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COMMUNITY NUTRITIONAL ASSESSMENT PROGRAMME COURSE DESCRIPTION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
BEY347E COMMUNITY NUTRITIONAL ASSESSMENT 5 2 2 4

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 Lecturer MÜNEVVER BAŞAK ONAT
Course Prerequisite No

OBJECTIVES AND CONTENTS

Objectives of the Course Unit: It’s aimed to gain knowledge, skills, and attitudes related to community nutrition, the concept of community health dietitian, identifying needs at both individual and societal levels, and monitoring and evaluating food consumption status."
Contents of the Course Unit: Community nutrition, methods for assessing nutritional status, anthropometric measurements in adults, elderly, and children, determining body composition using laboratory methods, clinical findings, biophysical and biochemical tests, food consumption studies, screening tools for nutritional status and dietary quality indices, calculating the energy and nutrient content of diets using computer-based applications, healthy food selection, and national and international 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)

Identifies the concepts of community nutrition and the community health dietitian.
Uses methods to assess nutritional status in the community and measures nutritional status.
Measures body composition in children, adults, and the elderly, comparing with reference values.
Uses psychosocial, clinical, and biochemical tests to measure nutritional status.
Follows methods for assessing food consumption.
Measures food consumption using food intake analysis programs and artificial intelligence applications.
Measures food consumption through different dietary record methods and analyzes according to national/international references.
Discovers screening tests for nutritional status and selects safe screening tests.
Measures nutritional status using dietary quality indices.
Discriminates and explains the evaluation methods of food consumption status at national, household, and individual levels.
Prepares a questionnaire for nutritional research and evaluates the results obtained.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
1 Literature search, Database analysis, Group research, Individual research Determination of Nutritional Status in the Community: Introduction Lecture, Discussion, Individual study, Case study
2 Literature search, Database analysis, Group research, Individual research Methods for Determining Nutritional Status in the Community Lecture, Discussion, Individual study, Case study
3 Literature search, Database analysis, Group research, Individual research Anthropometric Measurements (Adult) Lecture, Discussion, Individual study, Case study
4 Literature search, Database analysis, Group research, Individual research Anthropometric Measurements (Children) and the WHO ANTHRO Program Lecture, Discussion, Individual study, Case study
5 Literature search, Database analysis, Group research, Individual research Anthropometric Measurements Practices Lecture, Discussion, Individual study, Case study
6 Literature search, Database analysis, Group research, Individual research Psychosocial and Clinical Assesment Lecture, Discussion, Individual study, Case study
7 Literature search, Database analysis, Group research, Individual research Biochemical Methods Lecture, Discussion, Individual study, Case study
8 - MID-TERM EXAM -
9 Literature search, Database analysis, Group research, Individual research Assesment of Food Consumption Lecture, Discussion, Individual study, Case study
10 Literature search, Database analysis, Group research, Individual research Food Consumption Analysis Programs and and Artificial Intelligence Lecture, Discussion, Individual study, Case study
11 Literature search, Database analysis, Group research, Individual research Nutrition Screening Tests for Adults Lecture, Discussion, Individual study, Case study
12 Literature search, Database analysis, Group research, Individual research Nutrition Screening Tests for Children Lecture, Discussion, Individual study, Case study
13 Literature search, Database analysis, Group research, Individual research Diet Quality Indices Lecture, Discussion, Individual study, Case study
14 Literature search, Database analysis, Group research, Individual research Health Surveys and Nutritional Assessments Lecture, Discussion, Individual study, Case study
15 Literature search, Database analysis, Group research, Individual research Nutritional Assessment Practices Lecture, Discussion, Individual study, Case study
16 - FINAL EXAM -
17 - FINAL EXAM -

SOURCE MATERIALS & RECOMMENDED READING

Baysal, A., ve ark. (2018). Beslenme durumunun saptanması. In Diyet el kitabı (10. baskı). Hatiboğlu Yayınları.
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.
Dubois, D. J., Ibarluzea, I., & Winjkoop, I. (2016). Today’s nutrition and tomorrow’s public health: Challenges and opportunities. Frontiers Media SA. ISBN: 9782889198184.

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
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.
5

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.
5

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.
5

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
5

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) 4 2 8
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 14 2 28
Short Exam 0 0 0
Preparation for the Short Exam 0 0 0
TOTAL 62 0 108
Total Workload of the Course Unit 108
Workload (h) / 25.5 4,2
ECTS Credits allocated for the Course Unit 4,0