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

Ders Genel Tanıtım Bilgileri

Course Code:

NTD4080

Ders İsmi:

Bariatric Surgery and Nutrition

Ders Yarıyılı:

Fall
Spring

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	6

Language of instruction:

English

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Departmental Elective

Course Level:

Bachelor

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

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Hybrid

Course Coordinator :

Dr. Öğr. Üyesi CAN ERGÜN

Course Lecturer(s):

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	With this course students; It is aimed to evaluate the nutritional status of patients before and after bariatric surgery and to plan medical nutrition therapy.
Course Content:	Bariatric surgery, one of the treatment methods of morbid obesity; methods, metabolic effects, complications related to nutrition, evaluation of nutritional status before and after surgery and medical nutrition therapy are the content of this course..

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)	Introduction, History, Development, Indications and Contraindications of Bariatric Surgery
2)	Bariatric Surgery Methods
3)	Nutrient Requirements in Bariatric Surgery
4)	Evaluation of Bariatric Surgery Patients in Preoperative and Postoperative Periods
5)	Medical Nutrition Therapy Before Bariatric Surgery and Case Reports
6)	Medical Nutrition Therapy After Bariatric Surgery
7)	Case Presentation with Client's Experience
8)	Metabolic Effects and Results of Bariatric Surgery
9)	Midterm Exam
10)	Body Weight Management in Bariatric Surgery
11)	Evaluation and Treatment of Nutritional Complications After Bariatric Surgery
12)	Nutritional Approaches in Gastrointestinal Symptoms After Bariatric Surgery
13)	Special Cases in Bariatric Surgery + Case Reports
14)	Course Evaluation

Sources

Course Notes / Textbooks:

Haftalık olarak dersin öğretim üyesi tarafından dağıtılacaktır. / It will be given weekly by lecturer.

References:

1. Preedy, V. R., Rajendram, R., & Martin, C. R. (Eds.). (2016). Metabolism and Pathophysiology of Bariatric Surgery: Nutrition, Procedures, Outcomes and Adverse Effects. Academic Press.

2. Still, C., Sarwer, D. B., & Blankenship, J. (2014). The ASMBS Textbook of Bariatric Surgery. New York, NY: Springer Science+ Media.

3. Aills, L., Blankenship, J., Buffington, C., Furtado, M., & Parrott, J. (2008). Bariatric nutrition: suggestions for the surgical weight loss patient. Surg Obes Relat Dis, 4(4S), 1-36.

4. Tabesh, M. R., Maleklou, F., Ejtehadi, F., & Alizadeh, Z. (2019). Nutrition, Physical Activity, and Prescription of Supplements in Pre-and Post-bariatric Surgery Patients: a Practical Guideline. Obesity Surgery, 1-16.

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)	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.

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
Course Hours	14	2	28
Study Hours Out of Class	14	8	112
Midterms	1	2	2
Final	1	2	2
Total Workload			144