COMMUNITY NUTRITIONAL ASSESSMENT PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY347	COMMUNITY NUTRITIONAL ASSESSMENT	5	2	2	4

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit	Lecturer MÜNEVVER GAYE AYBEY
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	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."
Contents of the Course Unit:	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.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
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.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
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	-

SOURCE MATERIALS & RECOMMENDED READING
Baysal, A., ve ark. (2018). Beslenme durumunun saptanması. In Diyet el kitabı (10. baskı). Hatiboğlu Yayınları.
Baysal, A., Aksoy, M., & Besler, T. (2011). Diyet el kitabı. Hatiboğlu Yayınları.
Pekcan, G. (2008). Beslenme durumunun saptanması. T.C. Sağlık Bakanlığı Yayınları.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		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.						5
2	Define current knowledge and practices in Nutrition and Dietetics.					4

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		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.					4

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Asses general health problems related to nutrition.						5
2	Explain the Nutrition and Dietetic practices by using knowledge in this field.				3

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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.					4

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the information about Nutrition and Dietetics with a critical perspective.					4

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.				3
2	Communicate effective verbal and written interaction between individuals.					4

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

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
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