PUBLIC HEALTH NUTRITION PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY246	PUBLIC HEALTH NUTRITION	4	2	2	3

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
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	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.
Contents of the Course Unit:	Determination of nutritional status of society and individuals, general nutrition principles epidemiology and policies in common nutritional problems in our community.

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

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature review, Group research, Individual research	Community nutrition, importance and interests of nutrition in public health	Lecture, Discussion, Self study, Case study
2	Literature review, Group research, Individual research	Duties of the public health dietitian	Lecture, Discussion, Self study, Case study
3	Literature review, Group research, Individual research	Nutritional problems in special groups	Lecture, Discussion, Self study, Case study
4	Literature review, Group research, Individual research	Nutrition during pregnancy	Lecture, Discussion, Self study, Case study
5	Literature review, Group research, Individual research	Nutrition during lactation	Lecture, Discussion, Self study, Case study
6	Literature review, Group research, Individual research	0-1 year old child nutrition	Lecture, Discussion, Self study, Case study
7	Literature review, Group research, Individual research	Nutrition in elderly	Lecture, Discussion, Self study, Case study
8	-	MID-TERM EXAM	-
9	Literature review, Group research, Individual research	Nutrition in athletes	Lecture, Discussion, Self study, Case study
10	Literature review, Group research, Individual research	Nutrition in the laborer	Lecture, Discussion, Self study, Case study
11	Literature review, Group research, Individual research	Vitamin deficincies in the community	Lecture, Discussion, Self study, Case study
12	Literature review, Group research, Individual research	Mineral deficincies in the community	Lecture, Discussion, Self study, Case study
13	Literature review, Group research, Individual research	Food and nutrition in disasters	Lecture, Discussion, Self study, Case study
14	Literature review, Group research, Individual research	National food and nutrition policies	Lecture, Discussion, Self study, Case study
15	Literature review, Group research, Individual research	National food and nutrition policies	Lecture, Discussion, Self study, Case study
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
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)

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.					4
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.				3

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

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.						5

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.						5
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.						5

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.						5

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.						5
2	Communicate effective verbal and written interaction between individuals.				3

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.					4
2	Respond to clients' health, social and environmental problems.						5
3	Evaluate the nutritional status of the patients.					4
4	Interpret the clinical findings of the patients in terms of nutrition.					4
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	0	0	0
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	14	1	14
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	7	1	7
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	51	0	79