ECTS - Public Health and Nutrition
Public Health and Nutrition (NUT104) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Public Health and Nutrition | NUT104 | 2. Semester | 2 | 0 | 0 | 2 | 3.5 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Compulsory Departmental Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Discussion. |
| Course Lecturer(s) |
|
| Course Objectives | To introduce the fundamental concepts of public health, the relationship between nutrition and chronic diseases, and the principles of primary health care. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Basic concepts such as individual health status and social structure which are the basis of community health will be explained.The basic concepts that students should know in order to create and sustain a healthy society; Social and healthy working conditions and basic factors. Identification of infectious and non-communicable diseases, examination of their relationship with nutrition, the effect of the nutritional level of the society on the onset of these diseases |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | History of Public Health & Public Health Vision | S1: Chapter 1- A History of Public Health Pages 1-42 |
| 2 | Primary Health Care, Demography & Health Services | S1: Chapter 2- Expanding the Concept of Public Health Pages 43-90 - S1: Chapter 3- Measuring, Monitoring, and Evaluating the Health of a Population Pages 91-147 |
| 3 | Health Indicators | S1: Chapter 3- Measuring, Monitoring, and Evaluating the Health of a Population Pages 91-147 |
| 4 | Communicable Diseases | S1: Chapter 4- Communicable Diseases Pages 149-236 |
| 5 | Non-Communicable Diseases | S1: Chapter 5- Non-Communicable Diseases and Conditions 237-309 - Diet, Nutrition and the Prevention of Chronic Diseases [OP]: Report of a Joint WHO/FAO Expert Consultation (WHO Technical Report Series; 916). |
| 6 | Data Collection, Questionnaire Preparation, Tables, Graphics | S2: Section 5- Epidemiological and biostatistical approaches Pages 39-229 |
| 7 | Types Of Epidemiological Research | S2: Section 5- Epidemiological and biostatistical approaches Pages 39-229 |
| 8 | Midterm Exam | - |
| 9 | Environmental Health | S1: Chapter 9- Environmental and Occupational Health Pages 471-533 |
| 10 | Occupational Health | S1: Chapter 9- Environmental and Occupational Health Pages 471-533 |
| 11 | Health Literacy | Schwartzberg JG, VanGeest JB, Wang CC, editors. Understanding Health Literacy: Implications for Medicine and Public Health. Chicago, IL: AMA Press, 2005. |
| 12 | Maternal and Child Health | S1: Chapter 6- Family Health Pages 311-379 - S2: Section 10- Public Health Needs of Population Groups Pages 415-453 |
| 13 | Nutrition & Health | S2: Section 2- Determinants of Health and Disease Pages 179-193 - GBD 2017 Diet Collaborators. Health effects of dietary risks in 195 countries, 1990-2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet. 2019 May 11;393(10184):1958-1972. |
| 14 | Project Presentation | - |
| 15 | Project Presentation | - |
| 16 | Final Exam | - |
Sources
| Course Book | 1. The New Public Health 3rd Edition Authors: Theodore H. Tulchinsky and Elena A. Varavikova Academic Press 2015. |
|---|---|
| 2. Detels R, Gulliford M, Abdool Karim Q, Tan CC, eds. Oxford textbook of global public health. 6th ed. Oxford: Oxford University Press; 2015. | |
| Other Sources | 3. A vision for primary health care in the 21st century: towards universal health coverage and the Sustainable Development Goals. Geneva: World Health Organization and the United Nations Children’s Fund (UNICEF); 2018 (WHO/HIS/SDS/2018.15). |
| 4. Schwartzberg JG, VanGeest JB, Wang CC, editors. Understanding Health Literacy: Implications for Medicine and Public Health. Chicago, IL: AMA Press, 2005. | |
| 5. GBD 2017 Diet Collaborators. Health effects of dietary risks in 195 countries, 1990-2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet. 2019 May 11;393(10184):1958-1972. | |
| 6. OECD (2025), Health at a Glance 2025: OECD Indicators, OECD Publishing, Paris, https://doi.org/10.1787/8f9e3f98-en. |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | 2 | 20 |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | 2 | 5 |
| Homework Assignments | 1 | 10 |
| Presentation | - | - |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 30 |
| Final Exam/Final Jury | 1 | 35 |
| Toplam | 7 | 100 |
| Percentage of Semester Work | 65 |
|---|---|
| Percentage of Final Work | 35 |
| 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 | Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics. | |||||
| 2 | Identifies and analyzes nutritional problems at the individual and societal levels and produces evidence-based solutions. | X | ||||
| 3 | Collects, analyzes, interprets, and reports data in scientific research; gains the ability to work in national/international, disciplinary, and multidisciplinary teams. | X | ||||
| 4 | Plans, implements, and develops policies for appropriate nutrition interventions and education, taking into account the age, gender, socio-cultural, economic, and health status of individuals and communities. | X | ||||
| 5 | Effectively uses field-specific technological equipment and information technologies. | X | ||||
| 6 | Acquires the ability to communicate in writing and orally in Turkish and a second foreign language on topics related to the field of Nutrition and Dietetics. | X | ||||
| 7 | Acquires the ability for lifelong learning, access to scientifically proven information, and continuous self-renewal during and after education. | X | ||||
| 8 | Acts with professional ethics and a sense of responsibility, demonstrating awareness of the universal and societal impacts of the dietitian profession and its legal consequences. | X | ||||
| 9 | - | |||||
| 10 | - | |||||
| 11 | - | |||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 2 | 32 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 14 | 2 | 28 |
| Presentation/Seminar Prepration | 1 | 10 | 10 |
| Project | |||
| Report | |||
| Homework Assignments | |||
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 8 | 8 |
| Prepration of Final Exams/Final Jury | 1 | 10 | 10 |
| Total Workload | 88 | ||