Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| COMMUNITY NUTRITION | YBES3119390 | Fall Semester | 2+0 | 2 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Eda KESKİN |
| Name of Lecturer(s) | Assist.Prof. Eda KESKİN |
| Assistant(s) | |
| Aim | Provides information on assessment of nutritional status of community, nutrition related diseases of community and solutions. |
| Course Content | This course contains; Definition and content of public health and nutrition,Institutions and organizations that work on community nutrition around the world and their duties,Factors affecting community nutrition,Nutritional epidemiology - Health statistics, mortality and morbidity rates,Problems related to nutrition in the society and health programs / plans / policies-1,Problems related to nutrition in the society and health programs / plans / policies-2,Problems related to nutrition in the society and health programs / plans / policies-3,Nutritional problems in special groups and health programs / plans / policies-1,Özel gruplarda beslenme sorunları ve geliştirilen sağlık programları/planları/politikaları-2,Methods for determining nutritional status in community,Clinical signs of nutritional deficiency in community,Biomarkers: Biochemical and biophysical methods,Food consumption, nutrition and health research,Evaluation of assignments. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Defines the scope, basics, characteristics and importance of public health and nutrition. | 10, 9 | A, C |
| 2. Explains information about the determination of the nutritional status of the society. | 13, 16, 9 | A, C |
| 3. Evaluates nutrition-related problems in risk groups and explains solutions. | 10, 13, 16, 9 | A, C |
| 4. Evaluates plans and policies developed on a community basis for nutritional problems encountered in risk groups. | 10, 13, 16, 9 | A, C |
| 5. Developing teamwork while implementing nutirional plans and policies. | 10, 13, 16, 9 | A, C, E |
| Teaching Methods: | 10: Discussion Method, 13: Case Study Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Definition and content of public health and nutrition | Make preparation for related chapter from recommended source material. |
| 2 | Institutions and organizations that work on community nutrition around the world and their duties | Make preparation for related chapter from recommended source material. |
| 3 | Factors affecting community nutrition | Make preparation for related chapter from recommended source material. |
| 4 | Nutritional epidemiology - Health statistics, mortality and morbidity rates | Make preparation for related chapter from recommended source material. |
| 5 | Problems related to nutrition in the society and health programs / plans / policies-1 | Make preparation for related chapter from recommended source material. |
| 6 | Problems related to nutrition in the society and health programs / plans / policies-2 | Make preparation for related chapter from recommended source material. |
| 7 | Problems related to nutrition in the society and health programs / plans / policies-3 | Make preparation for related chapter from recommended source material. |
| 8 | Nutritional problems in special groups and health programs / plans / policies-1 | Make preparation for related chapter from recommended source material. |
| 9 | Özel gruplarda beslenme sorunları ve geliştirilen sağlık programları/planları/politikaları-2 | Make preparation for related chapter from recommended source material. |
| 10 | Methods for determining nutritional status in community | Make preparation for related chapter from recommended source material. |
| 11 | Clinical signs of nutritional deficiency in community | Make preparation for related chapter from recommended source material. |
| 12 | Biomarkers: Biochemical and biophysical methods | Make preparation for related chapter from recommended source material. |
| 13 | Food consumption, nutrition and health research | Make preparation for related chapter from recommended source material. |
| 14 | Evaluation of assignments | Make preparation for related chapter from recommended source material. |
| Resources |
| Powerpoint Files |
