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 |
BES4070 | Diet Planning in Special Situations | Fall Spring |
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 Objectives: | Nutrition applied in a clinical setting to reinforce the medical nutrition-related chronic diseases is to practice. |
The students who have succeeded in this course; 1- Performs patient monitoring practices in the clinical setting. 2- Calculates the nutritional and energy needs of patients. 3- Evaluates clinical and laboratory findings. 4- Applies medical nutrition therapy in accordance with this assessment. 5- Gives nutrition education to patients. |
Chronic diseases and medical nutrition and enteral and parenteral administration are applied to these diseases are the contents of this course. |
Week | Subject | Related Preparation | |
1) | Orientation | ||
2) | Case solutions and discussion of complex diseases | cases collected from hospital | |
3) | Case solutions and discussion of complex diseases | cases collected from hospital | |
4) | Case solutions and discussion of complex diseases | cases collected from hospital | |
5) | Case solutions and discussion of complex diseases | cases collected from hospital | |
6) | Case solutions and discussion of complex diseases | cases collected from hospital | |
7) | Midterm Exam | ||
8) | Case solutions and discussion of complex diseases | cases collected from hospital | |
9) | Case solutions and discussion of complex diseases | cases collected from hospital | |
10) | Case solutions and discussion of complex diseases | cases collected from hospital | |
11) | Case solutions and discussion of complex diseases | cases collected from hospital | |
12) | Case solutions and discussion of complex diseases | cases collected from hospital | |
13) | Case solutions and discussion of complex diseases | cases collected from hospital | |
14) | Course evaluation |
Course Notes: | Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer |
References: | Baysal A. ve ark.(2013) Diyet El Kitabı, Hatipoğlu Yayınevi Alphan M.E. (2013) Hastalıklarda Beslenme Tedavisi, Hatipoğlı Yayınevi 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 | 0 | % 0 |
Field Work | 0 | % 0 |
Special Course Internship (Work Placement) | 0 | % 0 |
Quizzes | 0 | % 0 |
Homework Assignments | 1 | % 10 |
Presentation | 0 | % 0 |
Project | 0 | % 0 |
Seminar | 0 | % 0 |
Midterms | 1 | % 30 |
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 | 8 | 112 |
Presentations / Seminar | 0 | 0 | 0 |
Project | 0 | 0 | 0 |
Homework Assignments | 1 | 10 | 10 |
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 | 154 |
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. |