Maternal and Child Nutrition (NUT301) Course Detail

Course Name	Course Code	Season	Lecture Hours	Application Hours	Lab Hours	Credit	ECTS
Maternal and Child Nutrition	NUT301		3	2	0	4	5

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, Discussion, Question and Answer, Drill and Practice.
Course Coordinator
Course Lecturer(s)
Course Assistants
Course Objectives	To comprehend the importance of healthy mother and child nutrition, to discuss the nutritional problems of childhood, to learn and investigate the current dietary practices related to these nutritional problems
Course Learning Outcomes	The students who succeeded in this course; Gives information about newborn, infant, preschool, school age child, adolescent, pregnant and lactating womens nutritional needs Defines how to nurture these primary risk groups of the population and provide the nutritional education of these groups Gives information about the importance of breastfeeding and complementary nutrition Examines formulas used in childhood nutrition and which formula is used in which situation as a nutritional theraphy Investigates the nutritional problems in childhood and discusses the current dietary intervention with practical hours
Course Content	The importance of maternal and childhood nutrition in Turkey and in the world, physiological and metabolic changes, metabolic adaptation, nutrient (macro and micronutrient) needs in pregnancy and lactation, nutrition and mental development.

Weekly Subjects and Releated Preparation Studies

Week	Subjects	Preparation
1	Food Guidances for Pregnancy-Lactation and Childhood in World and Turkey	Read from the source
2	Pregnancy Physiology, Problems and Fetal Nutrition	Read from the source
3	Nutritional Needs in pregnancy	Read from the source
4	Lactation Physiology, Problems and Nutritional Needs	Read from the source
5	Infant Nutrition and GIS Chracteristics	Read from the source
6	Infant Nutrition and Nutritional Needs	Read from the source
7	Midterm Exam 1	Read from the source
8	Importance of Breastfeeding	Read from the source
9	Complementary Nutrition	Read from the source
10	Baby Food and Formulas	Read from the source
11	Nutrition in Pre-School Children	Read from the source
12	Nutrition in School-Age Children	Read from the source
13	Adolescence Nutrition	Read from the source
14	Midterm Exam 2	Read from the source
15	General Discussion	Read from the source
16	Final Exam	Read from the source

Sources

Course Book	1. Fomon SJ. Nutrition of Normal Infants. Mosby, St. Louis, 1993
	2. Thomas B. Manual of Dietetic Practice, Third Edition, 2001
	3. McLaren DS, Burman D, Belton NR. Textbook of Paediatric Nutrition, Edinburg, 1991
	4. Baysal A. Beslenme. Hatiboğlu Yayınevi. Ankara, 2001
	5. Köksal G., Gökmen H. Çocuk Hastalıklarında Beslenme Tedavisi. Hatiboğlu yayınevi, 2000

Evaluation System

Requirements	Number	Percentage of Grade
Attendance/Participation	-	-
Laboratory	-	-
Application	1	5
Field Work	-	-
Special Course Internship	-	-
Quizzes/Studio Critics	-	-
Homework Assignments	-	-
Presentation	1	5
Project	-	-
Report	-	-
Seminar	-	-
Midterms Exams/Midterms Jury	2	40
Final Exam/Final Jury	1	50
Toplam	5	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
#	Program Qualifications / Competencies	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	3	48
Laboratory
Application	12	2	24
Special Course Internship
Field Work
Study Hours Out of Class	14	2	28
Presentation/Seminar Prepration	1	3	3
Project
Report
Homework Assignments
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury	2	8	16
Prepration of Final Exams/Final Jury	1	10	10
Total Workload			129