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

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
NTD2105	Medical Nutrition Therapy in Adult Diseases I	Fall	3	2	4	7

Basic information

Language of instruction:	English
Type of course:	Must Course
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Assist. Prof. İLAYDA ÖZTÜRK ALTUNCEVAHİR
Course Lecturer(s):	Assist. Prof. YONCA SEVİM
Recommended Optional Program Components:	None.
Course Objectives:	Aim of this course is to instruct students about the medical diet therapy in different diseases.

Learning Outcomes

The students who have succeeded in this course;
Students who successfully complete this course;
1- Compare the differences in macro and micronutrient metabolism caused by different diseases.
2- Identify biochemical disorders associated with diseases.
3- Evaluate the nutritional status of the patient.
4- Plan the diet treatment according to the clinical condition of the patient.
5- Evaluate the effects of diet treatment on the patient and make the necessary changes if necessary.
6- Provide nutritional education to patients.
7- Ensure that the patient's diet reaches the patient from the hospital kitchen in a hygienic and desired form.
8- Calculates the nutritional requirements of patients.

Course Content

The content of this course includes body weight control, medical diet treatment for cardiovascular diseases, diabetes, digestive system diseases and immune system diseases.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Orientation, meeting Basic Concepts + Body weight management and nutrition	Course Schedule Review
2)	Body weight management and nutrition
3)	Cardiovascular diseases and medical nutrition therapy
4)	Cardiovascular diseases and medical nutrition therapy
5)	Diabetes and nutrition
6)	Diabetes and nutrition
7)	Diabetes and nutrition	Pre-Ex Quiz
8)	Midterm Exam
9)	Diet therapy for oral, dental and upper gastrointestinal system diseases
10)	Diet therapy in lower gastrointestinal system disease
11)	Medical Nutrition Therapy for Rheumatic Disease
12)	Immunity and nutrition
13)	Eating disorders and nutrition
14)	Course evaluation	Pre-ex Quiz

Sources

Course Notes / Textbooks:

St. Louis, Mo. : Saunders/Elsevier, 2008. xxiv, 1352 page. Krause’s food and nutrition therapy/ edited by L. Kathleen Mahan, Sylvia Escott-Stump
Genel beslenme/ Ayşe Baysal. By: Baysal, Ayşe. Ankara : Hatiboğlu Yayınları, 2012. 380 pages
Diyet el kitabı / Ayşe Baysal, Meral Aksoy, H. Tanju Besler, Nazan Bozkurt, Sevim Keçecioğlu, Seyit M. Mercanlıgil, Türkan Kutluay Merdol, Gülden Pekcan, Emine Yıldız

References:

St. Louis, Mo. : Saunders/Elsevier, 2008. xxiv, 1352 page. Krause’s food and nutrition therapy/ edited by L. Kathleen Mahan, Sylvia Escott-Stump
Nutrition : an approach to good health and disease management / edited by Jay Mirtallo and Esperanza J. Carcache. Sharjah, United Arab Emirates : Bentham Science Publishers, [2016] 1 online resource (362 pages)
Genel beslenme/ Ayşe Baysal. By: Baysal, Ayşe. Ankara : Hatiboğlu Yayınları, 2012. 380 pages
Diyet el kitabı / Ayşe Baysal, Meral Aksoy, H. Tanju Besler, Nazan Bozkurt, Sevim Keçecioğlu, Seyit M. Mercanlıgil, Türkan Kutluay Merdol, Gülden Pekcan, Emine Yıldız
Ankara : Hatiboğlu, 2014. 654 pages
GUIDELINES OF THE TURKEY ASSOCIATION OF ENDOCRINOLOGY AND METABOLISM

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	2	% 25
Homework Assignments	1	% 15
Midterms	1	% 30
Final	1	% 30
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 70
PERCENTAGE OF FINAL WORK		% 30
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	13	3	39
Application	13	2	26
Study Hours Out of Class	13	9	117
Homework Assignments	1	0	0
Quizzes	2	2	4
Midterms	1	1	1
Final	1	1	1
Total Workload			188

Contribution of Learning Outcomes to Programme Outcomes

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.	4
5)	To communicate effectively with advisee, colleagues for effective professional relationships.	4
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.	5
7)	To use life-long learning, problem-solving and critical thinking skills.	5
8)	To act in accordance with ethical principles and values in professional practice.	5
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	5
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.	4
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	4