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	Assist.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit	Lecturer MÜNEVVER GAYE AYBEY
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It is aimed to gain knowledge to learn and explain community nutrition and nutritional status, and apply these methods to determine nutritional status of patients and healthy individuals.
Contents of the Course Unit:	Community nutrition, methods of determining nutritional status, screening tests for nutritional status, 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)
Classify the methods of determination of nutritional status.
Explain the methods of determining food intake.
Classify the anthropometric measurements.
Explain the concepts related to the determination of nutrition status.
Assess biochemical and clinical findings in malnutrition.
Summarize community nutrition and nutritional diseases.
Explain appropriate screening tests in determining malnutrition.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature search, Database analysis, Group research, Individual research	Community nutrition	Lecture, Discussion, Individual study, Case study
2	Literature search, Database analysis, Group research, Individual research	Nutritional epidemiology, Methods for determining the nutritional status in the community	Lecture, Discussion, Individual study, Case study
3	Literature search, Database analysis, Group research, Individual research	Anthropometry-I (Adult)	Lecture, Discussion, Individual study, Case study
4	Literature search, Database analysis, Group research, Individual research	Practice 1: Taking measurements	Lecture, Discussion, Individual study, Case study
5	Literature search, Database analysis, Group research, Individual research	Anthropometry-II (Child)	Lecture, Discussion, Individual study, Case study
6	Literature search, Database analysis, Group research, Individual research	Biophysical and biochemical methods	Lecture, Discussion, Individual study, Case study
7	Literature search, Database analysis, Group research, Individual research	Clinical symptoms, psychosocial data	Lecture, Discussion, Individual study, Case study
8	-	MID-TERM EXAM	-
9	Literature search, Database analysis, Group research, Individual research	Health statistics	Lecture, Discussion, Individual study, Case study
10	Literature search, Database analysis, Group research, Individual research	Food consumption research-I	Lecture, Discussion, Individual study, Case study
11	Literature search, Database analysis, Group research, Individual research	Food consumption research-II	Lecture, Discussion, Individual study, Case study
12	Literature search, Database analysis, Group research, Individual research	BEBIS program, WHO ANTHRO program	Lecture, Discussion, Individual study, Case study
13	Literature search, Database analysis, Group research, Individual research	Nutritional status screening tests: SGD, MNA	Lecture, Discussion, Individual study, Case study
14	Literature search, Database analysis, Group research, Individual research	24-hour food consumption, food consumption frequency	Lecture, Discussion, Individual study, Case study
15	Literature search, Database analysis, Group research, Individual research	24-hour food consumption, food consumption frequency	Lecture, Discussion, Individual study, Case study
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Baysal, A. ve ark. (2018), Beslenme Durumunun Saptanması, Diyet El Kitabı, 10. Baskı
Baysal A, Aksoy M, Besler T., (2011), Diyet El Kitabı, Hatiboğlu Yayınları, Ankara.
Pekcan G. (2008). Beslenme Durumunun Saptanması, T.C. Sağlık Bakanlığı, Ankara.

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.						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	0	0	0
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
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	3	42
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	44	0	100