Nutrition and Dietetics (Master) (with Thesis)
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

Course Introduction and Application Information

Course Code:

BES5018

Course Name:

Nutritional Biochemistry

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Departmental Elective

Course Level:

Master

TR-NQF-HE:7. Master`s Degree

QF-EHEA:Second Cycle

EQF-LLL:7. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Prof. Dr. FUNDA ELMACIOĞLU

Course Lecturer(s):

Course Assistants:

Course Objective and Content

Course Objectives:

To learn the assessment of the nutritional status of healthy and non-health individuals by using the methods used in determining the nutritional status of the individuals and the public and the nutritional status screening tests/tools.

Course Content:

Community nutrition, public health dietitian and nutrition epidemiology, nutritional assessment methods, anthropometric measurements, clinical symptoms, biochemical and biophysical methods, food consumption studies, health statistics, age-specific mortality and morbidity rates, etc, nutritional status screening tests/tools, application of the anthropometric measurements, implementation, evaluation and reporting of the individual food consumption research.

Learning Outcomes

The students who have succeeded in this course;
1) To explain the terms of community nutrition, public health dietitian and nutritional epidemiology
2) To interpret the terms of nutritional assessment methods (anthropometric measurements, clinical symptoms, biochemical and biophysical methods, food consumption studies, health statistics, age-specific mortality and morbidity rates, etc.)
3) To apply the methods of nutritional assessment
4) To evaluate the methods of nutritional assessment
5) To use computer programs (BEBİS and SPSS vb.)

Course Flow Plan

Week	Subject	Related Preparation
2)	Dietary Record Methods I
3)	Dietary Record Methods II
4)	Correct Determination of Portion Size
5)	Practice 1: Collecting Food Consumption Record and Evaluating it
6)	Food and Nutritional Guides - Diet Quality Indexs
7)	Practice 2: Preparation on Survey Form and Reporting
8)	Midterm Exam
9)	Anthropometric Measurements I
10)	Anthropometric Measurements II
11)	Practice 3: Application of anthropometric measurements
12)	Determination of Body Composition by Laboratory Methods
13)	Determination of Energy Expenditure and Physical Activity Status
14)	Biochemical Tests and Clinical Findings, Screening Test
15)	Final Exam

Sources

Course Notes / Textbooks:

1. Pekcan, G. Beslenme Durumunun Saptanması, Diyet El Kitabı, (Ed. A. Baysal Ve Ark.) 67-142, Hatiboğlu Yayınevi, Ankara, 2011.
2. Margetts Bm, Nelson M (1997). Design Concepts İn Nutritional Epidemiology. Oxford University Press, Oxford, 2nd Ed.
3. Gibson Rs (2005). Principles Of Nutritional Assessment. Oxford University Press, Newyork, 2nd Ed.
4. Willett W (1998). Nutritional Epidemiology. Oxford University Press. Newyork, 2nd Ed.
5. Jelliffe Db, Jelliffe Efp. Community Nutritional Assessment. Oxford University Press, Oxford, 1989.
6. Lee Rd, Nieman Dc (2007). Nutritional Assessment. Mcgrawhill, Boston, 4th Ed.

References:

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
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.	1	1	1	1	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	1	1	1	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	1	1	1	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	1	1	1	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.

Course - Learning Outcome Relationship

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.

Assessment & Grading

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

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	13	39
Study Hours Out of Class	15	146
Midterms	1	3
Final	1	3
Total Workload		191