TR EN

PUBLIC HEALTH NUTRITION PROGRAMME COURSE DESCRIPTION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
BEY246E PUBLIC HEALTH NUTRITION 4 2 2 3

GENERAL INFORMATION

Language of Instruction : English
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 regarding national nutrition plans and policies through the assessment of the nutritional status of communities and individuals, the identification of common nutrition problems, and the examination of the epidemiology of these issues.
Contents of the Course Unit: The importance of community nutrition and nutrition in public health, the roles of community health dietitians, nutrition problems in special groups, nutrition during pregnancy and lactation, nutrition for children aged 0-1, nutrition in old age, athlete nutrition, worker nutrition, vitamin and mineral deficiencies in the community, food and nutrition in emergency situations, and national food and nutrition policies.

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.
Computes the nutritional requirements during lactation.
Explains the importance of nutrition for children aged 0-1 and computes their requirements.
Demonstrates the nutritional problems in old age with examples.
Identifies the nutritional requirements for athletes.
Explains the issues related to worker nutrition.
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 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 years 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

Gibson RS. (2005). Principles of Nutritional Assessment, Oxford University Press, NY, USA
Victor R. Preedy, Ronald Ross Watson and Colin R. Martin, (2010). Handbook of Behavior Food and Nutrition. Springer, Electronic Book.
Edelstein, S. (2017). Nutrition in public health. Retrieved from https://search.proquest.com.
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

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

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 the field of 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
Assess general health problems related to nutrition.
4
2
Explain the Nutrition and Dietetics 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 knowledge 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 patients' 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 patients-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
Total Workload of the Course Unit 79
Workload (h) / 25.5 3,1
ECTS Credits allocated for the Course Unit 3,0