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 mass nutrition,Identification methods of nutrition condition, Standarts used in nutrition antropometrics,Nutrition-related problems in society, Clinic signs of malnutrition,Biomarkers: Biochemical methods, Hematologic methods,Health statistics, Mortality and morbidity rate in age groups,Food consumption researches,Ecologic elements,Presentations,Presentations,Presentations,Presentations,Evaluation of assignments.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. define and evaluate nutrition problems of risk groups
16, 18, 9
A, E, F
1.1. express risk groups
16, 18, 9
A, E, F
1.2. analyse nutrition problems in risk groups
16, 18, 9
A, E, F
1.3. list nutrition problems in risk groups
16, 18, 9
A, E, F
2. develop solutions to nutrition problems
16, 18, 9
A, E, F
2.1. categorize nutrition problems in risk groups.
16, 18, 9
A, E, F
2.2. develop solutions to the nutrition problems in risk groups.
16, 18, 9
A, E, F
2.3. develop solutions to the nutrition problems in risk groups.
16, 18, 9
A, E, F
3. develop suggestions for nutrition plans and policies
16, 18, 9
A, E, F
3.1. evaluate the principles of nutrition plan and policies
16, 18, 9
A, E, F
3.2. develop teamwork in the practise of nutrition plan and policies.
16, 18, 9
A, E, F
3.3. solve problems in the practise of nutrition plan and policies.
Health statistics, Mortality and morbidity rate in age groups
Preparation from related course sources
8
Food consumption researches
Preparation from related course sources
9
Ecologic elements
Preparation from related course sources
10
Presentations
Preparation from related course sources
11
Presentations
Preparation from related course sources
12
Presentations
Preparation from related course sources
13
Presentations
Preparation from related course sources
14
Evaluation of assignments
Preparation from related course sources
Resources
Powerpoint Files
1. Gibson RS (2005). Principles of Nutritional Assessment. Oxford University Press, Newyork, 2nd Ed.
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.
3. Community Nutrition: Planning Health Promotion And Disease Prevention. Nnakwe N. Jones & Bartlett Learning; 2 edition. 2012.
4. Community Nutrition in Action: An Entrepreneurial Approach. Boyle M.A., Holben D.H.
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.
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
NUTRITION EPIDEMIOLOGY
BESD1137960
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
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 mass nutrition,Identification methods of nutrition condition, Standarts used in nutrition antropometrics,Nutrition-related problems in society, Clinic signs of malnutrition,Biomarkers: Biochemical methods, Hematologic methods,Health statistics, Mortality and morbidity rate in age groups,Food consumption researches,Ecologic elements,Presentations,Presentations,Presentations,Presentations,Evaluation of assignments.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. define and evaluate nutrition problems of risk groups
16, 18, 9
A, E, F
1.1. express risk groups
16, 18, 9
A, E, F
1.2. analyse nutrition problems in risk groups
16, 18, 9
A, E, F
1.3. list nutrition problems in risk groups
16, 18, 9
A, E, F
2. develop solutions to nutrition problems
16, 18, 9
A, E, F
2.1. categorize nutrition problems in risk groups.
16, 18, 9
A, E, F
2.2. develop solutions to the nutrition problems in risk groups.
16, 18, 9
A, E, F
2.3. develop solutions to the nutrition problems in risk groups.
16, 18, 9
A, E, F
3. develop suggestions for nutrition plans and policies
16, 18, 9
A, E, F
3.1. evaluate the principles of nutrition plan and policies
16, 18, 9
A, E, F
3.2. develop teamwork in the practise of nutrition plan and policies.
16, 18, 9
A, E, F
3.3. solve problems in the practise of nutrition plan and policies.
Health statistics, Mortality and morbidity rate in age groups
Preparation from related course sources
8
Food consumption researches
Preparation from related course sources
9
Ecologic elements
Preparation from related course sources
10
Presentations
Preparation from related course sources
11
Presentations
Preparation from related course sources
12
Presentations
Preparation from related course sources
13
Presentations
Preparation from related course sources
14
Evaluation of assignments
Preparation from related course sources
Resources
Powerpoint Files
1. Gibson RS (2005). Principles of Nutritional Assessment. Oxford University Press, Newyork, 2nd Ed.
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.
3. Community Nutrition: Planning Health Promotion And Disease Prevention. Nnakwe N. Jones & Bartlett Learning; 2 edition. 2012.
4. Community Nutrition in Action: An Entrepreneurial Approach. Boyle M.A., Holben D.H.
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.
