PUBLIC HEALTH NUTRITION PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY246	PUBLIC HEALTH NUTRITION	4	2	2	3

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It is aimed to gain knowledge and attitudes regarding the identification of nutrition-related problems of communities and individuals from a public health perspective, the examination of common nutrition problems, and national and international nutrition plans and policies.
Contents of the Course Unit:	Community nutrition and the importance of nutrition in public health, the role and fields of practice of public health dietitians, nutritional problems in the community and identification of risk groups, nutrition during pregnancy and lactation, nutrition in infancy and early childhood, nutrition in older adulthood and public health, nutrition for special groups (athletes, workers), vitamin and mineral deficiencies in the community, food and nutrition in disaster and emergency situations, national and international food and nutrition policies, community-based nutrition education and preventive nutrition approaches.

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, Web Based Research	Community Nutrition and the Importance of Nutrition in Public Health	Lecture, Discussion
2	Topic Review, Literature Review	The Role and Importance of Dietitians in Public Health, Assignment of Homework	Lecture, Question-Answer
3	Topic Review, Literature Review, Individual Study	Nutritional Problems in the Community and Identification of Risk Groups	Lecture, Discussion, Question-Answer
4	Topic Review, Literature Review, Individual Study	Nutrition During Pregnancy	Lecture, Case Study, Question-Answer
5	Topic Review, Literature Review, Individual Study	Nutrition During Lactation	Lecture, Case Study, Question-Answer
6	Topic Review, Literature Review, Individual Study	Nutrition in Infancy and Early Childhood	Lecture, Case Study, Question-Answer
7	Topic Review, Literature Review, Individual Study	Nutrition in Older Adults	Lecture, Case Study, Question-Answer
8	Topic Review, Literature Review, Individual Study	Nutrition in Special Groups I: Athletes and Individuals with High Physical Activity	Lecture, Case Study, Question-Answer
9	Topic Review, Literature Review, Individual Study	Nutrition in Special Groups II: Workers and Individuals Engaged in Heavy Labor	Lecture, Case Study, Question-Answer
10	-	MID-TERM EXAM	-
11	Topic Review, Literature Review, Web Based Research	Effects of Vitamin Deficiencies on Public Health	Lecture, Discussion, Question-Answer
12	Topic Review, Literature Review, Web Based Research	Effects of Mineral Deficiencies on Public Health	Lecture, Discussion, Question-Answer
13	Topic Review, Literature Review	Nutrition in Disaster and Emergency Situations, Assessment of Homework	Lecture, Case Study, Question-Answer
14	Literature Review, Web Based Research	National and International Food and Nutrition Policies	Lecture, Brainstorming, Discussion
15	Topic Review, Web Based Research	Community-Based Nutrition Education and Preventive Nutrition Approaches	Lecture, Brainstorming, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Baysal, A., ve ark. (2018). Diyet el kitabı. Hatiboğlu Yayınevi.
Gibson, R. S. (2005). Principles of nutritional assessment (2nd ed.). Oxford University Press.
Preedy, V. R., Watson, R. R., & Martin, C. R. (Eds.). (2010). Handbook of behavior, food, and nutrition. Springer.
T.C. Sağlık Bakanlığı. (2017). Türkiye Beslenme ve Sağlık Araştırması (TBSA) 2017. Ankara.
T.C. Sağlık Bakanlığı. (2022). Türkiye Beslenme Rehberi (TÜBER) 2022. Ankara.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method

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	14	1	14
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	14	1	14
Assignment (Homework)	1	2	2
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	1	14
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	66	0	81