| 1. Edelstein S. Nutrition in Public Health. 4th ed. Burlington (MA): Jones & Bartlett Learning; 2017. 2. Temple JN, Steyn N. Community Nutrition. UBC Press, 2016. 3. Hughes R, Margetts BM. Practical Public Health Nutrition. Wiley Blackwell, 2012 4. Buttriss JL, Welch AA, Kearney JM , Lanham-New SA. Public Health Nutrition. 2nd ed. Chichester (UK): Wiley-Blackwell; 2018. 5. Raymond JL, Morrow K. Krause ve Mahan Besin ve Beslenme Bakım Süreci. 16. baskı. Akbulut G, çeviri editörü. İstanbul: Nobel Tıp Kitabevleri; 2023. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PY-1. Beslenme ve Diyetetik alanında temel bilgiye sahiptir. | X | |||||
| 2 | PY-2. Mesleki bilgi ve becerilerini, bireysel ve toplumsal düzeyde sağlığın geliştirilmesi, hastalıkların önlenmesi ve tedavisi için kullanır. | X | |||||
| 3 | PY-3. Birey, aile ve topluma beslenme ve diyetetik alanında eğitim verir, danışmanlık yapar. | X | |||||
| 4 | PY-4. Toplu beslenme sistemlerinde etkili bilgi ve beceri kazanarak, menü planlama, üretim, hijyen ve besin güvenliği gibi süreçleri yönetir. | ||||||
| 5 | PY-5. Bilgi birikimini kullanarak alanına ilişkin çalışmaları bağımsız olarak yürütür, sağlık ekibi ve diğer disiplinler ile işbirliği içinde araştırma, proje ve etkinliklerde rol alır. | X | |||||
| 6 | PY-6. Mesleğini bilimsel araştırmalar, kanıtlar, gelişen teknoloji, güncel literatür ve sağlık politikaları doğrultusunda yürütür. | X | |||||
| 7 | PY-7. Mesleki uygulamalarını etik ilke ve standartlar doğrultusunda gerçekleştirir. Davranışı ile meslektaşlarına ve topluma örnek olur. | X | |||||
| 8 | PY-8. En az bir yabancı dili kullanarak alanına ilişkin uluslararası literatüre ulaşır, değerlendirir ve mesleki gelişim için kullanır. | X | |||||
| 9 | PY-9. Beslenme ve Diyetetik alanında eleştirel düşünme, sorun çözme ve karar verme becerilerini kullanır. | X | |||||
| 10 | PY-10. Mesleki alanda yazılı ve sözlü etkili iletişim kurar. | X | |||||
| 11 | PY-11. Mesleğin gerektirdiği genel kültür bilgisine sahiptir. | X | |||||
| 12 | PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 2 | 28 | |||
| Guided Problem Solving | 14 | 3 | 42 | |||
| Resolution of Homework Problems and Submission as a Report | 1 | 14 | 14 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 13 | 13 | |||
| General Exam | 1 | 23 | 23 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 120 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(120/30) | 4 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| COMMUNITY NUTRITION | YBES3119390 | Fall Semester | 2+0 | 2 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Eda KESKİN |
| Name of Lecturer(s) | Assist.Prof. Eda KESKİN |
| Assistant(s) | |
| Aim | Provides information on assessment of nutritional status of community, nutrition related diseases of community and solutions. |
| Course Content | This course contains; Definition and content of public health and nutrition,Institutions and organizations that work on community nutrition around the world and their duties,Factors affecting community nutrition,Nutritional epidemiology - Health statistics, mortality and morbidity rates,Problems related to nutrition in the society and health programs / plans / policies-1,Problems related to nutrition in the society and health programs / plans / policies-2,Problems related to nutrition in the society and health programs / plans / policies-3,Nutritional problems in special groups and health programs / plans / policies-1,Özel gruplarda beslenme sorunları ve geliştirilen sağlık programları/planları/politikaları-2,Methods for determining nutritional status in community,Clinical signs of nutritional deficiency in community,Biomarkers: Biochemical and biophysical methods,Food consumption, nutrition and health research,Evaluation of assignments. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Defines the scope, basics, characteristics and importance of public health and nutrition. | 10, 9 | A, C |
| 2. Explains information about the determination of the nutritional status of the society. | 13, 16, 9 | A, C |
| 3. Evaluates nutrition-related problems in risk groups and explains solutions. | 10, 13, 16, 9 | A, C |
| 4. Evaluates plans and policies developed on a community basis for nutritional problems encountered in risk groups. | 10, 13, 16, 9 | A, C |
| 5. Developing teamwork while implementing nutirional plans and policies. | 10, 13, 16, 9 | A, C, E |
