2024-2025 Academic Year Faculty of Health Sciences Opening Lecture
Izmir University of Economics Faculty of Health Sciences 2024-2025 Academic Year Opening Lecture titled "From Mythology to Terminology" was held ...
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Department of Nutrition and Dietetics
BES 206 | Course Introduction and Application Information
| Course Name |
Methods of Determınıng Nutrıtıonal Status
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
BES 206
|
Spring
|
2
|
4
|
4
|
6
|
| Prerequisites |
None
|
|||||
| Course Language |
Turkish
|
|||||
| Course Type |
Required
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionQ&AApplication: Experiment / Laboratory / WorkshopLecture / Presentation | |||||
| National Occupation Classification | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | - | |||||
| Assistant(s) | - | |||||
| Course Objectives | To teach how to determine the nutritional status of sick and healthy individuals using methods and nutritional status screening tests/tools used to determine the nutritional status of individuals and society. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course provides methods for assessing the nutritional status of healthy and ill individuals, enabling the design of programs that ensure adequate and balanced nutrition. |
| Related Sustainable Development Goals |
|
|
|
Core Courses |
X
|
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Concepts of Community Nutrition and Nutritional Epidemiology Methods for Determining Nutritional Status in a Community | Willett W (2012). Nutritional Epidemiology. Oxford University Press. NewYork. |
| 2 | Anthropometric Measurements (Adults) | Pekcan G (2018). Beslenme Durumunun Saptanması, Diyet El Kitabı, (Ed. A. Baysal ve ark.) 67-142, Hatiboğlu Yayınevi, Ankara. |
| 3 | Anthropometric Measurements (Children) | Pekcan G (2018). Beslenme Durumunun Saptanması, Diyet El Kitabı, (Ed. A. Baysal ve ark.) 67-142, Hatiboğlu Yayınevi, Ankara. |
| 4 | Anthropometric Measurement Applications | |
| 5 | Clinical Findings, Biochemical and Biophysical Tests | Pekcan G (2018). Beslenme Durumunun Saptanması, Diyet El Kitabı, (Ed. A. Baysal ve ark.) 67-142, Hatiboğlu Yayınevi, Ankara. |
| 6 | Determining Community Nutritional Status with Ecological Factors (Health Statistics) | Munoz N, Bernstein M. (Çeviri Ed: Okan Bakır B, Kaya Cebioğlu İ.) Beslenme Durumunun Saptanması, EMA Tıp Kitabevi, FAO (2018). Dietary assessment a resource guide to method selection and application in low resource settings. Rome EFSA. Dietary Reference Values, Scientific Opinion Reports |
| 7 | Food Consumption Surveys | Rakıcıoğlu N, Tek N, Ayaz A, Pekcan G. Yemek ve Besin Fotoğraf Kataloğu. Ankara: Ata Ofset Matbaacılık. 6. Baskı, 2016. (ISBN:978-9944-5508-0-2) |
| 8 | MIDTERM EXAM | |
| 9 | Application and Evaluation of Food Consumption Surveys | Rakıcıoğlu N, Tek N, Ayaz A, Pekcan G. Yemek ve Besin Fotoğraf Kataloğu. Ankara: Ata Ofset Matbaacılık. 6. Baskı, 2016. (ISBN:978-9944-5508-0-2) |
| 10 | Nutritional Status Screening Tests | Pekcan G (2019). Beslenme Durumunun Belirlenmesi. Hastalıklarda Beslenme Tedavisi. (Ed. Alphan ET). Hatiboğlu Yayınevi. Ankara. 5. Basım. (ISBN: 978-975-8322-57-2). |
| 11 | Screening Test Applications | |
| 12 | Food and Nutrition Guidelines, Diet Quality Indices | Aktaş N, Besin Rehberleri: Beslenme eğitiminde görsel bir araç, Selçuk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi , 25:11-15, 2011 |
| 13 | Project/Questionnaire Preparation | |
| 14 | Project Presentation | |
| 15 | Final Exam Preparation | |
| 16 | FINAL EXAM |
| Course Notes/Textbooks | |
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
10
|
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
30
|
| Final Exam |
1
|
60
|
| Total |
| Weighting of Semester Activities on the Final Grade |
2
|
40
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
60
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
2
|
32
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
| Study Hours Out of Class |
14
|
2
|
28
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
1
|
20
|
20
|
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
20
|
20
|
| Final Exam |
1
|
20
|
20
|
| Total |
152
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
|||||
|
1
|
2
|
3
|
4
|
5
|
|||
| 1 |
Effectively uses evidence-based professional knowledge of basic, health and social sciences required by the dietitian profession throughout their professional life. |
-
|
-
|
X
|
-
|
-
|
|
| 2 |
Gains the ability to use the acquired knowledge to improve the health level and quality of life of the society. |
-
|
-
|
X
|
-
|
-
|
|
| 3 |
Gains the ability to work effectively as an individual and to take responsibility in multidisciplinary teamwork. |
-
|
-
|
-
|
X
|
-
|
|
| 4 |
Identifies, defines, interprets, decides and solves the problems that may be encountered in different fields of Nutrition and Dietetics. |
X
|
-
|
-
|
-
|
-
|
|
| 5 |
Applies individual-specific professional knowledge in accordance with the physiological, environmental and socio-cultural needs of healthy and/or sick individuals. |
X
|
-
|
-
|
-
|
-
|
|
| 6 |
Continuously improve themselves in their field by using accurate and reliable information and modern information technologies. |
-
|
X
|
-
|
-
|
-
|
|
| 7 |
Acquires the ability to communicate verbally and in writing at national and international level on professional issues related to the field of Nutrition and Dietetics. |
-
|
-
|
-
|
-
|
-
|
|
| 8 |
Acts in accordance with social, scientific and ethical values in the stages of data collection, interpretation and evaluation of results while conducting research in the field of Nutrition and Dietetics. |
-
|
-
|
-
|
-
|
-
|
|
| 9 |
Acquires knowledge and practical skills in the development of individual and social nutrition recommendations at national and international level, and the establishment of food and nutrition plans and policies. |
-
|
-
|
-
|
-
|
-
|
|
| 10 |
Acts in accordance with the awareness of professional ethics within the legal framework related to their duties, rights and responsibilities. Sets an example to colleagues and society. |
-
|
-
|
-
|
-
|
-
|
|
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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