The aim of lesson; Learning the nutritional problems, causes and solutions of groups with specific characteristics in society.
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
-
Instructor(s)
Assist. Prof. Dr. Pelin Baltacı
Course Assistant(s)
-
Schedule
Monday, 09.00-11.45, classroom no. CB-03-01
Office Hour(s)
Friday, 10.00-11.00, Faculty of Law Building 2nd Floor, room 202-01
Teaching Methods and Techniques
- Expression
- Question-Answer
- Discussion
Principle Sources
Margetts BM, Nelson M (1997). Design Concepts in Nutritional Epidemiology. Oxford University Press,Oxford, 2nd Ed.
Other Sources
- Gibson RS (2005). Principles of Nutritional Assessment. Oxford University Press, Newyork, 2nd Ed.
- Willett W (1998). Nutritional Epidemiology. Oxford University Press. NewYork, 2nd Ed.
- Jelliffe DB, Jelliffe EFP. Community Nutritional Assessment. Oxford University Press, Oxford, 1989.
- Lee RD, Nieman DC (2003). Nutritional Assessment. McGrawHill, Boston, 3rd Ed.
- Pekcan, G. Hastanın Beslenme Durumunun Saptanması, Diyet El Kitabı, (Ed. A. Baysal ve ark.) 65-116, Hatiboğlu Yayınevi, Ankara, 2002.
Course Schedules
Week
Contents
Learning Methods
1. Week
Nutritional problems and epidemiology seen in the world and in our country
Oral presentation, Discussion, Problem Solving
2. Week
Nutrition, plans and policies in the world and in our country
Oral presentation, Discussion, Problem Solving
3. Week
Protein energy malnutrition and its epidemiology, importance and monitoring of growth and development
Oral presentation, Discussion, Problem Solving
4. Week
Obesity, diet-related chronic diseases and epidemiology
Oral presentation, Discussion, Problem Solving
5. Week
Obesity, diet-related chronic diseases and epidemiology
Oral presentation, Discussion, Problem Solving
6. Week
Iron deficiency anemia and its epidemiology
Oral presentation, Discussion, Problem Solving
7. Week
Midterm
8. Week
Iodine deficiency diseases and epidemiology
Oral presentation, Discussion, Problem Solving
9. Week
Nutritional anemias and epidemiology
Oral presentation, Discussion, Problem Solving
10. Week
Rickets, osteomalasia, osteoporosis and epidemiology
Oral presentation, Discussion, Problem Solving
11. Week
Other vitamin and mineral deficiencies and their epidemiology
Oral presentation, Discussion, Problem Solving
12. Week
Epidemiology of dental caries and nutrition relationship
Oral presentation, Discussion, Problem Solving
13. Week
Nutrition in case of disaster
Oral presentation, Discussion, Problem Solving
14. Week
Worker nutrition
Oral presentation, Discussion, Problem Solving
15. Week
Final exam
16. Week
Final exam
17. Week
Final exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
35
Attendance
1
10
Final Exam
1
55
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
Learns nutrition problems of susceptible groups in society, learns the causes of problems, learns its importance and learns solutions.
LO-2
Understand the role of descriptive / analytical epidemiological studies in examining the relationship between nutrition and health, and understand the similarities of life in terms of demographic, social, and economic contexts in both local and European conditions, and how these similarities / differences can affect health.
LO-3
The food in Turkey and in the world, will have information about the creation and implementation of nutrition and public health policy.
LO-4
Dietitian understands the role of public health development, evaluates the nutrition part of public health policies, plans, management and coordination.
LO-5
Turkey and protein-energy malnutrition epidemiology in the world, supporting the mother's milk for protection and monitoring of the growth promoting learns topic.
LO-6
He learns epidemiology of chronic diseases related to obesity and nutrition and can evaluate and interpret the situation with practice.
LO-7
Learns vitamins and mineral deficiencies and epidemiology, learns its importance and learns solutions.
