Information Package / Course Catalogue
| Course Code | : BDB116 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 4 |
This course aims to teach undergraduate students in Nutrition and Dietetics about the nutritional needs of the working population, the effects of the workplace environment on eating behaviors, and evidence-based workplace nutrition interventions. Students will gain the competencies to identify the specific nutritional challenges faced by different occupational groups (those requiring physical labor, shift workers, and desk workers), design workplace-based nutrition programs, and collaborate effectively with occupational health teams.
"This course comprehensively addresses the factors affecting the nutritional status of working individuals, occupational risks, and workplace nutrition interventions. The course content includes an analysis of the relationship between worker health and nutrition using epidemiological data, energy and nutrient requirements specific to different occupations and shift/night work, and nutritional risks for construction, healthcare, agricultural, office workers, and drivers. Within the framework of occupational health and safety integration, the course addresses food safety and hygiene; it examines the design, effectiveness, and implementation barriers of evidence-based workplace nutrition programs (such as education and cafeteria regulations) aimed at preventing non-communicable diseases like obesity, diabetes, and cardiovascular diseases."
| 1. | Identify the nutritional status and issues of the working population |
| 2. | Can calculate the energy and nutrient requirements specific to different occupational groups |
| 3. | Explain the relationship between shift work and nutrition |
| 4. | Can design evidence-based workplace nutrition programs |
| 5. | Can collaborate with occupational health teams |
| 1. | Baysal A, Aksoy M, Besler HT, Bozkurt N, Keçecioğlu S, Mercanlıgil SM, Merdol TK, Pekcan G, Yıldız E. Diet Handbook. 7th ed. Ankara: Hatiboğlu Publications; 2018. |
| 2. | Virgara R, Maher C, Van Kessel G, Dollman J. Systematic review: Interventions to improve the health and wellbeing of commercial truck drivers. BMC Public Health 2024;24:2464. DOI: 10.1186/s12889-024-19929-1 |
| 3. | Melián-Fleitas L, Franco-Pérez ÁM, Parra-Fernández ML, Oda-Montecinos C, Sanz-Valero J. Effectiveness of workplace interventions based on nutritional plans for improving health in employees: A systematic review and meta-analysis. Nutrients 2021;13(11):3945. DOI: 10.3390/nu13113945 |
| 4. | Mansyur M, Mohamad Amran MA, Mahfud M, Ismail NH, Ishak S, Usman A. Workplace nutrition and its association with health outcomes in Southeast Asia: A scoping review. Acta Medica Philippina 2022;56(19):26–37. DOI: 10.47895/amp.v56i19.6946 |
| 5. | Dhillon J, Ortenzi G. Nutrition in the workplace: A review of health behaviors and policies. International Journal of Environmental Research and Public Health 2023;20(9):5733. DOI: 10.3390/ijerph20095733 |
| Type of Assessment | Count | Percent |
|---|---|---|
| Presentation | 1 | %10 |
| Assignment | 1 | %10 |
| Midterm Examination | 1 | %20 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 3 | 2 | 70 |
| Assignment | 1 | 10 | 0 | 10 |
| Presentation | 1 | 1 | 2 | 3 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 105 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | |
OÇ-1 | 3 | 4 | 4 | 3 | 3 | |||||
OÇ-2 | 5 | 4 | ||||||||
OÇ-3 | 3 | 4 | 3 | 3 | ||||||
OÇ-4 | 5 | 4 | 5 | 5 | 4 | 3 | 3 | |||
OÇ-5 | 3 | 5 | ||||||||