Nutrition and Dietetics
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

BES313

Course Name:

Nutritional Problems and Epidemiology

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	4

Language of instruction:

TR-EN

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Assoc. Prof. HANDE ÖNGÜN YILMAZ

Course Lecturer(s):

Dr.Öğr.Üyesi FUNDA ŞENSOY

Course Assistants:

Course Objective and Content

Course Objectives:

The aim of this course, the definition of epidemiology, principles, data sources, epidemiological criteria, research methods, epidemiological research planning, epidemiology of infectious diseases, examination of outbreaks, identification of nutritional problems in the community, food safety and food security, nutrition-related chronic diseases and epidemiology, nutrition to be able to define the diseases and epidemiology of insufficiency; to establish nutritional and nutritional plans and policies and nutritional guidelines for the protection and development of health.

Course Content:

• Definition and history of epidemiology,
• Epidemiological principles,
• Epidemiological data sources,
• Epidemiological criteria,
• Epidemiological research methods,
• Planning of epidemiological research,
• Nutritional problems in the community,
• Food safety and food security,
• Chronic diseases and epidemiology related to nutrition,
• Nutritional deficiencies and epidemiology,
• Establishing nutritional and nutritional plans and policies and nutritional guidelines for health protection and development.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Definition of epidemiology, history, principles, research methods
2 - Skills
Cognitive - Practical
1) Research planning
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
1) Explain the chronic diseases and epidemiology of nutrition
2) Explain nutritional deficiencies and epidemiology.
3) Create nutritional guides with nutritional and nutritional plans and policies for health protection and development.
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	• Definition of epidemiology, its aims, historical development • Epidemiological principles	Reading the required section of the book Power point presentation
2)	• Epidemiological data sources • Epidemiological criteria	Reading the required section of the book Power point presentation
3)	Epidemiological research methods	Reading the required section of the book Power point presentation
4)	• Planning epidemiological studies	Reading the required section of the book Power point presentation
5)	• Epidemiology of infectious diseases • Surveillance	Reading the required section of the book Power point presentation
6)	Epidemiology of chronic diseases	Reading the required section of the book Power point presentation
7)	Midterm exam
8)	• Nutrition problems, risk groups • Food and nutrition policies and their importance • Food safety and food security	Reading the required section of the book Power point presentation
9)	• Protein energy malnutrition and epidemiology • Protection, development and support of breastfeeding • Monitoring growth	Reading the required section of the book Power point presentation
10)	• Iodine deficiency diseases and epidemiology • Zinc deficiency diseases and epidemiology	Reading the required section of the book Power point presentation
11)	• Iron deficiency anemia and epidemiology • Folate deficiency diseases and epidemiology	Reading the required section of the book Power point presentation
12)	• Vitamin A deficiency diseases and epidemiology • Vitamin D deficiency diseases and epidemiology	Reading the required section of the book Power point presentation
13)	• Other vitamin deficiency diseases and epidemiology • Food enrichment and nutritional supplements	Reading the required section of the book Power point presentation
14)	• Nutrition in disaster situations • Nutrition guidelines	Reading the required section of the book Power point presentation
15)	Final exam

Sources

Course Notes / Textbooks:	Öğretim elemanı ders notları
References:	1. Tezcan S; Epidemiyoloji. Tıbbi Araştırmaların Yöntem Bilimi 2. Akbulut T, Sabuncu H; Epidemiyoloji. Prensip ve Uygulamalar 3. Bonita R, Beaglehole R, Kjellström T; Temel Epidemiyoloji 4. Gibney M, Margetts B, Kearney J. Public Health Nutrition 1st Edition, 2004, Blackwell Publishing 5. Nnakwe NE. Community Nutrition 1st Edition, 2009, Jones and Bartlett Publishers 6. WHO publications

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5
Program Outcomes
1) Graduates have the knowledge of attaining scientific knowledge in the field, monitoring, evaluating and applying current literature.
2) Graduates provide preventive health education for individual, family and community by using the information obtained in health field.
3) Graduates take responsibility as individuals and team members to solve complex and unforeseen problems encountered in the field of practice.
5) Graduates evaluates advanced knowledge and skills in the field of health with a critical approach.
6) Graduates transfer information and solution proposal for problems to people and institutions concerned about health field in written and verbally; listen to the thoughts, expectations and expectations of the people and institutions concerned.
7) Graduates become a role model for colleagues and society through Professional identity.
8) Graduates are competent enough to understand the anatomy, physiological functions and behavior of healthy individuals and/or the patients; it is empowering to understand the relationship between the individual's health and the physical and social environment.
9) As an individual, he acts in accordance with laws, regulations, legislation and professional codes of ethics regarding his duties, rights and responsibilities.
10) Cooperate with persons from related disciplines and act in accordance with social, scientific, cultural and ethical values at the stages of data collection, interpretation, application and announcement of results related to the health field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Graduates have the knowledge of attaining scientific knowledge in the field, monitoring, evaluating and applying current literature.	4
2)	Graduates provide preventive health education for individual, family and community by using the information obtained in health field.	3
3)	Graduates take responsibility as individuals and team members to solve complex and unforeseen problems encountered in the field of practice.	2
5)	Graduates evaluates advanced knowledge and skills in the field of health with a critical approach.	3
6)	Graduates transfer information and solution proposal for problems to people and institutions concerned about health field in written and verbally; listen to the thoughts, expectations and expectations of the people and institutions concerned.	3
7)	Graduates become a role model for colleagues and society through Professional identity.	4
8)	Graduates are competent enough to understand the anatomy, physiological functions and behavior of healthy individuals and/or the patients; it is empowering to understand the relationship between the individual's health and the physical and social environment.	5
9)	As an individual, he acts in accordance with laws, regulations, legislation and professional codes of ethics regarding his duties, rights and responsibilities.	4
10)	Cooperate with persons from related disciplines and act in accordance with social, scientific, cultural and ethical values at the stages of data collection, interpretation, application and announcement of results related to the health field.	2

Learning Activity and Teaching Methods

Expression
Brainstorming/ Six tihnking hats
Individual study and homework
Lesson
Group study and homework
Application (Modelling, Design, Model, Simulation, Experiment etc.)

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Application
Group project
Presentation
Reporting
Staj/ Yerinde Uygulama Değerlendirmesi

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Study Hours Out of Class	14	4	56
Midterms	1	10	10
Final	1	10	10
Total Workload			118