COMMUNITY NUTRITIONAL ASSESSMENT PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY347	COMMUNITY NUTRITIONAL ASSESSMENT	5	2	2	4

GENERAL INFORMATION
Language of Instruction :	Turkish
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	Assoc.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit	Assist.Prof. HASAN FATİH AKGÖZ
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It’s aimed to gain knowledge, skills, and attitudes regarding community nutrition and the roles and responsibilities of community/public health dietitians, determining needs at individual and community levels, and monitoring and evaluating food consumption status.
Contents of the Course Unit:	Community nutrition, methods for assessing nutritional status, anthropometric measurements in adults, older adults, and children, laboratory methods for assessing body composition, clinical findings, biophysical and biochemical tests, dietary intake surveys, nutritional screening tools and diet quality indices, computer-based applications for calculating dietary energy and nutrient content, artificial intelligence in nutritional status assessment, healthy food choices, 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 older adults and compares the results with reference values.
Uses psychosocial, clinical, and biochemical tests and measures 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.
Distinguishes the assessment of food consumption at national, household, and individual levels and explains the methods used.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Web-Based Research	Introduction to the Community Nutritional Assessment	Lecture, Discussion, Question-Answer
2	Individual Study	Community Nutrition and Methods for Assessing Nutritional Status in the Community	Lecture, Discussion, Question-Answer
3	Individual Study	Anthropometric Measurements in Adults	Lecture, Discussion, Question-Answer, Demonstration
4	Individual Study	Anthropometric Measurements in Children and the WHO ANTHRO Program	Lecture, Discussion, Question-Answer, Demonstration
5	Individual Study	Anthropometric Measurement Applications	Lecture, Discussion, Question-Answer, Demonstration, Application-Based Learning
6	Individual Study	Psychosocial and Clinical Assessment	Lecture, Discussion, Question-Answer, Case Study
7	Individual Study	Biochemical Methods	Lecture, Discussion, Question-Answer, Case Study
8	Individual Study	Assessment of Dietary Intake, Assignment of Homework	Lecture, Discussion, Question-Answer, Case Study
9	Individual Study	Dietary Intake Analysis Programs and Artificial Intelligence	Lecture, Discussion, Question-Answer, Demonstration, Application-Based Learning
10	-	MID-TERM EXAM	-
11	Individual Study	Nutritional Status Screening Tests in Adults	Lecture, Discussion, Question-Answer, Application-Based Learning
12	Individual Study	Nutritional Status Screening Tests in Children	Lecture, Discussion, Question-Answer, Application-Based Learning
13	Individual Study	Diet Quality Indices, Assessment of Homework	Lecture, Discussion, Question-Answer, Application-Based Learning
14	Individual Study	Health Research and Assessment of Nutritional Status	Lecture, Discussion, Question-Answer, Evidence-Based Interpretation
15	Individual Study	Holistic Assessment Applications in Nutritional Status Assessment	Lecture, Discussion, Question-Answer, Application-Based Learning
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Baysal, A., Aksoy, M., & Besler, T. (2011). Diyet el kitabı. Hatiboğlu Yayınları.
Baysal, A., ve ark. (2018). Beslenme durumunun saptanması. Diyet el kitabı (10. baskı). Hatiboğlu Yayınları.
Mahan, L. K., Raymond, J. L., & Escott-Stump, S. (2020). Krause’s food & the nutrition care process (15th ed.). Elsevier.
Pekcan, G. (2008). Beslenme durumunun saptanması. T.C. Sağlık Bakanlığı Yayınları.
T.C. Sağlık Bakanlığı. (2022). Türkiye Beslenme Rehberi TÜBER 2022 (Yayın No: 1031).
Willett, W. C. (2012). Nutritional epidemiology (3rd ed.). Oxford University Press.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	40		Optical (Test) Exam
Homework Assessment	1	10
Final Exam	1	50		Optical (Test) Exam
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	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	2	28
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	1	5	5
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	2	14
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	52	0	105