Ders Planı

CLASS 4

Lesson plan / METHODS IN ASSESSMENT OF COMM. NUTR. STATUS

Lesson Information

Course Credit	2.0
Course ECTS Credit	3.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Compulsory
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	Z
Course Coordinator	Instructor CEYDA DURMAZ
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	It is aimed to learn community nutrition, nutritional epidemiology and assessment methods of nutritional status and develop knowledge and skills for using these methods in the assessment of nutritional status of patients and healthy people in the community.
Course Content	Community nutrition, community health dietitian and nutritional epidemiology, Assessment of nutritional status, Nutritional anthropometry, Clinical signs, Biochemical and biophysical methods, Dietary intake surveys, Health statistics; age specific mortality and morbidity rates, Nutrition screening tools

Learning Outcomes

To be able to associate the necessary knowledge in the field of nutrition and dietetics with the developments encountered in current life and / or in the national-international field, to carry out a study independently and to take responsibility as a team member.
Using the current knowledge and skills acquired in the field of Nutrition and Dietetics; determines, evaluates, interprets, produces solutions to the nutritional status of individuals, applies medical nutrition therapy, follows and evaluates the events / developments on the agenda of the society and the world, applies ethical rules in health and proposes solutions.
Uses the theoretical and practical knowledge acquired for health promotion, prevention of diseases and treatment when necessary.
Uses computer, statistics, information and communication technologies and research competencies in nutrition sciences.
To be able to think and apply the basic knowledge related to the field of Nutrition and Dietetics in detail, especially to have problem solving and decision making skills, to evaluate critically, to plan, implement, monitor, evaluate and evaluate appropriate medical nutrition therapy for patients in different age groups and to participate in clinical research.
Adopts personal development and lifelong learning; adopts the understanding of quality, has the ability to evaluate information related to the field and different disciplines and supports educational promotion and information programs related to the field.
Uses his/her knowledge to demonstrate the accuracy of practices in the field of Nutrition and Dietetics, expresses his/her thoughts and opinions clearly verbally and in writing by presenting reasons and evidence, and communicates effectively with all stakeholders in line with ethical principles.
At every stage of their work, they communicate effectively with their patients and other disciplines required by the treatment, and ensure that teamwork is carried out in a coordinated manner.
To be able to follow the information in the field of nutrition and dietetics and communicate with colleagues and have the ability to communicate interculturally by using a foreign language at least at the European Language Portfolio B1 General Level.
In order to contribute to the development of the dietetic profession, they follow current treatment approaches, follow evidence-based scientific research, act in accordance with ethical values, adopt the importance of social justice and environmental sustainability as well as having awareness of quality culture, and develop educational materials in these directions.

Weekly Course Subjects

1	Community nutrition, nutritional epidemiology, nutritional assessment methods
2	Anthropometry-1 (adult)
3	Anthropometry-2 (adult)
4	Practical: Anthropometric measurements
5	Practical: Evaluation of anthropometric measurements
6	Anthropometry-3 (child)
7	Midterm Exam
8	Practical: Evaluation of anthropometric measurements (child) (WHO Anthro programme)
9	Clinical signs Biochemical and biophysical methods Assessment of energy expenditure
10	Dietary intake surveys- I
11	Dietary intake surveys-II BEBİS programme, SPSS programme
12	Nutritional screening tools SGA, MNA, MUST etc.
13	-Evaluation of 24 h recall and food frequency questionnaire
14	Health statistics

Resources

1. Pekcan, G. Beslenme Durumunun Saptanması, Diyet El Kitabı, (Ed. A. Baysal ve ark.) 67-142, Hatiboğlu Yayınevi, Ankara, 2011.
2. Margetts BM, Nelson M (1997). Design Concepts in Nutritional Epidemiology. Oxford University 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, 2nd Ed.
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

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Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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