CANKIRI KARATEKIN UNIVERSITY Bologna Information System


  • Course Information
  • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Determination Of Nutritional Status In Society BES309 FALL 3+0 C 3
    Learning Outcomes
    1-Knows the methods of identifying nutritional status.
    2-Determines the nutritional status of healthy or patient individuals by using these methods.
    3-Designs research to determine the nutritional status of different groups.
    4-Present his/her research as a report.
  • ECTS / WORKLOAD
  • ActivityPercentage

    (100)

    NumberTime (Hours)Total Workload (hours)
    Course Duration (Weeks x Course Hours)14342
    Classroom study (Pre-study, practice)14228
    Assignments0000
    Short-Term Exams (exam + preparation) 0000
    Midterm exams (exam + preparation)4011010
    Project0000
    Laboratory 0000
    Final exam (exam + preparation) 6012020
    Other 0000
    Total Workload (hours)   100
    Total Workload (hours) / 30 (s)     3,33 ---- (3)
    ECTS Credit   3
  • Course Content
  • Week Topics Study Metarials
    1 Methods for assessment of nutritional status and its importance
    2 Questionaire Practice
    3 Antropometric methods
    4 Antropometric methods
    5 Clinical outcomes
    6 Biochemical and hematological methods
    7 Biophysic methods
    8 Midterm exams
    9 Health statistics, mortality and morbidity rates for age
    10 Food consumption surveys
    11 Food consumption surveys
    12 Nutritional screening tools and eating indexes
    13 Ecological factors
    14 Evaluating of methods
    15 Evaluating of methods
    Prerequisites -
    Language of Instruction Turkish
    Coordinator Prof. Dr. Tünay KONTAŞ AŞKAR Asst. Prof. Şinasi AŞKAR
    Instructors -
    Assistants -
    Resources 1. Pekcan G. 2008. Beslenme Durumunun Saptanması, Diyet El Kitabı. Hatipoğlu Yayınları: 116, Yükseköğretim Dizisi:36, Hatiboğlu Yayınevi, s.67-141Ankara.
    Supplementary Book 1. Gibson, R.S. 2005. Principles of Nutritional Assessment, Oxford University Press, New York
    Goals Teaching the methods of identifying nutritional status (anthropometric methods, clinical findings , biochemical and biophysics findings, food consumption surveys, health istatistics, ecological factors).
    Content Methods for assessment of nutritional status and its importance, Questionaire Practice, Antropometric methods, Clinical outcomes, Biochemical and hematological methods, Biophysic methods, Health statistics, mortality and morbidity rates for age, Food consumption surveys, Nutritional screening tools and eating indexes, Ecological factors, Evaluating of methods
  • Program Learning Outcomes
  • Program Learning Outcomes Level of Contribution
    1 Gains the ability to plan, implement and evaluate the nutrition and menu programs, in the process of the treatment of diseases, development and protection of the public health. 3
    2 Gains the ability to use foreign language, statistics, computer, information and communication technologies required by the profession. -
    3 Gains the ability of follow current informations in nutiriton and dietetics, evalation and transfer to publich. 3
    4 Gains the ability to take an active role in the education, management, applications, consultancy and multidisciplinary researches necessary for improving the health of public. 5
    5 Gains the ability of strategy development, implementation and training for food safety of society. -
    6 Learns the professional ethical values and gain the ability to act according to these ethical rules with all stakeholders. 3
    7 Gains the ability to communicate effectively with team members, patient and other people. -
    8 Has knowledge about national / international food and nutrition policies and legal regulations. -
    9 Gains the skill of evaluating the factors affecting food quality and applying the legal regulations in the food production-consumption chain. -
    10 Gains the ability of to take individual responsibility to solve problems and the interpretation, evaluation and make laboratory studies for product development, nutrient analysis and food quality. -
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