NUTRITION EDUCATION

Course Description

Nutrition concepts and definitions related to education, training principles, different teaching techniques, audiovisual tools, training plan, evaluation, implementation, new approaches in education training principles, fundamental characteristics of adult and child education, pregnant and lactating basic principles of maternal education, obesity and weakness such as body weight management, improved behavior modification methods to those issues, in-service training programs for staff working in nutrition services and communities will be considered in developing educational programs to raise awareness of nutrition issues, nutrition education programs in the samples used in other countries. Patient rights, history and anamnesis, determination of nutritional status, assessment of body composition and other testing, treatment and follow-up, evaluation and restructuring program, consult until approach, training principles, methods, methods, adult counseling, children, counseling, corporate counseling, athletes counseling includes counseling for the community.

NUTRITION EDUCATION

Evaluation Tools (Active Term)

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -
5. 05 -
6. 06 -

Course Syllabus

Reference Books & Course Materials

1. 01 Nutrition Education, Isabel Contento, Jones and Barlett Publishers, 1st Edition
2. 02 Journal of Nutrition Education

Learning Outcomes

1. L01 Will be able to define the definition, principles and ways of education SOLO 2
2. L02 Explain educational methods and tools. SOLO 4
3. L03 List training master plan preparation and presentation techniques SOLO 3
4. L04 Explain communication techniques and communication barriers, importance of communication in adult and child education SOLO 4
5. L05 Plan presentation with different techniques on nutrition education SOLO 4
6. L06 Relate the characteristics of education given to individuals and groups such as society, children, nutrition service personnel, patients, adults, etc. 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