Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
NUTRITION EPIDEMIOLOGY | BESD1137960 | Fall Semester | 2+0 | 2 | 8 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | Third Cycle (Doctorate 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 mass nutrition,Identification methods of nutrition condition, Standarts used in nutrition antropometrics,Nutrition-related problems in society, Clinic signs of malnutrition,Biomarkers: Biochemical methods, Hematologic methods,Health statistics, Mortality and morbidity rate in age groups,Food consumption researches,Ecologic elements,Presentations,Presentations,Presentations,Presentations,Evaluation of assignments. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. define and evaluate nutrition problems of risk groups | 16, 18, 9 | A, E, F |
1.1. express risk groups | 16, 18, 9 | A, E, F |
1.2. analyse nutrition problems in risk groups | 16, 18, 9 | A, E, F |
1.3. list nutrition problems in risk groups | 16, 18, 9 | A, E, F |
2. develop solutions to nutrition problems | 16, 18, 9 | A, E, F |
2.1. categorize nutrition problems in risk groups. | 16, 18, 9 | A, E, F |
2.2. develop solutions to the nutrition problems in risk groups. | 16, 18, 9 | A, E, F |
2.3. develop solutions to the nutrition problems in risk groups. | 16, 18, 9 | A, E, F |
3. develop suggestions for nutrition plans and policies | 16, 18, 9 | A, E, F |
3.1. evaluate the principles of nutrition plan and policies | 16, 18, 9 | A, E, F |
3.2. develop teamwork in the practise of nutrition plan and policies. | 16, 18, 9 | A, E, F |
3.3. solve problems in the practise of nutrition plan and policies. | 16, 18, 9 | A, E, F |
Teaching Methods: | 16: Question - Answer Technique, 18: Micro Teaching Technique, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam, E: Homework, F: Project Task |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Definition and content of community nutrition | Preparation from related course sources |
2 | Nutrition epidemiology | Preparation from related course sources |
3 | International institutions and their duties in mass nutrition | Preparation from related course sources |
4 | Identification methods of nutrition condition, Standarts used in nutrition antropometrics | Preparation from related course sources |
5 | Nutrition-related problems in society, Clinic signs of malnutrition | Preparation from related course sources |
6 | Biomarkers: Biochemical methods, Hematologic methods | Preparation from related course sources |
7 | Health statistics, Mortality and morbidity rate in age groups | Preparation from related course sources |
8 | Food consumption researches | Preparation from related course sources |
9 | Ecologic elements | Preparation from related course sources |
10 | Presentations | Preparation from related course sources |
11 | Presentations | Preparation from related course sources |
12 | Presentations | Preparation from related course sources |
13 | Presentations | Preparation from related course sources |
14 | Evaluation of assignments | Preparation from related course sources |
Resources |
Powerpoint Files |
1. Gibson RS (2005). Principles of Nutritional Assessment. Oxford University Press, Newyork, 2nd Ed.
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.
3. Community Nutrition: Planning Health Promotion And Disease Prevention. Nnakwe N. Jones & Bartlett Learning; 2 edition. 2012.
4. Community Nutrition in Action: An Entrepreneurial Approach. Boyle M.A., Holben D.H.
|
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. | | | | | |
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 | 3 | 42 |
Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 |
Term Project | 0 | 0 | 0 |
Presentation of Project / Seminar | 14 | 6 | 84 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 5 | 6 | 30 |
General Exam | 5 | 6 | 30 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 228 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(228/30) | 8 |
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 |
---|
NUTRITION EPIDEMIOLOGY | BESD1137960 | Fall Semester | 2+0 | 2 | 8 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | Third Cycle (Doctorate 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 mass nutrition,Identification methods of nutrition condition, Standarts used in nutrition antropometrics,Nutrition-related problems in society, Clinic signs of malnutrition,Biomarkers: Biochemical methods, Hematologic methods,Health statistics, Mortality and morbidity rate in age groups,Food consumption researches,Ecologic elements,Presentations,Presentations,Presentations,Presentations,Evaluation of assignments. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. define and evaluate nutrition problems of risk groups | 16, 18, 9 | A, E, F |
1.1. express risk groups | 16, 18, 9 | A, E, F |
1.2. analyse nutrition problems in risk groups | 16, 18, 9 | A, E, F |
1.3. list nutrition problems in risk groups | 16, 18, 9 | A, E, F |
2. develop solutions to nutrition problems | 16, 18, 9 | A, E, F |
2.1. categorize nutrition problems in risk groups. | 16, 18, 9 | A, E, F |
2.2. develop solutions to the nutrition problems in risk groups. | 16, 18, 9 | A, E, F |
2.3. develop solutions to the nutrition problems in risk groups. | 16, 18, 9 | A, E, F |
3. develop suggestions for nutrition plans and policies | 16, 18, 9 | A, E, F |
3.1. evaluate the principles of nutrition plan and policies | 16, 18, 9 | A, E, F |
3.2. develop teamwork in the practise of nutrition plan and policies. | 16, 18, 9 | A, E, F |
3.3. solve problems in the practise of nutrition plan and policies. | 16, 18, 9 | A, E, F |
Teaching Methods: | 16: Question - Answer Technique, 18: Micro Teaching Technique, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam, E: Homework, F: Project Task |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Definition and content of community nutrition | Preparation from related course sources |
2 | Nutrition epidemiology | Preparation from related course sources |
3 | International institutions and their duties in mass nutrition | Preparation from related course sources |
4 | Identification methods of nutrition condition, Standarts used in nutrition antropometrics | Preparation from related course sources |
5 | Nutrition-related problems in society, Clinic signs of malnutrition | Preparation from related course sources |
6 | Biomarkers: Biochemical methods, Hematologic methods | Preparation from related course sources |
7 | Health statistics, Mortality and morbidity rate in age groups | Preparation from related course sources |
8 | Food consumption researches | Preparation from related course sources |
9 | Ecologic elements | Preparation from related course sources |
10 | Presentations | Preparation from related course sources |
11 | Presentations | Preparation from related course sources |
12 | Presentations | Preparation from related course sources |
13 | Presentations | Preparation from related course sources |
14 | Evaluation of assignments | Preparation from related course sources |
Resources |
Powerpoint Files |
1. Gibson RS (2005). Principles of Nutritional Assessment. Oxford University Press, Newyork, 2nd Ed.
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.
3. Community Nutrition: Planning Health Promotion And Disease Prevention. Nnakwe N. Jones & Bartlett Learning; 2 edition. 2012.
4. Community Nutrition in Action: An Entrepreneurial Approach. Boyle M.A., Holben D.H.
|
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. | | | | | |
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: 27/11/2023 - 02:08Son Güncelleme Tarihi: 27/11/2023 - 02:09
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