Week |
Subject |
Related Preparation |
1) |
Introduction - What is Cancer? |
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2) |
Effects of Cancer Treatment and Nutrition
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3) |
Liver cancer and nutrition
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4) |
Pancreatic cancer and nutrition
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5) |
Kidney cancer and nutrition
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6) |
Lung cancer and nutrition
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7) |
Stomach cancer and nutrition
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8) |
Midterm Exam |
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9) |
Nutrition in reproductive organ cancers
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10) |
Colon cancer and nutrition
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11) |
Case presentation
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12) |
Case presentation
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13) |
Case presentation
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14) |
Course evaluation |
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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.
2)Milner J.A., Romagnolo D.F., Bioactive Compounds and Cancer, Humana Press, USA, 2010.
3)Awad A.B., Bradford P.G., Nutrition and Cancer Prevention, CRC Press, NW, 2006
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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. |
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2) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
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3) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
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4) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
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5) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
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6) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
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7) |
To use life-long learning, problem-solving and critical thinking skills. |
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8) |
To act in accordance with ethical principles and values in professional practice. |
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9) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
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10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
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11) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
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12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
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