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
NTD4064	Food Drug Interaction	Spring	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 :	Dr. Öğr. Üyesi İLAYDA ÖZTÜRK ALTUNCEVAHİR
Course Lecturer(s):	Dr. Öğr. Üyesi YONCA SEVİM
Recommended Optional Program Components:	NONE
Course Objectives:	It teaches the relationship between nutrients, nutrients and drugs, drugs used in the treatment of disease, and the concepts of personalized nutrition.

Learning Outcomes

The students who have succeeded in this course;
1) Recognize drugs and learn their metabolism.
2) Learns the relationship between food-food, drug-drug and food-drug interaction.
3) They develop their application skills by evaluating how nutritional treatments should be applied in people who take medication.

Course Content

After explaining the basic concepts of pharmacology, the effects of various drug groups on nutrition and their interactions with foods are discussed.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Orientation
2)	Basic Concepts
3)	Drug Metabolism
4)	Drugs and food interactions used in CVD treatment
5)	Antineoplastics and nutrient interactions
6)	Depression Drugs and Food Interactions
7)	Neurological Diseases and Food-Drug Interactions
8)	Midterm Exam
9)	Anticoagulants and Food-Drug Interactions
10)	Fruit Juices and Food-Drug Interactions
11)	Antibiotics – Food Interactions I
12)	Antibiotics – Food Interactions II
13)	Citrus fruits and Nutrient-Drug Interactions and Probiotics
14)	Course evaluation

Sources

Course Notes / Textbooks:	Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer.
References:	1- Boullata J.I., Armenti V. T. Handbook of Drug Nutrient Interactions, Humana Press, USA, 2010. 2- Dökmeci İsmet. Sağlık Yüksekokulları İçin Farmakoloji,İstanbulMedikal Yayıncılık,İstanbul Tıp Kitabevi,2007. 3- Mahan L.K., Escott-Stump S., Krause's Food, Nutrition and Diet Therapy, 10th Edition, W. B. Saunders Company, USA, 2000.

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	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	2	28
Study Hours Out of Class	14	8	112
Homework Assignments	1	13	13
Midterms	1	2	2
Final	1	2	2
Total Workload			157

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.