TOPLUM SAĞLIĞINDA BESLENME DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
BEY246	TOPLUM SAĞLIĞINDA BESLENME	4	2	2	3

DERS BİLGİLERİ
Dersin Öğretim Dili :	Türkçe
Dersin Düzeyi	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Dersin Türü	Zorunlu
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 is aimed to gain knowledge and attitudes regarding national food and nutrition plans and policies by evaluating the epidemiology of nutritional problems in our country and in the world.
İçerik:	Determination of nutritional status of society and individuals, general nutrition principles epidemiology and policies in common nutritional problems in our community.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Examine the epidemiology of chronic nutritional diseases in the community.
Arrange solutions for nutritional problems of different groups.
Explain general nutrition principles in healthy individuals.
Explain the causes of iron and vitamin D deficiencies in society.
Connect between dental caries and nutrition.
Examine the nutritional problems in special groups.
Explain the epidemiology of protein-energy malnutrition in our country and in the world.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Literature Review, Individual Research	Community Nutrition, Importance and Interests of Nutrition in Public Health	Lecture, Discussion, Individual Research
2	Literature Review, Individual Research	Duties of the Public Health Dietitian, Giving and Explaining the Homework	Lecture, Discussion, Individual Research
3	Literature Review, Individual Research	Nutritional Problems in Special Groups	Lecture, Discussion, Individual Research
4	Literature Review, Individual Research	Nutrition During Pregnancy	Lecture, Discussion, Individual Research
5	Literature Review, Individual Research	Nutrition During Lactation	Lecture, Discussion, Individual Research
6	Literature Review, Individual Research	0-1 Year Old Child Nutrition	Lecture, Discussion, Individual Research
7	Literature Review, Individual Research	Nutrition in Elderly	Lecture, Discussion, Individual Research
8	-	MID-TERM EXAM	-
9	Literature Review, Individual Research	Nutrition in Athletes	Lecture, Discussion, Individual Research
10	Literature Review, Individual Research	Nutrition in the Laborer	Lecture, Discussion, Individual Research
11	Literature Review, Individual Research	Vitamin Deficincies in the Community	Lecture, Discussion, Individual Research
12	Literature Review, Individual Research	Mineral Deficincies in the Community	Lecture, Discussion, Individual Research
13	Literature Review, Individual Research	Food and Nutrition in Disasters, Collection and Evaluation of Homework	Lecture, Discussion, Individual Research
14	Literature Review, Individual Research	National Food and Nutrition Policies	Lecture, Discussion, Individual Research
15	Literature Review, Individual Research	International Food and Nutrition Policies	Lecture, Discussion, Individual Research
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Baysal, A., ve ark. (2018). Diyet el kitabı. Hatiboğlu Yayınevi.
Gibson, R. S. (2005). Principles of nutritional assessment. Oxford University Press.
Türkiye Beslenme Rehberi (TÜBER) 2022, T.C. Sağlık Bakanlığı, Ankara.
Türkiye Beslenme ve Sağlık Araştırması (TBSA) 2017, T.C. Sağlık Bakanlığı, Ankara.
Preedy, V. R., Watson, R. R., & Martin, C. R. (Eds.). (2010). Handbook of behavior, food, and nutrition. Springer. (Electronic Book)
Bruening, M., Perkins, S., & Udarbe, A. (2022). Academy of Nutrition and Dietetics: Revised 2022 Standards of Practice and Standards of Professional Performance for Registered Dietitian Nutritionists (Competent, Proficient, and Expert) in Public Health and Community Nutrition. Journal of the Academy of Nutrition and Dietetics, 122(9), 1744–1763.e49. https://doi.org/10.1016/j.jand.2022.04.005

ÖLÇME VE DEĞERLENDİRME
Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi	Etkinlik Sayısı	Katkı Yüzdesi	Açıklama	Sınav Yapılma Şekli
Mid-Term Exam	1	40
Mid-Term Exam	1	40
Homework Assessment	1	10
Final Exam	1	50
Final Exam	1	50
TOTAL	5	190

(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	Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.					4

KNOWLEDGE
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.					4

SKILLS
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,					4

SKILLS
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					4

OCCUPATIONAL
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.					4

OCCUPATIONAL
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.				3

OCCUPATIONAL
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.				3

OCCUPATIONAL
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				3

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	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)	1	7	7
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	1	14
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	1	7
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	52	0	72