ECTS - Communication, Counseling and Nutrition Education
Communication, Counseling and Nutrition Education (NUT208) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Communication, Counseling and Nutrition Education | NUT208 | 2 | 1 | 0 | 3 | 3 |
| Pre-requisite Course(s) |
|---|
| None |
| Course Language | English |
|---|---|
| Course Type | N/A |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Team/Group, Role Play. |
| Course Lecturer(s) |
|
| Course Objectives | To give information and gain skills in nutrition education, education methods. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Defining of education and principles, methods and materials used in education, communication skills in education, the basic principles of child and adult education, behaviour therapies principles and applications, preparing education modules, presentation and demonstrations of education modules, reading and discussing a suggested book. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Definition, principles and methods of education | Read from the source |
| 2 | Education materials, points to consider on prepairing education material | Read from the source |
| 3 | Properties of educator | Read from the source |
| 4 | Communication technics and barriers | Read from the source |
| 5 | Nutrition education for child and parents | Read from the source |
| 6 | 1.Ara sınav | Read from the source |
| 7 | The main specialities of adult education and communication skills | Read from the source |
| 8 | Education in Food Service System | Read from the source |
| 9 | The main specialities of overweight and obese people, behaviour therapy | Read from the source |
| 10 | Prepairing an education plan and model application of an education module | Read from the source |
| 11 | 2nd midterm exam | Read from the source |
| 12 | Presentation of education modules | Read from the source |
| 13 | Presentation of education modules | Read from the source |
| 14 | Presentation of education modules | Read from the source |
| 15 | General Discussion | Read from the source |
| 16 | Final Exam | Read from the source |
Sources
| Course Book | 1. Nutrition Education, Isabel Contento, Jones and Barlett Publishers, 1st Edition |
|---|---|
| 2. Journal of Nutrition Education |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | - | - |
| Presentation | 1 | 20 |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 2 | 30 |
| Final Exam/Final Jury | 1 | 50 |
| Toplam | 4 | 100 |
| Percentage of Semester Work | 50 |
|---|---|
| Percentage of Final Work | 50 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. | X | ||||
| 2 | Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. | X | ||||
| 3 | Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. | X | ||||
| 4 | Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. | X | ||||
| 5 | Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. | X | ||||
| 6 | Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. | X | ||||
| 7 | Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. | X | ||||
| 8 | Can make all necessary dietary adjustments where special nutrition is required. | X | ||||
| 9 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | X | ||||
| 10 | Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. | X | ||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | X | ||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 2 | 32 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | |||
| Presentation/Seminar Prepration | 1 | 5 | 5 |
| Project | |||
| Report | |||
| Homework Assignments | |||
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 2 | 4 | 8 |
| Prepration of Final Exams/Final Jury | 1 | 5 | 5 |
| Total Workload | 50 | ||