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Course Code: 
NUT 304
Course Period: 
Spring
Course Type: 
Core
Theoric: 
2
Practice: 
0
Lab: 
0
Credits: 
2
ECTS: 
5
Course Language: 
English
Course Coordinator: 
Courses given by: 
Course Objectives: 
Nutritional problems seen in community can be defined. Professional development is achieved by examining the relationship between nutrition and diet in the prevention and etiology of diseases. What has been learned can be applied in order to develop nutrition plans and policies for the protection and improvement of health in special community groups. (e.g., preparation of a nutrition guide for school-age children and adults.)
Course Content: 

Community Nutrition and Epidemiology

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) Examines epidemiological concepts. Defines the nutritional problems seen in the community and has information about the solutions.

1,3,8,9

1,2,3

1,2,3,4

2) Learns the epidemiology of vitamin and mineral deficiencies, protein-energy malnutrition, obesity and diet-related chronic diseases and learns about solutions.

1,3,8,9

1,2,3

1,2,3,4

3) Gains knowledge about the food and nutrition policies being carried out in Turkey and in the world.

1,3,8,9

1,2,3

1,2,3,4

4) Gains knowledge about diet planning suitable for special community groups.

1,3,8,9

1,2,3

1,2,3,4

 
 

Course Flow

COURSE CONTENT

Week

Topics

Study Materials

1

COMMON NUTRITIONAL PROBLEMS IN COMMUNITY

 

2

COMMON NUTRITIONAL PROBLEMS IN RURAL AREAS

 

3

VITAMINS A & D

 

4

VITAMINS E & K

 

5

VITAMIN Bs

 

6

VITAMIN C

 

7

MIDTERM

 

8

IRON

 

9

IODINE

 

10

ZINC & COPPER

 

11

OTHER TRACE MINERALS

 

12

PROTEIN – ENERGY MALNUTRITION

 

13

STUNTING AND WASTING

 

14

FASTING AND STARVATION

 

15

OVERVIEW

 

 

Recommended Sources

RECOMMENDED SOURCES

Textbook

 NUTRITIONAL EPIDEMIOLOGY Walter 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.

 

 

X

 

 

 

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.

 

 

 

 

 

 
 

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

4

60

Mid-terms

1

10

10

Final examination

1

15

15

Total Work Load

 

 

115

Total Work Load / 25 (h)

 

 

4,6

ECTS Credit of the Course

 

 

5