POPULAR DIETS AND HEALTH

Course Description

The aim of this course is to examine the application conditions of popular diets such as : ketogenic diet, intermitten fasting diet, MIND diet, DASH diet, detox diets, on health and the effects of popular diets on diseases. How does popular culture, media and social media, effects population’s aweranes to these popular diets. As well as students will understand and provide problem solving, and examin by using knowledge and skills. Within the scope of this course students will be explained and discussed the advantages/disadvantages of popular diets on health, growth and developtment, chronic diseases, antropometric mesurments etc and the latest innovations and practices in diets.

POPULAR DIETS AND HEALTH

Evaluation Tools (Active Term)

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 1. Mahan LK. ve Stump SE. (2012). Krause’s Food and Nutrition Care Process, 13, New York: Saunders.
2. 02 2. Akbulut G. (2022). Geçmişten Günümüze Popüler Diyetlere Bilimsel Bakış, Anakara Nobel Tıp Kitabevleri.
3. 03 3. Mercanlıgil S. (2003). Kaybedilen Ağırlığın Korunması. Turkish Journal of Endocrinology and Metabolism.
4. 04 4. Kutluay Merdol,T, Tarihten Günümüze Toplumlar ve Beslenme Alışkanlıkları, Türk Halk Kültürü araştırma ve Tanıtım Vakf yayın, 1998

Learning Outcomes

1. L01 Recognize the history of nutrition SOLO 2
2. L02 Will list popular diets SOLO 3
3. L03 Popüler diyetlerin sağlık ve hastalıklar üzerine etkilerini açıklayacak SOLO 4
4. L04 Will create a report as a result of literature review on current issues SOLO 5

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