NUTRITION AND DIETETIC (ENGLISH)
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
NTD4068 Cancer and Nutrition Fall 2 0 2 6
The course opens with the approval of the Department at the beginning of each semester

Basic information

Language of instruction: En
Type of course: Departmental Elective
Course Level: Bachelor
Mode of Delivery: Hybrid
Course Coordinator : Assoc. Prof. GÖKÇEN GARİPOĞLU
Course Objectives: The aim of this course is to learn the types of cancer and how to plan nutrition in these cancers.

Learning Outputs

The students who have succeeded in this course;
1) have knowledge of cancer prevention and medical nutrition therapy in cancer
2) they are reinforced by scientific publications

Course Content

Cancer, Nutrition, Cancer, Nutrition, Genetics, Obesity and Cancer, Reproductive Organs Nutrition in Cancers, Breast Cancer and Nutrition Colon Cancer and Nutrition, Intestinal Microflora and Cancer Cancer and Probiotics Cancer and Carbohydrates Cancer and Milk, Cancer and Cancer Food supplements (antioxidants)

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction: What is cancer?
2) Effects of Cancer Treatment and Nutrition
3) Cancer, Nutrition, Genetics
4) Obesity and cancer
5) Colon Cancer and Nutrition
6) Reproductive Organs Nutrition in Cancers
7) Breast Cancer and Nutrition
8) Midterm Exam
9) Cancer and nutrient supplements (antioxidants)
10) Intestinal Microflora and Cancer
11) Cancer and probiotics
12) Cancer and carbohydrates
13) Cancer and Milk
14) Course evaluation

Sources

Course Notes: Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer.
References: 1)Baysal A.ve ark., Diyet El Kitabı, Yenilenmiş 6. Baskı, Hatiboğlu Yayınevi, Ankara, 2011. 2)Milner J.A., Romagnolo D.F., Bioactive Compounds and Cancer, Humana Press, USA, 2010. 3)Awad A.B., Bradford P.G., Nutrition and Cancer Prevention, CRC Press, NW, 2006

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance % 0
Laboratory % 0
Application % 0
Field Work % 0
Special Course Internship (Work Placement) % 0
Quizzes % 0
Homework Assignments 1 % 10
Presentation % 0
Project % 0
Seminar % 0
Midterms 1 % 30
Preliminary Jury % 0
Final 1 % 60
Paper Submission % 0
Jury % 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 have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research.
5) To communicate effectively with advisee, colleagues for effective professional relationships.
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.
7) To use life-long learning, problem-solving and critical thinking skills.
8) To act in accordance with ethical principles and values in professional practice.
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.
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 take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.