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

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.					4

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.					4

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,					4

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems					4

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.					4

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.				3

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.				3

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics				3

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