To be able to learn and explain methods of detection of nutritional status by community nutrition and nutritional epidemiology, to apply these methods in determining the nutritional status of sick and healthy individuals and to gain knowledge and skills in these issues.
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
-
Instructor(s)
Assist. Prof. Dr. Gözde Ekici
Course Assistant(s)
Schedule
This course is not offered in this academic year.
Office Hour(s)
Teaching Methods and Techniques
- Expression - Question answer - Discussion
Principle Sources
Baysal A.ve ark., Diyet El Kitabı, Yenilenmiş 3. Baskı, Hatiboğlu Yayınevi, Ankara, 1999.
Other Sources
- Banks J., Breeze E., Lessof C., Nazroo J., Living in the 21st century: older people in England THE 2006 ENGLISH STUDY OF AGEING, July 2008.
- Measuring Change in Nutritional Status, Guidelines for Assessing the nutritional impact of supplementary feedind programmes for vulnerable groups, WHO, 1983
- Cogill, Bruce., Anthropometric Indicators Measurement Guide, Food and Nutrition Technical Assistance Project, Academy for Educational Development, Washington. D.C., 2003
- http://www.who.int/childgrowth/software/anthro_pc_manual_v322.pdf
Course Schedules
Week
Contents
Learning Methods
1. Week
Introduction and general concepts
Oral presentation, practice
2. Week
Nutritional epidemiology and evaluation of nutrition
Oral presentation, practice
3. Week
Methods for detecting nutritional status
Oral presentation, practice
4. Week
Application and evaluation of anthropometric measurements I
Oral presentation, practice
5. Week
Application and evaluation of anthropometric measurements II
Oral presentation, practice
6. Week
Application and evaluation of biochemical and biophysical methods I
Oral presentation, practice
7. Week
Application and evaluation of biochemical and biophysical methods II
Oral presentation, practice
8. Week
Midterm
9. Week
Detection of energy expenditure
Oral presentation, practice
10. Week
Screening and assessment tools used to determine nutritional status
Oral presentation, practice
11. Week
Food consumption studies and diet quality indexes
Oral presentation, practice
12. Week
Current approaches to nutritional assessment
Oral presentation, practice
13. Week
An overview
Oral presentation, practice
14. Week
An overview
Oral presentation, practice
15. Week
Final exam
16. Week
Final exam
17. Week
Final exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
20
Quizzes
1
10
Homework / Term Projects / Presentations
1
10
Final Exam
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
Learn concepts of community nutrition, community health dietitian and evaluation of nutritional status.
LO-2
Learn the methods of determining nutritional status (anthropometric measurements, clinical findings and biochemical methods, food consumption studies).
LO-3
Applies and evaluates methods of detecting nutritional status.
LO-4
Understand the importance and necessity of evaluating the food consumption situation.
LO-5
In children, adults and elderly, body weight, height, length (knee height, sitting height, ulna length, flare length, etc.), environment (head, waist, hip, calf, neck, upper middle arm, wrist), diameter and width biceps, subscapular, suprailyak), bioelectric impedance analysis, evaluates, compares measurements with reference values / standards and interprets them.
LO-6
In the assessment of nutritional status; learn nutritional deficiency biochemical and clinical findings.
LO-7
It distinguishes between assessing the state of food consumption at national, household and individual levels.
LO-8
Learns, applies and evaluates methods of evaluating food consumption researches and dietary quality indices.
LO-9
Nutritional status recognizes screening tests / instruments and can distinguish between the current and safe method.
LO-10
Nutritional status applies and evaluates screening tests / tools.
LO-11
Learn healthy food choices for individuals, groups and communities.
LO-12
It learns, applies and evaluates different diet recording methods (24 hour food consumption, weighing method, food consumption frequency etc.).
LO-13
From food consumption data; calculates the intake of energy and other nutrients and evaluates it according to national / international recommendations.
LO-14
Learn ecological, environmental or social variables for healthy food selection.
LO-15
He can plan nutrition research, prepare, apply and evaluate a questionnaire
