Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| COMMUNITY NUTRITION | BES3119390 | Fall Semester | 2+0 | 2 | 4 |
| Course Program | Çarşamba 10:00-10:45 Çarşamba 11:00-11:45 |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Eda KESKİN |
| Name of Lecturer(s) | Assist.Prof. Eda KESKİN |
| 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,Nutritional epidemiology - 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-1,Özel gruplarda beslenme sorunları ve geliştirilen sağlık programları/planları/politikaları-2,Methods for determining nutritional status in community,Clinical signs of nutritional deficiency in community,Biomarkers: Biochemical and biophysical methods,Food consumption, nutrition and health research,Evaluation of assignments. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Defines the scope, basics, characteristics and importance of public health and nutrition. | 10, 9 | A, C |
| 2. Explains information about the determination of the nutritional status of the society. | 13, 16, 9 | A, C |
| 3. Evaluates nutrition-related problems in risk groups and explains solutions. | 10, 13, 16, 9 | A, C |
| 4. Evaluates plans and policies developed on a community basis for nutritional problems encountered in risk groups. | 10, 13, 16, 9 | A, C |
| 5. Developing teamwork while implementing nutirional plans and policies. | 10, 13, 16, 9 | A, C, E |
| Teaching Methods: | 10: Discussion Method, 13: Case 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 | 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 | Nutritional epidemiology - 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-1 | Make preparation for related chapter from recommended source material. |
| 9 | Özel gruplarda beslenme sorunları ve geliştirilen sağlık programları/planları/politikaları-2 | Make preparation for related chapter from recommended source material. |
| 10 | Methods for determining nutritional status in community | Make preparation for related chapter from recommended source material. |
| 11 | Clinical signs of nutritional deficiency in community | Make preparation for related chapter from recommended source material. |
| 12 | Biomarkers: Biochemical 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 ed. Burlington (MA): Jones & Bartlett Learning; 2017. 2. Temple JN, Steyn N. Community Nutrition. UBC Press, 2016. 3. Hughes R, Margetts BM. Practical Public Health Nutrition. Wiley Blackwell, 2012 4. Buttriss JL, Welch AA, Kearney JM , Lanham-New SA. Public Health Nutrition. 2nd ed. Chichester (UK): Wiley-Blackwell; 2018. 5. Raymond JL, Morrow K. Krause ve Mahan Besin ve Beslenme Bakım Süreci. 16. baskı. Akbulut G, çeviri editörü. İstanbul: Nobel Tıp Kitabevleri; 2023. |
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. | ||||||
| 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 | 1 | 14 | 14 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 13 | 13 | |||
| General Exam | 1 | 23 | 23 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 120 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(120/30) | 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 | BES3119390 | Fall Semester | 2+0 | 2 | 4 |
| Course Program | Çarşamba 10:00-10:45 Çarşamba 11:00-11:45 |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Eda KESKİN |
| Name of Lecturer(s) | Assist.Prof. Eda KESKİN |
| 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,Nutritional epidemiology - 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-1,Özel gruplarda beslenme sorunları ve geliştirilen sağlık programları/planları/politikaları-2,Methods for determining nutritional status in community,Clinical signs of nutritional deficiency in community,Biomarkers: Biochemical and biophysical methods,Food consumption, nutrition and health research,Evaluation of assignments. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Defines the scope, basics, characteristics and importance of public health and nutrition. | 10, 9 | A, C |
| 2. Explains information about the determination of the nutritional status of the society. | 13, 16, 9 | A, C |
| 3. Evaluates nutrition-related problems in risk groups and explains solutions. | 10, 13, 16, 9 | A, C |
| 4. Evaluates plans and policies developed on a community basis for nutritional problems encountered in risk groups. | 10, 13, 16, 9 | A, C |
| 5. Developing teamwork while implementing nutirional plans and policies. | 10, 13, 16, 9 | A, C, E |
| Teaching Methods: | 10: Discussion Method, 13: Case 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 | 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 | Nutritional epidemiology - 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-1 | Make preparation for related chapter from recommended source material. |
| 9 | Özel gruplarda beslenme sorunları ve geliştirilen sağlık programları/planları/politikaları-2 | Make preparation for related chapter from recommended source material. |
| 10 | Methods for determining nutritional status in community | Make preparation for related chapter from recommended source material. |
| 11 | Clinical signs of nutritional deficiency in community | Make preparation for related chapter from recommended source material. |
| 12 | Biomarkers: Biochemical 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 ed. Burlington (MA): Jones & Bartlett Learning; 2017. 2. Temple JN, Steyn N. Community Nutrition. UBC Press, 2016. 3. Hughes R, Margetts BM. Practical Public Health Nutrition. Wiley Blackwell, 2012 4. Buttriss JL, Welch AA, Kearney JM , Lanham-New SA. Public Health Nutrition. 2nd ed. Chichester (UK): Wiley-Blackwell; 2018. 5. Raymond JL, Morrow K. Krause ve Mahan Besin ve Beslenme Bakım Süreci. 16. baskı. Akbulut G, çeviri editörü. İstanbul: Nobel Tıp Kitabevleri; 2023. |
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. | ||||||
| 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 | |