristics and educational qualities of the people and groups to be educated, preparing training programs and modules to be used in group and individual training, giving presentation and communication experience | |||||
| Learning outcomes |
| |||||
| Course Content | Defining and discussing the education principals, methods and materials, characteristics of the groups to be educated and basic features of nutrition educational practices, basic features of adult and child education, in-service training procedures, communication skills and communication barriers, food choice education, basic principles and practices of nutritional behavior change therapy, preparation and application of education modules and their discussions. | |||||
| References | 1. Beslenme Eğitimi (Ed.Şanlıer N, Akdevelioğlu Y). Hedef CS Basın Yayın, 2019. 2. Contento, Isobel R. Nutrition education: linking research, theory, and practice. Jones & Bartlett Learning, 2007. 3. FAO - Food and Nutrition Education http://www.fao.org/nutrition/education/en/ 4. Snetselaar, Linda G. Nutrition counseling skills for the nutrition care process. Jones & Bartlett Learning, 2009. 5. International journals | |||||
Course outline weekly
| Weeks | Topics |
|---|---|
| Week 1 | The Importance of Nutrition Education |
| Week 2 | Principles and Methods in Nutrition Education |
| Week 3 | Communication Techniques and Communication Barriers in Nutrition Education |
| Week 4 | Nutrition Education in Children |
| Week 5 | Nutrition Education in Adults |
| Week 6 | Education in Food Service System |
| Week 7 | Food Choice Education |
| Week 8 | Nutrition Education Materials and Material Preparation |
| Week 9 | Nutritional Behavior Change: Awareness and Motivation Increasing |
| Week 10 | Measurement and Evaluation in Nutrition Education |
| Week 11 | Prepairing an Education Plan and Example of an Education Module |
| Week 12 | Presentation of Education Modules |
| Week 13 | Field Study in Nutrition Education |
| Week 14 | Problems Encountered in Nutrition Education and Developing Solution Suggestions |
| Week 15 | Preparation for final exam |
| Week 16 | Final Exam |
Assesment methods
| Course activities | Number | Percentage |
|---|---|---|
| Attendance | 0 | 0 |
| Laboratory | 0 | 0 |
| Application | 0 | 0 |
| Field activities | 0 | 0 |
| Specific practical training | 0 | 0 |
| Assignments | 2 | 10 |
| Presentation | 2 | 40 |
| Project | 0 | 0 |
| Seminar | 0 | 0 |
| Midterms | 0 | 0 |
| Final exam | 1 | 50 |
| Total | 100 | |
| Percentage of semester activities contributing grade succes | 4 | 50 |
| Percentage of final exam contributing grade succes | 1 | 50 |
| Total | 100 | |
WORKLOAD AND ECTS CALCULATION
| Activities | Number | Duration (hour) | Total Work Load |
|---|---|---|---|
| Course Duration (x14) | 14 | 2 | 28 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Specific practical training | 0 | 0 | 0 |
| Field activities | 0 | 0 | 0 |
| Study Hours Out of Class (Preliminary work, reinforcement, ect) | 14 | 3 | 42 |
| Presentation / Seminar Preparation | 2 | 30 | 60 |
| Project | 0 | 0 | 0 |
| Homework assignment | 2 | 5 | 10 |
| Midterms (Study duration) | 0 | 0 | 0 |
| Final Exam (Study duration) | 1 | 40 | 40 |
| Total Workload | 33 | 80 | 180 |
Matrix Of The Course Learning Outcomes Versus Program Outcomes
| D.9. Key Learning Outcomes | Contrubition level* | ||||
|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |
| 1. Has up-to-date knowledge based on evidence in the field and is knowledgeable about technological tools. | X | ||||
| 2. Interprets, analyzes, and reports data from individual or interdisciplinary scientific studies. | X | ||||
| 3. Conducts scientific research using the technological equipment necessary to generate new knowledge based on the information acquired in the field. | X | ||||
| 4. Conducts synthesis and analysis of acquired information, interprets, reports findings. | X | ||||
| 5. Utilizes appropriate statistical methods for the analysis of scientific research. | X | ||||
| 6. Publishes and presents scientific articles independently or collaboratively on field-related topics. | X | ||||
| 7. Takes responsibility when faced with problems related to the field, sets an example for the community, proposes solutions, and utilizes communication technologies. | X | ||||
| 8. Embraces lifelong learning principles, keeps oneself updated, evaluates and interprets scientific articles with evidence-based practices. | X | ||||
| 9. Engages in national or international teamwork within the field, discusses and shares current scientific developments with individuals or groups outside the field through verbal or written communication when necessary. | X | ||||
| 10. Gathers and interprets scientific information ethically, contributes to, conducts, manages, and evaluates studies that will guide national and international nutrition plans and policies, prioritizing individuals and society. | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest