DEPARTMENT OF NUTRITION AND DIETETICS
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

1210221010

Ders İsmi:

Determination of Nutritional Status

Ders Yarıyılı:

Spring

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	3

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Necessary

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Dr.Öğr.Üyesi Ayşe Betül DEMİRBAŞ

Course Lecturer(s):

Dr.Öğr.Üyesi Ayşe Betül DEMİRBAŞ

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	To teach the methods of determining the nutritional status of all age groups, special groups and sick individuals in the society with the concepts of community nutrition and nutrition epidemiology and to gain knowledge and skills to apply them in practice.
Course Content:	It includes providing information about community nutrition, nutritional epidemiology and methods of determining nutritional status, nutritional anthropometry, food consumption research, clinical symptoms in determining nutritional status, biophysical methods, biochemical and hematological methods, health statistics, age-specific mortality and morbidity rates and ecological factors.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Explain the concept of community nutrition and nutrition epidemiology, its fields of study and importance.
2) Can learn and apply methods of screening and detecting nutritional status individually and socially.
3) Apply and interpret anthropometric and some biophysical methods.
4) Interpret biochemical and hematological findings and clinical symptoms.
5) Apply, evaluate and interpret food consumption research.
6) Identify and interpret health statistics, age-specific mortality and morbidity rates and ecological factors.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
1) Ability to evaluate the food consumption of individuals
2) Determination of nutritional problems that may be seen due to nutritional deficiency in individuals and society
3) Evaluation of the patient's nutritional status in the dietitian profession
4) Ability to take anthropometric measurements of individuals
5) learning which methods can be applied to whom, when and how while evaluating the nutritional status of individuals
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	Evaluation of Nutritional Status - Introduction	PPT prepared for the lesson
2)	Nutritional status determination methods - Food consumption records	PPT prepared for the lesson
3)	Methods of determining nutritional status - Laboratory Tests	PPT prepared for the lesson
4)	Methods of determining nutritional status - Biophysical function tests	PPT prepared for the lesson
5)	Methods of determining nutritional status - Clinical Symptoms	PPT prepared for the lesson
6)	Nutritional status determination methods - Anthropometric measurements I	PPT prepared for the lesson
7)	Midterm Exam
8)	Nutritional status determination methods - Anthropometric measurements II	PPT prepared for the lesson
9)	Nutritional status determination methods - Anthropometric measurements III	PPT prepared for the lesson
10)	Methods of determining nutritional status - Applications of anthropometric measurements	PPT prepared for the lesson
11)	Nutritional status screening tests	PPT prepared for the lesson
12)	Nutritional status screening tests applications	PPT prepared for the lesson
13)	Health statistics; age-specific mortality and morbidity rates	PPT prepared for the lesson
14)	general evaluation	PPT prepared for the lesson
15)	general evaluation	PPT prepared for the lesson
16)	final examination

Sources

Course Notes / Textbooks:

1. Lohmann TG, Roche AF, Martorell R. Anthropometric Standardization Reference Manual, Human Kinetics Books, Champaign, 1988.
2. Gibson RS. Principles of Nutritional Assessment, Oxford University Press, NY, USA.2005
3. Munoz N, Bernstein M. (Çeviri Ed: Okan Bakır B, Kaya Cebioğlu İ.) Beslenme Durumunun Saptanması, EMA Tıp Kitabevi, Ankara, 2021.
4. Pekcan G. Beslenme Durumunun Değerlendirilmesi
5. Alphan E. Hastalıklarda Beslenme Tedavisi, Hatiboğlu Yayıncılık, Ankara, 2022.

References:

1. Lohmann TG, Roche AF, Martorell R. Anthropometric Standardization Reference Manual, Human Kinetics Books, Champaign, 1988.
2. Gibson RS. Principles of Nutritional Assessment, Oxford University Press, NY, USA.2005
3. Munoz N, Bernstein M. (Çeviri Ed: Okan Bakır B, Kaya Cebioğlu İ.) Beslenme Durumunun Saptanması, EMA Tıp Kitabevi, Ankara, 2021.
4. Pekcan G. Beslenme Durumunun Değerlendirilmesi,
5. Alphan E. Hastalıklarda Beslenme Tedavisi, Hatiboğlu Yayıncılık, Ankara, 2022.

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3	4	5	6	1	2	3	4	5
Program Outcomes
1) Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics.
2) Takes at least two out-of-field courses in training programs.
3) Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report 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) Understand and interpret a process, event, case, equipment or product, and solve 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 use information technologies effectively.
7) Develops a positive attitude towards lifelong learning and turns it into behavior.
8) Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills.
9) Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics.
10) Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development.
11) Can work effectively individually and in teams with awareness of professional ethics and responsibility.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics.	5
2)	Takes at least two out-of-field courses in training programs.
3)	Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results.	3
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.	2
5)	Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods.	2
6)	Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively.	3
7)	Develops a positive attitude towards lifelong learning and turns it into behavior.	5
8)	Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills.	4
9)	Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics.
10)	Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development.	1
11)	Can work effectively individually and in teams with awareness of professional ethics and responsibility.	4

Öğrenme Etkinliği ve Öğretme Yöntemleri

Akran Değerlendirmesi
Anlatım
Beyin fırtınası /Altı şapka
Bireysel çalışma ve ödevi
Course
Okuma
Homework
Problem Çözme

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

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

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Semester Final Exam	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Workload
Course Hours	14	28
Study Hours Out of Class	12	60
Midterms	1	2
Final	1	2
Total Workload		92