Provides information on nutrition identification methods, problems and solutions about nutrition in the society.
Course Content
This course contains; Definition and content of community nutrition,Nutrition epidemiology,International institutions and their duties in community nutrition,Nutritional status assessment,Standarts used in nutrition antropometrics,Nutrition-related problems in society,Clinic signs of malnutrition,Biomarkers: Biochemical methods,Biomarkers: Hermatologic methods,Health statistics,Mortality and morbidity rate in age groups,Food consumption researches,Ecologic factors,Evaluation of assignments.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Define and evaluate nutrition problems of risk groups
10, 16, 9
A
2. Develop solutions to nutrition problems
10, 16, 9
A
3. Develop suggestions for nutrition plans and policies
International institutions and their duties in community nutrition
Preparation from related courses sources
4
Nutritional status assessment
Preparation from related courses sources
5
Standarts used in nutrition antropometrics
Preparation from related courses sources
6
Nutrition-related problems in society
Preparation from related courses sources
7
Clinic signs of malnutrition
Preparation from related courses sources
8
Biomarkers: Biochemical methods
Preparation from related courses sources
9
Biomarkers: Hermatologic methods
Preparation from related courses sources
10
Health statistics
Preparation from related courses sources
11
Mortality and morbidity rate in age groups
Preparation from related courses sources
12
Food consumption researches
Preparation from related courses sources
13
Ecologic factors
Preparation from related courses sources
14
Evaluation of assignments
Preparation from related courses sources
Resources
Powerpoint Files
1. Gibson RS. Principles of Nutritional Assessment. Oxford University Press, Newyork, 2nd Ed,2005.
2. Toplumun Beslenmede Bilinçlendirilmesi. Şentürk Ş., Yüksel B., Özer H., Çakır B.
3. Baskı. Temel Sağlık Hizmetleri Genel Müdürlüğü, Sağlık Projesi Genel Koordinatörlüğü, Ankara, 2002.
4. Community Nutrition: Planning Health Promotion And Disease Prevention. Nnakwe N. Jones & Bartlett Learning; 2 edition. 2012.
5. Community Nutrition in Action: An Entrepreneurial Approach. Boyle M.A., Holben D.H. Cengage Learning; 6 edition
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
They have basic knowledge in the field of Nutrition and Dietetics.
X
2
Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
X
3
Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
Communicates effectively both verbally and written in occupational field.
X
10
They have general cultural knowledge that profession requires.
X
11
Develop positive attitudes toward lifelong learning and turn them into behavior.
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
50
Rate of Final Exam to Success
50
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
3
42
Guided Problem Solving
14
6
84
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
0
0
0
Presentation of Project / Seminar
3
15
45
Quiz
0
0
0
Midterm Exam
3
5
15
General Exam
3
5
15
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
201
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(201/30)
7
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
-
Fall Semester
3+0
3
7
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
Second Cycle (Master's Degree)
Course Type
Elective
Course Coordinator
Prof.Dr. Gülgün ERSOY
Name of Lecturer(s)
Prof.Dr. Gülgün ERSOY
Assistant(s)
Aim
Provides information on nutrition identification methods, problems and solutions about nutrition in the society.
Course Content
This course contains; Definition and content of community nutrition,Nutrition epidemiology,International institutions and their duties in community nutrition,Nutritional status assessment,Standarts used in nutrition antropometrics,Nutrition-related problems in society,Clinic signs of malnutrition,Biomarkers: Biochemical methods,Biomarkers: Hermatologic methods,Health statistics,Mortality and morbidity rate in age groups,Food consumption researches,Ecologic factors,Evaluation of assignments.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Define and evaluate nutrition problems of risk groups
10, 16, 9
A
2. Develop solutions to nutrition problems
10, 16, 9
A
3. Develop suggestions for nutrition plans and policies
International institutions and their duties in community nutrition
Preparation from related courses sources
4
Nutritional status assessment
Preparation from related courses sources
5
Standarts used in nutrition antropometrics
Preparation from related courses sources
6
Nutrition-related problems in society
Preparation from related courses sources
7
Clinic signs of malnutrition
Preparation from related courses sources
8
Biomarkers: Biochemical methods
Preparation from related courses sources
9
Biomarkers: Hermatologic methods
Preparation from related courses sources
10
Health statistics
Preparation from related courses sources
11
Mortality and morbidity rate in age groups
Preparation from related courses sources
12
Food consumption researches
Preparation from related courses sources
13
Ecologic factors
Preparation from related courses sources
14
Evaluation of assignments
Preparation from related courses sources
Resources
Powerpoint Files
1. Gibson RS. Principles of Nutritional Assessment. Oxford University Press, Newyork, 2nd Ed,2005.
2. Toplumun Beslenmede Bilinçlendirilmesi. Şentürk Ş., Yüksel B., Özer H., Çakır B.
3. Baskı. Temel Sağlık Hizmetleri Genel Müdürlüğü, Sağlık Projesi Genel Koordinatörlüğü, Ankara, 2002.
4. Community Nutrition: Planning Health Promotion And Disease Prevention. Nnakwe N. Jones & Bartlett Learning; 2 edition. 2012.
5. Community Nutrition in Action: An Entrepreneurial Approach. Boyle M.A., Holben D.H. Cengage Learning; 6 edition
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
They have basic knowledge in the field of Nutrition and Dietetics.
X
2
Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
X
3
Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
Communicates effectively both verbally and written in occupational field.
X
10
They have general cultural knowledge that profession requires.
X
11
Develop positive attitudes toward lifelong learning and turn them into behavior.
