Kodu | Dersin Adı | Yarıyıl | Süresi(T+U) | Kredisi | AKTS Kredisi |
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BEY346E | NUTRITIONAL THERAPY AND PRACTICES IN ADULT DISEASES II | 6 | 4 | 3 | 5 |
DERS BİLGİLERİ |
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Dersin Öğretim Dili : | İngilizce |
Dersin Düzeyi | BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
Dersin Türü | Zorunlu |
Dersin Veriliş Şekli | - |
Dersin Koordinatörü | Assist.Prof. HATİCE MERVE BAYRAM |
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi | |
Ders Ön Koşulu | Yok |
AMAÇ VE İÇERİK |
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Amaç: | It's aimed to gain knowledge, skills, and attitudes related to planning, implementing, and monitoring disease-specific medical nutrition therapy for adult diseases, considering the etiology, clinical symptoms, and complications of these diseases, as well as individual, cultural, and socioeconomic differences. |
İçerik: | Medical terminology, etiology, diagnosis, and treatment methods of diseases, liver, pancreas, and gallbladder diseases, bariatric surgery, kidney diseases, enteral and parenteral nutrition, respiratory system diseases, cancer, malnutrition, wound and burn management, infectious diseases, neurological and psychiatric disorders, and medical nutrition therapy for food allergies and intolerances. |
DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.) |
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Analyzes and traces the nutritional status of patients. |
Adheres to medical terminology and discriminates diseases related to adult nutrition. |
Computes disease-specific energy and nutrient requirements. |
Infers how foods and nutrients can be used in disease prevention, diagnosis, and treatment. |
Explains the etiology, complications, and clinical signs of diseases. |
Follows medical nutrition principles when creating a nutritional program for liver, pancreas, and gallbladder diseases. |
Explains bariatric surgery complications and organizes medical nutrition therapy. |
Follows medical nutrition principles when creating a nutritional program for kidney diseases. |
Organizes enteral and parenteral nutrition practices specific to the patient and disease. |
Follows medical nutrition principles when creating a nutritional program for respiratory diseases. |
Follows medical nutrition principles when creating a nutritional program for cancer. |
Follows medical nutrition principles when creating a nutritional program for malnutrition. |
Explains wound and burn complications and follows medical nutrition principles when creating a nutritional program. |
Follows medical nutrition principles when creating a nutritional program for infectious diseases. |
Follows medical nutrition principles when creating a nutritional program for neurological and psychiatric diseases. |
Follows medical nutrition principles when creating a nutritional program for managing food allergies and intolerances. |
Demonstrates how to implement test diets and follows the test diet process. |
Differentiates and reproduces medical nutrition therapy according to different eating habits, cultural backgrounds, and socioeconomic conditions." |
HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI |
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Hafta | Ön Hazırlık | Konular | Yöntem |
1 | Literature search, Web-based research | Liver, pancreas and gallbladder diseases and medical nutrition therapy | Presentation / Lecture, Case Study, Problem based learning |
2 | Literature search, Web-based research | Bariatric surgery and medical nutrition therapy | Presentation / Lecture, Case Study, Problem based learning |
3 | Literature search, Web-based research | Kidney diseases and medical nutrition therapy | Presentation / Lecture, Case Study, Problem based learning |
4 | Literature search, Web-based research | Kidney diseases and medical nutrition therapy | Presentation / Lecture, Case Study, Problem based learning |
5 | Literature search, Web-based research | Enteral Nutrition | Presentation / Lecture, Case Study, Problem based learning |
6 | Literature search, Web-based research | Parenteral Nutrition | Presentation / Lecture, Case Study, Problem based learning |
7 | Literature search, Web-based research | Respiratory system diseases and medical nutrition therapy | Presentation / Lecture, Case Study, Problem based learning |
8 | - | MID-TERM EXAM | - |
9 | Literature search, Web-based research | Cancer and medical nutrition therapy | Presentation / Lecture, Case Study, Problem based learning |
