| NUTRITION AND DIETETIC (TURKISH) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| BES3005 | Assessment of Nutritional Status in Society | Fall | 2 | 0 | 2 | 4 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | Tr |
| Type of course: | Must Course |
| Course Level: | Bachelor |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Dr. Öğr. Üyesi CAN ERGÜN |
| Course Lecturer(s): |
Dr. Öğr. Üyesi CAN ERGÜN |
| 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.) |
|
The students who have succeeded in this course; 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. |
| 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. |
| Week | Subject | Related Preparation | |
| 1) | Community nutrition | ||
| 2) | Nutritional epidemiology and medical statistical data | ||
| 3) | Methods of detection of nutritional status general classification (direct and indirect methods) | ||
| 4) | Anthropometric measurements-1 | ||
| 5) | Anthropometric measurements-2 | ||
| 6) | Clinical manifestations | ||
| 7) | Health story, biochemical and laboratory methods | ||
| 8) | MIDTERM | ||
| 9) | Assessment of nutrition, determination of food consumption | ||
| 10) | Indirect methods for determining nutritional status | ||
| 11) | Determination of Energy Expenditure | ||
| 12) | Practical applications for determining nutritional status - anthropometric measurements | ||
| 13) | Practical applications for determining nutritional status-assessment of nutrition | ||
| 14) | Food consumption surveys and results | ||
| Course Notes: | 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 |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 0 | % 0 |
| Laboratory | 0 | % 0 |
| Application | 0 | % 0 |
| Field Work | 0 | % 0 |
| Special Course Internship (Work Placement) | 0 | % 0 |
| Quizzes | 1 | % 10 |
| Homework Assignments | 0 | % 0 |
| Presentation | 0 | % 0 |
| Project | 0 | % 0 |
| Seminar | 0 | % 0 |
| Midterms | 1 | % 30 |
| Preliminary Jury | 0 | % 0 |
| Final | 1 | % 60 |
| Paper Submission | 0 | % 0 |
| Jury | 0 | % 0 |
| Bütünleme | % 0 | |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 2 | 28 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Special Course Internship (Work Placement) | 0 | 0 | 0 |
| Field Work | 0 | 0 | 0 |
| Study Hours Out of Class | 14 | 2 | 28 |
| Presentations / Seminar | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Homework Assignments | 0 | 0 | 0 |
| Quizzes | 1 | 10 | 10 |
| Preliminary Jury | 0 | 0 | 0 |
| Midterms | 1 | 10 | 10 |
| Paper Submission | 0 | 0 | 0 |
| Jury | 0 | 0 | 0 |
| Final | 1 | 24 | 24 |
| Total Workload | 100 | ||
| 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. | 5 |
| 2) | To act in accordance with ethical principles and values in professional practice. | 4 |
| 3) | To use life-long learning, problem-solving and critical thinking skills. | 5 |
| 4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 5 |
| 5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 5 |
| 6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 5 |
| 7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 3 |
| 8) | To communicate effectively with advisee, colleagues for effective professional relationships. | 2 |
| 9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 1 |
| 10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 2 |
| 11) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 1 |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 1 |