Community Nutrition (NUT308) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Community Nutrition NUT308 3 0 0 3 4
Pre-requisite Course(s)
Course Language English
Course Type N/A
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Discussion, Drill and Practice.
Course Coordinator
Course Lecturer(s)
Course Assistants
Course Objectives To teach Community nutrition, nutritional epidemiology and assessment methods of nutritional status and develop knowledge and skills for using these methods in the assessment of nutritional status of patients and healthy people or the community.
Course Learning Outcomes The students who succeeded in this course;
  • Define community nutrition, community health dietitian and nutritional epidemiology
  • Evaluate the methods of nutritional assessment (Anthropometric measurements, clinical signs, biochemical and biophysical methods, dietary intake, health statistics; age related mortality and morbidity)
  • Apply nutritional assessment methods
  • Evaluate the nutritional assessment methods
  • Apply nutritional screening tools
  • Evaluate nutritional screening tools
  • Assess several diets using the 24-hour recall and food frequency questionnaire
  • Use the computer programmes (BEBİS ve SPSS etc)
Course Content Community nutrition, community health dietitian and nutritional epidemiology, assessment of nutritional status, nutritional anthropometry, clinical signs, biochemical and biophysical methods, dietary intake surveys, health statistics; age specific mortality and morbidity rates, nutrition screening tools.

Weekly Subjects and Releated Preparation Studies

Week Subjects Preparation
1 Overview of Community Nutrition- Definitions Read from the source
2 Dietary Assessment Read from the source
3 Assessment of Portion Size Read from the source
4 Practice 1: Dietary Assessment and Evaluation Read from the source
5 Food Based Dietary Guidelines- Dietary Quality Read from the source
6 Practice 2: Developing Questionnaires and Writing a Report Read from the source
7 Anthropometric Measurements Read from the source
8 Practice 3: Anthropometric Measurements Read from the source
9 Assessment of Body Composition Using Laboratory Methods Read from the source
10 Midterm Exam Read from the source
11 Assessment of Energy Expenditure and Physical Activity Status Read from the source
12 Biochemical Tests, Clinical Signs, Nutrition Screening Tools Read from the source
13 ject Presentation Read from the source
14 Project Presentation Read from the source
15 General Discussion Read from the source
16 Final Exam Read from the source


Course Book 1. Pekcan, G. Beslenme Durumunun Saptanması, Diyet El Kitabı, (Ed. A. Baysal ve ark.) 67-142, Hatiboğlu Yayınevi, Ankara, 2011.
2. Margetts BM, Nelson M (1997). Design Concepts in Nutritional Epidemiology. Oxford University Press, Oxford, 2nd Ed.
3. Gibson RS (2005). Principles of Nutritional Assessment. Oxford University Press, Newyork, 2nd Ed.
4. Willett W (1998). Nutritional Epidemiology. Oxford University Press. NewYork, 2nd Ed.
5. Jelliffe DB, Jelliffe EFP. Community Nutritional Assessment. Oxford University Press, Oxford, 1989.
6. Lee RD, Nieman DC (2007). Nutritional Assessment. McGrawHill, Boston, 4th Ed.

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation - -
Laboratory - -
Application - -
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments 2 10
Presentation - -
Project 1 15
Report - -
Seminar - -
Midterms Exams/Midterms Jury 1 25
Final Exam/Final Jury 1 50
Toplam 5 100
Percentage of Semester Work 50
Percentage of Final Work 50
Total 100

Course Category

Core Courses X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

The Relation Between Course Learning Competencies and Program Qualifications

# Program Qualifications / Competencies Level of Contribution
1 2 3 4 5
1 Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. X
2 Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. X
3 Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. X
4 Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. X
5 Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. X
6 Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. X
7 Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. X
8 Can make all necessary dietary adjustments where special nutrition is required. X
9 Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. X
10 Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. X
11 Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. X

ECTS/Workload Table

Activities Number Duration (Hours) Total Workload
Course Hours (Including Exam Week: 16 x Total Hours) 16 3 48
Special Course Internship
Field Work
Study Hours Out of Class 14 2 28
Presentation/Seminar Prepration
Project 1 5 5
Homework Assignments 2 5 10
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury 1 5 5
Prepration of Final Exams/Final Jury 1 10 10
Total Workload 106