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	Assoc.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit	Assist.Prof. HANDE NUR ONUR ÖZTÜRK
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It is aimed to gain knowledge and attitudes regarding the identification of nutrition-related problems of communities and individuals from a public health perspective, the examination of common nutrition problems, and national and international nutrition plans and policies.
Contents of the Course Unit:	Community nutrition and the importance of nutrition in public health, the role and fields of practice of public health dietitians, nutritional problems in the community and identification of risk groups, nutrition during pregnancy and lactation, nutrition in infancy and early childhood, nutrition in older adulthood and public health, nutrition for special groups (athletes, workers), vitamin and mineral deficiencies in the community, food and nutrition in disaster and emergency situations, national and international food and nutrition policies, community-based nutrition education and preventive nutrition approaches.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explains the importance of nutrition in public health.
Identifies the roles of community health dietitians.
Demonstrates the nutrition problems in special groups with examples.
Computes the nutritional requirements during pregnancy and lactation.
Explains the importance of nutrition for children aged 0-1 and computes their requirements.
Demonstrates the nutritional problems in old age with examples.
Analyzes the epidemiology of chronic diseases related to nutrition in the community.
Explains the causes of vitamin and mineral deficiencies in the community.
Produces suitable solutions to meet nutritional needs in emergency situations.
Analyzes the effects of national food and nutrition policies on public health.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Web Based Research	Community Nutrition and the Importance of Nutrition in Public Health	Lecture, Discussion, Question-Answer
2	Individual Study	The Role and Importance of Dietitians in Public Health, Assignment of Homework	Lecture, Discussion, Question-Answer, Reflective Learning
3	Individual Study	Nutritional Problems in the Community and Identification of Risk Groups	Lecture, Discussion, Question-Answer
4	Individual Study	Nutrition During Pregnancy	Lecture, Discussion, Question-Answer, Application-Based Learning
5	Individual Study	Nutrition During Lactation	Lecture, Discussion, Question-Answer, Application-Based Learning
6	Individual Study	Nutrition in Infancy and Early Childhood	Lecture, Discussion, Question-Answer, Application-Based Learning
7	Individual Study	Nutrition in Older Adults	Lecture, Discussion, Question-Answer, Application-Based Learning
8	Individual Study	Nutrition in Special Groups I: Athletes and Individuals with High Physical Activity	Lecture, Discussion, Question-Answer, Application-Based Learning
9	Individual Study	Nutrition in Special Groups II: Workers and Individuals Engaged in Heavy Labor	Lecture, Discussion, Question-Answer, Application-Based Learning
10	-	MID-TERM EXAM	-
11	Individual Study	Effects of Vitamin Deficiencies on Public Health	Lecture, Discussion, Question-Answer, Application-Based Learning
12	Individual Study	Effects of Mineral Deficiencies on Public Health	Lecture, Discussion, Question-Answer, Application-Based Learning
13	Individual Study	Nutrition in Disaster and Emergency Situations, Assessment of Homework	Lecture, Discussion, Question-Answer, Application-Based Learning
14	Individual Study	National and International Food and Nutrition Policies	Lecture, Discussion, Question-Answer, Brainstorming
15	Individual Study	Community-Based Nutrition Education and Preventive Nutrition Approaches	Lecture, Discussion, Question-Answer, Brainstorming
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 (2nd ed.). Oxford University Press.
Preedy, V. R., Watson, R. R., & Martin, C. R. (Eds.). (2010). Handbook of behavior, food, and nutrition. Springer.
T.C. Sağlık Bakanlığı. (2017). Türkiye Beslenme ve Sağlık Araştırması (TBSA) 2017. Ankara.
T.C. Sağlık Bakanlığı. (2022). Türkiye Beslenme Rehberi (TÜBER) 2022. Ankara.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	40		Classical Exam
Homework Assessment	1	10
Final Exam	1	50		Classical Exam
TOTAL	3	100

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.				3
2	Define current knowledge and practices in Nutrition and Dietetics.				3

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.				3
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.			2
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.				3

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.				3

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.				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.			2
2	Respond to clients' health, social and environmental problems.				3
3	Evaluate the nutritional status of the patients.		1
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	2	28
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	1	2	2
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	81