Nutrition and Dietetics non-thesis
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

General course introduction information

Course Code:

BDY571

Course Name:

Evaluation of Nutritional Status

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	8

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department Elective

Course Level:

Master

TR-NQF-HE:7. Master`s Degree

QF-EHEA:Second Cycle

EQF-LLL:7. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Assoc. Prof. HANDE ÖNGÜN YILMAZ

Course Lecturer(s):

Dr.Öğr.Üyesi AHMET MURAT GÜNAL

Course Assistants:

Course Objective and Content

Course Objectives:	The aim of this course is to gain the ability to use and evaluate anthropometric measurements which are used to assess nutritional status.
Course Content:	In this course, anthropometry which is one of the nutritional status assessment methods, determination amount of body fat and lean tissue , length, diameter, width, skinfold thickness measurements, nutritional status screening tests, bioelectrical impedance analysis, laboratory work are examined.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) To be able to learn the definition and content of the anthropometry and use of the anthropometry in different areas.
2 - Skills
Cognitive - Practical
1) To be able to gain advanced knowledge and skills in the various anthropometric measurements of patients and healthy people?s according to techni
2) To be able to evaluate all anthropometric measurements according to specific groups
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
1) To be able to understand the methods of determine body composition of patients and healthy people
2) To be able to determine the body composition of patients and healthy individuals with laboratory methods
Competence to Work Independently and Take Responsibility
1) To be able to determine the nutritional status of patients and healthy people with anthropometric methods

Lesson Plan

Week	Subject	Related Preparation
1)	Definition and content of anthropometry	Following the current course schedule
2)	Anthropometric methods are used to determine the nutritional status	Following the current course schedule
3)	Body weight and height and their evaluation I	Following the current course schedule
3)	Body weight and height and their evaluation I	Following the current course schedule
3)	Body weight and height and their evaluation I	Following the current course schedule
4)	Body weight and height and their evaluation II	Following the current course schedule
5)	Body Mass Index (BMI)	Following the current course schedule
5)	Body Mass Index (BMI)	Following the current course schedule
6)	Determination of Body Composition I	Following the current course schedule
7)	Determination of Body Composition II	Following the current course schedule
8)	Measurement of skinfold thickness	Following the current course schedule
8)	Measurement of skinfold thickness	Following the current course schedule
9)	Girth Measurements	Following the current course schedule
10)	Length measurements	Following the current course schedule
11)	Laboratory Methods in the Determination of Body Composition	Following the current course schedule
12)	Bioelectrical impedance analysis I	Following the current course schedule
13)	Bioelectrical impedance analysis II	Following the current course schedule
14)	Evaluation of term paper	Following the current course schedule
14)	Evaluation of term paper	Following the current course schedule

Sources

Course Notes / Textbooks:	Lohman TG, Roche AF, Martorell R. (Eds): Anthropometric Standardization Reference Manual, Kinetics Books, Champaign, Illinois, 1988. Gibson RS. Principles of Nutritional Assessment. Oxford University Press, Newyork, 1990. Frisancho AR, Standards: An Interactive Nutritional Reference of Body Size and Body Composition for Children and Adults, University of Michigan Press, 2008.
References:	Lohman TG, Roche AF, Martorell R. (Eds): Anthropometric Standardization Reference Manual, Kinetics Books, Champaign, Illinois, 1988. Gibson RS. Principles of Nutritional Assessment. Oxford University Press, Newyork, 1990. Frisancho AR, Standards: An Interactive Nutritional Reference of Body Size and Body Composition for Children and Adults, University of Michigan Press, 2008.

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	4	3	5	6
Program Outcomes
1) It has up-to-date knowledge on nutrition and dietetics.
2) It obtains information about technological tools to reach the current knowledge.
3) Using technology, it analyzes and synthesizes scientific information, develops interpretations, reports and solution proposals, and shares information with different disciplines and colleagues by communicating in line with ethical principles.
4) Taking responsibilities when faced with problems related to the field, collecting examples, bringing solution proposals, using teamwork and communication and information technology.
5) Adopts lifelong learning principles and evaluates, discusses, interprets statistically based on the statistically based practice of scientific articles in the direction of ethical principles with a critical approach.
6) It contributes, conducts, manages and evaluates the scientific information in the direction of ethical principles, taking into account the opinions, the individual and the society, and will direct the national and international nutrition plans and policies.

Course - Learning Outcome Relationship

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

	Program Outcomes	Level of Contribution
1)	It has up-to-date knowledge on nutrition and dietetics.
2)	It obtains information about technological tools to reach the current knowledge.
3)	Using technology, it analyzes and synthesizes scientific information, develops interpretations, reports and solution proposals, and shares information with different disciplines and colleagues by communicating in line with ethical principles.
4)	Taking responsibilities when faced with problems related to the field, collecting examples, bringing solution proposals, using teamwork and communication and information technology.
5)	Adopts lifelong learning principles and evaluates, discusses, interprets statistically based on the statistically based practice of scientific articles in the direction of ethical principles with a critical approach.
6)	It contributes, conducts, manages and evaluates the scientific information in the direction of ethical principles, taking into account the opinions, the individual and the society, and will direct the national and international nutrition plans and policies.

Learning Activity and Teaching Methods

Reading
Homework

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Presentation

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 20
Midterms	1	% 20
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	3	42
Presentations / Seminar	1	1	1
Homework Assignments	1	1	1
Final	1	1	1
Total Workload			87