NUTRITION IN MOTHER AND CHILD HEALTH

Course Description

This course will be focus on mother and the importance of child nutrition, physiological changes that occur during pregnancy and lactation, problems and nutritional requirements, nutritional and mental developmentgestational diabetes, nutrition and physical activity during lactation, nursing techniques, factors affecting mik production, chemical and biochemical components and microbiological assessment of breast milk, newborn and child nutrition, complementary foods, premature babies and their nutrition, parenteral nutrition and formulas, 1-3 years old children's nutrition, nutrition in nurseries, 3-5 years children aged properties, energy and nutrient requirements, school-age children and adolescents energy and nutrient requirements, food allergies in childhood, childhood obesity and nutrition planning.

NUTRITION IN MOTHER AND CHILD HEALTH

Evaluation Tools (Active Term)

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Pediatric Nutrition in Practice, Berthold Koletzko (Ed.). Karger Medical and Scientific Publishers, 2015.
2. 02 Pediatric Nutrition Handbook, Ronald E. Kleinman (Ed.). American Academy of Pediatrics, 2009.
3. 03 Clinical Paediatrics Ditetics, Vanessa Shaw (Ed.), Wiley Blackwell, 2015.

Learning Outcomes

1. L01 -To explain the nutritional needs of pregnant and lactating individuals, SOLO 4
2. L02 -To explain the nutritional needs of term babies, SOLO 4
3. L03 -To explain the nutritional needs of pre-school, school-age children and adolescents, SOLO 4
4. L04 -To write a nutrition plan in accordance with the needs of pregnant and lactating individuals, SOLO 2
5. L05 -To write a nutrition plan in accordance with the needs of term babies, children and adolescents, SOLO 2
6. L06 -To be able to plan nutritional therapy in accordance with individual needs in case of obesity and metabolic syndrome. SOLO 4

Program Outcomes

1. P01 Has the theoretical and applied knowledge required by the dietitian profession
2. P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
3. P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
4. P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
5. P05 Uses information technologies and specific technological equipment to the field effectively
6. P06 Maintains personal and professional development with the awareness of lifelong learning.
7. P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
8. P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
9. P09 Acts in accordance with quality management processes.
10. P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
11. P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.

Po-Lo Matrix