DETERMINATION OF NUTRITIONAL STATUS IN SOCIETY

Course Description

Identifying the nutritional status and nutrition habits of the community, raising awareness and training of the individual and the community on adequate and balanced nutrition and health, and developing nutrition education programs / materials for special groups. Methods and techniques (clinical, anthropometric, biochemical, biophysical, nutrient consumption research, ecological factors, mortality and morbidity statistics) used in determining nutritional status of individual and community are examined. Community nutrition and nutritional epidemiology, clinical methods, and nutritional status. Community nutrition, nutritional epidemiology and nutritional status determination methods, nutritional anthropometry, clinical symptoms, biophysical methods, biochemical and hematological methods, health statistics; age-specific mortality and morbidity rates, nutrient consumption researches, determination of ecological factors are among the main topics of this course. Students are expected to learn survey preparation techniques.

DETERMINATION OF NUTRITIONAL STATUS IN SOCIETY

Evaluation Tools (Active Term)

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Pekcan G (2014) Hastanın Beslenme Durumunun Saptanması, Diyet El Kitabı, Hatipoğlu Yayınevi, Ankara.
2. 02 Gibney MJ, Margetts BM, Kearney JM, Arab L (2004), Public Health Nutrition, Blackwell Science.
3. 03 Lee RD, Nieman DC (2009), Nutritional Assessment, Tht Edition, Mc Graw-Hill Higher Education.
4. 04 Jelliffe DB, Jelliffe EFP. (1989).Community Nutritional Assessment. Oxford University Press, Oxford.

Learning Outcomes

1. L01 Explain the concepts of community nutrition, community health dietitian and nutritional epidemiology. SOLO 4
2. L02 Explain the methods of determining nutritional status (anthropometric measurements, clinical symptoms, biochemical and biophysical methods, food consumption studies, health statistics, age-specific mortality and morbidity rates, etc.) SOLO 4
3. L03 Applies the methods of determining the nutritional status. SOLO 4
4. L04 Evaluates the methods of determining nutritional status. SOLO 5
5. L05 Applies nutritional status screening tests/tools. SOLO 4
6. L06 Apply the 24-hour food consumption and food consumption frequency questionnaires to intake with several diets. SOLO 4

Program Outcomes

1. P01 Has the theoretical and applied knowledge required by the dietitian profession
2. P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
3. P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
4. P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
5. P05 Uses information technologies and specific technological equipment to the field effectively
6. P06 Maintains personal and professional development with the awareness of lifelong learning.
7. P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
8. P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
9. P09 Acts in accordance with quality management processes.
10. P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
11. P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.

Po-Lo Matrix