Nutrition and Dietetics

Course Code	Course Name	Year	Period	Semester	T+A+L	Credit	ECTS
02150018	Nutritional Assessment of Community	3	Autumn	5	2+0+0	3	3

Course Type	Compulsory
Course Cycle	Bachelor's (First Cycle) (TQF-HE: Level 6 / QF-EHEA: Level 1 / EQF-LLL: Level 6)
Course Language	Turkish
Methods and Techniques	.
Mode of Delivery	Face to Face
Prerequisites	.
Coordinator	-
Instructor(s)	Asst. Prof. Muteber Gizem KESER
Instructor Assistant(s)	-

Name and Surname	Room	E-Mail Address	Internal	Meeting Hours
Asst. Prof. Muteber Gizem KESER	B-Z29	[email protected]	7663

Basic Vocational Courses	X
Specialization / Field Courses
Support Courses
Transferable Skills Courses
Humanities, Communication and Management Skills Courses

Relationship Levels
Lowest	Low	Medium	High	Highest
1	2	3	4	5

#	Program Learning Outcomes	Level
P1	To be able to use theoretical and practical knowledge in their own fields with sufficient knowledge in basic health and related professional fields	3
P2	Ability to identify, define, interpret, formulate and solve problems in the field; ability to select and apply appropriate analysis and intervention approaches for this purpose	3
P9	Ability to design experiments/field studies on discipline-specific topics, collect data, analyse, interpret and report the results	2
P11	Awareness of professional ethics and responsibility	2

Upon the successful completion of this course, students will be able to:
No	Learning Outcomes	Outcome Relationship	Measurement Method **
O1	To be able to explain the concepts of food and nutrition	P.1.1	1
O2	To be able to explain the possible health effects of food components	P.1.2	1
O3	To be able to analyse the problems to be seen as a result of national or international nutrient deficiency	P.1.4	1
O4	Knowing the importance of community nutrition and turning it into practice in the field	P.1.5	1
O5	To be able to evaluate the working areas of the dietetic profession within the information acquired	P.1.6	1
O6	To be able to explain the importance of nutrition and the causes of nutritional problems	P.2.1	1
O7	To be able to use anthropometric measuring instruments used to determine the nutritional status of individuals	P.3.4	1
O8	To be able to compare energy, macro and micronutrient requirements of individuals with different age groups and different diseases	P.3.7	1
O9	To know the possible health problems associated with nutrient deficiencies	P.10.1	1
O10	To be able to exemplify the problems of nutritional deficiency	P.10.2	1
O11	To be able to evaluate the duties, powers and responsibilities of national and global authorities related to the field	P.11.6	1
** Written Exam: 1, Oral Exam: 2, Homework: 3, Lab./Exam: 4, Seminar/Presentation: 5, Term Paper: 6, Application: 7

Week	Topics
1	Community nutrition and nutritional epidemiology
2	Nutritional problems and epidemiology seen in the world and in Turkey
3	National-international solutions to nutritional problems seen in the world and in Turkey
4	Methods for determining nutritional status: taking and evaluating anthropometric measurements in adults and the elderly - by application ​
5	Taking and evaluating anthropometric measurements in children - with application
6	Nutritional status screening tests
7	Midterm
8	Food consumption research, 24-hour food consumption, application of food consumption frequency
9	Biochemical methods
10	Hematological methods
11	Biophysical methods, psychosocial, clinical symptoms
12	Diet Quality Indices
13	Overview
14	Final Exam

Resources

Toplumun Beslenmede Bilinçlendirilmesi. Şentürk Ş., Yüksel B., Özer H., Çakır B. 3. Baskı. Temel Sağlık Hizmetleri Genel Müdürlüğü, Sağlık Projesi Genel Koordinatörlüğü, Ankara, 2002.

In-Term Studies	Quantity	Percentage
Attendance	-	-
Practice	-	-
Course Specific Internship (If Any)	-	-
Homework	-	-
Presentation	-	-
Projects	-	-
Seminar	-	-
Listening	-	-
Midterms	1	40 (%)
Final Exam	1	60 (%)
Total		100 (%)

	Quantity	Duration	Total Work Load
Course Week Number and Time	14	2	28
Out-of-Class Study Time (Pre-study, Library, Reinforcement)	10	2	20
Midterms	1	10	10
Quiz	0	0	0
Homework	0	0	0
Practice	0	0	0
Laboratory	0	0	0
Project	0	0	0
Workshop	0	0	0
Presentation/Seminar Preparation	0	0	0
Fieldwork	0	0	0
Final Exam	1	20	20
Other	0	0	0
Total Work Load:			78
Total Work Load / 30			2,60
Course ECTS Credits:			3

Relationship Levels
Lowest	Low	Medium	High	Highest
1	2	3	4	5

#	Learning Outcomes	P1	P2	P3	P10	P11
O1	To be able to explain the concepts of food and nutrition	3	-	-	-	-
O2	To be able to explain the possible health effects of food components	3	-	-	-	-
O3	To be able to analyse the problems to be seen as a result of national or international nutrient deficiency	4	-	-	-	-
O4	Knowing the importance of community nutrition and turning it into practice in the field	3	-	-	-	-
O5	To be able to evaluate the working areas of the dietetic profession within the information acquired	-	-	-	-	-
O6	To be able to explain the importance of nutrition and the causes of nutritional problems	-	-	-	-	-
O7	To be able to use anthropometric measuring instruments used to determine the nutritional status of individuals	-	-	-	-	-
O8	To be able to compare energy, macro and micronutrient requirements of individuals with different age groups and different diseases	-	-	-	-	-
O9	To know the possible health problems associated with nutrient deficiencies	-	-	-	-	-
O10	To be able to exemplify the problems of nutritional deficiency	-	-	-	-	-
O11	To be able to evaluate the duties, powers and responsibilities of national and global authorities related to the field	-	-	-	-	-