INTRODUCTION TO HUMAN NUTRITION PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY253E	INTRODUCTION TO HUMAN NUTRITION	3	3	3	6

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 :	Elective
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:	To inform students about the methods of determining the nutritional status, the problems encountered in society related to nutrition and the solution methods.
Contents of the Course Unit:	This course; Definition and content of community nutrition, Nutrition epidemiology, Institutions and organizations conducting worldwide studies on community nutrition and their duties, Methods of determining the nutritional status, Gold standards used in nutrition anthropometry, Problems related to nutrition in society, Clinical signs of nutritional deficiency, Biomarkers: Biochemical methods, Biomarkers: Hematological methods, Health statistics, Age-specific mortality and morbidity rates, Food consumption research, Ecological factors, Assessment of homework; Includes topics.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Evaluates nutritional problems seen in risk groups.
Expresses the risk groups.
Categorize nutritional problems encountered in risk groups.
Generates community-based solution suggestions for nutritional problems encountered in risk groups.
Solves the problems encountered during the implementation of nutrition plans and policies.
Develops 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, Group research, Individual research	Public health and community nutrition	Lecture, Discussion, Self study, Case study
2	Literature search, Group research, Individual research	Community dietitian and duties	Lecture, Discussion, Self study, Case study
3	Literature search, Group research, Individual research	Community dietitian and duties	Lecture, Discussion, Self study, Case study
4	Literature search, Group research, Individual research	Nutritional problems in society and their causes	Lecture, Discussion, Self study, Case study
5	Literature search, Group research, Individual research	Determining the risk groups in terms of nutrition	Lecture, Discussion, Self study, Case study
6	Literature search, Group research, Individual research	Determining the nutritional status in the community-1	Lecture, Discussion, Self study, Case study
7	Literature search, Group research, Individual research	Determining the nutritional status in the community-2	Lecture, Discussion, Self study, Case study
8	-	MID-TERM EXAM	-
9	Literature search, Group research, Individual research	Food consumption research	Lecture, Discussion, Self study, Case study
10	Literature search, Group research, Individual research	Management of nutrition services in disaster situations	Lecture, Discussion, Self study, Case study
11	Literature search, Group research, Individual research	Food and nutrition guidelines	Lecture, Discussion, Self study, Case study
12	Literature search, Group research, Individual research	Nutrition education-pregnant women	Lecture, Discussion, Self study, Case study
13	Literature search, Group research, Individual research	Nutrition Education-Pacifiers	Lecture, Discussion, Self study, Case study
14	Literature search, Group research, Individual research	Nutrition education-children	Lecture, Discussion, Self study, Case study
15	Literature search, Group research, Individual research	Nutrition education-seniors	Lecture, Discussion, Self study, Case study
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Baysal, A. ve ark. (2018). Diyet El Kitabı. Ankara, Hatiboğlu Yayınevi
Aslan, D. (2021). Halk Sağlığı ve Beslenme. Hipokrat Yayıncılık.
Baysal, A. ve ark. (2018). Beslenme. Ankara, Hatiboğlu Yayınevi

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.				3

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	3	42
Preliminary & Further Study	14	1	14
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	4	56
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	4	28
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	65	0	156