Basic Information

Course Code:

BES 301

Course Name:

Determination of Nutritional Status in the Community

Language of Instruction:

Turkish

Course Type:

Class

Course Level:

Bachelor

ECTS:

5.00

Instructor:

Dr. Öğr. Üyesi Hatice Kübra ARAS

Course Objectives

Scanning methods and nutritional status used to determine the nutritional status of individuals and society to teach the determination of nutritional status of sick and healthy individuals by using tests/tools.

Course Content

Methods for determining nutritional status include anthropometric measurements, clinical symptoms, biochemical and biophysical methods, food consumption surveys, indirect methods (health statistics; age-specific mortality and morbidity rates, etc.), ecological factors, nutritional status screening tests/tools, application of anthropometric measurements, and application of individual food consumption surveys.

Prerequisites / Corequisites

None

Course Books / Materials / Recommended Resources

1.Pekcan, G. Beslenme Durumunun Saptanması, Diyet El Kitabı, (Ed. A. Baysal veark.) 67-142, Hatiboğlu Yayınevi, Ankara, 2011.2. Margetts BM, Nelson M (1997). Design Concepts in Nutritional Epidemiology. OxfordUniversity Press, Oxford, 2nd Ed.3. Gibson RS (2005). Principles of Nutritional Assessment. Oxford University Press,Newyork, 2nd Ed.4. Willett W (1998). Nutritional Epidemiology. Oxford University Press. NewYork, 2ndEd.5. Jelliffe DB, Jelliffe EFP. Community Nutritional Assessment. Oxford University Press,Oxford, 1989.6. Lee RD, Nieman DC (2007). Nutritional Assessment. McGrawHill, Boston, 4th Ed

Learning Outcomes

Code	Description
LO1	Explains the concepts of community nutrition, community health dietitian, determination of nutritional status, screening of nutritional status and nutritional epidemiology.
LO2	Learn and interpret methods for determining nutritional status (anthropometric measurements, clinical symptoms, biochemical and biophysical methods (determination of energy requirements, hand grip strength, etc.), food consumption research, food consumption frequency, health statistics; age-specific mortality and morbidity rates, etc.).
LO3	Applies methods to determine nutritional status.
LO4	Applies nutritional status screening tests/tools.
LO5	Evaluates nutritional status.

Weekly Course Content

Week	Content
1	Toplum beslenmesi ve toplumda beslenme durumunu saptanma yöntemler
2	Taking and evaluating anthropometric measurements in adults, the elderly and children
3	Detection of body composition by laboratory methods and its applications
4	Clinical findings, biophysical and biochemical tests
5	Food consumption studies
6	Food consumption research evaluation methods and applications
7	Diet quality indices
8	Nutritional screening tests
9	Evaluation of screening tests used in the determination of nutritional status
10	Nutrition research planning, survey preparation, application, evaluation and report writing
11	Calculation of energy and nutrient content of diet with computer-based applications and evaluation
12	Ecological factors
13	Health Statistics-1
14	Health Statistics-2

Workload Calculation

Activity	Count	Duration (Hours)	Total
Attendance	14	3.00	42.00
Practice	7	2.00	14.00
Post-Class Individual Study	14	2.00	28.00
Midterm Exam/Preparation	7	3.00	21.00
Final Exam/Preparation	14	3.00	42.00
Other	1	4.00	4.00
Total Workload (Hours)			151
ECTS Credit (Workload / 25)			5

Assessment

#	Assessment Type	Contribution (%)
1	Midterm Exam	%40
2	Final Exam	%60
TOTAL		%100

PO - LO Matrix

PO \ LO	LO1	LO2	LO3	LO4	LO5
PO-1
PO-2
PO-3
PO-4
PO-5
PO-6
PO-7
PO-8
PO-9

1

Low Contribution

2

Medium Contribution

3

High Contribution

Teaching and Learning Methods

#	Method Name	Description	Tools
1	Lecture (expository teaching), interactive discussion	Listening and taking notes.	Standard classroom technologies, multimedia tools (projector, computer, digital presentations)
2	Controversial Course	Listening and comprehension, critical thinking	Standard classroom technologies, multimedia tools, projector, computer, overhead projector
3	Brainstorming	The purpose of forming pairs is to ensure that they are open to innovation during the idea generation phase	Standard classroom technologies, multimedia tools, projector, computer, overhead projector
4	Small Group Discussion	Listening and comprehension, processing observations/situations, critical thinking, question development	Standard classroom technologies, multimedia tools, projector, computer, overhead projector

Sustainable Development Goals