| NUTRITION AND DIETETIC (TURKISH) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| BES4073 | Transplantation and Nutrition | Spring Fall |
2 | 0 | 2 | 6 |
| This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
| Language of instruction: | Turkish |
| Type of course: | Departmental Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | Hybrid |
| Course Coordinator : | Assist. Prof. İLAYDA ÖZTÜRK ALTUNCEVAHİR |
| Course Lecturer(s): |
Assist. Prof. YONCA SEVİM |
| Recommended Optional Program Components: | NONE |
| Course Objectives: | Within the scope of this course, students will be able to evaluate the nutritional status of the patient before and after transplantations and create an appropriate nutritional therapy plan. |
|
The students who have succeeded in this course; 1) To be able to evaluate the nutritional status of the patient, 2) To be able to interpret the clinical findings and complications of transplantation patients. 3) To be able to recommend enteral and parenteral nutrition products. |
| It will be ensured that they have the ability to evaluate the nutritional status of the patient before and after the transplantations of various organs, to have sufficient enteral and parenteral procedure and product knowledge to create a patient-specific nutrition program, and to make the appropriate choices in terms of nutrition against the complications that may develop. |
| Week | Subject | Related Preparation |
| 1) | Overview of nutrition in transplants | |
| 2) | Nutrition before and after kidney transplantation | |
| 3) | Nutrition before and after liver transplantation | |
| 4) | Nutrition before and after heart transplantation | |
| 5) | Nutrition before and after small intestine transplantation | |
| 6) | Nutrition in bone marrow transplantation | |
| 7) | Article and case presentations | |
| 8) | Article and case presentations | |
| 9) | Midterm Exam | |
| 10) | Article and case presentations | |
| 11) | Article and case presentations | |
| 12) | Article and case presentations | |
| 13) | Article and case presentations | |
| 14) | Course Evaluation |
| Course Notes / Textbooks: | Öğretim elemanı tarafından haftalık olarak verilecektir / Weekly distributed by the course lecturer. |
| References: | 1- Mahan LK, Escott-Stump S, Raymond JL. (eds). Krause's Food and the Nutrition Care Process. Edition 13, 2012 2- Dudrick SJ, Sanchez JA. (eds). Nutrition and Metabolism of the Surgical Patient. Surgical Clinics of North America. 2011. 3- Clinical Nutrition dergileri 4- Transplantasyon derneklerinin web sayfaları |
| Semester Requirements | Number of Activities | Level of Contribution |
| Presentation | 1 | % 10 |
| Midterms | 1 | % 30 |
| Final | 1 | % 60 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 2 | 28 |
| Study Hours Out of Class | 14 | 8 | 112 |
| Presentations / Seminar | 1 | 12 | 12 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 156 | ||
| 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. | 4 |
| 2) | To act in accordance with ethical principles and values in professional practice. | 5 |
| 3) | To use life-long learning, problem-solving and critical thinking skills. | 5 |
| 4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 4 |
| 5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 4 |
| 6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 4 |
| 7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 5 |
| 8) | To communicate effectively with advisee, colleagues for effective professional relationships. | 2 |
| 9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 1 |
| 10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 2 |
| 11) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 1 |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 1 |