Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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BEY246 | PUBLIC HEALTH NUTRITION | 4 | 2 | 2 | 3 |
GENERAL INFORMATION |
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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 | Assoc.Prof. HATİCE MERVE BAYRAM |
Instructor(s) of the Course Unit | Lecturer MÜNEVVER GAYE AYBEY |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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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) |
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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 |
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Week | Preparatory | Topics(Subjects) | Method |
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 | - |
SOURCE MATERIALS & RECOMMENDED READING |
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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 |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description | Examination Method |
Mid-Term Exam | 1 | 40 | Optical (Test) Exam | |
Mid-Term Exam | 1 | 40 | Optical (Test) Exam | |
Homework Assessment | 1 | 10 | ||
Final Exam | 1 | 50 | Optical (Test) Exam | |
Final Exam | 1 | 50 | Optical (Test) Exam | |
TOTAL | 5 | 190 |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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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.
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4 | |||||
2 |
Define current knowledge and practices in Nutrition and Dietetics.
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4 |
KNOWLEDGE |
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Factual |
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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.
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3 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Asses general health problems related to nutrition.
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4 | |||||
2 |
Explain the Nutrition and Dietetic practices by using knowledge in this field.
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4 |
SKILLS |
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Practical |
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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.
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5 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply knowledge and skills in the field of Nutrition and Dietetics.
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5 | |||||
2 |
Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.
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5 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Evaluate the information about Nutrition and Dietetics with a critical perspective.
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5 |
OCCUPATIONAL |
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Communication & Social |
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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.
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5 | |||||
2 |
Communicate effective verbal and written interaction between individuals.
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3 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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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.
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4 | |||||
2 |
Respond to clients' health, social and environmental problems.
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5 | |||||
3 |
Evaluate the nutritional status of the patients.
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4 | |||||
4 |
Interpret the clinical findings of the patients in terms of nutrition.
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4 | |||||
5 |
Plan client-specific nutritional treatments.
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0 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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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) | 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 |
Total Workload of the Course Unit | 72 | ||
Workload (h) / 25.5 | 2,8 | ||
ECTS Credits allocated for the Course Unit | 3,0 |