NUTRITIONAL EPIDEMIOLOGY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY348	NUTRITIONAL EPIDEMIOLOGY	6	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
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It s aimed to gain knowledge and attitudes related to nutrition epidemiology and public health issues, the dietitian’s role in policy planning, research methods in disease epidemiology, and the epidemiology of various diseases.
Contents of the Course Unit:	Epidemiology, nutritional epidemiology, risk groups, protein-energy malnutrition, breastfeeding policies, obesity, diabetes, cardiovascular diseases, cancer, bone diseases, dental caries, epidemiology of vitamin and mineral deficiencies, nutritional plans and policies implemented globally and in our country, and the planning of epidemiological studies.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Identifies epidemiology and nutritional epidemiology.
Defends the importance of food and nutrition policies in terms of nutrition problems and risk groups.
Explains and applies research methods used in nutritional epidemiology.
Explains the role of the dietitian in promoting public health and their place in the planning and management of nutrition policies.
Explains protein-energy malnutrition and its epidemiology.
Studies obesity and its epidemiology.
Outlines diabetes and its epidemiology.
Identifies cardiovascular diseases and their epidemiology.
Analyzes cancer and its epidemiology.
Relates bone diseases and their epidemiology.
Explains dental caries and their epidemiology.
Explains vitamin and mineral deficiencies and their epidemiology.
Analyzes nutrition policies implemented in the world and Türkiye and relates them to public health.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature search, Group research, Individual research	Epidemiology and nutritional epidemiology	Lecture, Discussion, Individual study, Case study
2	Literature search, Group research, Individual research	Research methods in epidemiology	Lecture, Discussion, Individual study, Case study
3	Literature search, Group research, Individual research	PEM and epidemiology	Lecture, Discussion, Individual study, Case study
4	Literature search, Group research, Individual research	Obesity and epidemiology	Lecture, Discussion, Individual study, Case study
5	Literature search, Group research, Individual research	Diabetes and epidemiology	Lecture, Discussion, Individual study, Case study
6	Literature search, Group research, Individual research	Cardiovascular diseases and epidemiology	Lecture, Discussion, Individual study, Case study
7	Literature search, Group research, Individual research	Cancer and epidemiology	Lecture, Discussion, Individual study, Case study
8	-	MID-TERM EXAM	-
9	Literature search, Group research, Individual research	Bone diseases and epidemiology	Lecture, Discussion, Individual study, Case study
10	Literature search, Group research, Individual research	Dental caries and epidemiology	Lecture, Discussion, Individual study, Case study
11	Literature search, Group research, Individual research	Vitamin deficiencies and epidemiology	Lecture, Discussion, Individual study, Case study
12	Literature search, Group research, Individual research	Vitamin deficiencies and epidemiology	Lecture, Discussion, Individual study, Case study
13	Literature search, Group research, Individual research	Mineral deficincies and epidemiology	Lecture, Discussion, Individual study, Case study
14	Literature search, Group research, Individual research	Mineral deficincies and epidemiology	Lecture, Discussion, Individual study, Case study
15	Literature search, Group research, Individual research	Nutrition plans and policies implemented in the world and in our country	Lecture, Discussion, Individual study, Case study
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Baysal, A., ve ark. (2018). Diyet el kitabı. Hatiboğlu Yayınevi.
Mahan, L. K., Escott-Stump, S., Raymond, J. L., & Krause, M. V. (2012). Krause's food & the nutrition care process [E-book]. Elsevier Health Sciences.

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.		1

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Asses general health problems related to nutrition.		1
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.	0

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.					4
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.				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.	0
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.	0
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	0	0	0
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
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	4	56
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	2	14
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	37	0	100