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Week |
Subject |
Related Preparation |
| 1) |
Orientation
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| 2) |
Basic Concepts
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| 3) |
Drug Metabolism
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| 4) |
Drugs and food interactions used in CVD treatment
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| 5) |
Antineoplastics and nutrient interactions
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| 6) |
Depression Drugs and Food Interactions
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| 7) |
Neurological Diseases and Food-Drug Interactions
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| 8) |
Midterm Exam
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| 9) |
Anticoagulants and Food-Drug Interactions
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| 10) |
Fruit Juices and Food-Drug Interactions
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| 11) |
Antibiotics – Food Interactions I
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| 12) |
Antibiotics – Food Interactions II
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| 13) |
Citrus fruits and Nutrient-Drug Interactions and Probiotics
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| 14) |
Course evaluation |
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| Course Notes: |
Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer. |
| References: |
1- Boullata J.I., Armenti V. T. Handbook of Drug Nutrient Interactions, Humana Press, USA, 2010. 2- Dökmeci İsmet. Sağlık Yüksekokulları İçin Farmakoloji,İstanbulMedikal Yayıncılık,İstanbul Tıp Kitabevi,2007. 3- Mahan L.K., Escott-Stump S., Krause's Food, Nutrition and Diet Therapy, 10th Edition, W. B. Saunders Company, USA, 2000.
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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. |
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| 2) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
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| 3) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
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| 4) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
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| 5) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
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| 6) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
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| 7) |
To use life-long learning, problem-solving and critical thinking skills. |
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| 8) |
To act in accordance with ethical principles and values in professional practice. |
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| 9) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
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| 10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
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| 11) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
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| 12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
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