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- 25TH YEAR
Department of Nutrition and Dietetics
BES 207 | Course Introduction and Application Information
| Course Name |
Community Health and Nutritional
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
BES 207
|
Fall
|
3
|
2
|
4
|
5
|
| Prerequisites |
None
|
|||||
| Course Language |
Turkish
|
|||||
| Course Type |
Required
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | face to face | |||||
| 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 | The aim of this course is To provide the ability to evaluate health and nutrition problems in a multidimensional way and to understand them with a holistic approach by examining the social determinants of health. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course covers the concepts of health and illness, the relationship between illness, society and culture, factors affecting health and social factors, problems, management and health policies related to health and illness. |
| 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 | Introduction to BES 207 | |
| 2 | What is Health? What is Disease? A Biopsychosocial Approach to Health and Disease | Öztek Z, Üner S, Eren N (2015). Public Health. In Güler Ç, Akın L (eds.), Fundamentals of Public Health 1. Hacettepe University Press, 3rd ed. ISBN 9789754913446. Cirhinoğlu Z (2017). Sociology of Health. Nobel Academic Publishing, 7th ed., Ankara. ISBN 9786051332468. |
| 3 | Factors Affecting Health (biopsychosocial, environmental, genetic, lifestyle, and health services factors); Social Determinants of Health and Their Effects on Health | Öztek Z, Üner S, Eren N (2015). Public Health. In Güler Ç, Akın L (eds.), Fundamentals of Public Health 1. Hacettepe University Press, 3rd ed. ISBN 9789754913446. Cirhinoğlu Z (2017). Sociology of Health. Nobel Academic Publishing, 7th ed., Ankara. ISBN 9786051332468. Nettleton S (2013). Sociology of Health and Illness, 3rd ed. ISBN 9780745646015. |
| 4 | Social Determinants of Health and Their Effects on Health (Practice) | WHO. Social Determinants of Health. |
| 5 | Primary, Secondary, and Tertiary Prevention Measures; Primary Health Care; Classification of Health Services; Importance and Characteristics of Primary Health Care Services | Öztek Z, Üner S, Eren N (2015). Public Health. In Güler Ç, Akın L (eds.), Fundamentals of Public Health 1. Hacettepe University Press, 3rd ed. ISBN 9789754913446. WHO. Primary Health Care. Declaration of Alma-Ata. Nusret H. Fişek. Introduction to Public Health. Hacettepe University–World Health Organization Training and Research Center, Publication No. 2, Çağ Matbaası, Ankara, 1983, pp. 4–6, 7–9, 19–21. |
| 6 | Organization and Financial Characteristics of the Health System in Türkiye | Öztek Z, Üner S, Eren N (2015). Public Health. In Güler Ç, Akın L (eds.), Fundamentals of Public Health 1. Hacettepe University Press, 3rd ed. ISBN 9789754913446. |
| 7 | Understanding the Community (geographical, demographic, social, economic, and cultural characteristics and determinants of health); Health Status Indicators (morbidity, mortality, and burden of disease) | WHO. Global Health Observatory (GHO) Data. |
| 8 | MIDTERM EXAM | |
| 9 | Major Diseases and Causes of Death at Global and National Levels | WHO. Global Health Observatory (GHO) Data. |
| 10 | History of the Health System in Türkiye | Nusret H. Fişek. Introduction to Public Health. Hacettepe University–World Health Organization Training and Research Center, Publication No. 2, Çağ Matbaası, Ankara, 1983, pp. 4–6, 7–9, 19–21. The Health System in Türkiye. In: Public Health Specialists Association (HASUDER), Türkiye Health Report 2014. Ertem M, Çan G (eds.). HASUDER Publication No. 2014-8, pp. 722–798. |
| 11 | Global Sustainable Development Goals | WHO web pages; FAO web pages. |
| 12 | Environmental Health | Öztek Z, Üner S, Eren N (2015). Public Health. In Güler Ç, Akın L (eds.), Fundamentals of Public Health 1. Hacettepe University Press, 3rd ed. ISBN 9789754913446. Cirhinoğlu Z (2017). Sociology of Health. Nobel Academic Publishing, 7th ed., Ankara. ISBN 9786051332468. |
| 13 | Urbanization, Housing, Food, Nutrition, and Health | Cirhinoğlu Z (2017). Sociology of Health. Nobel Academic Publishing, 7th ed., Ankara. ISBN 9786051332468. |
| 14 | Food-Related Crises and Prevention Approaches from a Public Health Perspective; Climate Change and Sustainable Nutrition | Gürel Z, Aslan D. “Food-Related Crises and Prevention Approaches from a Public Health Perspective.” Turkish Journal of Hygiene and Experimental Biology, 2019; 76(3): 361–376. “Sustainable Nutrition and Dietary Patterns: Plant-Based Nutrition.” Nutrition and Dietetics Journal, 2019; 47(2): 3062–3111. https://doi.org/10.33076/2019.BDD.1268 |
| 15 | Semester Review | |
| 16 | FINAL EXAM |
| Course Notes/Textbooks | Öztek Z, Üner S, Eren N (2015).Halk Sağlığı. Güler Ç, Akın L (ed), Halk Sağlığı Temel Bilgiler 1.Hacettepe Üni. Yayınları.3. Baskı ISBN 9789754913446 Cirhinoğlu Z. (2017). Sağlık Sosyolojisi, Nobel Akademik Yayıncılık, 7. Baskı, Ankara, ISBN 9786051332468 Marmot M., Wilkinson R.G. (2013). Sağlığın Sosyal Belirleyicileri, İnsel Yayınları, 2. Baskı, İstanbul ISBN 9789750159015 |
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
20
|
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
30
|
| Final Exam |
1
|
50
|
| Total |
| Weighting of Semester Activities on the Final Grade |
2
|
50
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
50
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours |
16
|
0
|
|
| Study Hours Out of Class |
14
|
1
|
14
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
2
|
15
|
30
|
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
15
|
15
|
| Final Exam |
1
|
20
|
20
|
| Total |
127
|
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. |
-
|
-
|
-
|
-
|
-
|
|
| 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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