10 | Literature search, Web-based research | Medical nutrition therapy in malnutrition, wounds and burns | Presentation / Lecture, Case Study, Problem based learning |
11 | Literature search, Web-based research | Infectious diseases and AIDS | Presentation / Lecture, Case Study, Problem based learning |
12 | Literature search, Web-based research | Medical nutrition therapy in neurological and psychiatric diseases | Presentation / Lecture, Case Study, Problem based learning |
13 | Literature search, Web-based research | Food allergies and intolerances | Presentation / Lecture, Case Study, Problem based learning |
14 | Literature search, Web-based research | Test diets | Presentation / Lecture, Case Study, Problem based learning |
15 | Literature search, Web-based research | Medical nutrition therapy applications | Presentation / Lecture, Case Study, Problem based learning |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
KAYNAKLAR |
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Baysal, A., Aksoy, M., & Besler, T. (2011). Diyet el kitabı. Hatiboğlu Yayınları. |
Shi, Z. (2017). Dietary pattern and health. MDPI - Multidisciplinary Digital Publishing Institute. |
Mahan, L. K., Escott-Stump, S., Raymond, J. L., & Krause, M. V. (2012). Krause's food & the nutrition care process [E-book]. Elsevier Health Sciences. |
Gonzalez, J. T. (2018). Carbohydrate metabolism in health and disease. MDPI - Multidisciplinary Digital Publishing Institute. |
ÖLÇME VE DEĞERLENDİRME |
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Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi | Etkinlik Sayısı | Katkı Yüzdesi | Açıklama |
(0) Etkisiz | (1) En Düşük | (2) Düşük | (3) Orta | (4) İyi | (5) Çok İyi |
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE | |||||||
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Theoretical | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.
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5 |
KNOWLEDGE | |||||||
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Factual | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.
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5 |
SKILLS | |||||||
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Cognitive | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,
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5 |
SKILLS | |||||||
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Practical | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems
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5 |
OCCUPATIONAL | |||||||
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Autonomy & Responsibility | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.
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4 |
OCCUPATIONAL | |||||||
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Learning to Learn | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.
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4 |
OCCUPATIONAL | |||||||
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Communication & Social | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.
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5 |
OCCUPATIONAL | |||||||
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Occupational and/or Vocational | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics
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5 |
DERSİN İŞ YÜKÜ VE AKTS KREDİSİ |
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Öğrenme-Öğretme Etkinlikleri İş Yükü | |||
Öğrenme-Öğretme Etkinlikleri | Etkinlik(hafta sayısı) | Süresi(saat sayısı) | Toplam İş Yükü |
Lecture & In-Class Activities | 14 | 2 | 28 |
Preliminary & Further Study | 14 | 1 | 14 |
Land Surveying | 0 | 0 | 0 |
Group Work | 0 | 0 | 0 |
Laboratory | 0 | 0 | 0 |
Reading | 2 | 2 | 4 |
Assignment (Homework) | 2 | 2 | 4 |
Project Work | 0 | 0 | 0 |
Seminar | 0 | 0 | 0 |
Internship | 0 | 0 | 0 |
Technical Visit | 0 | 0 | 0 |
Web Based Learning | 0 | 0 | 0 |
Implementation/Application/Practice | 14 | 2 | 28 |
Practice at a workplace | 0 | 0 | 0 |
Occupational Activity | 0 | 0 | 0 |
Social Activity | 0 | 0 | 0 |
Thesis Work | 0 | 0 | 0 |
Field Study | 0 | 0 | 0 |
Report Writing | 0 | 0 | 0 |
Final Exam | 1 | 2 | 2 |
Preparation for the Final Exam | 14 | 2 | 28 |
Mid-Term Exam | 1 | 2 | 2 |
Preparation for the Mid-Term Exam | 7 | 2 | 14 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 69 | 0 | 124 |
Genel Toplam | 124 | ||
Toplam İş Yükü / 25.5 | 4,9 | ||
Dersin AKTS(ECTS) Kredisi | 5,0 |