NUTRITIONAL THERAPY AND PRACTICES IN ADULT DISEASES II PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY346	NUTRITIONAL THERAPY AND PRACTICES IN ADULT DISEASES II	6	4	3	5

GENERAL INFORMATION
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
Objectives of the Course Unit:	To explain medical nutritional therapy to be applied in different diseases to students.
Contents of the Course Unit:	Liver, pancreas, gallbladder diseases, bariatric surgery, kidney diseases, enteral and parenteral nutrition, respiratory system diseases, cancer, malnutrition, wounds and burns, infectious diseases, neurological and psychiatric diseases, food allergies and intolerance in medical nutrition therapy constitutes the content of this course.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explains liver, pancreas and gallbladder diseases and medical nutrition therapy approaches in adults.
Explain bariatric surgery in adults and medical nutrition therapy approaches in these patients.
Explains kidney diseases and medical nutrition therapy approaches in adults.
Explains enteral nutrition in adults.
Explains parenteral nutrition in adults.
Explains respiratory diseases and medical nutrition therapy approaches in adults.
Explains cancer and medical nutrition therapy approaches in adults
Explains medical nutrition therapy in malnutrition, wounds and burns in adults.
Explains medical nutrition therapy approaches in infectious diseases and AIDS in adults.
Explain neurological and psychiatric diseases and medical nutrition therapy approaches in adults.
Explains medical nutrition therapy approaches in food allergies and intolerances in adults.
Explains test diets.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
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	-

SOURCE MATERIALS & RECOMMENDED READING
Alphan E,(2019). Hastalıklarda Beslenme Tedavisi, Hatipoğlu Yayıncılık, Ankara
Raymond, J., Morrow, K. (2020). Krause And Mahan's Food And The Nutrition Care Process. 15th edition.
Şanlıer, N. (2023). Vakalarla Öğreniyorum: Yetişkin Hastlaıklarında Tıbbi Beslenme Tedavisi-2, Hedef CS Yayıncılık, Ankara
McPhee, S.J., Hammur, G.D. (2012). Hastalıkların Patofizyolojisi: Klinik Tıpla Bir Tanışma. Palme Yayıncılık, Ankara

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	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.						5
2	Define current knowledge and practices in Nutrition and Dietetics.						5

KNOWLEDGE
Factual
	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.						5

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Asses general health problems related to nutrition.						5
2	Explain the Nutrition and Dietetic practices by using knowledge in this field.					4

SKILLS
Practical
	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.		1

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply knowledge and skills in the field of Nutrition and Dietetics.				3
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.				3

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the information about Nutrition and Dietetics with a critical perspective.				3

OCCUPATIONAL
Communication & Social
	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.			2
2	Communicate effective verbal and written interaction between individuals.			2

OCCUPATIONAL
Occupational and/or Vocational
	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.	0
2	Respond to clients' health, social and environmental problems.						5
3	Evaluate the nutritional status of the patients.						5
4	Interpret the clinical findings of the patients in terms of nutrition.						5
5	Plan client-specific nutritional treatments.						5

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	2	28
Preliminary & Further Study	0	0	0
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	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	1	1
Preparation for the Final Exam	14	4	56
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	2	14
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	51	0	128