NUTRITION IN FOOD SENSITIVITIES AND ALLERGIES DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
BEY409E	NUTRITION IN FOOD SENSITIVITIES AND ALLERGIES	7	3	3	6

DERS BİLGİLERİ
Dersin Öğretim Dili :	Türkçe
Dersin Düzeyi	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Dersin Türü	Seçmeli
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Assist.Prof. HATİCE MERVE BAYRAM
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	It's aimed to gain knowledge to examine the nutritional sensitivities and allergies, to teach the nutrients, the applied nutritional therapy and the ways to prevent them.
İçerik:	Nutrients that cause food sensitivities and allergies, Underlying mechanisms of food sensitivities and allergies, Appropriate nutritional therapy for food sensitivities and allergies.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Recognize nutrients that cause food allergy and sensitivity.
Define food allergy and sensitivity.
Explain the tests used in food allergy diagnosis.
Explain the nutritional principles applied in food allergy and sensitivity.
Plan medical nutrition therapy in accordance with the relevant food allergy and sensitivity.
Explain the mechanisms in food allergies.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Literature Review, Web-based Research, Individual Research	General introduction	Presentation / Lecture, case study, discussion
2	Literature Review, Web-based Research, Individual Research	Definition and classification of food allergies and sensitivities	Presentation / Lecture, case study, discussion
3	Literature Review, Web-based Research, Individual Research	Mechanisms of food allergies and sensitivities	Presentation / Lecture, case study, discussion
4	Literature Review, Web-based Research, Individual Research	Mechanisms of food allergies and sensitivities	Presentation / Lecture, case study, discussion
5	Literature Review, Web-based Research, Individual Research	The tests used in the diagnosis of food allergy	Presentation / Lecture, case study, discussion
6	Literature Review, Web-based Research, Individual Research	Foods that cause food allergies and sensitivities (milk, wheat)	Presentation / Lecture, case study, discussion
7	Literature Review, Web-based Research, Individual Research	Foods that cause food allergies and sensitivities (eggs, fish, shellfish, nuts)	Presentation / Lecture, case study, discussion
8	-	MID-TERM EXAM	-
9	Literature Review, Web-based Research, Individual Research	Present a current article on food allergies and their sensitivities and discuss it interactively	Presentation / Lecture, case study, discussion
10	Literature Review, Web-based Research, Individual Research	Present a current article on food allergies and their sensitivities and discuss it interactively	Presentation / Lecture, case study, discussion
11	Literature Review, Web-based Research, Individual Research	Present a current article on food allergies and their sensitivities and discuss it interactively	Presentation / Lecture, case study, discussion
12	Literature Review, Web-based Research, Individual Research	Food Allergy and ways of protection from sensitivity	Presentation / Lecture, case study, discussion
13	Literature Review, Web-based Research, Individual Research	Food allergies and sensitivities in Nutritional Therapy (Elimination Diets)	Presentation / Lecture, case study, discussion
14	Literature Review, Web-based Research, Individual Research	Food allergies and sensitivities in Nutritional Therapy (Elimination Diets)	Presentation / Lecture, case study, discussion
15	Literature Review, Web-based Research, Individual Research	An interactive discussion about the case of the dietary sensitivity and Food Allergy	Presentation / Lecture, case study, discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Metcalfe, D. D., Sampson, H. A., & Simon, R. A. (Eds.). (2011). Food allergy: adverse reactions to foods and food additives. John Wiley & Sons.
Curtis, C. (2010). Book Review: Food Hypersensitivity: Diagnosing and Managing Food Allergies and Intolerance. Nutrition in Clinical Practice, 25(2), 220-220.

ÖLÇME VE DEĞERLENDİRME
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
0	1	2	3	4	5

KNOWLEDGE
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.					4

KNOWLEDGE
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.					4

SKILLS
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,					4

SKILLS
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						5

OCCUPATIONAL
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.			2

OCCUPATIONAL
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.			2

OCCUPATIONAL
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.		1

OCCUPATIONAL
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					4

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ
Öğrenme-Öğretme Etkinlikleri İş Yükü
Öğrenme-Öğretme Etkinlikleri	Etkinlik(hafta sayısı)	Süresi(saat sayısı)	Toplam İş Yükü
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	14	6	84
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
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	0	0	0
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	1	1
Preparation for the Final Exam	1	15	15
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	10	10
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	32	0	153