INTRODUCTION TO HUMAN NUTRITION PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY253	INTRODUCTION TO HUMAN NUTRITION	3	3	3	6

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 :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assoc.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 individuals with knowledge and attitudes related to community nutrition in order to understand the fundamental concepts, importance, and applications of community nutrition.
Contents of the Course Unit:	Public health, community nutrition, community dietitian, epidemiological research methods, nutritional issues, at-risk groups, nutritional status, food consumption studies, nutrition in emergency situations, dietary guidelines, and nutrition education for different groups (pregnant women, breastfeeding mothers, children, and the elderly).

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explains the at-risk groups.
Identifies the nutritional issues observed in at-risk groups.
Compares the nutritional issues encountered in at-risk groups.
Follows epidemiological research methods.
Demonstrates the problems encountered during the implementation of nutrition plans and policies with examples.
Adheres to teamwork in the implementation of nutrition plans and policies.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature Search, Individual Research, Reading	Public Health and Community Nutrition	Lecture, Discussion
2	Literature Search, Individual Research, Reading	The Community Dietitian and Duties	Lecture, Discussion
3	Literature Search, Individual Research, Reading	Epidemiological Research Methods	Lecture, Discussion
4	Literature Search, Individual Research, Reading	Problems and Causes of Nutrition in Community	Lecture, Discussion
5	Literature Search, Individual Research, Reading	Determination of Risk Groups in Terms of Nutrition	Lecture, Discussion
6	Literature Search, Individual Research, Reading	Determination of Nutrition Status in the Community-I	Lecture, Discussion, Case Study
7	Literature Search, Individual Research, Reading	Determination of Nutrition Status in the Community-II	Lecture, Discussion, Case Study
8	-	MID-TERM EXAM	-
9	Literature Search, Individual Research, Reading	Nutrition Policies and Regulations	Lecture, Discussion
10	Literature Search, Individual Research, Reading	Food Consumption Research	Lecture, Discussion
11	Literature Search, Individual Research, Reading	Food and Nutrition Guidelines	Lecture, Discussion
12	Literature Search, Individual Research, Reading	Nutrition Education in Children	Lecture, Discussion, Case Study
13	Literature Search, Individual Research, Reading	Nutrition Education in Pregnancy and Breastfeeding	Lecture, Discussion, Case Study
14	Literature Search, Individual Research, Reading	Nutrition Education in the Elderly	Lecture, Discussion, Case Study
15	Literature Search, Individual Research, Reading	Management of Nutrition Services in Disasters	Lecture, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Raymond, J. L., & Morrow, K. (2022). Krause and Mahan’s food & the nutrition care process (16th ed.). Elsevier.
Baysal, A. ve ark. (2018). Beslenme. Ankara, Hatiboğlu Yayınevi
Muñoz, N., & Bernstein, M. (2021). Beslenme durumunun saptanması (Bakır, B. O., & Kayacebioğlu, İ., Çeviri Ed.). Ema Tıp Kitabevi.
T.C. Sağlık Bakanlığı Halk Sağlığı Genel Müdürlüğü. (2022). Türkiye beslenme rehberi (TÜBER) 2022 (Sağlık Bakanlığı Yayın No: 1031).
T.C. Sağlık Bakanlığı Halk Sağlığı Genel Müdürlüğü. (2019). Türkiye beslenme ve sağlık araştırması (TBSA) (Sağlık Bakanlığı Yayın No: 1132).
Aslan, D. (2021). Halk Sağlığı ve Beslenme. Hipokrat Yayıncılık.

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

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.				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.			2

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Asses general health problems related to nutrition.			2
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.				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.					4
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.	0
2	Respond to clients' health, social and environmental problems.						5
3	Evaluate the nutritional status of the patients.			2
4	Interpret the clinical findings of the patients in terms of nutrition.			2
5	Plan client-specific nutritional treatments.			2

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	3	42
Preliminary & Further Study	14	2	28
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	14	1	14
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	3	42
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	3	21
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	65	0	149