ECTS - Communication, Counseling and Nutrition Education

Atılım University - ECTS INFORMATION GUIDE

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 4. Semester 2 1 0 3 3
Pre-requisite Course(s)
N/A
Course Language English
Course Type Compulsory Departmental Courses
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Discussion, Question and Answer, Observation Case Study, Problem Solving, Brain Storming.
Course Coordinator
Course Lecturer(s)
  • Asst. Prof. Dr. Kübra Yurtseven
Course Assistants
Course Objectives This course aims to equip students with theoretical knowledge and practical skills in communication, counseling, and nutrition education. It focuses on behavior change strategies, development of educational materials, and application of counseling principles in different population groups.
Course Learning Outcomes The students who succeeded in this course;
  • Explain the principles and theories of communication and education.
  • Identify and analyze communication barriers in nutrition education settings.
  • Develop structured nutrition education plans for different target groups.
  • Design and evaluate educational materials using evidence-based criteria
  • Apply behavior change theories in nutrition counseling practice.
  • Demonstrate effective presentation and counseling skills.
  • Critically assess digital and AI-based tools in nutrition education.
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 of communication, communication techniques and barriers Lunenburg, F. C. (2010). Communication: The process, barriers, and improving effectiveness. Schooling, 1(1), 1–11.
2 Definition, principles and methods of education Aggarwal, J. C. (2010). Principles and practices of education. In Theory & principles of education (13th ed., Chapter 1, pp. 1–25). Vikas Publishing House
3 Education materials, points to consider on prepairing education material Bernier, M. J. (1993). Developing and evaluating printed education materials: A prescriptive model for quality.Orthopaedic Nursing, 12(6), 39–46. https://doi.org/10.1097/00006416-199311000-00008
4 Education materials, points to consider on prepairing education material Bernier, M. J. (1993). Developing and evaluating printed education materials: A prescriptive model for quality.Orthopaedic Nursing, 12(6), 39–46. https://doi.org/10.1097/00006416-199311000-00008
5 Counseling for behavioral change in nutrition Spahn, J. M., Reeves, R. S., Keim, K. S., Laquatra, I., Kellogg, M., Jortberg, B., & Clark, N. A. (2010). State of the evidence regarding behavior change theories and strategies in nutrition counseling to facilitate health and food behavior change. Journal of the American Dietetic Association, 110(6), 879–891. https://doi.org/10.1016/j.jada.2010.03.021
6 Nutrition education program development, preparation and evaluation of educational materials Pierre, R. G. S. (1982). An overview of the National Nutrition Education and Training Program — Progress and future plans. Journal of Nutrition Education, 14(2), 45–52. https://doi.org/10.1016/S0022-3182(82)80018-6
7 Problem-based learning - Oral presentation techniques Allen, D. E., Donham, R. S., & Bernhardt, S. A. (2011). Problem-based learning. In New Directions for Teaching and Learning (No. 128, pp. 21–29). Wiley Periodicals, Inc. https://doi.org/10.1002/tl.465
8 Midterm Exam
9 Nutrition education in children - Nutrition education in adults Murimi, M. W., Moyeda-Carabaza, A. F., Nguyen, B., Saha, S., Amin, R., & Njike, V. (2018). Factors that contribute to effective nutrition education interventions in children: A systematic review. Nutrition Reviews, 76(8), 553–580. https://doi.org/10.1093/nutrit/nuy020 - Sahyoun, N. R., Pratt, C. A., & Anderson, A. (2004). Evaluation of nutrition education interventions for older adults: A proposed framework. Journal of the American Dietetic Association, 104(1), 58–69. https://doi.org/10.1016/S0002-8223(03)01445-5
10 Mobile/web-based technologies in nutrition education - Artificial intelligence applications in nutrition and dietetics - Information pollution in the field of nutrition and dietetics Ojo, T. F., Akpor, O. A., Talabi, Y. J., & Afolalu, A. S. (2025). AI-Powered platforms for interactive nutrition education based on WHO (World Health Organization) guidelines – an overview. ABUAD Journal of Engineering Research and Development, 8(1), 161–168. https://doi.org/10.53982/ajerd.2025.0801.17-j - Mundt, C., Yusufoğlu, B., Kudenko, D., Mertoğlu, K., & Esatbeyoglu, T. (2025). AI-driven personalized nutrition: Integrating omics, ethics, and digital health. Molecular Nutrition & Food Research, 69(24), e70293. https://doi.org/10.1002/mnfr.70293
11 Presentation -
12 Presentation -
13 Presentation -
14 Presentation -
15 Presentation -
16 Final Exam

Sources

Course Book 1. Communicating Nutrition: The Authoritative Guide, Academy and Nutrition and Dietetics
Other Sources 2. Ders Notları/Lecture Notes
3. Bilimsel Veritabanları (Pubmed gibi), Makaleler/Websites, Articles

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation - -
Laboratory - -
Application - -
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments - -
Presentation 1 30
Project - -
Report - -
Seminar - -
Midterms Exams/Midterms Jury 1 30
Final Exam/Final Jury 1 50
Toplam 3 110
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 Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics.
2 Identifies and analyzes nutritional problems at the individual and societal levels and produces evidence-based solutions. X
3 Collects, analyzes, interprets, and reports data in scientific research; gains the ability to work in national/international, disciplinary, and multidisciplinary teams. X
4 Plans, implements, and develops policies for appropriate nutrition interventions and education, taking into account the age, gender, socio-cultural, economic, and health status of individuals and communities. X
5 Effectively uses field-specific technological equipment and information technologies. X
6 Acquires the ability to communicate in writing and orally in Turkish and a second foreign language on topics related to the field of Nutrition and Dietetics. X
7 Acquires the ability for lifelong learning, access to scientifically proven information, and continuous self-renewal during and after education. X
8 Acts with professional ethics and a sense of responsibility, demonstrating awareness of the universal and societal impacts of the dietitian profession and its legal consequences. X
9 -
10 -
11 -

ECTS/Workload Table

Activities Number Duration (Hours) Total Workload
Course Hours (Including Exam Week: 16 x Total Hours) 16 3 48
Laboratory
Application
Special Course Internship
Field Work
Study Hours Out of Class 15 1 15
Presentation/Seminar Prepration 1 7 7
Project
Report
Homework Assignments
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury 1 2 2
Prepration of Final Exams/Final Jury 1 3 3
Total Workload 75