Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
COMMUNITY NUTRITION | BESY1179300 | Fall Semester | 3+0 | 3 | 7 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | Second Cycle (Master's Degree) |
Course Type | Elective |
Course Coordinator | Prof.Dr. Gülgün ERSOY |
Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
Assistant(s) | |
Aim | Provides information on nutrition identification methods, problems and solutions about nutrition in the society. |
Course Content | This course contains; Definition and content of community nutrition,Nutrition epidemiology,International institutions and their duties in community nutrition,Nutritional status assessment,Standarts used in nutrition antropometrics,Nutrition-related problems in society,Clinic signs of malnutrition,Biomarkers: Biochemical methods,Biomarkers: Hermatologic methods,Health statistics,Mortality and morbidity rate in age groups,Food consumption researches,Ecologic factors,Evaluation of assignments. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. Define and evaluate nutrition problems of risk groups | 10, 16, 9 | A |
2. Develop solutions to nutrition problems | 10, 16, 9 | A |
3. Develop suggestions for nutrition plans and policies | 10, 16, 9 | A |
Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Definition and content of community nutrition | Preparation from related courses sources |
2 | Nutrition epidemiology | Preparation from related courses sources |
3 | International institutions and their duties in community nutrition | Preparation from related courses sources |
4 | Nutritional status assessment | Preparation from related courses sources |
5 | Standarts used in nutrition antropometrics | Preparation from related courses sources |
6 | Nutrition-related problems in society | Preparation from related courses sources |
7 | Clinic signs of malnutrition | Preparation from related courses sources |
8 | Biomarkers: Biochemical methods | Preparation from related courses sources |
9 | Biomarkers: Hermatologic methods | Preparation from related courses sources |
10 | Health statistics | Preparation from related courses sources |
11 | Mortality and morbidity rate in age groups | Preparation from related courses sources |
12 | Food consumption researches | Preparation from related courses sources |
13 | Ecologic factors | Preparation from related courses sources |
14 | Evaluation of assignments | Preparation from related courses sources |
Resources |
Powerpoint Files |
1. Gibson RS. Principles of Nutritional Assessment. Oxford University Press, Newyork, 2nd Ed,2005.
2. Toplumun Beslenmede Bilinçlendirilmesi. Şentürk Ş., Yüksel B., Özer H., Çakır B.
3. Baskı. Temel Sağlık Hizmetleri Genel Müdürlüğü, Sağlık Projesi Genel Koordinatörlüğü, Ankara, 2002.
4. Community Nutrition: Planning Health Promotion And Disease Prevention. Nnakwe N. Jones & Bartlett Learning; 2 edition. 2012.
5. Community Nutrition in Action: An Entrepreneurial Approach. Boyle M.A., Holben D.H. Cengage Learning; 6 edition |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | They have basic knowledge in the field of Nutrition and Dietetics. | | | | X | |
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 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | | | | | X |
4 | 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 | |
5 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | | | | | X |
6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | | | X | | |
7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | | | | X | |
8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | | X | | | |
9 | Communicates effectively both verbally and written in occupational field. | | | | X | |
10 | They have general cultural knowledge that profession requires. | | | | X | |
11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | | | | | X |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
ECTS / Workload Table |
Activities | Number of | Duration(Hour) | Total Workload(Hour) |
Course Hours | 14 | 3 | 42 |
Guided Problem Solving | 14 | 6 | 84 |
Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 |
Term Project | 0 | 0 | 0 |
Presentation of Project / Seminar | 3 | 15 | 45 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 3 | 5 | 15 |
General Exam | 3 | 5 | 15 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 201 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(201/30) | 7 |
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 | BESY1179300 | Fall Semester | 3+0 | 3 | 7 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | Second Cycle (Master's Degree) |
Course Type | Elective |
Course Coordinator | Prof.Dr. Gülgün ERSOY |
Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
Assistant(s) | |
Aim | Provides information on nutrition identification methods, problems and solutions about nutrition in the society. |
Course Content | This course contains; Definition and content of community nutrition,Nutrition epidemiology,International institutions and their duties in community nutrition,Nutritional status assessment,Standarts used in nutrition antropometrics,Nutrition-related problems in society,Clinic signs of malnutrition,Biomarkers: Biochemical methods,Biomarkers: Hermatologic methods,Health statistics,Mortality and morbidity rate in age groups,Food consumption researches,Ecologic factors,Evaluation of assignments. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. Define and evaluate nutrition problems of risk groups | 10, 16, 9 | A |
2. Develop solutions to nutrition problems | 10, 16, 9 | A |
3. Develop suggestions for nutrition plans and policies | 10, 16, 9 | A |
Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Definition and content of community nutrition | Preparation from related courses sources |
2 | Nutrition epidemiology | Preparation from related courses sources |
3 | International institutions and their duties in community nutrition | Preparation from related courses sources |
4 | Nutritional status assessment | Preparation from related courses sources |
5 | Standarts used in nutrition antropometrics | Preparation from related courses sources |
6 | Nutrition-related problems in society | Preparation from related courses sources |
7 | Clinic signs of malnutrition | Preparation from related courses sources |
8 | Biomarkers: Biochemical methods | Preparation from related courses sources |
9 | Biomarkers: Hermatologic methods | Preparation from related courses sources |
10 | Health statistics | Preparation from related courses sources |
11 | Mortality and morbidity rate in age groups | Preparation from related courses sources |
12 | Food consumption researches | Preparation from related courses sources |
13 | Ecologic factors | Preparation from related courses sources |
14 | Evaluation of assignments | Preparation from related courses sources |
Resources |
Powerpoint Files |
1. Gibson RS. Principles of Nutritional Assessment. Oxford University Press, Newyork, 2nd Ed,2005.
2. Toplumun Beslenmede Bilinçlendirilmesi. Şentürk Ş., Yüksel B., Özer H., Çakır B.
3. Baskı. Temel Sağlık Hizmetleri Genel Müdürlüğü, Sağlık Projesi Genel Koordinatörlüğü, Ankara, 2002.
4. Community Nutrition: Planning Health Promotion And Disease Prevention. Nnakwe N. Jones & Bartlett Learning; 2 edition. 2012.
5. Community Nutrition in Action: An Entrepreneurial Approach. Boyle M.A., Holben D.H. Cengage Learning; 6 edition |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | They have basic knowledge in the field of Nutrition and Dietetics. | | | | X | |
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 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | | | | | X |
4 | 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 | |
5 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | | | | | X |
6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | | | X | | |
7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | | | | X | |
8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | | X | | | |
9 | Communicates effectively both verbally and written in occupational field. | | | | X | |
10 | They have general cultural knowledge that profession requires. | | | | X | |
11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | | | | | X |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
Numerical Data
Ekleme Tarihi: 15/11/2023 - 16:34Son Güncelleme Tarihi: 15/11/2023 - 16:35
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