BTB618 - FOOD-BASED DIETARY GUIDELINES
| Course Name | Code | Semester | Theory (hours/week) |
Application (hours/week) |
Credit | ECTS |
|---|---|---|---|---|---|---|
| FOOD-BASED DIETARY GUIDELINES | BTB618 | 2nd Semester | 2 | 0 | 2 | 6 |
| Prequisites | None | |||||
| Course language | Turkish | |||||
| Course type | Elective | |||||
| Mode of Delivery | Face-to-Face | |||||
| Learning and teaching strategies | Lecture Discussion | |||||
| Instructor (s) | Assoc.Prof.Dr. Zeynep Göktaş | |||||
| Course objective | To learn food and nutrition guidelines in the world and their design processes, and to discuss and compare different guidelines. | |||||
| Learning outcomes |
| |||||
| Course Content | Processes of the preparation of food-based dietary guidelines and applications in other countries. | |||||
| References | 1. Food Guidelines by Country. 2012, FAO http://www.fao.org/ag/humannutrition/nutritioneducation/fbdg/en/ 2. Food-Based Dietary Guidelines in Europe. 2009, EUFIC http://www.eufic.org/article/en/expid/food-based-dietary-guidelines-in-europe/ 3. Scientific Opinion on establishing food-based dietary guidelines. EFSA Journal, 2010; 8(3):1460. 4. Development of Food-Based Dietary Guidelines. EFSA Scientific Summary Report. 2006, EFSA. 5. Krauss RM , et al. AHA scientific statement: AHA dietary guidelines. Revision 2000: A statement for healthCare professionals from the nutrition committee of the American Heart Association . Journal of Nutrition 2001; 131:132-146. | |||||
Course outline weekly
| Weeks | Topics |
|---|---|
| Week 1 | General introduction |
| Week 2 | Food based dietary guidelines at a glance |
| Week 3 | Determination of nutrition rules, creating appropriate messages) |
| Week 4 | Food and nutrition guideline development process (Planning, determining the target audience) |
| Week 5 | Food and nutrition guideline development process (Setting goals, preparing technical guide) |
| Week 6 | Food and nutrition guideline development process (testing applicability, guide development) |
| Week 7 | Food and nutrition guideline development process (Validation, correction and adaptation) |
| Week 8 | Food and nutrition guideline development process (Application, evaluation) |
| Week 9 | Midterm |
| Week 10 | Food-based guidelines from Turkey |
| Week 11 | Food-based guidelines from EU |
| Week 12 | Food-based guidelines from USA and other countries |
| Week 13 | Interactive discussion: Comparison of food-based guidelines of Turkey and other countries |
| Week 14 | Evaluation of Project |
| Week 15 | Preparation for final exam |
| Week 16 | Final exam |
Assesment methods
| Course activities | Number | Percentage |
|---|---|---|
| Attendance | 0 | 0 |
| Laboratory | 0 | 0 |
| Application | 0 | 0 |
| Field activities | 0 | 0 |
| Specific practical training | 0 | 0 |
| Assignments | 0 | 0 |
| Presentation | 0 | 0 |
| Project | 1 | 25 |
| Seminar | 0 | 0 |
| Midterms | 1 | 25 |
| Final exam | 1 | 50 |
| Total | 100 | |
| Percentage of semester activities contributing grade succes | 2 | 50 |
| Percentage of final exam contributing grade succes | 1 | 50 |
| Total | 100 | |
WORKLOAD AND ECTS CALCULATION
| Activities | Number | Duration (hour) | Total Work Load |
|---|---|---|---|
| Course Duration (x14) | 14 | 2 | 28 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Specific practical training | 0 | 0 | 0 |
| Field activities | 0 | 0 | 0 |
| Study Hours Out of Class (Preliminary work, reinforcement, ect) | 14 | 3 | 42 |
| Presentation / Seminar Preparation | 0 | 0 | 0 |
| Project | 1 | 30 | 30 |
| Homework assignment | 0 | 0 | 0 |
| Midterms (Study duration) | 1 | 35 | 35 |
| Final Exam (Study duration) | 1 | 40 | 40 |
| Total Workload | 31 | 110 | 175 |
Matrix Of The Course Learning Outcomes Versus Program Outcomes
| D.9. Key Learning Outcomes | Contrubition level* | ||||
|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |
| 1. Has up-to-date knowledge based on evidence in the field and is knowledgeable about technological tools. | X | ||||
| 2. Interprets, analyzes, and reports data from individual or interdisciplinary scientific studies. | X | ||||
| 3. Conducts scientific research using the technological equipment necessary to generate new knowledge based on the information acquired in the field. | X | ||||
| 4. Conducts synthesis and analysis of acquired information, interprets, reports findings. | X | ||||
| 5. Utilizes appropriate statistical methods for the analysis of scientific research. | X | ||||
| 6. Publishes and presents scientific articles independently or collaboratively on field-related topics. | X | ||||
| 7. Takes responsibility when faced with problems related to the field, sets an example for the community, proposes solutions, and utilizes communication technologies. | X | ||||
| 8. Embraces lifelong learning principles, keeps oneself updated, evaluates and interprets scientific articles with evidence-based practices. | X | ||||
| 9. Engages in national or international teamwork within the field, discusses and shares current scientific developments with individuals or groups outside the field through verbal or written communication when necessary. | X | ||||
| 10. Gathers and interprets scientific information ethically, contributes to, conducts, manages, and evaluates studies that will guide national and international nutrition plans and policies, prioritizing individuals and society. | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest