Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| ASSESMENT of NUTRITIONAL STATUS in the COMMUNITY | YBES2219440 | Spring 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. Canel ÖNER SAYAR |
| Assistant(s) | |
| Aim | The aim of the course to learn and explain assessment methods of nutritional status and develop knowledge and skills for using these methods in the assessment of nutritional status of patients and healthy people or the community. |
| Course Content | This course contains; Determination of Nutritional Status,Methods of Determining Nutritional Status and Evaluation of Nutritional Status,Health History, Clinical Symptoms, Biophysical Tests and Biochemical-Laboratory Methods,Anthropometric Measurements-1,Anthropometric Measurements -2,Individual and Social Evaluation of Anthropometric Measurements,Determination and Evaluation of Food Consumption Status,Food Consumption Detection Methods,Screening Tools Used in the Assessment of Nutritional Status,Determining Nutritional Status in Special Situations/Groups,Practical Applications for Determining Nutritional Status - Anthropometric Measurements-1,Practical Applications for Determining Nutritional Status - Anthropometric Measurements-2,Practical Applications for Determining the Nutritional Status- Assessment of Food Consumption,Evaluation of Assignments. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. It exemplifies different methods used to determine nutritional status. | 10, 16, 9 | A, C |
| 2. Applies methods to determine nutritional status in all groups where the dietitian can work. | 10, 11, 16, 9 | A, C, E |
| 3. Analyzes clinical symptoms related to nutritional status in line with health history. | 10, 16, 9 | A, C |
| 4. Evaluates individuals' food consumption status. | 10, 14, 16, 9 | A, C, E |
| 5. Identifies, compares, and applies appropriate validated screening tools for the assessment of nutritional status based on scientific principles. | 10, 14, 16, 9 | A, C, E |
| Teaching Methods: | 10: Discussion Method, 11: Demonstration Method, 14: Self 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 | Determination of Nutritional Status | Preparation of the related sources from the recommended sources |
| 2 | Methods of Determining Nutritional Status and Evaluation of Nutritional Status | Preparation of the related sources from the recommended sources |
| 3 | Health History, Clinical Symptoms, Biophysical Tests and Biochemical-Laboratory Methods | Preparation of the related sources from the recommended sources |
| 4 | Anthropometric Measurements-1 | Preparation of the related sources from the recommended sources |
| 5 | Anthropometric Measurements -2 | Preparation of the related sources from the recommended sources |
| 6 | Individual and Social Evaluation of Anthropometric Measurements | Preparation of the related sources from the recommended sources |
| 7 | Determination and Evaluation of Food Consumption Status | Preparation of the related sources from the recommended sources |
| 8 | Food Consumption Detection Methods | Preparation of the related sources from the recommended sources |
| 9 | Screening Tools Used in the Assessment of Nutritional Status | Preparation of the related sources from the recommended sources |
| 10 | Determining Nutritional Status in Special Situations/Groups | Preparation of the related sources from the recommended sources |
| 11 | Practical Applications for Determining Nutritional Status - Anthropometric Measurements-1 | Preparation of the related sources from the recommended sources |
| 12 | Practical Applications for Determining Nutritional Status - Anthropometric Measurements-2 | Preparation of the related sources from the recommended sources |
| 13 | Practical Applications for Determining the Nutritional Status- Assessment of Food Consumption | Preparation of the related sources from the recommended sources |
| 14 | Evaluation of Assignments | Preparation of the related sources from the recommended sources |
| Resources |
| Lecture notes |
| 1. Pekcan G. Beslenme Durumunun Belirlenmesi. Hastalıklarda Beslenme Tedavisi. Ed: Alphan Tüfekçi E. Hatipoğlu Yayınevi, Ankara, 2014. 2. Nieman DC. Nutritional Assessment. 7th ed. New York (NY): McGraw-Hill; 2019. 3. Charney P, Malone A. Pocket guide to nutrition assessment. 4th ed. Chicago (IL): Academy of Nutrition and Dietetics; 2022. 4. Lee RD, Nieman DC. Nutritional Assessment, 5th ed. New York (NY): McGraw-Hill; 2009. 5. Dradkeh G, Essa MM, Guizani N. Handbook for nutritional assessment through life cycle. 1st ed. New York (NY): Nova Science Publishers; 2016. 6. Food and Agriculture Organization. Dietary Assessment: A resource guide to method selection and application in low resource settings. Rome, 2018. |
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 | 7 | 2 | 14 | |||
| Term Project | 1 | 2 | 2 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 12 | 12 | |||
| General Exam | 1 | 23 | 23 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 121 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(121/30) | 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 |
|---|---|---|---|---|---|
| ASSESMENT of NUTRITIONAL STATUS in the COMMUNITY | YBES2219440 | Spring 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. Canel ÖNER SAYAR |
| Assistant(s) | |
| Aim | The aim of the course to learn and explain assessment methods of nutritional status and develop knowledge and skills for using these methods in the assessment of nutritional status of patients and healthy people or the community. |
| Course Content | This course contains; Determination of Nutritional Status,Methods of Determining Nutritional Status and Evaluation of Nutritional Status,Health History, Clinical Symptoms, Biophysical Tests and Biochemical-Laboratory Methods,Anthropometric Measurements-1,Anthropometric Measurements -2,Individual and Social Evaluation of Anthropometric Measurements,Determination and Evaluation of Food Consumption Status,Food Consumption Detection Methods,Screening Tools Used in the Assessment of Nutritional Status,Determining Nutritional Status in Special Situations/Groups,Practical Applications for Determining Nutritional Status - Anthropometric Measurements-1,Practical Applications for Determining Nutritional Status - Anthropometric Measurements-2,Practical Applications for Determining the Nutritional Status- Assessment of Food Consumption,Evaluation of Assignments. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. It exemplifies different methods used to determine nutritional status. | 10, 16, 9 | A, C |
| 2. Applies methods to determine nutritional status in all groups where the dietitian can work. | 10, 11, 16, 9 | A, C, E |
| 3. Analyzes clinical symptoms related to nutritional status in line with health history. | 10, 16, 9 | A, C |
| 4. Evaluates individuals' food consumption status. | 10, 14, 16, 9 | A, C, E |
| 5. Identifies, compares, and applies appropriate validated screening tools for the assessment of nutritional status based on scientific principles. | 10, 14, 16, 9 | A, C, E |
| Teaching Methods: | 10: Discussion Method, 11: Demonstration Method, 14: Self 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 | Determination of Nutritional Status | Preparation of the related sources from the recommended sources |
| 2 | Methods of Determining Nutritional Status and Evaluation of Nutritional Status | Preparation of the related sources from the recommended sources |
| 3 | Health History, Clinical Symptoms, Biophysical Tests and Biochemical-Laboratory Methods | Preparation of the related sources from the recommended sources |
| 4 | Anthropometric Measurements-1 | Preparation of the related sources from the recommended sources |
| 5 | Anthropometric Measurements -2 | Preparation of the related sources from the recommended sources |
| 6 | Individual and Social Evaluation of Anthropometric Measurements | Preparation of the related sources from the recommended sources |
| 7 | Determination and Evaluation of Food Consumption Status | Preparation of the related sources from the recommended sources |
| 8 | Food Consumption Detection Methods | Preparation of the related sources from the recommended sources |
| 9 | Screening Tools Used in the Assessment of Nutritional Status | Preparation of the related sources from the recommended sources |
| 10 | Determining Nutritional Status in Special Situations/Groups | Preparation of the related sources from the recommended sources |
| 11 | Practical Applications for Determining Nutritional Status - Anthropometric Measurements-1 | Preparation of the related sources from the recommended sources |
| 12 | Practical Applications for Determining Nutritional Status - Anthropometric Measurements-2 | Preparation of the related sources from the recommended sources |
| 13 | Practical Applications for Determining the Nutritional Status- Assessment of Food Consumption | Preparation of the related sources from the recommended sources |
| 14 | Evaluation of Assignments | Preparation of the related sources from the recommended sources |
| Resources |
| Lecture notes |
| 1. Pekcan G. Beslenme Durumunun Belirlenmesi. Hastalıklarda Beslenme Tedavisi. Ed: Alphan Tüfekçi E. Hatipoğlu Yayınevi, Ankara, 2014. 2. Nieman DC. Nutritional Assessment. 7th ed. New York (NY): McGraw-Hill; 2019. 3. Charney P, Malone A. Pocket guide to nutrition assessment. 4th ed. Chicago (IL): Academy of Nutrition and Dietetics; 2022. 4. Lee RD, Nieman DC. Nutritional Assessment, 5th ed. New York (NY): McGraw-Hill; 2009. 5. Dradkeh G, Essa MM, Guizani N. Handbook for nutritional assessment through life cycle. 1st ed. New York (NY): Nova Science Publishers; 2016. 6. Food and Agriculture Organization. Dietary Assessment: A resource guide to method selection and application in low resource settings. Rome, 2018. |
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 | |