Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|---|---|---|---|---|
PRACTICE in COMMUNITY HEALTH NUTRITION | BES4125650 | Fall Semester | 0+30 | 7,5 | 8 |
Course Program | Pazartesi 20:30-21:15 Salı 20:30-21:15 Çarşamba 07:00-07:45 Çarşamba 08:00-08:45 Çarşamba 09:00-09:45 Çarşamba 10:00-10:45 Çarşamba 11:00-11:45 Çarşamba 12:00-12:45 Çarşamba 12:45-13:30 Çarşamba 13:30-14:15 Çarşamba 14:30-15:15 Çarşamba 15:30-16:15 Çarşamba 16:30-17:15 Çarşamba 17:30-18:15 Çarşamba 18:30-19:15 Çarşamba 19:30-20:15 Çarşamba 20:30-21:15 Perşembe 07:00-07:45 Perşembe 08:00-08:45 Perşembe 09:00-09:45 Perşembe 10:00-10:45 Perşembe 11:00-11:45 Perşembe 12:00-12:45 Perşembe 12:45-13:30 Perşembe 13:30-14:15 Perşembe 14:30-15:15 Perşembe 15:30-16:15 Perşembe 16:30-17:15 Perşembe 17:30-18:15 Perşembe 18:30-19:15 Perşembe 19:30-20:15 Perşembe 20:30-21:15 |
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) | Prof.Dr. Gülgün ERSOY, Lect. Fatma Elif SEZER, Assist.Prof. Merve PEHLİVAN, Lect. Fatmanur ÖZYÜREK ARPA, Lect. İdil ALPAT YAVAŞ, Assist.Prof. Eda KESKİN, Assist.Prof. Neda SALEKİ |
Assistant(s) | |
Aim | Gaining students to have knowledge and skill about defining individual’s and society’s state of nutrition, evaluating, interpreting, determining problems, forming solutions and giving education. |
Course Content | This course contains; Orientation Research planning and general principles,Research planning and general principles,Internship-Data collection,Internship-Data collection,Internship-Data collection,Internship-Data collection,Internship-Data collection,Internship-data entry,Internship data entry,Internship data control,Internship-Preparation of educational materials,Internship-Preparation of educational materials,Internship-Research Article Writing, Internship-Research Article Writing. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. Determines the nutritional status and nutrition habits of the society. | 14, 2 | E, H |
2. Applies direct and indirect methods used to determine nutritional status. | 14, 2 | E, H |
3. Plans trainings on health and well-being with sufficient and balanced nutrition and health. | 11, 14, 2 | E, H |
4. Defines the relationship between health and nutrition. | 14, 2 | E, H |
5. Evaluates written and visual educational materials to raise public awareness. | 14, 2 | E, H |
6. Evaluates nutrition education programs / materials for special groups. | 14, 2 | E, H |
7. Detects the nutritional characteristics of the group and explain nutritional problems. | 14, 2 | E, H |
Teaching Methods: | 11: Demonstration Method, 14: Self Study Method, 2: Project Based Learning Model |
Assessment Methods: | E: Homework, H: Performance Task |
Course Outline
Order | Subjects | Preliminary Work |
---|---|---|
1 | Orientation Research planning and general principles | Preparation from recommended sources |
2 | Research planning and general principles | Preparation from recommended sources |
3 | Internship-Data collection | Preparation from recommended sources |
4 | Internship-Data collection | Preparation from recommended sources |
5 | Internship-Data collection | Preparation from recommended sources |
6 | Internship-Data collection | Preparation from recommended sources |
7 | Internship-Data collection | Preparation from recommended sources |
8 | Internship-data entry | Preparation from recommended sources |
9 | Internship data entry | Preparation from recommended sources |
10 | Internship data control | Preparation from recommended sources |
11 | Internship-Preparation of educational materials | Preparation from recommended sources |
12 | Internship-Preparation of educational materials | Preparation from recommended sources |
13 | Internship-Research Article Writing | Preparation from recommended sources |
14 | Internship-Research Article Writing | Preparation from recommended sources |
Resources |
1. T.C. Sağlık Bakanlığı Temel Sağlık Hizmetleri Genel Md./ T.C. S.B. Sağlık Projesi Genel Md. / Hacettepe Üniversitesi Beslenme ve Diyetetik Bölümü. Toplumun Beslenmede Bilinçlendirilmesi Saha Personeli için Toplum Beslenmesi Programı Eğitim Materyali, Ankara, 2002. 2. T.C. Sağlık Bakanlığı, Türkiye Halk Sağlığı Kurumu, Obezite Diyabet ve Metabolik Hastalıklar Dairesi Başkanlığı. Beslenme Bilgi Serisi. 2006-2012. 3. Baysal A. Beslenme. Hatiboğlu Yayınevi, Ankara, 2014. 4. T.C. Sağlık Bakanlığı. Türkiye Beslenme Rehberi, Ankara, 2015. |
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 | 6 | 2 | 12 | |||
Guided Problem Solving | 6 | 32 | 192 | |||
Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
Term Project | 0 | 0 | 0 | |||
Presentation of Project / Seminar | 0 | 0 | 0 | |||
Quiz | 0 | 0 | 0 | |||
