Course Detail
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 14:30-15:15 Pazartesi 15:30-16:15 Pazartesi 16:30-17:15 Pazartesi 17:30-18:15 Pazartesi 18:30-19:15 Pazartesi 19:30-20:15 Pazartesi 20:30-21:15 Pazartesi 21:30-22:15 Pazartesi 22:30-23:15 Pazartesi 23:30-00:15 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 Çarşamba 21:30-22:15 Çarşamba 22:30-23:15 Çarşamba 23:30-00:15 Cuma 12:45-13:30 Cuma 15:30-16:15 Cuma 16:30-17:15 Cuma 17:30-18:15 Cuma 18:30-19:15 Cuma 19:30-20:15 Cuma 20:30-21:15 Cuma 21:30-22:15 Cuma 22:30-23:15 Cuma 23:30-00:15 |
| 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, Assist.Prof. Eda KESKİN, Res.Assist. SENA ÖMÜR |
| 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. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Determines the nutritional status and nutrition habits of the society. | 14, 2, 6 | F, H |
| 2. Applies direct and indirect methods used to determine nutritional status. | 14, 2, 6 | F, H |
| 3. Plans trainings on health and well-being with sufficient and balanced nutrition and health. | 11, 14, 2, 6 | F, H |
| 4. Defines the relationship between health and nutrition. | 14, 2 | F, H |
| 5. Evaluates written and visual educational materials to raise public awareness. | 11, 14, 2, 6 | F, H |
| 6. Evaluates nutrition education programs / materials for special groups. | 14, 2, 6 | F, H |
| 7. Detects the nutritional characteristics of the group and explain nutritional problems. | 14, 2, 6 | F, H |
| Teaching Methods: | 11: Demonstration Method, 14: Self Study Method, 2: Project Based Learning Model, 6: Experiential Learning |
| Assessment Methods: | F: Project Task, 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. / 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 Halk Sağlığı Genel Müdürlüğü. Türkiye Beslenme Rehberi-2022, Ankara, 2022. |
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 | 6 | 2 | 12 | |||
| Guided Problem Solving | 6 | 32 | 192 | |||
| Resolution of Homework Problems and Submission as a Report | 1 | 12 | 12 | |||
| Term Project | 1 | 14 | 14 | |||
| 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 | 1 | 10 | 10 | |||
| Total Workload(Hour) | 240 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(240/30) | 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 |
|---|---|---|---|---|---|
| PRACTICE in COMMUNITY HEALTH NUTRITION | BES4125650 | Fall Semester | 0+30 | 7,5 | 8 |
| Course Program | Pazartesi 14:30-15:15 Pazartesi 15:30-16:15 Pazartesi 16:30-17:15 Pazartesi 17:30-18:15 Pazartesi 18:30-19:15 Pazartesi 19:30-20:15 Pazartesi 20:30-21:15 Pazartesi 21:30-22:15 Pazartesi 22:30-23:15 Pazartesi 23:30-00:15 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 Çarşamba 21:30-22:15 Çarşamba 22:30-23:15 Çarşamba 23:30-00:15 Cuma 12:45-13:30 Cuma 15:30-16:15 Cuma 16:30-17:15 Cuma 17:30-18:15 Cuma 18:30-19:15 Cuma 19:30-20:15 Cuma 20:30-21:15 Cuma 21:30-22:15 Cuma 22:30-23:15 Cuma 23:30-00:15 |
| 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, Assist.Prof. Eda KESKİN, Res.Assist. SENA ÖMÜR |
| 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. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Determines the nutritional status and nutrition habits of the society. | 14, 2, 6 | F, H |
| 2. Applies direct and indirect methods used to determine nutritional status. | 14, 2, 6 | F, H |
| 3. Plans trainings on health and well-being with sufficient and balanced nutrition and health. | 11, 14, 2, 6 | F, H |
| 4. Defines the relationship between health and nutrition. | 14, 2 | F, H |
| 5. Evaluates written and visual educational materials to raise public awareness. | 11, 14, 2, 6 | F, H |
| 6. Evaluates nutrition education programs / materials for special groups. | 14, 2, 6 | F, H |
| 7. Detects the nutritional characteristics of the group and explain nutritional problems. | 14, 2, 6 | F, H |
| Teaching Methods: | 11: Demonstration Method, 14: Self Study Method, 2: Project Based Learning Model, 6: Experiential Learning |
| Assessment Methods: | F: Project Task, 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. / 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 Halk Sağlığı Genel Müdürlüğü. Türkiye Beslenme Rehberi-2022, Ankara, 2022. |
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 | |