NTD4070 Diet Planning in Special SituationsBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
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
NTD4070 Diet Planning in Special Situations 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 CAN ERGÜN
Recommended Optional Program Components: NONE
Course Objectives: Nutrition applied in a clinical setting to reinforce the medical nutrition-related chronic diseases is to practice.

Learning Outcomes

The students who have succeeded in this course;
1- Performs patient monitoring practices in the clinical setting.
2- Calculates the nutritional and energy needs of patients.
3- Evaluates clinical and laboratory findings.
4- Applies medical nutrition therapy in accordance with this assessment.
5- Gives nutrition education to patients.

Course Content

Chronic diseases and medical nutrition and enteral and parenteral administration are applied to these diseases are the contents of this course.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Orientation
2) Case solutions and discussion of complex diseases
3) Case solutions and discussion of complex diseases
4) Case solutions and discussion of complex diseases
5) Case solutions and discussion of complex diseases
6) Case solutions and discussion of complex diseases
7) Midterm Exam
8) Case solutions and discussion of complex diseases
9) Case solutions and discussion of complex diseases
10) Case solutions and discussion of complex diseases
11) Case solutions and discussion of complex diseases
12) Case solutions and discussion of complex diseases
13) Case solutions and discussion of complex diseases
14) Course evaluation

Sources

Course Notes / Textbooks: Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer.
References: Baysal A. ve ark.(2013) Diyet El Kitabı, Hatipoğlu Yayınevi
Alphan M.E. (2013) Hastalıklarda Beslenme Tedavisi, Hatipoğlı Yayınevi
Baş M. ve Saka M. (2013) Kardiyovasküler Hastalıklarda Etiyolojik Faktörler, Önleme ve Tedavide Beslenme Yaklaşımı, Matsa Basımevi

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. 5
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. 3
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) 4
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research. 5
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. 2
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. 1
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. 2
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. 1
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. 1