CANKIRI KARATEKIN UNIVERSITY Bologna Information System


  • Course Information
  • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Introduction to Mother and Childhood Nutrition FZD207 SPRING 2+0 S 4
    Learning Outcomes
    1-Explains nutritionl properties of fetus, newborn,pre- school, school age, adolescent, prenancy and lactation periods.
    2-Explains properties of formulas that used in infant feeding
    3-Gives education to families about properties of foods prepeared according to age groups.
    4-Evaluates the nutritional requirements of age groups according to individual differences and prepares dietary patterns
  • ECTS / WORKLOAD
  • ActivityPercentage

    (100)

    NumberTime (Hours)Total Workload (hours)
    Course Duration (Weeks x Course Hours)14228
    Classroom study (Pre-study, practice)14228
    Assignments0000
    Short-Term Exams (exam + preparation) 0000
    Midterm exams (exam + preparation)4012020
    Project0000
    Laboratory 0000
    Final exam (exam + preparation) 6013030
    Other 0000
    Total Workload (hours)   106
    Total Workload (hours) / 30 (s)     3,53 ---- (4)
    ECTS Credit   4
  • Course Content
  • Week Topics Study Metarials
    1 The importance of maternal and child nutrition Evaluation of nutritional status in children R1, Chapter 5
    2 Pre-pregnancy period and nutrition R1, Chapter 3
    3 Pregnancy and nutrition R1, Chapter 4
    4 Breastfeeding period and nutrition R1, Chapter 4
    5 0-1 year old baby nutrition Breast milk R1, Chapter 6
    6 Complementary Nutrition and Formulas in baby nutrition R1, Chapter 6
    7 Premature baby feeding R1, Chapter 7
    8 Nutrition in pre-school (2-5 years) period SR2, page 135-159
    9 Lack of appetite in preschool children R1, Chapter 13
    10 Nutrition in school age and adolescence R1, Chapter 8
    11 Childhood obesity and nutrition R1, Chapter 8
    12 Childhood malnutrition and nutrition R1, Chapter 8
    13 Childhood metabolic syndrome and medical nutrition therapy R1, Chapter 10
    14 Gastroenteritis and nutrition SR1, Chapter 2
    Prerequisites -
    Language of Instruction Turkish
    Responsible Lecturer Fatma Tayhan Kartal
    Instructors -
    Assistants -
    Resources 1.Şanlıer N, Bayram S, Bozbulut R, Ulusoy H, Kahraman S. (2020). Vakalarla Öğreniyorum: Çocuk Hastalıklarında Tıbbi Beslenme Tedavisi-1. 2. baskı, Hedef Cs Basın Yayın, Ankara.
    Supplementary Book 1. Şanlıer N, Yardımcı H, Tevfikoğlu Pehlivan L, Yassıbaş E, Esin K ve ark. (2020). Vakalarla Öğreniyorum: Çocuk Hastalıklarında Tıbbi Beslenme Tedavisi-2. 2. baskı, Hedef Cs Basın Yayın, Ankara. 2. Köksal G, Gökmen H. (2000). Çocuk Hastalıklarında beslenme Tedavisi. 1.Baskı, Ankara: Hatiboğlu Yayınevi
    Goals Teaching the subjects about mother and child nutrion (all age groups of children, pregnant and lactating woman nutrition, propeties of formulas that using in infant nutrition).
    Content The importance of maternal and child nutrition, Evaluation of nutritional status in children, Pre-pregnancy period and nutrition, Pregnancy and nutrition, Breastfeeding period and nutrition, 0-1 year old baby nutrition, Breast milk, Complementary Nutrition and Formulas in baby nutrition, Premature baby feeding, Nutrition in pre-school (2-5 years) period, Lack of appetite in preschool children Nutrition in school age and adolescence, Childhood obesity and nutrition, Childhood malnutrition and nutrition, Childhood metabolic syndrome and medical nutrition therapy, Gastroenteritis and nutrition
  • Program Learning Outcomes
  • Program Learning Outcomes Level of Contribution
    1 Gains the ability to plan, implement and evaluate the nutrition and menu programs, in the process of the treatment of diseases, development and protection of the public health. 3
    2 Gains the ability to use foreign language, statistics, computer, information and communication technologies required by the profession. -
    3 Gains the ability of follow current informations in nutiriton and dietetics, evalation and transfer to publich. 2
    4 Gains the ability to take an active role in the education, management, applications, consultancy and multidisciplinary researches necessary for improving the health of public. 2
    5 Gains the ability of strategy development, implementation and training for food safety of society. 2
    6 Learns the professional ethical values and gain the ability to act according to these ethical rules with all stakeholders. 2
    7 Gains the ability to communicate effectively with team members, patient and other people. 2
    8 Has knowledge about national / international food and nutrition policies and legal regulations. -
    9 Gains the skill of evaluating the factors affecting food quality and applying the legal regulations in the food production-consumption chain. -
    10 Gains the ability of to take individual responsibility to solve problems and the interpretation, evaluation and make laboratory studies for product development, nutrient analysis and food quality. -
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