MOTHER AND CHILD NUTRITION

Course Description

Importance of mother and child nutrition, physiological changes, problems and nutritional requirements during pregnancy and lactation, nutrition and mental development, 0-1 years old baby feeding, characteristics of breast milk, complementary nutrition and infant formulas, the characteristics of children between 1-3 age group and 3‐5 age group, energy and nutrient requirements, energy and nutrient requirements of school-age children and adolescents, childhood obesity and nutrition planning. Students will learn; mother and child feeding (newborn), preschool, school age, feeding of adolescent child, principles of nutrition patterns for pregnant and lactating children. Students will be able to discuss the real cases and provide training on the preparation and implementation of nutrition programs according to their socio-economic and cultural levels.

MOTHER AND CHILD NUTRITION

Evaluation Tools (Active Term)

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -
5. 05 -

Course Syllabus

Reference Books & Course Materials

1. 01 Fomon SJ. Nutrition of Normal Infants. Mosby, St. Louis, 1993.
2. 02 Baysal A. Beslenme. Hatiboğlu Yayınevi. Ankara, 2001
3. 03 Pediatrik Beslenmenin Esasları (çeviri Ed. G SAMUR) 2016.
4. 04 Köksal G., Gökmen H. Çocuk Hastalıklarında Beslenme Tedavisi. Hatiboğlu yayınevi, 2000.

Learning Outcomes

1. L01 Explain the importance of adequate and balanced nutrition of pregnant and lactating women, newborns, infants, preschoolers, school age children and adolescents SOLO 4
2. L02 Express the nutritional needs of pregnant and lactating women, newborns, infants, preschoolers, school age children and adolescents SOLO 3
3. L03 Turkey and the world-lactating women, children and explain nutrition programs and practices related to adolescence SOLO 4
4. L04 Will be able to apply theoretical knowledge in practice SOLO 4
5. L05 Explain the nutritional problems of pregnant and lactating women, newborns, infants, preschoolers, school age children and adolescents 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