TOPLUM BESLENMESİNE GİRİŞ DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
BEY253	TOPLUM BESLENMESİNE GİRİŞ	3	3	3	6

DERS BİLGİLERİ
Dersin Öğretim Dili :	Türkçe
Dersin Düzeyi	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Dersin Türü	Seçmeli
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Assoc.Prof. HATİCE MERVE BAYRAM
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	It's aimed to gain individuals with knowledge and attitudes related to community nutrition in order to understand the fundamental concepts, importance, and applications of community nutrition.
İçerik:	Public health, community nutrition, community dietitian, epidemiological research methods, nutritional issues, at-risk groups, nutritional status, food consumption studies, nutrition in emergency situations, dietary guidelines, and nutrition education for different groups (pregnant women, breastfeeding mothers, children, and the elderly).

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Explains the at-risk groups.
Identifies the nutritional issues observed in at-risk groups.
Compares the nutritional issues encountered in at-risk groups.
Follows epidemiological research methods.
Demonstrates the problems encountered during the implementation of nutrition plans and policies with examples.
Adheres to teamwork in the implementation of nutrition plans and policies.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Literature Search, Individual Research, Reading	Public Health and Community Nutrition	Lecture, Discussion
2	Literature Search, Individual Research, Reading	The Community Dietitian and Duties	Lecture, Discussion
3	Literature Search, Individual Research, Reading	Epidemiological Research Methods	Lecture, Discussion
4	Literature Search, Individual Research, Reading	Problems and Causes of Nutrition in Community	Lecture, Discussion
5	Literature Search, Individual Research, Reading	Determination of Risk Groups in Terms of Nutrition	Lecture, Discussion
6	Literature Search, Individual Research, Reading	Determination of Nutrition Status in the Community-I	Lecture, Discussion, Case Study
7	Literature Search, Individual Research, Reading	Determination of Nutrition Status in the Community-II	Lecture, Discussion, Case Study
8	-	MID-TERM EXAM	-
9	Literature Search, Individual Research, Reading	Nutrition Policies and Regulations	Lecture, Discussion
10	Literature Search, Individual Research, Reading	Food Consumption Research	Lecture, Discussion
11	Literature Search, Individual Research, Reading	Food and Nutrition Guidelines	Lecture, Discussion
12	Literature Search, Individual Research, Reading	Nutrition Education in Children	Lecture, Discussion, Case Study
13	Literature Search, Individual Research, Reading	Nutrition Education in Pregnancy and Breastfeeding	Lecture, Discussion, Case Study
14	Literature Search, Individual Research, Reading	Nutrition Education in the Elderly	Lecture, Discussion, Case Study
15	Literature Search, Individual Research, Reading	Management of Nutrition Services in Disasters	Lecture, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Raymond, J. L., & Morrow, K. (2022). Krause and Mahan’s food & the nutrition care process (16th ed.). Elsevier.
Baysal, A. ve ark. (2018). Beslenme. Ankara, Hatiboğlu Yayınevi
Muñoz, N., & Bernstein, M. (2021). Beslenme durumunun saptanması (Bakır, B. O., & Kayacebioğlu, İ., Çeviri Ed.). Ema Tıp Kitabevi.
T.C. Sağlık Bakanlığı Halk Sağlığı Genel Müdürlüğü. (2022). Türkiye beslenme rehberi (TÜBER) 2022 (Sağlık Bakanlığı Yayın No: 1031).
T.C. Sağlık Bakanlığı Halk Sağlığı Genel Müdürlüğü. (2019). Türkiye beslenme ve sağlık araştırması (TBSA) (Sağlık Bakanlığı Yayın No: 1132).
Aslan, D. (2021). Halk Sağlığı ve Beslenme. Hipokrat Yayıncılık.

ÖLÇME VE DEĞERLENDİRME
Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi	Etkinlik Sayısı	Katkı Yüzdesi	Açıklama	Sınav Yapılma Şekli

(0) Etkisiz	(1) En Düşük	(2) Düşük	(3) Orta	(4) İyi	(5) Çok İyi
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Assess the knowledge of all disciplines that examine the relationship between humans, the environment and food and form the basis of Nutrition and Dietetic practice.					4
2	Define current knowledge and practices in Nutrition and Dietetics.				3

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Use up-to-date technological resources in the process of obtaining and providing information in the field of Nutrition and Dietetics.			2

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Asses general health problems related to nutrition.			2
2	Explain the Nutrition and Dietetic practices by using knowledge in this field.				3

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.				3

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Apply knowledge and skills in the field of Nutrition and Dietetics.				3
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.				3

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Evaluate the information about Nutrition and Dietetics with a critical perspective.				3

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.					4
2	Communicate effective verbal and written interaction between individuals.					4

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.	0
2	Respond to clients' health, social and environmental problems.						5
3	Evaluate the nutritional status of the patients.			2
4	Interpret the clinical findings of the patients in terms of nutrition.			2
5	Plan client-specific nutritional treatments.			2

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ
Öğrenme-Öğretme Etkinlikleri İş Yükü
Öğrenme-Öğretme Etkinlikleri	Etkinlik(hafta sayısı)	Süresi(saat sayısı)	Toplam İş Yükü
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	14	2	28
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	14	1	14
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	14	3	42
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	3	21
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	65	0	149