| Nutrition and Dietetics (Master) (with Thesis) | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
| Course Code: | BES5012 | ||||
| Course Name: | Anatomy of the Circulatory-Respiratory System | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Departmental Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Öğr. Gör. MUTTALIP AYAR | ||||
| Course Lecturer(s): | |||||
| Course Assistants: |
| Course Objectives: | Identify the body composition by anthropometrical and laboratuvary methods, evaluation of growth and development, examining the obtained values in terms of precision, accuracy, reliability, interpreting the values, making measurements and having knowledge and skill on measurement |
| Course Content: | Nutritional anthropometry, assessment of body fat and lean tissue, measurements of length, diameter, width, skinfold thickness, bioelectrical impedance analysis |
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The students who have succeeded in this course;
1) Understanding of nutritional anthropometry by identifying it 2) Understanding the methods of identifying body fat and lean tissue 3) Understanding and applying the methods of length, diameter, width and skinfold thickness measurements 4) Applying the method of bioelectrical impedance analysis 5) Taking measurements pratically on laboratory, comparing with reference values and making interpretation |
| Week | Subject | Related Preparation |
| 1) | Definition and usage of anthropometry | |
| 2) | Methods of body composition determination, anthropometry and laboratory methods | |
| 3) | Assessment of body weight and height, reference values, indexes | |
| 4) | Length measurements | |
| 5) | Width measurements | |
| 6) | Circumference measurements | |
| 7) | Skinfold thickness measurements | |
| 8) | Midterm Exam | |
| 9) | Reviewing and discussing the literature about the topic | |
| 10) | Reviewing and discussing the literature about the topic | |
| 11) | Reviewing and discussing the literature about the topic | |
| 12) | Reviewing and discussing the literature about the topic | |
| 13) | Practice: acquiring measurement practice | |
| 14) | Practical: evaluation and interpretation of measurements against reference values | |
| 15) | Final Exam |
| Course Notes / Textbooks: | 1. Lohman TG, Roche AF, Martorell R. (Eds): Anthropometric Standardization Reference Manual, Kinetics Books, Champaign, Illinois, 1988. 2. Gibson RS. Principles of Nutritional Assessment. Oxford University Press, Newyork, 1990. 3. Heymsfield SB, Tighe A, Wang Z. Nutritional Assessment by Anthropometric and Biochemical Methods. (Eds. Shils ME, et al) Modern Nutrition in Health and Disease. Lea and Febiger, Philadelphia, 812-841, 1994. 4. Cameron ME, van Staveren WA. Manual on Methodology for Food Consumption Studies. Oxford University Press, Oxford,1988. 5. Walter Willett, Nutritional Epidemiology, 3rd Edition, Oxford Publishing, 2013. 6. Barrie E. Margetts, Design Concepts in Nutritional Epidemiology, 2nd Edition, Oxford Press, 1997, 7. Uluslararası beslenme ve diyet dergileri 8. Pekcan, G. Hastanın Beslenme Durumunun Saptanması, Diyet El Kitabı, (Yazarlar. A. Baysal ve ark.) 65-116, Hatiboğlu Yayınevi, Ankara, 2002. |
| References: | 1. Lohman TG, Roche AF, Martorell R. (Eds): Anthropometric Standardization Reference Manual, Kinetics Books, Champaign, Illinois, 1988. 2. Gibson RS. Principles of Nutritional Assessment. Oxford University Press, Newyork, 1990. 3. Heymsfield SB, Tighe A, Wang Z. Nutritional Assessment by Anthropometric and Biochemical Methods. (Eds. Shils ME, et al) Modern Nutrition in Health and Disease. Lea and Febiger, Philadelphia, 812-841, 1994. 4. Cameron ME, van Staveren WA. Manual on Methodology for Food Consumption Studies. Oxford University Press, Oxford,1988. 5. Walter Willett, Nutritional Epidemiology, 3rd Edition, Oxford Publishing, 2013. 6. Barrie E. Margetts, Design Concepts in Nutritional Epidemiology, 2nd Edition, Oxford Press, 1997, 7. Uluslararası beslenme ve diyet dergileri 8. Pekcan, G. Hastanın Beslenme Durumunun Saptanması, Diyet El Kitabı, (Yazarlar. A. Baysal ve ark.) 65-116, Hatiboğlu Yayınevi, Ankara, 2002. |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | ||||||||||
| 1) He/she is knowledgeable about up-to-date evidence-based information about his field of expertise and technological tools required by his field. | 3 | 3 | 3 | 3 | 3 | |||||
| 2) He/she makes scientific researches by using the necessary technological equipment to create new knowledge by using the knowledge acquired in the field of specialization. | 3 | 3 | 3 | 3 | 3 | |||||
| 3) He/she has the knowledge of interpreting, analyzing and reporting the data of individual or interdisciplinary scientific studies at the level of expertise. | ||||||||||
| 4) He/she makes the synthesis and analysis of the acquired information, interprets, develops reports and solution proposals. | ||||||||||
| 5) He/she uses accurate statistical methods for the analysis of scientific research. | ||||||||||
| 6) He/she publishes and / or presents scientific articles at the national level by carrying out studies related to his field of expertise independently or as a team. | ||||||||||
| 7) He/she takes responsibility when faced with problems related to his field, sets an example for the society, offers solutions, uses information and communication technologies. | ||||||||||
| 8) He/she updates himself by adopting lifelong learning principles, evaluates and interprets scientific articles with statistical evidence-based practices with a critical approach. | ||||||||||
| 9) He/she performs teamwork at the national or international level related to his field, discusses and shares current scientific developments by complying with quality processes by communicating verbally or in writing with individuals or groups outside the field when necessary. | ||||||||||
| 10) He/she collects and interprets scientific information in line with ethical principles, contributes to the studies that will guide national and international nutrition plans and policies by considering the individual and society, conducts, manages and evaluates. | 3 | 3 | 3 | 3 | 3 | |||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | He/she is knowledgeable about up-to-date evidence-based information about his field of expertise and technological tools required by his field. | 3 |
| 2) | He/she makes scientific researches by using the necessary technological equipment to create new knowledge by using the knowledge acquired in the field of specialization. | 3 |
| 3) | He/she has the knowledge of interpreting, analyzing and reporting the data of individual or interdisciplinary scientific studies at the level of expertise. | 1 |
| 4) | He/she makes the synthesis and analysis of the acquired information, interprets, develops reports and solution proposals. | |
| 5) | He/she uses accurate statistical methods for the analysis of scientific research. | |
| 6) | He/she publishes and / or presents scientific articles at the national level by carrying out studies related to his field of expertise independently or as a team. | 1 |
| 7) | He/she takes responsibility when faced with problems related to his field, sets an example for the society, offers solutions, uses information and communication technologies. | |
| 8) | He/she updates himself by adopting lifelong learning principles, evaluates and interprets scientific articles with statistical evidence-based practices with a critical approach. | 1 |
| 9) | He/she performs teamwork at the national or international level related to his field, discusses and shares current scientific developments by complying with quality processes by communicating verbally or in writing with individuals or groups outside the field when necessary. | 1 |
| 10) | He/she collects and interprets scientific information in line with ethical principles, contributes to the studies that will guide national and international nutrition plans and policies by considering the individual and society, conducts, manages and evaluates. |
| 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 |
| Application | 1 | 2 |
| Study Hours Out of Class | 15 | 142 |
| Midterms | 1 | 3 |
| Final | 1 | 3 |
| Total Workload | 189 | |