Ders Planı

CLASS 4

Lesson plan / COMMUNITY NUTRITION AND EPIDEMIOLOGY

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	Prof. Dr. HALİT TANJU BESLER
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	It is aimed to gain basic concepts, principles and techniques of epidemiology and nutrition epidemiology. The aim of this course is to investigate the problems of community nutrition with a global, regional and epidemiological point of view and to learn the nutrition problems of high risk groups in terms of nutrition in society and society.
Course Content	Nutrition problems and epidemiology in Turkey and in the world (protein-energy malnutrition, obesity, diet-related chronic diseases, iron deficiency anemia, iodine deficiency diseases, dental caries, zinc deficiency, rickets, osteomalacia, osteoporosis, vitamin deficiencies, folic acid deficiency, nutrition in the risk groups (workers, elderly nutrition, etc.), nutrition in disaster situations, intervention programs, national food and nutrition plans and policies

The aim of the course

It is aimed to gain basic concepts, principles and techniques of epidemiology and nutrition epidemiology. The aim of this course is to investigate the problems of community nutrition with a global, regional and epidemiological point of view and to learn the nutrition problems of high risk groups in terms of nutrition in society and society.

Course Content

Nutrition problems and epidemiology in Turkey and in the world (protein-energy malnutrition, obesity, diet-related chronic diseases, iron deficiency anemia, iodine deficiency diseases, dental caries, zinc deficiency, rickets, osteomalacia, osteoporosis, vitamin deficiencies, folic acid deficiency, nutrition in the risk groups (workers, elderly nutrition, etc.), nutrition in disaster situations, intervention programs, national food and nutrition plans and policies

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	Introduction to epidemiology & nutritional problems and epidemiology
2	Protein-Energy malnutrition and its epidemiology
3	Non-communicable diseases and their epidemiology
4	Obesity-related diseases and their epidemiology
5	Vitamin B12, folate and iron deficiency diseases and their epidemiology
6	Vitamin D deficiency diseases and their epidemiology
7	Iodine deficiency diseases and their epidemiology
8	Midterm exam
9	Tooth decay and nutrition
10	Nutrition of workers
11	Nutrition in disaster situations
12	Establishing a public health nutrition plan and policy and nutritional enrichment
13	Health support programs and school health practices
14	Nutritional guidelines

Resources

Margetts BM, Nelson M (1997). Design Concepts in Nutritional Epidemiology. Oxford
University Press, Oxford, 2nd Ed.

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.

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Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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