NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
NTD2105 | Medical Nutrition Therapy in Adult Diseases I | Fall | 3 | 2 | 4 | 7 |
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. |
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 |
Medical diet therapy in body weight management, cardiovascular diseases, diabetes and gastrointestinal diseases are the content of this course. |
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 |
Semester Requirements | Number of Activities | Level of Contribution |
Application | 1 | % 10 |
Homework Assignments | 1 | % 5 |
Midterms | 1 | % 25 |
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 | 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 |
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 |