Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| DETERMINING NUTRITIONAL STATUS | BESD2131920 | Fall Semester | 2+0 | 2 | 8 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Third Cycle (Doctorate Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
| 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; Community nutrition,Nutritional epidemiology and medical statistics data,General classification of assessment methods of nutritional status methods (direct and indirect methods),Anthropometric measurements -1,Anthropometric measurements -2,Clinical signs,Health story, biochemical and laboratuary methods,Nutritional evaluation, identification of food consumption,Indirect methods for assessment of nutritional status,Define energy exenditure,Practical application -Anthropometric measurements,Practical application - nutritional evaluation,Evaluate assessment methods of nutritional status of special gruops (elderly, sports etc.),Expound the results of researches on food consumption. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Evaluate assessment methods of different nutritional status | 10, 16, 18 | A |
| 1.1. Apply the direct methods used for nutritional status | 10, 16, 18 | A |
| 1.2. Apply the indirect methods used for nutritional status | 10, 16, 18 | A |
| 1.3. Compare direct ve indirect methods | 10, 16, 18 | A |
| 2. Improve the application methods in the assessment of nutritional status | 10, 16, 18 | A |
| 2.1. Apply anthropometric measurements | 10, 16, 18 | A |
| 2.2. Analyse clinical signs related to nutritional status | 10, 16, 18 | A |
| 2.3. Evaluate dietary intake surveys | 10, 16, 18 | A |
| 3. Evaluate simple nutritional anthropometry technics, standart references | 10, 16, 18 | A |
| 3.1. Estimated several methods for measurement of induvidual's energy expenditure | 10, 16, 18 | A |
| 3.2. Evaluate assessment methods of nutritional status of special gruops (elderly, sports etc.) | 16, 18 | A |
| 3.3. Interpret the results of researches on food consumption | 10, 16, 18 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 18: Micro Teaching Technique |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Community nutrition | Preparation from related courses sources |
| 2 | Nutritional epidemiology and medical statistics data | Preparation from related courses sources |
| 3 | General classification of assessment methods of nutritional status methods (direct and indirect methods) | Preparation from related courses sources |
| 4 | Anthropometric measurements -1 | Preparation from related courses sources |
| 5 | Anthropometric measurements -2 | Preparation from related courses sources |
| 6 | Clinical signs | Preparation from related courses sources |
| 7 | Health story, biochemical and laboratuary methods | Preparation from related courses sources |
| 8 | Nutritional evaluation, identification of food consumption | Preparation from related courses sources |
| 9 | Indirect methods for assessment of nutritional status | Preparation from related courses sources |
| 10 | Define energy exenditure | Preparation from related courses sources |
| 11 | Practical application -Anthropometric measurements | Preparation from related courses sources |
| 12 | Practical application - nutritional evaluation | Preparation from related courses sources |
| 13 | Evaluate assessment methods of nutritional status of special gruops (elderly, sports etc.) | Preparation from related courses sources |
| 14 | Expound the results of researches on food consumption | Preparation from related courses sources |
| Resources |
| Lecturer notes |
| 1. Pekcan G (2002) Hastanın Beslenme Durumunun Saptanması, Diyet El Kitabı, Hatipoğlu Yayınevi, Ankara 2. Gibney MJ, Margetts BM, Kearney JM, Arab L (2004), Public Health Nutrition, Blackwell Science. 3. Lee RD, Nieman DC (2009), Nutritional Assessment, Tht Edition, Mc Graw-Hill Higher Education. |
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. | ||||||
| 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 | 3 | 42 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 14 | 6 | 84 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 5 | 6 | 30 | |||
| General Exam | 5 | 6 | 30 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 228 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(228/30) | 8 | |||||
| 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 |
|---|---|---|---|---|---|
| DETERMINING NUTRITIONAL STATUS | BESD2131920 | Fall Semester | 2+0 | 2 | 8 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Third Cycle (Doctorate Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
| 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; Community nutrition,Nutritional epidemiology and medical statistics data,General classification of assessment methods of nutritional status methods (direct and indirect methods),Anthropometric measurements -1,Anthropometric measurements -2,Clinical signs,Health story, biochemical and laboratuary methods,Nutritional evaluation, identification of food consumption,Indirect methods for assessment of nutritional status,Define energy exenditure,Practical application -Anthropometric measurements,Practical application - nutritional evaluation,Evaluate assessment methods of nutritional status of special gruops (elderly, sports etc.),Expound the results of researches on food consumption. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Evaluate assessment methods of different nutritional status | 10, 16, 18 | A |
| 1.1. Apply the direct methods used for nutritional status | 10, 16, 18 | A |
| 1.2. Apply the indirect methods used for nutritional status | 10, 16, 18 | A |
| 1.3. Compare direct ve indirect methods | 10, 16, 18 | A |
| 2. Improve the application methods in the assessment of nutritional status | 10, 16, 18 | A |
| 2.1. Apply anthropometric measurements | 10, 16, 18 | A |
| 2.2. Analyse clinical signs related to nutritional status | 10, 16, 18 | A |
| 2.3. Evaluate dietary intake surveys | 10, 16, 18 | A |
| 3. Evaluate simple nutritional anthropometry technics, standart references | 10, 16, 18 | A |
| 3.1. Estimated several methods for measurement of induvidual's energy expenditure | 10, 16, 18 | A |
| 3.2. Evaluate assessment methods of nutritional status of special gruops (elderly, sports etc.) | 16, 18 | A |
| 3.3. Interpret the results of researches on food consumption | 10, 16, 18 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 18: Micro Teaching Technique |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Community nutrition | Preparation from related courses sources |
| 2 | Nutritional epidemiology and medical statistics data | Preparation from related courses sources |
| 3 | General classification of assessment methods of nutritional status methods (direct and indirect methods) | Preparation from related courses sources |
| 4 | Anthropometric measurements -1 | Preparation from related courses sources |
| 5 | Anthropometric measurements -2 | Preparation from related courses sources |
| 6 | Clinical signs | Preparation from related courses sources |
| 7 | Health story, biochemical and laboratuary methods | Preparation from related courses sources |
| 8 | Nutritional evaluation, identification of food consumption | Preparation from related courses sources |
| 9 | Indirect methods for assessment of nutritional status | Preparation from related courses sources |
| 10 | Define energy exenditure | Preparation from related courses sources |
| 11 | Practical application -Anthropometric measurements | Preparation from related courses sources |
| 12 | Practical application - nutritional evaluation | Preparation from related courses sources |
| 13 | Evaluate assessment methods of nutritional status of special gruops (elderly, sports etc.) | Preparation from related courses sources |
| 14 | Expound the results of researches on food consumption | Preparation from related courses sources |
| Resources |
| Lecturer notes |
| 1. Pekcan G (2002) Hastanın Beslenme Durumunun Saptanması, Diyet El Kitabı, Hatipoğlu Yayınevi, Ankara 2. Gibney MJ, Margetts BM, Kearney JM, Arab L (2004), Public Health Nutrition, Blackwell Science. 3. Lee RD, Nieman DC (2009), Nutritional Assessment, Tht Edition, Mc Graw-Hill Higher Education. |
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. | ||||||
| 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 | |