ECTS - Maternal and Child Nutrition

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)
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


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
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
Application 12 2 24
Special Course Internship
Field Work
Study Hours Out of Class 14 2 28
Presentation/Seminar Prepration 1 3 3
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