NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

NTD3106

Ders İsmi:

Community Nutrition and Epidemiology

Ders Yarıyılı:

Spring

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	4

Language of instruction:

English

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Must Course

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Course Coordinator :

Dr. Öğr. Üyesi YONCA SEVİM

Course Lecturer(s):

Dr. Öğr. Üyesi CAN ERGÜN

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	The aim of this course is to assess the health status of different groups in society. Nutritional and health status of special groups separated from the general population (pregnants, lactation, school children, etc.) will be discussed in detail and energy and nutritional deficiencies.
Course Content:	Protein-Energy Malnutrition, nutrient insufficiency diseases, vitamin deficiencies, nutritional epidemiology, epidemiological studies

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	What is Nutrition Epidemiology?	NONE
2)	" Nutrition Studies (preparation)"	NONE
3)	Nutrition Studies (Execution and evaluation processes)	NONE
4)	" Errors in nutrition studies and prevention methods to these errors."	NONE
5)	" Insufficiency at energy and nutrient (general evaluation)"	NONE
6)	Protein Energy Malnutrition	NONE
7)	Protein Energy Malnutrition	NONE
8)	Mid-term Exam	NONE
9)	Vitamin insufficiencies related diseases and epidemiology	NONE
10)	Vitamin insufficiencies related diseases and epidemiology	NONE
11)	Vitamin insufficiencies related diseases and epidemiology	NONE
12)	Vitamin insufficiencies related diseases and epidemiology	NONE
13)	Vitamin insufficiencies related diseases and epidemiology	NONE
14)	Vitamin insufficiencies related diseases and epidemiology	NONE

Sources

Course Notes / Textbooks:	Öğretim üyesi tarafından dağıtılacaktır.
References:	" Gail C. Frank “Community Nutrition - Applying Epidemiology to contemporary practice”. Jones and Bartlett Publishers"

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları
Program Outcomes
1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research.
5) To communicate effectively with advisee, colleagues for effective professional relationships.
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.
7) To use life-long learning, problem-solving and critical thinking skills.
8) To act in accordance with ethical principles and values in professional practice.
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.	2
2)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.	2
3)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)	3
4)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.	3
5)	To communicate effectively with advisee, colleagues for effective professional relationships.	4
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.	4
7)	To use life-long learning, problem-solving and critical thinking skills.	3
8)	To act in accordance with ethical principles and values in professional practice.	4
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	4
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.	4
11)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.	5
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	4

Öğrenme Etkinliği ve Öğretme Yöntemleri

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
Total		% 100