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NUTRITIONAL EPIDEMIOLOGY PROGRAMME COURSE DESCRIPTION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
BEY348 NUTRITIONAL EPIDEMIOLOGY 6 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
Course Prerequisite No

OBJECTIVES AND CONTENTS

Objectives of the Course Unit: It s aimed to gain knowledge and attitudes related to nutrition epidemiology and public health issues, the dietitian’s role in policy planning, research methods in disease epidemiology, and the epidemiology of various diseases.
Contents of the Course Unit: Epidemiology, nutritional epidemiology, risk groups, protein-energy malnutrition, breastfeeding policies, obesity, diabetes, cardiovascular diseases, cancer, bone diseases, dental caries, epidemiology of vitamin and mineral deficiencies, nutritional plans and policies implemented globally and in our country, and the planning of epidemiological studies.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)

Identifies epidemiology and nutritional epidemiology.
Defends the importance of food and nutrition policies in terms of nutrition problems and risk groups.
Explains and applies research methods used in nutritional epidemiology.
Explains the role of the dietitian in promoting public health and their place in the planning and management of nutrition policies.
Explains protein-energy malnutrition and its epidemiology.
Studies obesity and its epidemiology.
Outlines diabetes and its epidemiology.
Identifies cardiovascular diseases and their epidemiology.
Analyzes cancer and its epidemiology.
Relates bone diseases and their epidemiology.
Explains dental caries and their epidemiology.
Explains vitamin and mineral deficiencies and their epidemiology.
Analyzes nutrition policies implemented in the world and Türkiye and relates them to public health.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
1 Literature search, Group research, Individual research Epidemiology and nutritional epidemiology Lecture, Discussion, Individual study, Case study
2 Literature search, Group research, Individual research Research methods in epidemiology Lecture, Discussion, Individual study, Case study
3 Literature search, Group research, Individual research PEM and epidemiology Lecture, Discussion, Individual study, Case study
4 Literature search, Group research, Individual research Obesity and epidemiology Lecture, Discussion, Individual study, Case study
5 Literature search, Group research, Individual research Diabetes and epidemiology Lecture, Discussion, Individual study, Case study
6 Literature search, Group research, Individual research Cardiovascular diseases and epidemiology Lecture, Discussion, Individual study, Case study
7 Literature search, Group research, Individual research Cancer and epidemiology Lecture, Discussion, Individual study, Case study
8 - MID-TERM EXAM -
9 Literature search, Group research, Individual research Bone diseases and epidemiology Lecture, Discussion, Individual study, Case study
10 Literature search, Group research, Individual research Dental caries and epidemiology Lecture, Discussion, Individual study, Case study
11 Literature search, Group research, Individual research Vitamin deficiencies and epidemiology Lecture, Discussion, Individual study, Case study
12 Literature search, Group research, Individual research Vitamin deficiencies and epidemiology Lecture, Discussion, Individual study, Case study
13 Literature search, Group research, Individual research Mineral deficincies and epidemiology Lecture, Discussion, Individual study, Case study
14 Literature search, Group research, Individual research Mineral deficincies and epidemiology Lecture, Discussion, Individual study, Case study
15 Literature search, Group research, Individual research Nutrition plans and policies implemented in the world and in our country Lecture, Discussion, Individual study, Case study
16 - FINAL EXAM -
17 - FINAL EXAM -

SOURCE MATERIALS & RECOMMENDED READING

Baysal, A., ve ark. (2018). Diyet el kitabı. Hatiboğlu Yayınevi.
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.

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.
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.
4

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.
4

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
4

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 4 56
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 37 0 100
Total Workload of the Course Unit 100
Workload (h) / 25.5 3,9
ECTS Credits allocated for the Course Unit 4,0