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

Course Introduction and Application Information

Course Code Course Name Semester Theoretical Practical Credit ECTS
NTD3105 Assessment of Nutritional Status in Society Fall 3 0 3 5

Basic information

Language of instruction: English
Type of course: Must Course
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery:
Course Coordinator : Assist. Prof. YONCA SEVİM
Recommended Optional Program Components: NONE
Course Objectives: The aim of this course is to examine the health and nutritional status of different groups in society. The general population and the special groups (geber, nursery, school-age children, etc.)

Learning Outcomes

The students who have succeeded in this course;
"The students who have succeeded in this course;
At the end of this course students be able to;"
"Evaluates the nutritional status of individuals and groups.
It uses different methods to evaluate nutritional status.
Explains the differences between direct and indirect methods.
Defines the relationship between nutritional status and health."

Course Content


Direct and indirect methods used in determination of nutritional status, anthropometric measurements, biochemistry, biophysics, clinical examination, diet research, ecological factors affecting nutritional status, nutrition related health statistics constitute the content of this course. Since this course is a very important vocational course, the attendance requirement at 70% will be strictly followed.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Community nutrition NONE
2) Nutritional epidemiology and medical statistical data NONE
3) " Methods of detection of nutritional status general classification (direct and indirect methods)" NONE
4) Anthropometric measurements-1 NONE
5) Anthropometric measurements-2 NONE
6) Clinical signs NONE
7) Past Health history , biochemical and laboratory methods NONE
8) Mid-term Exam NONE
9) Assessment of nutrition, determination of food consumption NONE
10) Indirect methods for determining nutritional status NONE
11) " Determination of Energy Expenditure" NONE
12) Practical applications for determining nutritional status - anthropometric measurements NONE
13) Practical applications for determining nutritional status-assessment of nutrition NONE
14) Food consumption surveys and results NONE

Sources

Course Notes / Textbooks: Öğretim üyesi tarafından dağıtılacaktır.
References: "Gibson RS “Principles of nutritional assessment”. 2nd Edition. Oxford University Press
Gail C. Frank “Community Nutrition - Applying Epidemiology to contemporary practice”. Jones and Bartlett Publishers
Değerlendirme Sistemi"

Evaluation System

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

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Midterms 1 40 40
Final 1 60 60
Total Workload 100

Contribution of Learning Outcomes to Programme Outcomes

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. 4
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. 4
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. 4
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. 5