NUTRITION AND DIETETICS (MASTER) (WITH THESIS)
Master TR-NQF-HE: Level 7 QF-EHEA: Second Cycle EQF-LLL: Level 7

Ders Genel Tanıtım Bilgileri

Course Code: 3013002004
Ders İsmi: Epidemiology
Ders Yarıyılı: Fall
Ders Kredileri:
Theoretical Practical Credit ECTS
3 0 3 6
Language of instruction:
Ders Koşulu:
Ders İş Deneyimini Gerektiriyor mu?: No
Type of course: Anabilim Dalı/Lisansüstü Seçmeli
Course Level:
Master TR-NQF-HE:7. Master`s Degree QF-EHEA:Second Cycle EQF-LLL:7. Master`s Degree
Mode of Delivery: Face to face
Course Coordinator : Prof. Dr. M.Emel ALPHAN
Course Lecturer(s):
Course Assistants:

Dersin Amaç ve İçeriği

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

Learning Outcomes

The students who have succeeded in this course;
Learning Outcomes
1 - Knowledge
Theoretical - Conceptual
1) They will gain knowledge and skills about the scope of nutritional epidemiology.
2) They will gain knowledge and skills on nutrition-related diseases and their incidence.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

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 -

Sources

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 - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları

1

2

Program Outcomes
1) To be able to use theoretical and practical knowledge in the field of Nutrition and Dietetics with sufficient knowledge in the basic health field and Nutrition and Dietetics profession.
2) Takes at least two out-of-field courses in the training programs.
3) Gains the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report the results.
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches.
5) Understanding and interpreting a process, event, case, equipment or product and solving related problems with a holistic perspective and contemporary methods.
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as effectively use information technologies.
7) It develops a positive attitude towards lifelong learning and turns it into behavior.
8) To be able to communicate verbally and in writing in Turkish at national and international level on professional issues by using professional knowledge and skills.
9) Nutrition and Dietetics can direct their learning by critically evaluating the knowledge and skills at the level of expertise they have acquired.
10) They can use the knowledge, problem solving and/or application skills they have absorbed in the field of Nutrition and Dietetics in interdisciplinary studies.
11) To be able to use at least one foreign language to access and evaluate the international literature in the field and use it for professional development.

Ders - Öğrenme Kazanımı İlişkisi

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
           
Program Outcomes Level of Contribution
1) To be able to use theoretical and practical knowledge in the field of Nutrition and Dietetics with sufficient knowledge in the basic health field and Nutrition and Dietetics profession.
2) Takes at least two out-of-field courses in the training programs.
3) Gains the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report the results.
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches.
5) Understanding and interpreting a process, event, case, equipment or product and solving related problems with a holistic perspective and contemporary methods.
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as effectively use information technologies.
7) It develops a positive attitude towards lifelong learning and turns it into behavior.
8) To be able to communicate verbally and in writing in Turkish at national and international level on professional issues by using professional knowledge and skills.
9) Nutrition and Dietetics can direct their learning by critically evaluating the knowledge and skills at the level of expertise they have acquired.
10) They can use the knowledge, problem solving and/or application skills they have absorbed in the field of Nutrition and Dietetics in interdisciplinary studies.
11) To be able to use at least one foreign language to access and evaluate the international literature in the field and use it for professional development.

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Course
Okuma

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)
Homework

Assessment & Grading

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

İş Yükü ve AKTS Kredisi Hesaplaması

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