NUTRITION AND DIETETIC (TURKISH)
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
COP3816 Tarti Academy - Fall 2 0 2 6
The course opens with the approval of the Department at the beginning of each semester

Basic information

Language of instruction: En
Type of course: Departmental Elective
Course Level: Bachelor
Mode of Delivery: Hybrid
Course Coordinator : Dr. Öğr. Üyesi CAN ERGÜN
Course Objectives: To determine nutrition status, to follow up growth and development, to understand the anthropometric measurement methods that provide follow-up of disease prognosis and to teach the use of devices with practical applications.

Learning Outputs

The students who have succeeded in this course;
1) Describes anthropometric measurement methods.
2) Decides which anthropometric measurement method is the most suitable for the situation.
3) Carries out anthropometric measurements.
3)Carries out posture analysis.
4) Extensively describes BIA analysis
5) Interprets the BIA analysis results.

Course Content

This course focuses on the ways in which the nutrition and dietetic students use the anthropometric measurement methods to determine and monitor the nutritional status in practical life."

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction - What is body perception?
2) History of anthropometric measurements, types of anthropetric measurements
3) Theoretical and practical posture analysis
4) Determination of body composition in laboratory environment
5) What is the phase angle? What is the use of phase angle in the clinic?
6) Use of phase angle in the diagnosis and treatment of malnutrition
7) Ideal values ​​of data obtained by anthropometric measurements. Comparison of literature and related literature.
8) Turkish literature studies that assessed anthropometric measurements made on people
9) Midterm Exam
10) Working principle of Bioelectrical Impedance Analysis (BIA) machines and their historical development
11) Practical applications in taking anthropometric measurements
12) Performing applied BIA analysis and interpreting its results
13) Evaluation of body compositions of groups for which BIA measurement cannot be made
14) Course evaluation

Sources

Course Notes: Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer
References: Barbosa-Silva, Maria Cristina G., and Aluísio JD Barros. "Bioelectrical impedance analysis in clinical practice: a new perspective on its use beyond body composition equations." Current Opinion in Clinical Nutrition & Metabolic Care 8.3 (2005): 311-317. " Norman, Kristina, et al. ""Cutoff percentiles of bioelectrical phase angle predict functionality, quality of life, and mortality in patients with cancer."" The American journal of clinical nutrition 92.3 (2010): 612-619. Gupta, Digant, et al. ""Bioelectrical impedance phase angle as a prognostic indicator in breast cancer."" BMC cancer 8.1 (2008): 249. Lukaski, Henry C., Ursula G. Kyle, and Jens Kondrup. ""Assessment of adult malnutrition and prognosis with bioelectrical impedance analysis: phase angle and impedance ratio."" Current opinion in clinical nutrition and metabolic care 20.5 (2017): 330-339. Kyle, U. G., et al. ""Body composition during growth in children: limitations and perspectives of bioelectrical impedance analysis."" European journal of clinical nutrition 69.12 (2015): 1298. Mialich, M. Savegnano, JM Faccioli Sicchieri, and Alceu Afonso Jordao Junior. ""Analysis of body composition: a critical review of the use of bioelectrical impedance analysis."" Int J Clin Nutr 2.1 (2014): 1-10.

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance % 0
Laboratory % 0
Application % 0
Field Work % 0
Special Course Internship (Work Placement) % 0
Quizzes % 0
Homework Assignments % 0
Presentation % 0
Project % 0
Seminar % 0
Midterms 1 % 40
Preliminary Jury % 0
Final 1 % 60
Paper Submission % 0
Jury % 0
Bütünleme % 0
Total % 100
PERCENTAGE OF SEMESTER WORK % 40
PERCENTAGE OF FINAL WORK % 60
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 14 3 42
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 8 112
Presentations / Seminar 0 0 0
Project 0 0 0
Homework Assignments 0 0 0
Quizzes 0 0 0
Preliminary Jury 0 0 0
Midterms 1 2 2
Paper Submission 0 0 0
Jury 0 0 0
Final 1 2 2
Total Workload 158

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