| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | BES312 | ||||
| Course Name: | Community Nutrition Epidemiology | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Prof. Dr. FUNDA ELMACIOĞLU | ||||
| Course Lecturer(s): |
Prof. Dr. FUNDA ELMACIOĞLU |
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| Course Assistants: |
| Course Objectives: | To teach the nutritional problems of vulnerable groups, the reasons of nutritional problems and solutions and implementation and preparation of national and international food and nutrition policies. |
| Course Content: | Nutritional problems and epidemiology of nutritional problems in Turkey and in the world, Problems of protein-energy malnutrition, obesity, diet-related chronic diseases, iron deficiency anemia, iodine deficiency disorders, dental caries, zinc deficiency, rickets, osteomalacia, osteoporosis, vitamin deficiencies, folic acid deficiency etc) and their epidemiology, Elderly nutrition, Management of nutrition in disasters, Food supplements and food fortification, Nutritional genomics in public health, National food and nutrition policies. |
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The students who have succeeded in this course;
1) Know the nutritional problems of risk groups and also the reasons and prevention of the problems 2) Learn the problem of protein-energy malnutrition and its epidemiology in Turkey and in the world and also learn the promotion and prevention of breastfeeding and growth monitoring 3) Learn the problem of obesity and diet related chronic diseases and their epidemiology and also assess and analyze the problem in the community. 4) learn the problems of vitamin and mineral deficiencies and their prevention. |
| Week | Subject | Related Preparation |
| 1) | Nutritional problems in risk groups Importance of food and nutrition policies | |
| 2) | PEM and its epidemiology, Breastfeeding, prevention and promotion, Growth monitoring | |
| 3) | Practical work: Planning a survey, preparation of a questionnaire, use of SPSS programme | |
| 4) | Obesity and its epidemiology, Diet related chronic diseases and their epidemiology | |
| 5) | Practical work: evaluation of the survey | |
| 6) | Iodine deficiency disorders and its epidemiology | |
| 7) | Iron deficiency anemia and its epidemiology | |
| 8) | Midterm | |
| 9) | Folate deficiency and its epidemiology, Other vitamin deficiencies and epidemiology | |
| 10) | Dental health and its epidemiology, Zinc deficiency and its epidemiology | |
| 11) | Vitamin D deficiency: Rickets, osteomalasia, osteoporosis and their epidemiology | |
| 12) | Nutritional management of disasters | |
| 13) | Food supplements and food fortification | |
| 14) | Elderly nutrition, Nutritional genomics in public health | |
| 15) | Final |
| Course Notes / Textbooks: | 1. MICHAEL J. GIBNEY, BARRIE M. MARGETTS, JOHN M. KEARNEY VE LEMORE ARAB. PUBLIC HEALTH NUTRITION 1ST EDITION, 2004, BLACKWELL PUBLISHING 2. NWEZE EUNICE NNAKWE. COMMUNITY NUTRITION 1ST EDITION, 2009, JONES AND BARTLETT PUBLISHERS 3. WHO PUBLICATIONS 4. ILSI YAYINLARI 5. ULUSLARARASI DERGILER |
| References: | 1. MICHAEL J. GIBNEY, BARRIE M. MARGETTS, JOHN M. KEARNEY VE LEMORE ARAB. PUBLIC HEALTH NUTRITION 1ST EDITION, 2004, BLACKWELL PUBLISHING 2. NWEZE EUNICE NNAKWE. COMMUNITY NUTRITION 1ST EDITION, 2009, JONES AND BARTLETT PUBLISHERS 3. WHO PUBLICATIONS 4. ILSI YAYINLARI 5. ULUSLARARASI DERGILER |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
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| Program Outcomes | |||||||||||||||
| 1) To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | |||||||||||||||
| 2) To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | 2 | 2 | |||||||||||||
| 3) Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | 3 | 3 | 3 | 3 | |||||||||||
| 4) To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |||||||||||||||
| 5) To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | 3 | ||||||||||||||
| 6) Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | 3 | 3 | 3 | 3 | |||||||||||
| 7) Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |||||||||||||||
| 8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | 3 | 3 | 3 | 3 | |||||||||||
| 9) Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |||||||||||||||
| 10) Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | 2 | ||||||||||||||
| 11) Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | 2 | 2 | 2 | 2 | |||||||||||
| 12) Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |||||||||||||||
| 13) Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |||||||||||||||
| 14) All field studies and scientific studies work in teams with their colleagues and different professions. | |||||||||||||||
| 15) Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. | |||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | 3 |
| 2) | To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | 2 |
| 3) | Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | 3 |
| 4) | To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |
| 5) | To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | |
| 6) | Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | 3 |
| 7) | Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | 2 |
| 8) | Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | 3 |
| 9) | Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |
| 10) | Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | 3 |
| 11) | Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | 3 |
| 12) | Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |
| 13) | Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |
| 14) | All field studies and scientific studies work in teams with their colleagues and different professions. | |
| 15) | Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. | 2 |
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 13 | 39 |
| Study Hours Out of Class | 12 | 36 |
| Homework Assignments | 12 | 36 |
| Midterms | 1 | 10 |
| Final | 1 | 20 |
| Total Workload | 141 | |