Kodu | Dersin Adı | Yarıyıl | Süresi(T+U) | Kredisi | AKTS Kredisi |
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BEY347E | COMMUNITY NUTRITIONAL ASSESSMENT | 5 | 2 | 2 | 4 |
DERS BİLGİLERİ |
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Dersin Öğretim Dili : | İngilizce |
Dersin Düzeyi | BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
Dersin Türü | Zorunlu |
Dersin Veriliş Şekli | - |
Dersin Koordinatörü | Assist.Prof. HATİCE MERVE BAYRAM |
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi | Öğr.Gör. MÜNEVVER BAŞAK ONAT |
Ders Ön Koşulu | Yok |
AMAÇ VE İÇERİK |
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Amaç: | It’s aimed to gain knowledge, skills, and attitudes related to community nutrition, the concept of community health dietitian, identifying needs at both individual and societal levels, and monitoring and evaluating food consumption status." |
İçerik: | Community nutrition, methods for assessing nutritional status, anthropometric measurements in adults, elderly, and children, determining body composition using laboratory methods, clinical findings, biophysical and biochemical tests, food consumption studies, screening tools for nutritional status and dietary quality indices, calculating the energy and nutrient content of diets using computer-based applications, healthy food selection, and national and international food and nutrition policies. |
DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.) |
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Identifies the concepts of community nutrition and the community health dietitian. |
Uses methods to assess nutritional status in the community and measures nutritional status. |
Measures body composition in children, adults, and the elderly, comparing with reference values. |
Uses psychosocial, clinical, and biochemical tests to measure nutritional status. |
Follows methods for assessing food consumption. |
Measures food consumption using food intake analysis programs and artificial intelligence applications. |
Measures food consumption through different dietary record methods and analyzes according to national/international references. |
Discovers screening tests for nutritional status and selects safe screening tests. |
Measures nutritional status using dietary quality indices. |
Discriminates and explains the evaluation methods of food consumption status at national, household, and individual levels. |
Prepares a questionnaire for nutritional research and evaluates the results obtained. |
HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI |
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Hafta | Ön Hazırlık | Konular | Yöntem |
1 | Literature search, Database analysis, Group research, Individual research | Determination of Nutritional Status in the Community: Introduction | Lecture, Discussion, Individual study, Case study |
2 | Literature search, Database analysis, Group research, Individual research | Methods for Determining Nutritional Status in the Community | Lecture, Discussion, Individual study, Case study |
3 | Literature search, Database analysis, Group research, Individual research | Anthropometric Measurements (Adult) | Lecture, Discussion, Individual study, Case study |
4 | Literature search, Database analysis, Group research, Individual research | Anthropometric Measurements (Children) and the WHO ANTHRO Program | Lecture, Discussion, Individual study, Case study |
5 | Literature search, Database analysis, Group research, Individual research | Anthropometric Measurements Practices | Lecture, Discussion, Individual study, Case study |
6 | Literature search, Database analysis, Group research, Individual research | Psychosocial and Clinical Assesment | Lecture, Discussion, Individual study, Case study |
7 | Literature search, Database analysis, Group research, Individual research | Biochemical Methods | Lecture, Discussion, Individual study, Case study |
8 | - | MID-TERM EXAM | - |
9 | Literature search, Database analysis, Group research, Individual research | Assesment of Food Consumption | Lecture, Discussion, Individual study, Case study |
10 | Literature search, Database analysis, Group research, Individual research | Food Consumption Analysis Programs and and Artificial Intelligence | Lecture, Discussion, Individual study, Case study |
11 | Literature search, Database analysis, Group research, Individual research | Nutrition Screening Tests for Adults | Lecture, Discussion, Individual study, Case study |
12 | Literature search, Database analysis, Group research, Individual research | Nutrition Screening Tests for Children | Lecture, Discussion, Individual study, Case study |
13 | Literature search, Database analysis, Group research, Individual research | Diet Quality Indices | Lecture, Discussion, Individual study, Case study |
14 | Literature search, Database analysis, Group research, Individual research | Health Surveys and Nutritional Assessments | Lecture, Discussion, Individual study, Case study |
15 | Literature search, Database analysis, Group research, Individual research | Nutritional Assessment Practices | Lecture, Discussion, Individual study, Case study |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
KAYNAKLAR |
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Baysal, A., ve ark. (2018). Beslenme durumunun saptanması. In Diyet el kitabı (10. baskı). Hatiboğlu Yayınları. |
Mahan, L. K., Escott-Stump, S., Raymond, J. L., & Krause, M. V. (2012). Krause's food & the nutrition care process [E-book]. Elsevier Health Sciences. |
Dubois, D. J., Ibarluzea, I., & Winjkoop, I. (2016). Today’s nutrition and tomorrow’s public health: Challenges and opportunities. Frontiers Media SA. ISBN: 9782889198184. |
ÖLÇME VE DEĞERLENDİRME |
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Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi | Etkinlik Sayısı | Katkı Yüzdesi | Açıklama |
(0) Etkisiz | (1) En Düşük | (2) Düşük | (3) Orta | (4) İyi | (5) Çok İyi |
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE | |||||||
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Theoretical | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.
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4 |
KNOWLEDGE | |||||||
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Factual | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.
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4 |
SKILLS | |||||||
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Cognitive | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,
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4 |
SKILLS | |||||||
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Practical | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems
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4 |
OCCUPATIONAL | |||||||
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Autonomy & Responsibility | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.
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5 |
OCCUPATIONAL | |||||||
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Learning to Learn | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.
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5 |
OCCUPATIONAL | |||||||
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Communication & Social | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.
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5 |
OCCUPATIONAL | |||||||
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Occupational and/or Vocational | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics
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5 |
DERSİN İŞ YÜKÜ VE AKTS KREDİSİ |
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Öğrenme-Öğretme Etkinlikleri İş Yükü | |||
Öğrenme-Öğretme Etkinlikleri | Etkinlik(hafta sayısı) | Süresi(saat sayısı) | Toplam İş Yükü |
Lecture & In-Class Activities | 14 | 2 | 28 |
Preliminary & Further Study | 14 | 1 | 14 |
Land Surveying | 0 | 0 | 0 |
Group Work | 0 | 0 | 0 |
Laboratory | 0 | 0 | 0 |
Reading | 0 | 0 | 0 |
Assignment (Homework) | 4 | 2 | 8 |
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 | 2 | 28 |
Mid-Term Exam | 1 | 1 | 1 |
Preparation for the Mid-Term Exam | 14 | 2 | 28 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 62 | 0 | 108 |
Genel Toplam | 108 | ||
Toplam İş Yükü / 25.5 | 4,2 | ||
Dersin AKTS(ECTS) Kredisi | 4,0 |