DETERMINATION OF NUTRITIONAL STATUS IN SOCIETY

Course Description

Community nutrition and nutritional epidemiology and nutrition status of the detection methods, nutritional anthropometry, clinical, biophysical methods, biochemical and hematological methods, health statistics; age-specific mortality and morbidity rates, food consumption surveys, to determine the ecological factors. Community nutrition and nutritional epidemiology and nutrition status of the detection methods, nutritional anthropometry, clinical, biophysical methods, biochemical and hematological parameters, health statistics; age-specific mortality and morbidity rates, food consumption surveys, determining the ecological factors.

DETERMINATION OF NUTRITIONAL STATUS IN SOCIETY

Evaluation Tools (Active Term)

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -

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, public health dietitian and nutritional epidemiology SOLO 4
2. L02 Explain the concepts of nutritional status determination methods (anthropometric measurements, clinical symptoms, biochemical and biophysical methods, food consumption research, health statistics; age-specific mortality and morbidity rates, etc.). SOLO 4
3. L03 Apply methods to determine nutritional status SOLO 4
4. L04 Evaluate methods for determining nutritional status SOLO 5
5. L05 Apply nutritional status screening tests/tools SOLO 4
6. L06 Apply 24-hour food consumption and food consumption frequency questionnaires to several dietary intakes. 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