Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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BEY345 | NUTRITIONAL THERAPY AND PRACTICES IN ADULT DISEASES I | 5 | 4 | 3 | 5 |
GENERAL INFORMATION |
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Language of Instruction : | Turkish |
Level of the Course Unit : | BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
Type of the Course : | Compulsory |
Mode of Delivery of the Course Unit | - |
Coordinator of the Course Unit | Assist.Prof. HATİCE MERVE BAYRAM |
Instructor(s) of the Course Unit | Assist.Prof. HATİCE MERVE BAYRAM |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | It’s aimed to gain knowledge, skills, and attitudes regarding the etiology, clinical symptoms, and complications of adult diseases, while considering individual, cultural, and socioeconomic differences, as well as planning, implementing, and monitoring disease-specific medical nutrition therapy. |
Contents of the Course Unit: | Medical terminology, the etiology of diseases, diagnostic and treatment methods, monitoring body weight, eating disorders, cardiovascular and atherosclerotic diseases, hypertension, diabetes, metabolic syndrome, thyroid and adrenal disorders, medical nutrition therapy in diseases of the mouth, esophagus, stomach, and gastrointestinal system, as well as rheumatic diseases, and current methods and strategies used in the nutritional treatment of diseases. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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Analyzes and traces the nutritional status of patients. |
Distinguishes diseases related to nutrition in adult diseases while adhering to medical terminology. |
Computes disease-specific energy and nutrient requirements. |
Infers how foods and nutrients can be used in the prevention, diagnosis, and treatment of diseases. |
Explains the etiology, complications, and clinical manifestations of diseases. |
Initiates and follows medical nutrition principles when creating a nutrition program for body weight management. |
Follows medical nutrition principles when developing a nutrition program for the management of eating disorders. |
Follows medical nutrition principles when creating a nutrition program for cardiovascular and atherosclerotic diseases. |
Follows medical nutrition principles when developing a nutrition program for diabetes. |
Uses carbohydrate counting. |
Follows medical nutrition principles when creating a nutrition program for metabolic syndrome. |
Follows medical nutrition principles when developing a nutrition program for thyroid-adrenal disorders. |
Follows medical nutrition principles when creating a nutrition program for gastrointestinal diseases. |
Follows medical nutrition principles when developing a nutrition program for rheumatic diseases. |
Differentiates and reproduces medical nutrition therapy based on different dietary habits, cultural backgrounds, and socioeconomic conditions. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | Literature search, Web-based research | Introduction and basic terms | Presentation / Lecture, Case Study, Problem based learning |
2 | Literature search, Web-based research | Body weight management and medical nutrition therapy | Presentation / Lecture, Case Study, Problem based learning |
3 | Literature search, Web-based research | Treatment of obesity and behaviour change | Presentation / Lecture, Case Study, Problem based learning |
4 | Literature search, Web-based research | Thinness, eating disorders and medical nutritional therapy | Presentation / Lecture, Case Study, Problem based learning |
5 | Literature search, Web-based research | Medical nutrition therapy in cardiovascular, atherosclerotic diseases | Presentation / Lecture, Case Study, Problem based learning |
6 | Literature search, Web-based research | Hypertension and medical nutrition therapy | Presentation / Lecture, Case Study, Problem based learning |
7 | Literature search, Web-based research | Introduction to diabetes | Presentation / Lecture, Case Study, Problem based learning |
8 | - | MID-TERM EXAM | - |
9 | Literature search, Web-based research | Medical nutrition therapy in diabetes | Presentation / Lecture, Case Study, Problem based learning |
10 | Literature search, Web-based research | Carbohydrate counting | Presentation / Lecture, Case Study, Problem based learning |
11 | Literature search, Web-based research | Metabolic syndrome and medical nutrition therapy | Presentation / Lecture, Case Study, Problem based learning |
12 | Literature search, Web-based research | Thyroid-adrenal disorders and medical nutrition therapy | Presentation / Lecture, Case Study, Problem based learning |
13 | Literature search, Web-based research | Medical nutrition therapy in diseases of the mouth, oesophagus and stomach | Presentation / Lecture, Case Study, Problem based learning |
14 | Literature search, Web-based research | Medical nutrition therapy of diseases of the gastrointestinal tract | Presentation / Lecture, Case Study, Problem based learning |
15 | Literature search, Web-based research | Rheumatic diseases and medical nutrition therapy | Presentation / Lecture, Case Study, Problem based learning |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Raymond, J., & Morrow, K. (2020). Krause and Mahan's food and the nutrition care process (15th ed.). Elsevier. |
Alphan, E. (2019). Hastalıklarda beslenme tedavisi. Hatipoğlu Yayıncılık. |
Şanlıer, N. (2023). Vakalarla öğreniyorum: Yetişkin hastalıklarında tıbbi beslenme tedavisi-1. Hedef CS Yayıncılık. |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Assess the knowledge of all disciplines that examine the relationship between humans, the environment and food and form the basis of Nutrition and Dietetic practice.
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5 | |||||
2 |
Define current knowledge and practices in Nutrition and Dietetics.
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5 |
KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Use up-to-date technological resources in the process of obtaining and providing information in the field of Nutrition and Dietetics.
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5 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Asses general health problems related to nutrition.
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4 | |||||
2 |
Explain the Nutrition and Dietetic practices by using knowledge in this field.
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4 |
SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.
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4 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply knowledge and skills in the field of Nutrition and Dietetics.
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5 | |||||
2 |
Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.
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5 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Evaluate the information about Nutrition and Dietetics with a critical perspective.
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4 |
OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.
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3 | |||||
2 |
Communicate effective verbal and written interaction between individuals.
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3 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.
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0 | |||||
2 |
Respond to clients' health, social and environmental problems.
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5 | |||||
3 |
Evaluate the nutritional status of the patients.
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5 | |||||
4 |
Interpret the clinical findings of the patients in terms of nutrition.
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5 | |||||
5 |
Plan client-specific nutritional treatments.
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5 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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Type of the Learning Activites | Learning Activities (# of week) | Duration (hours, h) | Workload (h) |
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 |
Total Workload of the Course Unit | 124 | ||
Workload (h) / 25.5 | 4,9 | ||
ECTS Credits allocated for the Course Unit | 5,0 |