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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Faculty of Health Sciences
  2. Department of Nutrition and Dietetics
  3. Course Structure Diagram with Credits
  4. Evaluation of Food Consumption Status
  5. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
BDY205 - Evaluation of Food Consumption Status III. SEMESTER 2 +0 3.0
Language of Instruction Türkçe
Course Type Area Elective Courses
Course Instructor(s) DOÇ. DR. HİLAL HIZLI GÜLDEMİR
Mode of Delivery This course will only face-to-face training.
Place of Delivery
Used Educational Platforms
Prerequisites
Courses Recomended
Recommended Resources Gibson RS (2005). Principles of Nutritional Assessment. Oxford University Press, New York, 2nd Ed.Lee RD,Niemann DC (2007). Nutritional Assessment. McGrawHill,Boston,4th Ed Institute of Medicine (IOM).(2000). Dietary Reference Intakes, Applications in Dietary Assessment, National Academy Press, Washington, D.C.Türkiye Beslenme Rehberi (TÜBER), 2015.
Work Placement Not applicable
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Importance of assessment of food consumption status (national, household and individual level)
Week - 2 Importance of assessment of food consumption status (national, household and individual level)
Week - 3 Determination of nutritional status and methods used
Week - 4 Determination of nutritional status and methods used
Week - 5 Recording of food consumption
Week - 6 Obtaining a 24-hour retrospective record of food consumption
Week - 7 Food recording method (or journaling)
Week - 8 Diet History
Week - 9 Observation of food consumption
Week - 10 New technologies in the evaluation of food consumption: Phone, photograph, sound recording devices, computer and determination of food consumption
Week - 11 New technologies in the evaluation of food consumption: Phone, photograph, sound recording devices, computer and determination of food consumption
Week - 12 Discussion of food consumption records obtained by different methods
Week - 13 Evaluation of food consumption status in special groups (children, elderly, etc.)
Week - 14 Comparison of food consumption status and nutrient intakes with recommendations

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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