NTD3106 Community Nutrition and EpidemiologyBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
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
NTD3106 Community Nutrition and Epidemiology Spring 2 0 2 4

Basic information

Language of instruction: English
Type of course: Must Course
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery:
Course Coordinator : Dr. Öğr. Üyesi YONCA SEVİM
Course Lecturer(s): Dr. Öğr. Üyesi CAN ERGÜN
Recommended Optional Program Components: NONE
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.

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;"
"Describe the relationship between nutrition and epidemiology.
Be able to plan and carry out a study in the field of nutrition.
Defines diseases of energy and nutrient insufficiency.
Classify which specific groups are at greater risk for which inadequate diseases."

Course Content

Protein-Energy Malnutrition, nutrient insufficiency diseases, vitamin deficiencies, nutritional epidemiology, epidemiological studies

Weekly Detailed Course Contents

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


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

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Midterms 1 % 40
Final 1 % 60
Total % 100
Total % 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. 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