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Course Code: 
NUT 303
Course Period: 
Autumn
Course Type: 
Core
Theoric: 
2
Practice: 
0
Lab: 
0
Credits: 
2
ECTS: 
3
Course Language: 
English
Course Coordinator: 
İrem KAYA CEBİOGLU
Courses given by: 
İrem KAYA CEBİOGLU
Course Objectives: 
Teaches the techniques about assessing nutritional status in a community. Having enough knowledge to assess studies using clinical, anthropometrical, biochemical, biophysical, ecological factors, mortality and morbidity statistics.
Course Content: 

Assessment of Nutritional Status of Community

Course Methodology: 
Teaching Methods: 1: Lecture, 2: Case Study, 3: Problem Solving Technics 4: Discussion, 5: Simulation, 6: Group Study
Course Evaluation Methods: 
Assessment Methods: 1:Writing Exam 2: Multiple Choice Test 3: Blank Filling 4: True-False 5: Oral Examination 6: Presentation

Vertical Tabs

Course Learning Outcomes

Learning Outcomes

Program Learning Outcomes

Teaching

Methods

Assessment Methods

1) Learns and applies the appropriate techniques used to determine the nutritional status of the community.

1,2,7,8,9,10

1,2,3

1,2,3,4

2) Learns food recording methods and knows how to determine the portion amount.

1,2,7,8,9,10

1,2,3

1,2,3,4

3) Learns to interpret clinical, biochemical and biophysical findings.

1,2,7,8,9,10

1,2,3

1,2,3,4

4) Learns how to apply anthropometric measurements and use them properly in studies.

1,2,7,8,9,10

1,2,3

1,2,3,4

5) Learns to interpret the ecological factors, mortality and morbidity statistics.

1,2,7,8,9,10

1,2,3

1,2,3,4
 

Course Flow

COURSE CONTENT

Week

Topics

Study Materials

1

ORIENTATION

  

2

IMPORTANCE OF NUTRITION IN COMMUNITY

  

3

DIETARY NUTRITION ASSESSMENT METHODS I

  

4

BIOCHEMICAL ASSESSMENT METHODS I

  

5

BIOCHEMICAL ASSESSMENT METHODS II

  

6

ANTHROPOMETRIC MEASUREMENTS

  

7

BODY COMPOSITION ASSESSMENT METHODS

  

8

MIDTERM

  

9

BODY COMPOSITION ASSESSMENT (OTHER METHODS)

  

10

ENVIRONMENTAL MEASUREMENT

  

11

PRACTICE I

  

12

PRACTICE II

  

13

NUTRITION SCREENING TOOLS

  

14

GROWTH CHARACTERISTICS AND Z-SCORE

  

15

OVERVIEW

 
 

Recommended Sources

RECOMMENDED SOURCES

Textbook

 NUTRITIONAL EPIDEMIOLOGY, Walte Willet

Additional Resources

 
 

 

Material Sharing

MATERIAL SHARING

Documents

  

Assignments

  

Exams

  
 

 

Assessment

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Mid-terms

1

100

Total

 

100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE

 

60

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE

 

40

Total

 

100
 

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM

No

Program Learning Outcomes

Contribution

1

2

3

4

5

1

Knows chemical structures of nutrients and human nutrition under different conditions thoroughly and uses proper sources for implementation. 

 

 

 

x

 

 

2

 Gains expertise in the scientific researh methods.

 

 

 

 

x

3

Knows spesific nutritional requirements of children and adolescents, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

 

x

 

 

 

 

4

Applies professional ethics and legal regulations within the framework of nutrition and diet counseling.

 

x

 

 

 

 

5

Knows the nutritional requirements specific to the periods of pregnancy and lactation, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

 

 

 

 

 

 

6

Knows adulthood diseases requiring nutritional therapy and acts regarding those processes.

 

 

 x

 

 

7

Develops solutions for social nutrition problems and contributes to the development of plans and policies.

 

 

 

 

 

x

8

Gains abilitiy to communicate with his/her colleagues and applies the most appropriate and recent techniques in multi-disciplinary work.

 

 

 

 

x

 

9

Organizes activities aimed at improving nutritional status if necessary by determining the nutritional status of his/her environment.

 

 

 

x

 

 

10

Develops himself/herself and creativity by following the developments in his/her profession and related technologies, and can take initiative when necessary.

 

 

 

 

X

 

11

Knows the importance of food service systems institutions on human health and applies total quality management in production processes.

x

 

 

 

 

 

 

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities

Quantity

Duration

(Hour)

Total Workload (Hour)

Course Duration (Including the exam week: 15x Total course hours)

15

2

30

Hours for off-the-classroom study (Pre-study, practice)

15

2

30

Mid-terms

1

3

3

Final examination

1

3

3

Total Work Load

 

 

66

Total Work Load / 25 (h)

 

 

2,6

ECTS Credit of the Course

 

 

3
 

 

3
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