NUTRITION AND DIETETIC (TURKISH)
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code Course Name Semester Theoretical Practical Credit ECTS
BES4070 Diet Planning in Special Situations Spring 2 0 2 6
The course opens with the approval of the Department at the beginning of each semester

Basic information

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.

Learning Outputs

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.

Course Content

Chronic diseases and medical nutrition and enteral and parenteral administration are applied to these diseases are the contents of this course.

Weekly Detailed Course Contents

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

Sources

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

Evaluation System

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

ECTS / Workload Table

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

Contribution of Learning Outcomes to Programme Outcomes

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.