NUTRITIONAL PROBLEMS AND EPIDEMIOLOGY IN SOCIETY

Course Description

Defining the nutrition problems in society, prevention of diseases and to examine the relationship of diet and nutrition in the etiology, the creation of special food for the community and the protection of the health and nutrition plans and policies developed in the group. (Eg. School children, the preparation of dietary guidelines for adults) Food and nutrition policy, nutrition problems and epidemiology, protein-energy malnutrition, protection of breastfeeding, encourage and support, monitoring of growth, obesity, chronic diseases related to diet, physical activity and health, iron deficiency anemia, iodine deficiency diseases, dental caries, zinc deficiency, rickets, osteomalacia, osteoporosis, vitamin deficiencies of folic acid deficiency, workers, elderly nutrition, disasters nutrition, food fortification and nutritional support (supplementation), guides, national food and nutrition plans and policies.

NUTRITIONAL PROBLEMS AND EPIDEMIOLOGY IN SOCIETY

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Baysal, A. Beslenme. Hatipoğlu Yayınları, Ankara, 2014.
2. 02 Bonita R, Beaglehole R, Kjellström T. Basic Epidemiology, WHO, China, 2006.
3. 03 Carr S, Unwin N, Pless-Mulloli, T. An Introduction to Public Health and Epidemiology.Open University Press McGraw-Hill Education, England, 2007.
4. 04 Tezcan SG. Temel Epidemiyoloji. Güneş Tıp Kitapevi. Ankara, 2017.

Learning Outcomes

1. L01 Defines concepts related to epidemiology. SOLO 2
2. L02 Clarifies the concepts related to health promotion. SOLO 3
3. L03 Evaluates science and its aims. SOLO 5
4. L04 Defines concepts related to nutritional status. SOLO 2
5. L05 Classifies scientific research methods. SOLO 3
6. L06 Defines concepts related to food security. SOLO 2

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