Midterm Exam | 0 | 0 | 0 | |||
General Exam | 0 | 0 | 0 | |||
Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
Total Workload(Hour) | 204 | |||||
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(204/30) | 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 |
---|---|---|---|---|---|
PRACTICE in COMMUNITY HEALTH NUTRITION | BES4125650 | Fall Semester | 0+30 | 7,5 | 8 |
Course Program | Pazartesi 20:30-21:15 Salı 20:30-21:15 Çarşamba 07:00-07:45 Çarşamba 08:00-08:45 Çarşamba 09:00-09:45 Çarşamba 10:00-10:45 Çarşamba 11:00-11:45 Çarşamba 12:00-12:45 Çarşamba 12:45-13:30 Çarşamba 13:30-14:15 Çarşamba 14:30-15:15 Çarşamba 15:30-16:15 Çarşamba 16:30-17:15 Çarşamba 17:30-18:15 Çarşamba 18:30-19:15 Çarşamba 19:30-20:15 Çarşamba 20:30-21:15 Perşembe 07:00-07:45 Perşembe 08:00-08:45 Perşembe 09:00-09:45 Perşembe 10:00-10:45 Perşembe 11:00-11:45 Perşembe 12:00-12:45 Perşembe 12:45-13:30 Perşembe 13:30-14:15 Perşembe 14:30-15:15 Perşembe 15:30-16:15 Perşembe 16:30-17:15 Perşembe 17:30-18:15 Perşembe 18:30-19:15 Perşembe 19:30-20:15 Perşembe 20:30-21:15 |
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) | Prof.Dr. Gülgün ERSOY, Lect. Fatma Elif SEZER, Assist.Prof. Merve PEHLİVAN, Lect. Fatmanur ÖZYÜREK ARPA, Lect. İdil ALPAT YAVAŞ, Assist.Prof. Eda KESKİN, Assist.Prof. Neda SALEKİ |
Assistant(s) | |
Aim | Gaining students to have knowledge and skill about defining individual’s and society’s state of nutrition, evaluating, interpreting, determining problems, forming solutions and giving education. |
Course Content | This course contains; Orientation Research planning and general principles,Research planning and general principles,Internship-Data collection,Internship-Data collection,Internship-Data collection,Internship-Data collection,Internship-Data collection,Internship-data entry,Internship data entry,Internship data control,Internship-Preparation of educational materials,Internship-Preparation of educational materials,Internship-Research Article Writing, Internship-Research Article Writing. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. Determines the nutritional status and nutrition habits of the society. | 14, 2 | E, H |
2. Applies direct and indirect methods used to determine nutritional status. | 14, 2 | E, H |
3. Plans trainings on health and well-being with sufficient and balanced nutrition and health. | 11, 14, 2 | E, H |
4. Defines the relationship between health and nutrition. | 14, 2 | E, H |
5. Evaluates written and visual educational materials to raise public awareness. | 14, 2 | E, H |
6. Evaluates nutrition education programs / materials for special groups. | 14, 2 | E, H |
7. Detects the nutritional characteristics of the group and explain nutritional problems. | 14, 2 | E, H |
Teaching Methods: | 11: Demonstration Method, 14: Self Study Method, 2: Project Based Learning Model |
Assessment Methods: | E: Homework, H: Performance Task |
Course Outline
Order | Subjects | Preliminary Work |
---|---|---|
1 | Orientation Research planning and general principles | Preparation from recommended sources |
2 | Research planning and general principles | Preparation from recommended sources |
3 | Internship-Data collection | Preparation from recommended sources |
4 | Internship-Data collection | Preparation from recommended sources |
5 | Internship-Data collection | Preparation from recommended sources |
6 | Internship-Data collection | Preparation from recommended sources |
7 | Internship-Data collection | Preparation from recommended sources |
8 | Internship-data entry | Preparation from recommended sources |
9 | Internship data entry | Preparation from recommended sources |
10 | Internship data control | Preparation from recommended sources |
11 | Internship-Preparation of educational materials | Preparation from recommended sources |
12 | Internship-Preparation of educational materials | Preparation from recommended sources |
13 | Internship-Research Article Writing | Preparation from recommended sources |
14 | Internship-Research Article Writing | Preparation from recommended sources |
Resources |
1. T.C. Sağlık Bakanlığı Temel Sağlık Hizmetleri Genel Md./ T.C. S.B. Sağlık Projesi Genel Md. / Hacettepe Üniversitesi Beslenme ve Diyetetik Bölümü. Toplumun Beslenmede Bilinçlendirilmesi Saha Personeli için Toplum Beslenmesi Programı Eğitim Materyali, Ankara, 2002. 2. T.C. Sağlık Bakanlığı, Türkiye Halk Sağlığı Kurumu, Obezite Diyabet ve Metabolik Hastalıklar Dairesi Başkanlığı. Beslenme Bilgi Serisi. 2006-2012. 3. Baysal A. Beslenme. Hatiboğlu Yayınevi, Ankara, 2014. 4. T.C. Sağlık Bakanlığı. Türkiye Beslenme Rehberi, Ankara, 2015. |
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 |