Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| ASSESMENT of NUTRITIONAL STATUS in the COMMUNITY | - | 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 | Elective |
| Course Coordinator | |
| Name of Lecturer(s) | Lect. Fatma Elif SEZER, Assist.Prof. Merve PEHLİVAN, Lect. Fatmanur ÖZYÜREK ARPA |
| 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, biochemical and laboratory methods,Anthropometric measurements-1,Anthropometric measurements -2,Individual and social evaluation of anthropometric measurements,Determining nutritional status in special situations / groups,Determination and evaluation of food consumption status,Food consumption detection methods,Determine energy expenditure,Screening tools used in the assessment of nutritional status,Practical applications for determining nutritional status - anthropometric measurements,Practical applications for determining the nutritional status- assessment of food consumption,Evaluation of homework. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. It exemplifies different methods used to determine nutritional status. | 10, 14, 16, 4, 9 | A, E |
| 2. Applies methods to determine nutritional status in all groups where the dietitian can work. | 10, 14, 16, 4, 9 | A, E |
| 3. Analyzes clinical symptoms related to nutritional status in line with health history. | 10, 14, 16, 4, 9 | A, E |
| 4. Evaluates individuals' food consumption status. | 10, 14, 16, 4, 9 | A, E |
| 5. It detects the individual's energy expenditure using different methods. | 10, 14, 16, 4, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 14: Self Study Method, 16: Question - Answer Technique, 4: Inquiry-Based Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written 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, biochemical and 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 | Determining nutritional status in special situations / groups | Preparation of the related sources from the recommended sources |
| 8 | Determination and evaluation of food consumption status | Preparation of the related sources from the recommended sources |
| 9 | Food consumption detection methods | Preparation of the related sources from the recommended sources |
| 10 | Determine energy expenditure | Preparation of the related sources from the recommended sources |
| 11 | Screening tools used in the assessment of nutritional status | Preparation of the related sources from the recommended sources |
| 12 | Practical applications for determining nutritional status - anthropometric measurements | 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 homework | 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. 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. 4. Current publications of relevant authorities. |
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 |
|---|---|---|---|---|---|
| ASSESMENT of NUTRITIONAL STATUS in the COMMUNITY | - | 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 | Elective |
| Course Coordinator | |
| Name of Lecturer(s) | Lect. Fatma Elif SEZER, Assist.Prof. Merve PEHLİVAN, Lect. Fatmanur ÖZYÜREK ARPA |
| 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, biochemical and laboratory methods,Anthropometric measurements-1,Anthropometric measurements -2,Individual and social evaluation of anthropometric measurements,Determining nutritional status in special situations / groups,Determination and evaluation of food consumption status,Food consumption detection methods,Determine energy expenditure,Screening tools used in the assessment of nutritional status,Practical applications for determining nutritional status - anthropometric measurements,Practical applications for determining the nutritional status- assessment of food consumption,Evaluation of homework. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. It exemplifies different methods used to determine nutritional status. | 10, 14, 16, 4, 9 | A, E |
| 2. Applies methods to determine nutritional status in all groups where the dietitian can work. | 10, 14, 16, 4, 9 | A, E |
| 3. Analyzes clinical symptoms related to nutritional status in line with health history. | 10, 14, 16, 4, 9 | A, E |
| 4. Evaluates individuals' food consumption status. | 10, 14, 16, 4, 9 | A, E |
| 5. It detects the individual's energy expenditure using different methods. | 10, 14, 16, 4, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 14: Self Study Method, 16: Question - Answer Technique, 4: Inquiry-Based Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written 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, biochemical and 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 | Determining nutritional status in special situations / groups | Preparation of the related sources from the recommended sources |
| 8 | Determination and evaluation of food consumption status | Preparation of the related sources from the recommended sources |
| 9 | Food consumption detection methods | Preparation of the related sources from the recommended sources |
| 10 | Determine energy expenditure | Preparation of the related sources from the recommended sources |
| 11 | Screening tools used in the assessment of nutritional status | Preparation of the related sources from the recommended sources |
| 12 | Practical applications for determining nutritional status - anthropometric measurements | 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 homework | 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. 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. 4. Current publications of relevant authorities. |
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 | |