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
NTD2106	Medical Nutrition Therapy in Adult Diseases II	Spring	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
Course Lecturer(s):	Dr. Öğr. Üyesi YONCA SEVİM
Recommended Optional Program Components:	none
Course Objectives:	The purpose of this lesson is to transfer the medical diet treatment that will be applied in different diseases to the students.

Learning Outcomes

The students who have succeeded in this course;
1- Compares the differences in the metabolism of macro and micro nutrient items of different diseases.
2- Describe the biochemical changes that occur depending on the disease.
3- Evaluates the nutritional status of the patient.
4. Plan diet treatment according to the patient's clinical chart.
5- Evaluate the results of dietary therapy on the patient and if necessary change as soon as possible to change.
6- Give nutrition education to the patient.
7- It enables the hospital's diet to reach the patient in the most hygienic and convenient way.
8- Calculates the needs of intensive care patients who are in need of special nutritional support, and supervises the feeding of nutritional support to the patient in the calculated amounts.

Course Content

It can be reduced with the progress of the disease and the treatment of the damage caused.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Liver diseases and nutrition Liver diseases and nutrition Liver diseases and nutrition Liver diseases and nutrition	none
2)	Liver diseases and nutrition Liver diseases and nutrition Liver diseases and nutrition Liver diseases and nutrition	none
3)	Alcoholism, bile duct and pancreas diseases and nutrition Alcoholism, bile duct and pancreas diseases and nutrition Alcoholism, bile duct and pancreas diseases and nutrition Alcoholism, bile duct and pancreas diseases and nutrition	none
4)	Kidney diseases and nutrition Kidney diseases and nutrition Kidney diseases and nutrition Kidney diseases and nutrition	none
5)	Kidney diseases and nutrition Kidney diseases and nutrition Kidney diseases and nutrition Kidney diseases and nutrition	none
6)	Kidney diseases and nutrition Kidney diseases and nutrition Kidney diseases and nutrition Kidney diseases and nutrition	none
7)	Burn treatment and nutrition Burn treatment and nutrition Burn treatment and nutrition Burn treatment and nutrition	none
8)	Pre-Post operative nutrition and test diets Pre-Post operative nutrition and test diets Pre-Post operative nutrition and test diets Pre-Post operative nutrition and test diets	none
9)	MIDTERM MIDTERM MIDTERM MIDTERM	none
10)	Cancer and nutrition	none
11)	Nutrition in neurological and psychiatric diseases Nutrition in neurological and psychiatric diseases Nutrition in neurological and psychiatric diseases Nutrition in neurological and psychiatric diseases	none
12)	Nutrition in neurological and psychiatric diseases	none
13)	Nutrient-drug interaction Nutrient-drug interaction Nutrient-drug interaction Nutrient-drug interaction	none
14)	Course Evaluation FINAL FINAL FINAL	none

Sources

Course Notes / Textbooks:	Baysal A, ve ark. (2011). Diyet El kitabı. Hatiboğlu yayınevi, Türkiye (ISBN: 9789757527978)
References:	"1- Sardesai, V. (2012). Introduction to clinical nutrition (Third edition). CRC Press, USA 2- 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
Midterms	1	% 40
Final	1	% 60
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Midterms	1	40	40
Final	1	60	60
Total Workload			100

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.	3
5)	To communicate effectively with advisee, colleagues for effective professional relationships.	3
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.	4
7)	To use life-long learning, problem-solving and critical thinking skills.	4
8)	To act in accordance with ethical principles and values in professional practice.	3
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	4
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.	5
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	5