| Teaching Methods: | 10: Discussion Method, 13: Case Study Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Definition and content of public health and nutrition | Make preparation for related chapter from recommended source material. |
| 2 | Institutions and organizations that work on community nutrition around the world and their duties | Make preparation for related chapter from recommended source material. |
| 3 | Factors affecting community nutrition | Make preparation for related chapter from recommended source material. |
| 4 | Nutritional epidemiology - Health statistics, mortality and morbidity rates | Make preparation for related chapter from recommended source material. |
| 5 | Problems related to nutrition in the society and health programs / plans / policies-1 | Make preparation for related chapter from recommended source material. |
| 6 | Problems related to nutrition in the society and health programs / plans / policies-2 | Make preparation for related chapter from recommended source material. |
| 7 | Problems related to nutrition in the society and health programs / plans / policies-3 | Make preparation for related chapter from recommended source material. |
| 8 | Nutritional problems in special groups and health programs / plans / policies-1 | Make preparation for related chapter from recommended source material. |
| 9 | Özel gruplarda beslenme sorunları ve geliştirilen sağlık programları/planları/politikaları-2 | Make preparation for related chapter from recommended source material. |
| 10 | Methods for determining nutritional status in community | Make preparation for related chapter from recommended source material. |
| 11 | Clinical signs of nutritional deficiency in community | Make preparation for related chapter from recommended source material. |
| 12 | Biomarkers: Biochemical and biophysical methods | Make preparation for related chapter from recommended source material. |
| 13 | Food consumption, nutrition and health research | Make preparation for related chapter from recommended source material. |
| 14 | Evaluation of assignments | Make preparation for related chapter from recommended source material. |
| Resources |
| Powerpoint Files |
| 1. Edelstein S. Nutrition in Public Health. 4th ed. Burlington (MA): Jones & Bartlett Learning; 2017. 2. Temple JN, Steyn N. Community Nutrition. UBC Press, 2016. 3. Hughes R, Margetts BM. Practical Public Health Nutrition. Wiley Blackwell, 2012 4. Buttriss JL, Welch AA, Kearney JM , Lanham-New SA. Public Health Nutrition. 2nd ed. Chichester (UK): Wiley-Blackwell; 2018. 5. Raymond JL, Morrow K. Krause ve Mahan Besin ve Beslenme Bakım Süreci. 16. baskı. Akbulut G, çeviri editörü. İstanbul: Nobel Tıp Kitabevleri; 2023. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PY-1. Beslenme ve Diyetetik alanında temel bilgiye sahiptir. | X | |||||
| 2 | PY-2. Mesleki bilgi ve becerilerini, bireysel ve toplumsal düzeyde sağlığın geliştirilmesi, hastalıkların önlenmesi ve tedavisi için kullanır. | X | |||||
| 3 | PY-3. Birey, aile ve topluma beslenme ve diyetetik alanında eğitim verir, danışmanlık yapar. | X | |||||
| 4 | PY-4. Toplu beslenme sistemlerinde etkili bilgi ve beceri kazanarak, menü planlama, üretim, hijyen ve besin güvenliği gibi süreçleri yönetir. | ||||||
| 5 | PY-5. Bilgi birikimini kullanarak alanına ilişkin çalışmaları bağımsız olarak yürütür, sağlık ekibi ve diğer disiplinler ile işbirliği içinde araştırma, proje ve etkinliklerde rol alır. | X | |||||
| 6 | PY-6. Mesleğini bilimsel araştırmalar, kanıtlar, gelişen teknoloji, güncel literatür ve sağlık politikaları doğrultusunda yürütür. | X | |||||
| 7 | PY-7. Mesleki uygulamalarını etik ilke ve standartlar doğrultusunda gerçekleştirir. Davranışı ile meslektaşlarına ve topluma örnek olur. | X | |||||
| 8 | PY-8. En az bir yabancı dili kullanarak alanına ilişkin uluslararası literatüre ulaşır, değerlendirir ve mesleki gelişim için kullanır. | X | |||||
| 9 | PY-9. Beslenme ve Diyetetik alanında eleştirel düşünme, sorun çözme ve karar verme becerilerini kullanır. | X | |||||
| 10 | PY-10. Mesleki alanda yazılı ve sözlü etkili iletişim kurar. | X | |||||
| 11 | PY-11. Mesleğin gerektirdiği genel kültür bilgisine sahiptir. | X | |||||
| 12 | PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |