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
NTD4073 Transplantation and Nutrition 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. YONCA SEVİM
Recommended Optional Program Components: NONE
Course Objectives: Within the scope of this course, students will be able to evaluate the nutritional status of the patient before and after transplantations and create an appropriate nutritional therapy plan.

Learning Outcomes

The students who have succeeded in this course;
1) To be able to evaluate the nutritional status of the patient,
2) To be able to interpret the clinical findings and complications of transplantation patients.
3) To be able to recommend enteral and parenteral nutrition products.

Course Content

It will be ensured that they have the ability to evaluate the nutritional status of the patient before and after the transplantations of various organs, to have sufficient enteral and parenteral procedure and product knowledge to create a patient-specific nutrition program, and to make the appropriate choices in terms of nutrition against the complications that may develop.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Overview of nutrition in transplants
2) Nutrition before and after kidney transplantation
3) Nutrition before and after liver transplantation
4) Nutrition before and after heart transplantation
5) Nutrition before and after small intestine transplantation
6) Nutrition in bone marrow transplantation
7) Article and case presentations
8) Article and case presentations
9) Midterm Exam
10) Article and case presentations
11) Article and case presentations
12) Article and case presentations
13) Article and case presentations
14) Course evaluation

Sources

Course Notes / Textbooks: Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer.
References: 1- Mahan LK, Escott-Stump S, Raymond JL. (eds). Krause's Food and the Nutrition Care Process. Edition 13,
2012
2- Dudrick SJ, Sanchez JA. (eds). Nutrition and Metabolism of the Surgical Patient. Surgical Clinics of North
America. 2011.
3- Clinical Nutrition journals
4- Websites of transplantation associations

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Presentation 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
Presentations / Seminar 1 12 12
Midterms 1 2 2
Final 1 2 2
Total Workload 156

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. 4
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. 5
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) 5
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research. 4
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. 4
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