NUTRITION AND DIETETICS (TURKISH, THESIS)
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
BES5222	Medical Nutrition Therapy for Renal Disease	Fall	3	0	3	8

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction:	Turkish
Type of course:	Departmental Elective
Course Level:
Mode of Delivery:	Face to face
Course Coordinator :	Dr. Öğr. Üyesi YONCA SEVİM
Course Objectives:	The aim of the course is to learn the effect of nutrition in the prevention, progression, and treatment of kidney diseases. Also to develop personalized nutrition programs in renal patients.

Learning Outcomes

The students who have succeeded in this course;
Explains kidney physiology and functions.
Defines and interprets kidney diseases.
Defines and applies information about medical nutrition therapy in kidney diseases.
Realizes solutions to solve the nutritional problems of patients with kidney disease.

Course Content

Kdney physiology, etiology, complications, and clinical manifestations of kidney diseases, and nutritional therapy for kidney diseases

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Kidney anatomy, physiology and functions
2)	Kidney diseases and classification
3)	Hypertension and Kidney Diseases in Turkey and the World, specialized associations and guidelines, studies : CREDİT, SALT, MDRD
4)	Nephrotic syndrome and medical nutrition therapy
5)	Acute kidney failure and medical nutrition therapy
6)	Chronic kidney failure and medical nutrition therapy
7)	Literature and case discussion
7)	Literature and case discussion
8)	Midterm
9)	Hemodialysis and medical nutrition therapy
10)	Peritoneal dialysis and medical nutrition therapy
11)	Kidney stones and medical nutrition therapy
12)	Kidney Transplantation and medical nutrition therapy
13)	Literature and case discussion
13)	Literature and case discussion
14)	Literature and case discussion

Sources

Course Notes / Textbooks:

Haftalık olarak dersin öğretim üyesi tarafından dağıtılacak ve/veya önerilecektir.
Beslenme. Baysal A., Hatiboğlu Yayınevi, 9. Baskı, Ankara,2002.
Shils ME, Olson JA, Shihe M, Ross AC. Modern Nutrition in Healthy and Disease. Nihth edition, Lippincott Williams and Wilkins, 1999.
Mahan K., Raymond JL. Krause's Food, Nutrition and Diet Therapy, 14 th edition, 2017,
Uluslararası beslenme ve diyet dergileri (European J Clin Nutr, JADA, Am J Clin. Nutr, vb.) ve kitaplar ve klavuzlar
https://www.kidney.org
https://www.niddk.nih.gov

References:

It will be distributed and/or suggested by the instructor on a weekly basis.
Beslenme. Baysal A., Hatiboğlu Yayınevi, 9. Baskı, Ankara,2002.
Shils ME, Olson JA, Shihe M, Ross AC. Modern Nutrition in Healthy and Disease. Nihth edition, Lippincott Williams and Wilkins, 1999.
Mahan K., Raymond JL. Krause's Food, Nutrition and Diet Therapy, 14 th edition, 2017,
Uluslararası beslenme ve diyet dergileri (European J Clin Nutr, JADA, Am J Clin. Nutr, vb.) ve kitaplar ve klavuzlar
https://www.kidney.org
https://www.niddk.nih.gov

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Presentation	1	% 10
Midterms	1	% 40
Final	1	% 50
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Study Hours Out of Class	14	11	154
Presentations / Seminar	1	1	1
Midterms	1	1	1
Final	1	1	1
Total Workload			199

Contribution of Learning Outcomes to Programme Outcomes

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

Program Outcomes

Level of Contribution