| 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 |
| BES3006 | Nutritional Problems and Epidemiology | Spring | 2 | 0 | 2 | 3 |
| 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 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. |
|
The students who have succeeded in this course; 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. |
| Protein-Energy Malnutrition, nutrient insufficiency diseases, vitamin deficiencies, nutritional epidemiology, epidemiological studies |
| Week | Subject | Related Preparation | |
| 1) | What is Nutrition Epidemiology? | ||
| 2) | Nutrition Studies (preparation) | ||
| 3) | Nutrition Studies (Execution and evaluation processes) | ||
| 4) | Errors in nutrition studies and prevention methods to these errors. | ||
| 5) | Insufficiency at energy and nutrient (general evaluation) | ||
| 6) | Protein Energy Malnutrition | ||
| 7) | Protein Energy Malnutrition | ||
| 8) | Midterm | ||
| 9) | Vitamin insufficiencies related diseases and epidemiology | ||
| 10) | Vitamin insufficiencies related diseases and epidemiology | ||
| 11) | Vitamin insufficiencies related diseases and epidemiology | ||
| 12) | Vitamin insufficiencies related diseases and epidemiology | ||
| 13) | Vitamin insufficiencies related diseases and epidemiology | ||
| 14) | Final | ||
| Course Notes: | Öğretim üyesi tarafından dağıtılacaktır. |
| References: | 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 | 13 | 2 | 26 |
| Presentations / Seminar | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Homework Assignments | 0 | 0 | 0 |
| Quizzes | 1 | 4 | 4 |
| Preliminary Jury | 0 | 0 | 0 |
| Midterms | 1 | 7 | 7 |
| Paper Submission | 0 | 0 | 0 |
| Jury | 0 | 0 | 0 |
| Final | 1 | 10 | 10 |
| Total Workload | 75 | ||
| 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. | 4 |
| 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. | 4 |
| 5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 4 |
| 6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 4 |
| 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 |