Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| ASSESMENT of NUTRITIONAL STATUS in the COMMUNITY | BES3219440 | 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 | Assist.Prof. Eda KESKİN |
| Name of Lecturer(s) | Assist.Prof. Eda KESKİN |
| 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, Biophysical Tests and Biochemical-Laboratory Methods,Anthropometric Measurements-1,Anthropometric Measurements -2,Individual and Social Evaluation of Anthropometric Measurements,Determination and Evaluation of Food Consumption Status,Food Consumption Detection Methods,Screening Tools Used in the Assessment of Nutritional Status,Determining Nutritional Status in Special Situations/Groups,Practical Applications for Determining Nutritional Status - Anthropometric Measurements-1,Practical Applications for Determining Nutritional Status - Anthropometric Measurements-2,Practical Applications for Determining the Nutritional Status- Assessment of Food Consumption,Evaluation of Assignments. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. It exemplifies different methods used to determine nutritional status. | 10, 16, 9 | A, C |
| 2. Applies methods to determine nutritional status in all groups where the dietitian can work. | 10, 11, 16, 9 | A, C, E |
| 3. Analyzes clinical symptoms related to nutritional status in line with health history. | 10, 16, 9 | A, C |
| 4. Evaluates individuals' food consumption status. | 10, 14, 16, 9 | A, C, E |
| 5. Identifies, compares, and applies appropriate validated screening tools for the assessment of nutritional status based on scientific principles. | 10, 14, 16, 9 | A, C, E |
| Teaching Methods: | 10: Discussion Method, 11: Demonstration Method, 14: Self Study Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice 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, Biophysical Tests and Biochemical-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 | Determination and Evaluation of Food Consumption Status | Preparation of the related sources from the recommended sources |
| 8 | Food Consumption Detection Methods | Preparation of the related sources from the recommended sources |
| 9 | Screening Tools Used in the Assessment of Nutritional Status | Preparation of the related sources from the recommended sources |
| 10 | Determining Nutritional Status in Special Situations/Groups | Preparation of the related sources from the recommended sources |
| 11 | Practical Applications for Determining Nutritional Status - Anthropometric Measurements-1 | Preparation of the related sources from the recommended sources |
| 12 | Practical Applications for Determining Nutritional Status - Anthropometric Measurements-2 | 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 Assignments | 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. Nieman DC. Nutritional Assessment. 7th ed. New York (NY): McGraw-Hill; 2019. 3. Charney P, Malone A. Pocket guide to nutrition assessment. 4th ed. Chicago (IL): Academy of Nutrition and Dietetics; 2022. 4. Lee RD, Nieman DC. Nutritional Assessment, 5th ed. New York (NY): McGraw-Hill; 2009. 5. Dradkeh G, Essa MM, Guizani N. Handbook for nutritional assessment through life cycle. 1st ed. New York (NY): Nova Science Publishers; 2016. 6. Food and Agriculture Organization. Dietary Assessment: A resource guide to method selection and application in low resource settings. Rome, 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. Gains effective knowledge and skills in mass food service systems and manages processes such as menu planning, production, hygiene, and food safety. | X | |||||
| 5 | PQ-5. 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 | |||||
| 6 | PQ-6. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 7 | PQ-7. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 8 | PQ-8. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 9 | PQ-9. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 10 | PQ-10. Communicates effectively both verbally and written in occupational field. | X | |||||
| 11 | PQ-11. They have general cultural knowledge that profession requires. | X | |||||
| 12 | PQ-12. 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 | 7 | 2 | 14 | |||
| Term Project | 1 | 2 | 2 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 12 | 12 | |||
| General Exam | 1 | 23 | 23 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 121 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(121/30) | 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 | BES3219440 | 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 | Assist.Prof. Eda KESKİN |
| Name of Lecturer(s) | Assist.Prof. Eda KESKİN |
| 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, Biophysical Tests and Biochemical-Laboratory Methods,Anthropometric Measurements-1,Anthropometric Measurements -2,Individual and Social Evaluation of Anthropometric Measurements,Determination and Evaluation of Food Consumption Status,Food Consumption Detection Methods,Screening Tools Used in the Assessment of Nutritional Status,Determining Nutritional Status in Special Situations/Groups,Practical Applications for Determining Nutritional Status - Anthropometric Measurements-1,Practical Applications for Determining Nutritional Status - Anthropometric Measurements-2,Practical Applications for Determining the Nutritional Status- Assessment of Food Consumption,Evaluation of Assignments. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. It exemplifies different methods used to determine nutritional status. | 10, 16, 9 | A, C |
| 2. Applies methods to determine nutritional status in all groups where the dietitian can work. | 10, 11, 16, 9 | A, C, E |
| 3. Analyzes clinical symptoms related to nutritional status in line with health history. | 10, 16, 9 | A, C |
| 4. Evaluates individuals' food consumption status. | 10, 14, 16, 9 | A, C, E |
| 5. Identifies, compares, and applies appropriate validated screening tools for the assessment of nutritional status based on scientific principles. | 10, 14, 16, 9 | A, C, E |
| Teaching Methods: | 10: Discussion Method, 11: Demonstration Method, 14: Self Study Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice 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, Biophysical Tests and Biochemical-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 | Determination and Evaluation of Food Consumption Status | Preparation of the related sources from the recommended sources |
| 8 | Food Consumption Detection Methods | Preparation of the related sources from the recommended sources |
| 9 | Screening Tools Used in the Assessment of Nutritional Status | Preparation of the related sources from the recommended sources |
| 10 | Determining Nutritional Status in Special Situations/Groups | Preparation of the related sources from the recommended sources |
| 11 | Practical Applications for Determining Nutritional Status - Anthropometric Measurements-1 | Preparation of the related sources from the recommended sources |
| 12 | Practical Applications for Determining Nutritional Status - Anthropometric Measurements-2 | 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 Assignments | 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. Nieman DC. Nutritional Assessment. 7th ed. New York (NY): McGraw-Hill; 2019. 3. Charney P, Malone A. Pocket guide to nutrition assessment. 4th ed. Chicago (IL): Academy of Nutrition and Dietetics; 2022. 4. Lee RD, Nieman DC. Nutritional Assessment, 5th ed. New York (NY): McGraw-Hill; 2009. 5. Dradkeh G, Essa MM, Guizani N. Handbook for nutritional assessment through life cycle. 1st ed. New York (NY): Nova Science Publishers; 2016. 6. Food and Agriculture Organization. Dietary Assessment: A resource guide to method selection and application in low resource settings. Rome, 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. Gains effective knowledge and skills in mass food service systems and manages processes such as menu planning, production, hygiene, and food safety. | X | |||||
| 5 | PQ-5. 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 | |||||
| 6 | PQ-6. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 7 | PQ-7. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 8 | PQ-8. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 9 | PQ-9. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 10 | PQ-10. Communicates effectively both verbally and written in occupational field. | X | |||||
| 11 | PQ-11. They have general cultural knowledge that profession requires. | X | |||||
| 12 | PQ-12. 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 | |