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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. Determining Nutritional 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
BDY307 - Determining Nutritional Status V. SEMESTER 2 +0 3.0
Language of Instruction Türkçe
Course Type Required 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 Güler Ç, Akın L: Halk Sağlığı Temel Bilgiler;2006, Ankara.Pekcan, G. Beslenme Durumunun Saptanması, Diyet El Kitabı, (Ed. A. Baysal ve ark.) 67-142, Hatiboğlu Yayınevi, Ankara, 2011. Margetts BM, Nelson M (1997). Design Concepts in Nutritional Epidemiology. Oxford University Press, Oxford, 2nd Ed. Gibson RS (2005). Principles of Nutritional Assessment. Oxford University Press, Newyork, 2nd Ed. Willett W (1998). Nutritional Epidemiology. Oxford University Press. NewYork, 2nd Ed. Jelliffe DB, Jelliffe EFP. Community Nutritional Assessment. Oxford University Press, Oxford, 1989. Lee RD, Nieman DC (2007). Nutritional Assessment. McGrawHill, Boston, 4th Ed.
Work Placement Not applicable.
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Introduction to Community Nutrition and Important Definitions
Week - 2 Introduction to nutritional status, Health
Week - 3 Adult anthropometry I
Week - 4 Adult anthropometry II
Week - 5 Adult anthropometry - Practise
Week - 6 Detection and evaluation of nutritional status with clinical symptoms
Week - 7 Determination of energy expenditure and physical activity level
Week - 8 Energy expenditure - Practise
Week - 9 Determination and evaluation of nutritional status by biochemical and biophysical methods
Week - 10 Screening tools
Week - 11 Evaluation of food consumption status
Week - 12 Ecological factors
Week - 13 Project Presentation
Week - 14 Project Presentation

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

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