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
NTD4065	Nutrition in Chronic Diseases	Spring Fall	2	0	2	6

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

Basic information

Language of instruction:	English
Type of course:	Departmental Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Hybrid
Course Coordinator :	Assist. Prof. İLAYDA ÖZTÜRK ALTUNCEVAHİR
Course Lecturer(s):	Assoc. Prof. HAKAN GÜVELİ
Recommended Optional Program Components:	NONE
Course Objectives:	To learn rational, accurate and evidence-based methods in chronic diseases that have socioeconomic consequences in terms of public health; To scientifically investigate different approaches used in chronic diseases.

Learning Outcomes

The students who have succeeded in this course;
• Dietary approaches about gastroenterological diseases
• Dietary approaches about endocrine diseases
• Dietary approaches in cardiovascular diseases
• They will learn current nutritional approaches about diet approaches in liver diseases.

Course Content

To learn and discuss the nutritional approaches used in the literature in chronic diseases.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction of the Course / The Relationship between Inflammation and Chronic Disease
2)	Obesity and nutrition
3)	Diabetes and nutrition
4)	Liver diseases and nutrition
5)	Cardiovascular diseases and nutrition
6)	Hypertension and nutrition
7)	Midterm Exam
8)	Chronic kidney disease and nutrition
9)	Cancer and nutrition
10)	Thyroid diseases and nutrition
11)	Polycystic Ovary Syndrome and nutrition
12)	Irritable bowel syndrome and nutrition
13)	Parkinson-schizophrenia and nutrition
14)	Course evaluation

Sources

Course Notes / Textbooks:	Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer
References:	1)Baysal A.ve ark., Diyet El Kitabı, Yenilenmiş 6. Baskı, Hatiboğlu Yayınevi, Ankara, 2011.

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 10
Midterms	1	% 30
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
Course Hours	14	2	28
Study Hours Out of Class	14	8	112
Homework Assignments	1	10	10
Midterms	1	2	2
Final	1	2	2
Total Workload			154

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)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.
3)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)
4)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.
5)	To communicate effectively with advisee, colleagues for effective professional relationships.
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.
7)	To use life-long learning, problem-solving and critical thinking skills.
8)	To act in accordance with ethical principles and values in professional practice.
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.
11)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.