NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

NTD2106

Ders İsmi:

Medical Nutrition Therapy in Adult Diseases II

Ders Yarıyılı:

Spring

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
3	2	4	7

Language of instruction:

English

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Must Course

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Dr. Öğr. Üyesi YONCA SEVİM

Course Lecturer(s):

Dr. Öğr. Üyesi YONCA SEVİM

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	The purpose of this lesson is to transfer the medical diet treatment that will be applied in different diseases to the students.
Course Content:	It can be reduced with the progress of the disease and the treatment of the damage caused.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	Liver diseases and nutrition Liver diseases and nutrition Liver diseases and nutrition Liver diseases and nutrition	none
2)	Liver diseases and nutrition Liver diseases and nutrition Liver diseases and nutrition Liver diseases and nutrition	none
3)	Alcoholism, bile duct and pancreas diseases and nutrition Alcoholism, bile duct and pancreas diseases and nutrition Alcoholism, bile duct and pancreas diseases and nutrition Alcoholism, bile duct and pancreas diseases and nutrition	none
4)	Kidney diseases and nutrition Kidney diseases and nutrition Kidney diseases and nutrition Kidney diseases and nutrition	none
5)	Kidney diseases and nutrition Kidney diseases and nutrition Kidney diseases and nutrition Kidney diseases and nutrition	none
6)	Kidney diseases and nutrition Kidney diseases and nutrition Kidney diseases and nutrition Kidney diseases and nutrition	none
7)	Burn treatment and nutrition Burn treatment and nutrition Burn treatment and nutrition Burn treatment and nutrition	none
8)	Pre-Post operative nutrition and test diets Pre-Post operative nutrition and test diets Pre-Post operative nutrition and test diets Pre-Post operative nutrition and test diets	none
9)	MIDTERM MIDTERM MIDTERM MIDTERM	none
10)	Cancer and nutrition	none
11)	Nutrition in neurological and psychiatric diseases Nutrition in neurological and psychiatric diseases Nutrition in neurological and psychiatric diseases Nutrition in neurological and psychiatric diseases	none
12)	Nutrition in neurological and psychiatric diseases	none
13)	Nutrient-drug interaction Nutrient-drug interaction Nutrient-drug interaction Nutrient-drug interaction	none
14)	Course Evaluation FINAL FINAL FINAL	none

Sources

Course Notes / Textbooks:	Baysal A, ve ark. (2011). Diyet El kitabı. Hatiboğlu yayınevi, Türkiye (ISBN: 9789757527978)
References:	"1- Sardesai, V. (2012). Introduction to clinical nutrition (Third edition). CRC Press, USA 2- Gropper SS, Smith JL. (2012). Advanced nutrition and human metabolism (Sixth edition). Cengage Learning, USA "

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları
Program Outcomes
1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research.
5) To communicate effectively with advisee, colleagues for effective professional relationships.
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.
7) To use life-long learning, problem-solving and critical thinking skills.
8) To act in accordance with ethical principles and values in professional practice.
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.	2
2)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.	2
3)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)	3
4)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.	3
5)	To communicate effectively with advisee, colleagues for effective professional relationships.	3
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.	4
7)	To use life-long learning, problem-solving and critical thinking skills.	4
8)	To act in accordance with ethical principles and values in professional practice.	3
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	4
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.	4
11)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.	5
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	5

Öğrenme Etkinliği ve Öğretme Yöntemleri

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
Total		% 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Duration (Hours)	Workload
Midterms	1	40	40
Final	1	60	60
Total Workload			100