NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
NTD4080 | Bariatric Surgery 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. |
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 |
Recommended Optional Program Components: | NONE |
Course Objectives: | With this course students; It is aimed to evaluate the nutritional status of patients before and after bariatric surgery and to plan medical nutrition therapy. |
The students who have succeeded in this course; "1) To be able to comprehend bariatric surgery patient selection, bariatric surgery methods, metabolic effects and complications of bariatric surgery, " 2) Evaluate the nutritional status of bariatric surgery patients in the preoperative and postoperative periods, 3) To be able to plan medical nutrition treatment of patients before and after bariatric surgery, 4) Will be able to apply nutritional interventions in complications related to nutrition after bariatric surgery, 5) Will be able to evaluate the nutritional status of patients in special cases (pregnancy, lactation, etc.) after bariatric surgery, and plan medical nutrition therapy, 6) Will be able to comprehend the importance of medical nutrition therapy in bariatric surgery multidisciplinary approach and improve their professional skills. |
Bariatric surgery, one of the treatment methods of morbid obesity; methods, metabolic effects, complications related to nutrition, evaluation of nutritional status before and after surgery and medical nutrition therapy are the content of this course.. |
Week | Subject | Related Preparation |
1) | Introduction, History, Development, Indications and Contraindications of Bariatric Surgery | |
2) | Bariatric Surgery Methods | |
3) | Nutrient Requirements in Bariatric Surgery | |
4) | Evaluation of Bariatric Surgery Patients in Preoperative and Postoperative Periods | |
5) | Medical Nutrition Therapy Before Bariatric Surgery and Case Reports | |
6) | Medical Nutrition Therapy After Bariatric Surgery | |
7) | Case Presentation with Client's Experience | |
8) | Metabolic Effects and Results of Bariatric Surgery | |
9) | Midterm Exam | |
10) | Body Weight Management in Bariatric Surgery | |
11) | Evaluation and Treatment of Nutritional Complications After Bariatric Surgery | |
12) | Nutritional Approaches in Gastrointestinal Symptoms After Bariatric Surgery | |
13) | Special Cases in Bariatric Surgery + Case Reports | |
14) | Course Evaluation |
Course Notes / Textbooks: | Haftalık olarak dersin öğretim üyesi tarafından dağıtılacaktır. / It will be given weekly by lecturer. |
References: | 1. Preedy, V. R., Rajendram, R., & Martin, C. R. (Eds.). (2016). Metabolism and Pathophysiology of Bariatric Surgery: Nutrition, Procedures, Outcomes and Adverse Effects. Academic Press. 2. Still, C., Sarwer, D. B., & Blankenship, J. (2014). The ASMBS Textbook of Bariatric Surgery. New York, NY: Springer Science+ Media. 3. Aills, L., Blankenship, J., Buffington, C., Furtado, M., & Parrott, J. (2008). Bariatric nutrition: suggestions for the surgical weight loss patient. Surg Obes Relat Dis, 4(4S), 1-36. 4. Tabesh, M. R., Maleklou, F., Ejtehadi, F., & Alizadeh, Z. (2019). Nutrition, Physical Activity, and Prescription of Supplements in Pre-and Post-bariatric Surgery Patients: a Practical Guideline. Obesity Surgery, 1-16. |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Final | 1 | % 60 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 2 | 28 |
Study Hours Out of Class | 14 | 8 | 112 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 144 |
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. |