| 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 |
| BES3063 | Nutritional Support in Diseases | Fall | 2 | 0 | 2 | 6 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | Tr |
| Type of course: | Departmental Elective |
| Course Level: | Bachelor |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Assoc. Prof. GÖKÇEN GARİPOĞLU |
| Course Lecturer(s): |
Dr. Öğr. Üyesi HAKAN GÜVELİ Dr. Öğr. Üyesi CAN ERGÜN Assoc. Prof. GÖKÇEN GARİPOĞLU |
| Course Objectives: | The aim of this course is to reinforce medical nutrition therapy for chronic diseases related to nutrition by application in clinical setting. |
|
The students who have succeeded in this course; At the end of this course students; 1) To learn the nutritional principles of enteral and parenteral route of patients who can not feed adequately by oral route. 2) Learn to calculate energy, protein and nutrients of enteral or parenteral nutrition. 3) Learn how to implement enteral parenteral nutrition guidelines in various diseases. |
| Enteral and Parenteral nutrition, DM, heavy malnutrition, cholecystitis, pancreatitis, inflammatory bowel disease, kidney diseases, burn, cancer patients enteral and parenteral nutrition principles constitute the content of this course. |
| Week | Subject | Related Preparation | |
| 1) | orientation | ||
| 2) | Enteral nutrition | ||
| 3) | Parenteral nutrition | ||
| 4) | Nutritional Support Indications | ||
| 5) | Nutritional support in severe malnutrition | ||
| 6) | Refeeding Syndrome | ||
| 7) | Cholecystitis, Nutritional Support in Pancreatitis Patients | ||
| 8) | Nutritional Support in Liver Diseases | ||
| 9) | MIDTERM | ||
| 10) | Inflammatory Bowel Disease, Nutritional Support in Diverticulum Patients | ||
| 11) | Nutritional Support in Kidney Patients | ||
| 12) | Nutritional Support in Burn Patients | ||
| 13) | Hydration and Nutritional Support in Geriatrics | ||
| 14) | General evaluation | ||
| Course Notes: | Ders notları dersi veren öğretim üyesi tarafından hazırlanacaktır. |
| References: | 1. Skipper A. Dietitian's Handbook of Enteral and Parenteral Nutrition. Second Edition, Aspen Publication, Chicago. 2. Gottschlich M.M., Fuhrman P. Hammond K. The Science and Practice of Nutrition Support. American Society for Parenteral and Enteral Nutrition, USA, |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 0 | % 0 |
| Laboratory | 0 | % 0 |
| Application | 0 | % 0 |
| Field Work | 0 | % 0 |
| Special Course Internship (Work Placement) | 0 | % 0 |
| Quizzes | 0 | % 0 |
| Homework Assignments | 0 | % 0 |
| Presentation | 0 | % 0 |
| Project | 0 | % 0 |
| Seminar | 0 | % 0 |
| Midterms | 1 | % 40 |
| 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 | 0 | 0 | 0 |
| Special Course Internship (Work Placement) | 0 | 0 | 0 |
| Field Work | 0 | 0 | 0 |
| Study Hours Out of Class | 14 | 4 | 56 |
| Presentations / Seminar | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Homework Assignments | 0 | 0 | 0 |
| Quizzes | 0 | 0 | 0 |
| Preliminary Jury | 0 | 0 | 0 |
| Midterms | 1 | 20 | 20 |
| Paper Submission | 0 | 0 | 0 |
| Jury | 0 | 0 | 0 |
| Final | 1 | 46 | 46 |
| Total Workload | 150 | ||
| 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 act in accordance with ethical principles and values in professional practice. | |
| 3) | To use life-long learning, problem-solving and critical thinking skills. | |
| 4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |
| 5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |
| 6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |
| 7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |
| 8) | To communicate effectively with advisee, colleagues for effective professional relationships. | |
| 9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |
| 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 be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |