Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| COMMUNITY NUTRITION | - | 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 | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | |
| 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,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,Methods for determining nutritional status,Clinical signs of nutritional deficiency,Biomarkers: Biochemical methods,Biomarkers: Hematological and biophysical methods,Food consumption, nutrition and health research,Evaluation of assignments. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Defines the scope, basics, characteristics and importance of public health and nutrition. | 10, 13, 16, 9 | A, E |
| 2. Explains information about the determination of the nutritional status of the society. | 10, 16, 6, 9 | A |
| 3. Evaluates nutrition-related problems in risk groups and explains solutions. | 10, 13, 16, 9 | A, E |
| 4. Evaluates plans and policies developed on a community basis for nutritional problems encountered in risk groups. | 10, 13, 16, 9 | A |
| 5. Developing teamwork while implementing nutirional plans and policies. | 10, 13, 16, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 13: Case Study Method, 16: Question - Answer Technique, 6: Experiential Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written 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 | 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 | Make preparation for related chapter from recommended source material. |
| 9 | Methods for determining nutritional status | Make preparation for related chapter from recommended source material. |
| 10 | Clinical signs of nutritional deficiency | Make preparation for related chapter from recommended source material. |
| 11 | Biomarkers: Biochemical methods | Make preparation for related chapter from recommended source material. |
| 12 | Biomarkers: Hematological 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 edition, 2017. 2. Temple J.N, Steyn N. Community Nutrition, UBC Press 2016. 3. Hughes R., Margetts B.M., Practical Public Health Nutrition, Wiley Blackwell, 2012 4. Judith L. Buttriss, Ailsa A. Welch, John M. Kearney , Susan A. Lanham-New. Public Health Nutrition, 2nd Edition. 2018 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-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 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-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 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-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 | 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 | 14 | 1 | 14 | |||
| Term Project | 1 | 1 | 1 | |||
| Presentation of Project / Seminar | 1 | 3 | 3 | |||
| Quiz | 1 | 1 | 1 | |||
| Midterm Exam | 1 | 12 | 12 | |||
| General Exam | 1 | 23 | 23 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 124 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(124/30) | 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 | - | 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 | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | |
| 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,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,Methods for determining nutritional status,Clinical signs of nutritional deficiency,Biomarkers: Biochemical methods,Biomarkers: Hematological and biophysical methods,Food consumption, nutrition and health research,Evaluation of assignments. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Defines the scope, basics, characteristics and importance of public health and nutrition. | 10, 13, 16, 9 | A, E |
| 2. Explains information about the determination of the nutritional status of the society. | 10, 16, 6, 9 | A |
| 3. Evaluates nutrition-related problems in risk groups and explains solutions. | 10, 13, 16, 9 | A, E |
| 4. Evaluates plans and policies developed on a community basis for nutritional problems encountered in risk groups. | 10, 13, 16, 9 | A |
| 5. Developing teamwork while implementing nutirional plans and policies. | 10, 13, 16, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 13: Case Study Method, 16: Question - Answer Technique, 6: Experiential Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written 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 | 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 | Make preparation for related chapter from recommended source material. |
| 9 | Methods for determining nutritional status | Make preparation for related chapter from recommended source material. |
| 10 | Clinical signs of nutritional deficiency | Make preparation for related chapter from recommended source material. |
| 11 | Biomarkers: Biochemical methods | Make preparation for related chapter from recommended source material. |
| 12 | Biomarkers: Hematological 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 edition, 2017. 2. Temple J.N, Steyn N. Community Nutrition, UBC Press 2016. 3. Hughes R., Margetts B.M., Practical Public Health Nutrition, Wiley Blackwell, 2012 4. Judith L. Buttriss, Ailsa A. Welch, John M. Kearney , Susan A. Lanham-New. Public Health Nutrition, 2nd Edition. 2018 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-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 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-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 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-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 | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |