To determine the level of health of the risk groups in the society and to learn nutrition education and treatment plans for these groups.
Prerequisite(s)
Having completed the BES5002 Food Services Systems I, BES6002 Food Services Systems II,BES5001 Nutrition and Dietetic Practices in Adult Diseases I, BES6001 Nutrition and Dietetic Practices in Adult Diseases-II, BES5004 Nutrition and Dietetic Practices in Pediatric Diseases I, BES6003 Nutrition and Dietetic Practices in Pediatric Diseases II, BES6007 Biostatistics courses. (Valid for students newly registered in the fall semester of the 2021-2022 academic year)
Corequisite(s)
-
Special Requisite(s)
-
Instructor(s)
Assist. Prof. Dr. Sevil Nas
Course Assistant(s)
Schedule
This course is not offered in this academic year.
Office Hour(s)
-
Teaching Methods and Techniques
-Question and Answer, Discussion, Practice, Individual Study
Principle Sources
-All publications and current literature on public health
Other Sources
-
Course Schedules
Week
Contents
Learning Methods
1. Week
Preparation of educational material
Question and Answer, Discussion, Individual Study
2. Week
Preparation of educational material
Question and Answer, Discussion, Individual Study
3. Week
Preparation of educational material
Question and Answer, Discussion, Individual Study
4. Week
Preparing questionnaire for internship application
Question and Answer, Discussion, Individual Study
5. Week
Preparing questionnaire for internship application
Question and Answer, Discussion, Individual Study
6. Week
Preparation of educational material
Question and Answer, Discussion, Individual Study
7. Week
Preparation of educational material
Question and Answer, Discussion, Individual Study
8. Week
Preparation of educational material
Question and Answer, Discussion, Individual Study
9. Week
Preparation of educational material
Question and Answer, Discussion, Individual Study
10. Week
Evaluation
Question and Answer, Discussion, Individual Study
11. Week
Evaluation
Question and Answer, Discussion, Individual Study
12. Week
Report writing
Question and Answer, Discussion, Individual Study
13. Week
Report writing
Question and Answer, Discussion, Individual Study
14. Week
Report writing
Question and Answer, Discussion, Individual Study
15. Week
Report delivery
16. Week
Report delivery
17. Week
Report delivery
Assessments
Evaluation tools
Quantity
Weight(%)
Attendance / Participation
1
40
Report
1
60
Program Outcomes
PO-1
It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team.
PO-2
To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data.
PO-3
Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results.
PO-4
Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken.
PO-5
To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods.
PO-6
Nutrition and Dietetic students and stays, professional trainings and internships.
PO-7
To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector.
PO-8
Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields.
PO-9
Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits.
PO-10
To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.
Learning Outcomes
LO-1
Individuals develop nutrition education and the ability to communicate correctly.
LO-2
Gain the knowledge and skills to develop nutrition education materials and programs for different groups and nutritional problems in society.
LO-3
The individual and the community become competent about nutrition awareness and education.
LO-4
To be able to increase the level of awareness of the community in order to prevent nutritional diseases
LO-5
The society has knowledge and skills in applying and evaluating the nutritional status and nutritional habits detection methods.
LO-6
Learns the nutrition problems of the society and develops solutions for the problems.
LO-7
Gain the skill of team work with the ability and ability to work together with health professionals working in the field of public health.
LO-8
Ability to apply research planning, data collection and evaluation stages.
LO-9
Gain the skill of interpreting and preparing research report by comparing literature data with their own data.
