ECTS - Nutrition in Workers
Nutrition in Workers (NUT405) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Nutrition in Workers | NUT405 | Area Elective | 2 | 0 | 0 | 2 | 4 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Elective Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Discussion. |
| Course Lecturer(s) |
|
| Course Objectives | To highlight the importance of nutrition in terms of occupational health and safety, to examine workers’ energy and nutrient requirements, and to explain how nutrition affects their work performance. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Occupational health and safety, energy and nutrient needs in accordance with occupation groups, application of nutrition principles at work and out of work, principles of menu preparation in accordance with occupation. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Course description | Syllabus |
| 2 | Occupational health and safety | CDC Workplace Health Model, https://www.cdc.gov/workplace-health-promotion/php/model/?CDC_AAref_Val=https://www.cdc.gov/workplacehealthpromotion/model/index.html |
| 3 | Nutrition, occupational diseases and nutrition in occupational health and safety | Palomo-Llinares, R., Sanchez-Tormo, J., Wanden-Berghe, C., & Sanz-Valero, J. (2023). Occupational health applied infodemiological studies of nutritional diseases and disorders: scoping review with meta-analysis. Nutrients, 15(16), 3575. - Isaak, M., Ulu, A., Osunde, A., Nordgren, T. M., & Hanson, C. (2021). Nutritional Factors in Occupational Lung Disease. Current allergy and asthma reports, 21(4), 24. |
| 4 | The history of workplace nutrition | K1(Chapter1.1) |
| 5 | International standards, policies and programmes | K1(Chapter 3.11) |
| 6 | National policies and practices | K1(Chapter 3.12) |
| 7 | Nutrition in workers and its importance | K1(Chapter 1) |
| 8 | Midterm Exam | |
| 9 | Energy and macronutrient requirements of workers | K1(Chapter 1.1), K2(Chapter 5), K3(Chapter 7) |
| 10 | Micronutrient and fluid requirements of workers | K1(Chapter 1.1), K1(Chapter 9) K4(Chapter 7, 13, 17) |
| 11 | Principles of menu planning for workers | K1(Chapter 10) |
| 12 | Menu modification in special contexts | K1(Chapter 2) |
| 13 | Student presentations | |
| 14 | Student presentations | |
| 15 | Preparation for the final exam | |
| 16 | Final Exam |
Sources
| Course Book | 1. Wanjek, C. (2005). Food at Work. ILO. |
|---|---|
| 2. FAO/WHO/UNU (2004). Human Energy Requirements. FAO Food & Nutrition Technical Report Series No. 1. | |
| 3. FAO/WHO (2007). Protein and Amino Acid Requirements in Human Nutrition. WHO Technical Report Series 935. | |
| 4. WHO/FAO (2004). Vitamin and Mineral Requirements in Human Nutrition (2nd ed.). | |
| Other Sources | 5. CDC Workplace Health Model, https://www.cdc.gov/workplace-health-promotion/php/model/?CDC_AAref_Val=https://www.cdc.gov/workplacehealthpromotion/model/index.html |
| 6. Palomo-Llinares, R., Sanchez-Tormo, J., Wanden-Berghe, C., & Sanz-Valero, J. (2023). Occupational health applied infodemiological studies of nutritional diseases and disorders: scoping review with meta-analysis. Nutrients, 15(16), 3575. | |
| 7. Isaak, M., Ulu, A., Osunde, A., Nordgren, T. M., & Hanson, C. (2021). Nutritional Factors in Occupational Lung Disease. Current allergy and asthma reports, 21(4), 24. |
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 | 1 | 30 |
| Final Exam/Final Jury | 1 | 50 |
| Toplam | 3 | 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 | Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics. | X | ||||
| 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 | 2 | 32 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 14 | 2 | 28 |
| Presentation/Seminar Prepration | 1 | 15 | 15 |
| Project | |||
| Report | |||
| Homework Assignments | |||
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 10 | 10 |
| Prepration of Final Exams/Final Jury | 1 | 15 | 15 |
| Total Workload | 100 | ||