NUTRITION AND DIETETICS (MASTER) (WITHOUT THESIS) | |||||
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Qualification Awarded | Program Süresi | Toplam Kredi (AKTS) | Öğretim Şekli | Yeterliliğin Düzeyi ve Öğrenme Alanı | |
Master's ( Second Cycle) Degree | 1.5 | 90 | FULL TIME |
TYÇ, TR-NQF-HE, EQF-LLL, ISCED (2011):Level 7 QF-EHEA:Second Cycle TR-NQF-HE, ISCED (1997-2013): 72 |
Course Code: | 3013002004 | ||||||||||
Ders İsmi: | Epidemiology | ||||||||||
Ders Yarıyılı: |
Spring |
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Ders Kredileri: |
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Language of instruction: | |||||||||||
Ders Koşulu: | |||||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||||
Other Recommended Topics for the Course: | |||||||||||
Type of course: | Anabilim Dalı/Lisansüstü Seçmeli | ||||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||||
Course Coordinator : | Prof. Dr. M.Emel ALPHAN | ||||||||||
Course Lecturer(s): | |||||||||||
Course Assistants: |
Course Objectives: | Methods of determining the nutritional problems of the society, analyzing the problems, producing solutions, nutritional anthropometry, methods used in body mass analysis, food and nutrition policies. |
Course Content: | Acquiring skills such as the frequency of nutritional diseases, research methods, research design, analyzes to determine cause-effect relationships, and interpretation of results |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | The importance of epidemiological methods in nutrition research | PPT prepared for the course |
2) | Research design, planning and evaluation in nutritional epidemiology | PPT prepared for lesson |
3) | Sample, size and power | PPT prepared for lesson |
4) | Determination of exposure and effects | PPT prepared for lesson |
5) | Identifying sources of bias | PPT prepared for lesson |
6) | Determination of exposure and outcome | PPT prepared for lesson |
7) | Food consumption, nutrient intake and use of nutrient composition tables | PPT prepared for lesson |
8) | Midterm exam | - |
9) | Use of biomarkers in determining nutritional level | PPT prepared for lesson |
10) | Validity in determining diet | PPT prepared for lesson |
11) | Anthropometric measurements and their use in nutrition research | PPT prepared for lesson |
12) | Design of descriptive, ecological, cross-sectional, case-control and cohort studies in nutritional research | PPT prepared for lesson |
13) | Experimental research, Intervention research | PPT prepared for lesson |
14) | Student presentations | PPT prepared for lesson |
15) | Student presentations | PPT prepared for lesson |
16) | Final exam | - |
Course Notes / Textbooks: | 1. Ders için hazırlanmış PPT 2. Güncel bilimsel makaleler |
References: | 1. Matgetts, B.M., Nelson, M., Design Concepts in Nutritional Epidemiology, Oxford University Press, 1991. 2. Langseth,L., Nutritional Epidemiology Possibilities and Limitations, ILSI EUROPE CONCIS1. E MONOGRAPH SERIES, ILSI Europe, 1993 |
Ders Öğrenme Kazanımları | 1 |
2 |
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Program Outcomes | |||||
1) Gains up-to-date evidence-based knowledge about nutrition and dietetics. | |||||
2) Gains information about technological tools by accessing up-to-date information. | |||||
3) She/He synthesizes and analyzes the scientific knowledge she has acquired using technology, develops comments, reports and solution suggestions, communicates with colleagues from different disciplines and in line with ethical principles and shares her knowledge. | |||||
4) When faced with problems related to her field, she/he takes responsibility, sets an example for the society, offers solutions, uses information and communication technologies by working as a team. | |||||
5) She/ He updates itself by adopting lifelong learning principles, evaluates, discusses and interprets scientific articles with a critical approach and statistical evidence-based practices in line with ethical principles. | |||||
6) She/He collects and interprets scientific information in line with ethical principles, contributes to studies that will guide national and international nutrition plans and policies, taking into account the individual and society, conducts, manages and evaluates. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Gains up-to-date evidence-based knowledge about nutrition and dietetics. | |
2) | Gains information about technological tools by accessing up-to-date information. | |
3) | She/He synthesizes and analyzes the scientific knowledge she has acquired using technology, develops comments, reports and solution suggestions, communicates with colleagues from different disciplines and in line with ethical principles and shares her knowledge. | |
4) | When faced with problems related to her field, she/he takes responsibility, sets an example for the society, offers solutions, uses information and communication technologies by working as a team. | |
5) | She/ He updates itself by adopting lifelong learning principles, evaluates, discusses and interprets scientific articles with a critical approach and statistical evidence-based practices in line with ethical principles. | |
6) | She/He collects and interprets scientific information in line with ethical principles, contributes to studies that will guide national and international nutrition plans and policies, taking into account the individual and society, conducts, manages and evaluates. |
Anlatım | |
Course | |
Okuma |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) | |
Homework |
Semester Requirements | Number of Activities | Level of Contribution |
Presentation | 1 | % 20 |
Midterms | 1 | % 30 |
Semester Final Exam | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Application | 3 | 5 | 15 |
Study Hours Out of Class | 9 | 10 | 90 |
Presentations / Seminar | 1 | 24 | 24 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 175 |