|
Week |
Subject |
Related Preparation |
1) |
Liver diseases and nutrition Liver diseases and nutrition Liver diseases and nutrition Liver diseases and nutrition
|
none |
2) |
Liver diseases and nutrition Liver diseases and nutrition Liver diseases and nutrition Liver diseases and nutrition
|
none |
3) |
Alcoholism, bile duct and pancreas diseases and nutrition Alcoholism, bile duct and pancreas diseases and nutrition Alcoholism, bile duct and pancreas diseases and nutrition Alcoholism, bile duct and pancreas diseases and nutrition
|
none |
4) |
Kidney diseases and nutrition Kidney diseases and nutrition Kidney diseases and nutrition Kidney diseases and nutrition
|
none |
5) |
Kidney diseases and nutrition Kidney diseases and nutrition Kidney diseases and nutrition Kidney diseases and nutrition
|
none |
6) |
Kidney diseases and nutrition Kidney diseases and nutrition Kidney diseases and nutrition Kidney diseases and nutrition
|
none |
7) |
Burn treatment and nutrition Burn treatment and nutrition Burn treatment and nutrition Burn treatment and nutrition
|
none |
8) |
Pre-Post operative nutrition and test diets Pre-Post operative nutrition and test diets Pre-Post operative nutrition and test diets Pre-Post operative nutrition and test diets
|
none |
9) |
MIDTERM MIDTERM MIDTERM MIDTERM
|
none |
10) |
Cancer and nutrition
|
none |
11) |
Nutrition in neurological and psychiatric diseases Nutrition in neurological and psychiatric diseases Nutrition in neurological and psychiatric diseases Nutrition in neurological and psychiatric diseases
|
none |
12) |
Nutrition in neurological and psychiatric diseases
|
none |
13) |
Nutrient-drug interaction Nutrient-drug interaction Nutrient-drug interaction Nutrient-drug interaction
|
none |
14) |
Course Evaluation FINAL FINAL FINAL
|
none |
|
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 |
2) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
2 |
3) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
3 |
4) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
3 |
5) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
3 |
6) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
4 |
7) |
To use life-long learning, problem-solving and critical thinking skills. |
4 |
8) |
To act in accordance with ethical principles and values in professional practice. |
3 |
9) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
4 |
10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
4 |
11) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
5 |
12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
5 |