NTD2105 Medical Nutrition Therapy in Adult Diseases IBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
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 : Dr. Öğr. Üyesi 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;
The students who have succeeded in this course;
At the end of this course students be able to;
1- Learns first the physiology and then the pathophysiology, which is effective within the framework of nutritional status and nutritional therapy in diseases.
2- Compares the differences in the macro- and micronutrient metabolism induce by different diseases.
3- Identifies the biochemical-physiological disturbances related with the diseases.
4- Evaluates the patient’s nutritional status.
5- Identify different types of diets and their health effects.
6- Plans the diet therapy in accordance with patient’s clinical status.
7- Learns the food-drug, body weiht-drug, and GIS symptom-drug interaction of drugs used in the treatment of diseases.
8- Learn to evaluate the effects of diet therapy on the patient and if necessary, to make the required changes.
9- Gives nutrition education to the patients.
10- Calculates the nutritional requirements of intensive care patients

Course Content

Medical diet therapy in body weight management, cardiovascular diseases, diabetes and gastrointestinal diseases are the content of this course.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Inroduction and basic principles
2) Body weight management and nutrition
3) Body weight management and nutrition
4) Eating disorders and nutrition
5) Cardiovascular diseases and diet therapy
6) Cardiovascular diseases and diet therapy
7) Diabetes and nutrition
8) Midterm Exam
9) Diabetes and nutrition
10) Mouth, esophagus and stomach diseases and nutrition
11) Diet therapy in gastrointestinal system diseases
12) Diet therapy in gastrointestinal system diseases
13) Bone – Joint diseases and nutrition
14) Immunity and nutritio


Course Notes / Textbooks: Baysal A, ve ark. (2013). Diyet El kitabı. Hatiboğlu yayınevi, Türkiye (ISBN: 9789757527978)
References: Sardesai, V. (2012). Introduction to clinical nutrition (Third edition). CRC Press, USA
Gropper SS, Smith JL. (2012). Advanced nutrition and human metabolism (Sixth edition). Cengage Learning, USA

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Application 1 % 10
Homework Assignments 1 % 5
Midterms 1 % 25
Final 1 % 60
Total % 100
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 11 0 0
Midterms 1 1 1
Final 1 1 1
Total Workload 184

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