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	Assist.Prof. AYLAR KARGAR MOHAMMADINAZHAD
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, 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 years 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
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
Mid-Term Exam	1	40
Homework Assessment	1	10
Final Exam	1	50
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.					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	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