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

General course introduction information

Course Code:

BES224

Course Name:

Determination of Nutrition Status

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
2	0	2	2

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):

Öğr.Gör. BEKİR KÜRŞAT AYDIN

Course Assistants:

Course Objective and Content

Course Objectives:	The aim of this course is to teach the methods used to evaluate the general nutritional status of the individuals and the society and to improve the ability to practice it in practice.
Course Content:	This course defines the methods used to determine the nutritional status of the individual and the society, the application and evaluation of the methods used to determine the nutritional status, and the nutritional status of patients and healthy individuals using nutritional status screening tests.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Learning the methods used in determining the nutritional status of the individual and the society
2) To learn the application and evaluation of the methods used in determining the nutritional status
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
1) Determination of nutritional status of patients and healthy individuals by using nutritional status screening tests.
2) Determination and evaluation of food consumption level
3) Evaluation of the nutritional status of hospitalized patients
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	The importance of community nutrition, the duties of a community health dietitian	Reading the required section of the book Power point presentation
2)	The importance of determining nutritional status in the community	Reading the required section of the book Power point presentation
3)	Methods used in determining nutritional status	Reading the required section of the book Power point presentation
4)	Determination and evaluation of nutritional status with anthropometric measurements	Reading the required section of the book Power point presentation
5)	Application of anthropometric measurements	Reading the required section of the book Power point presentation
6)	Detection and evaluation of findings with biochemical tests	Reading the required section of the book Power point presentation
7)	Midterm
8)	Determination and evaluation of findings with biophysical tests, determination of energy expenditure and physical activity status	Reading the required section of the book Power point presentation
9)	Detection and evaluation of clinical symptoms	Reading the required section of the book Power point presentation
10)	Determination and evaluation of food consumption level, food consumption research	Reading the required section of the book Power point presentation
11)	Evaluation of nutritional status in the clinic	Reading the required section of the book Power point presentation
12)	Nutritional status screening tests	Reading the required section of the book Power point presentation
13)	Investigation and evaluation of ecological factors affecting nutritional status	Reading the required section of the book Power point presentation
14)	Indirect methods used in determining nutritional status (health statistics)	Reading the required section of the book Power point presentation
15)	Final exam

Sources

Course Notes / Textbooks:

Öğretim elemanı ders notları

References:

1. Pekcan, G. Beslenme Durumunun Saptanması, Diyet El Kitabı, (Ed. A. Baysal ve ark.) 67-142, Hatiboğlu Yayınevi, Ankara, 2011.
2. Margetts BM, Nelson M (1997). Design Concepts in Nutritional Epidemiology. Oxford University Press, Oxford, 2nd Ed.
3. Gibson RS (2005). Principles of Nutritional Assessment. Oxford University Press, Newyork, 2nd Ed.
4. Willett W (1998). Nutritional Epidemiology. Oxford University Press. NewYork, 2nd Ed.
5. Jelliffe DB, Jelliffe EFP. Community Nutritional Assessment. Oxford University Press, Oxford, 1989.
6. Lee RD, Nieman DC (2007). Nutritional Assessment. McGrawHill, Boston, 4th Ed

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.	3
2)	Graduates provide preventive health education for individual, family and community by using the information obtained in health field.	4
3)	Graduates take responsibility as individuals and team members to solve complex and unforeseen problems encountered in the field of practice.	3
5)	Graduates evaluates advanced knowledge and skills in the field of health with a critical approach.	5
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.	2
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.	5
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.	3

Learning Activity and Teaching Methods

Expression
Brainstorming/ Six tihnking hats
Individual study and homework
Lesson
Homework
Report Writing
Q&A / Discussion
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
Reporting

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	2	28
Study Hours Out of Class	14	1	14
Homework Assignments	1	5	5
Midterms	1	10	10
Paper Submission	1	5	5
Final	1	10	10
Total Workload			72