| NUTRITION AND DIETETIC (TURKISH) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| BES2006 | Medical Nutrition in Adult Diseases II | Spring | 2 | 4 | 3 | 6 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | Tr |
| Type of course: | Must Course |
| Course Level: | Bachelor |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Assoc. Prof. GÖKÇEN GARİPOĞLU |
| Course Lecturer(s): |
Dr. Öğr. Üyesi FERHAN MANTAR Dr. Öğr. Üyesi CAN ERGÜN |
| Course Objectives: | Aim of this course is to instruct students about the medical diet therapy in different diseases. |
|
The students who have succeeded in this course; 1- Compares the differences in the macro- and micronutrient metabolism induce by different diseases. 2- Identifies the biochemical disturbances related with the diseases. 3- Evaluates the patient’s nutritional status. 4- Plans the diet therapy in accordance with patient’s clinical status. 5- Evaluates the effects of diet therapy on the patient and if necessary, makes the required changes quickly. 6- Gives nutrition education to the patients. 7- Ensures patient’s diet reach to the patient from hospital kitchen hygienic and desirable form. 8- Calculates the nutritional requirements of intensive care patients. |
| Medical diet therapy in diseases which disease progression may be limited with nutrition and enteral/parenteral nutrition supports in children are the content of this course. |
| Week | Subject | Related Preparation | |
| 1) | Gallbladder and pancreas diseases and nutrition | ||
| 2) | Liver diseases and nutrition | ||
| 3) | Liver diseases and nutrition | ||
| 4) | Kidney diseases and nutrition | ||
| 5) | Kidney diseases and nutrition | ||
| 6) | Kidney diseases and nutrition | ||
| 7) | Burns and nutrition | ||
| 8) | Pre-operative and post-operative nutrition and test diets | ||
| 9) | Midterm Exam | ||
| 10) | Cancer and nutrition | ||
| 11) | Neurologic and psychiatric diseases and nutrition | ||
| 12) | Neurologic and psychiatric diseases and nutrition | ||
| 13) | Enteral-Parenteral nutrition | ||
| 14) | Enteral-Parenteral nutrition | ||
| Course Notes: | Baysal A, ve ark. (2013). Diyet El kitabı. Hatiboğlu yayınevi, Türkiye (ISBN: 9789757527978) |
| References: | 1- Alphan M.E. (2013) Hastalıklarda Beslenme Tedavisi, Hatipoğlı Yayınevi 2- Baş M. ve Saka M. (2013) Kardiyovasküler Hastalıklarda Etiyolojik Faktörer, Önleme ve Tedavide Beslenme Yaklaşımı, Matsa Basımevi |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 0 | % 0 |
| Laboratory | 0 | % 0 |
| Application | 1 | % 10 |
| Field Work | 0 | % 0 |
| Special Course Internship (Work Placement) | 0 | % 0 |
| Quizzes | 0 | % 0 |
| Homework Assignments | 1 | % 5 |
| Presentation | 0 | % 0 |
| Project | 0 | % 0 |
| Seminar | 0 | % 0 |
| Midterms | 1 | % 25 |
| Preliminary Jury | 0 | % 0 |
| Final | 1 | % 60 |
| Paper Submission | 0 | % 0 |
| Jury | 0 | % 0 |
| Bütünleme | % 0 | |
| 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 |
| Laboratory | 0 | 0 | 0 |
| Application | 14 | 4 | 56 |
| Special Course Internship (Work Placement) | 0 | 0 | 0 |
| Field Work | 0 | 0 | 0 |
| Study Hours Out of Class | 9 | 4 | 36 |
| Presentations / Seminar | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Homework Assignments | 1 | 1 | 1 |
| Quizzes | 0 | 0 | 0 |
| Preliminary Jury | 0 | 0 | 0 |
| Midterms | 1 | 2 | 2 |
| Paper Submission | 0 | 0 | 0 |
| Jury | 0 | 0 | 0 |
| Final | 1 | 2 | 2 |
| Total Workload | 125 | ||
| 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 act in accordance with ethical principles and values in professional practice. | 4 |
| 3) | To use life-long learning, problem-solving and critical thinking skills. | 5 |
| 4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 5 |
| 5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 5 |
| 6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 5 |
| 7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 5 |
| 8) | To communicate effectively with advisee, colleagues for effective professional relationships. | 2 |
| 9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 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 be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 1 |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 1 |