| Obesity, eating disorders, DM, reactive hypoglycemia, coronary heart disease, hypertension, Gastrointestinal system diseases, liver diseases, musculoskeletal system diseases, gall baldder and pancreas diseases, kidney diseases, infection diseases, AIDS, cancer, burns, respiratory system diseases, psychiatric diseases and enteral-parenteral nutrition principles are the content of this course. |
|
Week |
Subject |
Related Preparation |
| 1) |
Orientation |
|
| 2) |
Clinical applications |
|
| 3) |
Clinical applications + Case reports |
|
| 4) |
Clinical applications + Case reports |
|
| 5) |
Clinical applications + Case reports |
|
| 6) |
Clinical applications + Case reports |
|
| 7) |
Clinical applications + Case reports |
|
| 8) |
Clinical applications + Case reports |
|
| 9) |
Midterm Exam |
|
| 10) |
Clinical applications + Case reports |
|
| 11) |
Clinical applications + Case reports |
|
| 12) |
Clinical applications + Case reports |
|
| 13) |
Clinical applications + Case reports |
|
| 14) |
Course evaluation |
|
|
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. |
3 |
| 2) |
To act in accordance with ethical principles and values in professional practice. |
5 |
| 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.) |
4 |
| 8) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
5 |
| 9) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
2 |
| 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 |