YETİŞKİN HASTALIKLARINDA BESLENME TEDAVİSİ VE UYGULAMALARI II DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
BEY346	YETİŞKİN HASTALIKLARINDA BESLENME TEDAVİSİ VE UYGULAMALARI II	6	4	3	5

DERS BİLGİLERİ
Dersin Öğretim Dili :	Türkçe
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
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.)
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
Hafta	Ön Hazırlık	Konular	Yöntem
1	Literature search, Individual research	Liver, pancreas and gallbladder diseases and medical nutrition therapy	Lecture, Case Study, Problem based learning
2	Literature search, Individual research	Bariatric surgery and medical nutrition therapy	Lecture, Case Study, Problem based learning
3	Literature search, Individual research	Kidney diseases and medical nutrition therapy	Lecture, Case Study, Problem based learning
4	Literature search, Individual research	Kidney diseases and medical nutrition therapy	Lecture, Case Study, Problem based learning
5	Literature search, Individual research	Enteral Nutrition	Lecture, Case Study, Problem based learning
6	Literature search, Individual research	Parenteral Nutrition	Lecture, Case Study, Problem based learning
7	Literature search, Individual research	Respiratory system diseases and medical nutrition therapy	Lecture, Case Study, Problem based learning
8	-	MID-TERM EXAM	-
9	Literature search, Individual research	Cancer and medical nutrition therapy	Lecture, Case Study, Problem based learning
10	Literature search, Individual research	Medical nutrition therapy in malnutrition, wounds and burns	Lecture, Case Study, Problem based learning
11	Literature search, Individual research	Infectious diseases and AIDS	Lecture, Case Study, Problem based learning
12	Literature search, Individual research	Medical nutrition therapy in neurological and psychiatric diseases	Lecture, Case Study, Problem based learning
13	Literature search, Individual research	Food allergies and intolerances	Lecture, Case Study, Problem based learning
14	Literature search, Individual research	Test diets	Lecture, Case Study, Problem based learning
15	Literature search, Individual research	Medical nutrition therapy applications	Lecture, Case Study, Problem based learning
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Alphan, E. (2019). Hastalıklarda beslenme tedavisi. Hatipoğlu Yayıncılık.
Raymond, J., & Morrow, K. (2020). Krause and Mahan's food and the nutrition care process (15th ed.). Elsevier.
Şanlıer, N. (2023). Vakalarla öğreniyorum: Yetişkin hastalıklarında tıbbi beslenme tedavisi-2. Hedef CS Yayıncılık.

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.						5

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.						5

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,						5

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.					4

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.					4

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.						5

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						5

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	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