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	Assoc.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit	Assoc.Prof. HATİCE MERVE BAYRAM
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	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.
Contents of the Course Unit:	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.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Analyzes and traces the nutritional status of patients.
Explains the etiology, complications, and clinical manifestations of diseases, computes energy and nutrient requirements.
Follows medical nutrition principles when creating nutrition programs for kidney, liver, pancreas, gallbladder, and respiratory diseases.
Explains bariatric surgery complications and organizes medical nutrition therapy.
Organizes enteral and parenteral nutrition practices specific to the patient and disease.
Follows medical nutrition principles when creating nutrition programs for cancer, malnutrition, wound and burn complications, and infectious diseases.
Follows medical nutrition principles when creating nutrition programs for neurological and psychiatric diseases.
Follows medical nutrition principles when creating nutrition programs for managing of 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 dietary habits, cultural backgrounds, and socioeconomic conditions.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Individual Study	Liver, Pancreas and Gallbladder Diseases and Medical Nutritional Therapy	Lecture, Discussion, Question-Answer, Case Study
2	Individual Study	Bariatric Surgery and Medical Nutritional Therapy, Assignment of Homework	Lecture, Discussion, Question-Answer, Case Study
3	Individual Study	Kidney Diseases and Medical Nutritional Therapy	Lecture, Discussion, Question-Answer, Case Study
4	Individual Study	End-Stage Renal Failure, Dialysis and Medical Nutritional Therapy	Lecture, Discussion, Question-Answer, Case Study
5	Individual Study	Enteral Nutrition	Lecture, Discussion, Question-Answer, Case Study
6	Individual Study	Parenteral Nutrition	Lecture, Discussion, Question-Answer, Case Study
7	Individual Study	Respiratory System Diseases and Medical Nutritional Therapy, Practical Exam	Lecture, Discussion, Question-Answer, Case Study
8	Individual Study	Cancer and Medical Nutritional Therapy	Lecture, Discussion, Question-Answer, Case Study
9	Individual Study	Medical Nutritional Therapy in Malnutrition, Wounds and Burns	Lecture, Discussion, Question-Answer, Case Study
10	-	MID-TERM EXAM	-
11	Individual Study	Infectious Diseases and AIDS	Lecture, Discussion, Question-Answer, Case Study
12	Individual Study	Medical Nutritional Therapy in Neurological and Psychiatric Diseases	Lecture, Discussion, Question-Answer, Case Study
13	Individual Study	Food Allergies and Intolerances	Lecture, Discussion, Question-Answer, Case Study
14	Individual Study	Test Diets, Assessment of Homework	Lecture, Discussion, Question-Answer, Case Study
15	Individual Study	Case Studies	Lecture, Discussion, Question-Answer, Case Study
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Akbulut, G. & Aydın, A. (2024). Yetişkinlerde Klinik Beslenme 1. İstanbul Tıp Kitabevi.
Alphan, E. (2019). Hastalıklarda beslenme tedavisi. Hatipoğlu Yayıncılık.
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.
Mercanlıgil, S., Şahin H., Akbulut, G., & Yıldıran, H. (2023). Yetişkin Hastalıklarında Tıbbi Beslenme Tedavisi. Ankara Nobel Tıp Kitabevleri.
Şanlıer, N. (2023). Vakalarla öğreniyorum: Yetişkin hastalıklarında tıbbi beslenme tedavisi-1. Hedef CS Yayıncılık.
Şanlıer, N. (2023). Vakalarla öğreniyorum: Yetişkin hastalıklarında tıbbi beslenme tedavisi-2. Hedef CS Yayıncılık.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	30		Classical Exam
Homework Assessment	1	10
Practice	1	10
Final Exam	1	50		Classical Exam
TOTAL	4	100

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.					4

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Asses general health problems related to nutrition.					4
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.					4

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.						5
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.					4

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.				3
2	Communicate effective verbal and written interaction between individuals.					4

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	14	1	14
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	1	8	8
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	1	1	1
Preparation for the Short Exam	1	2	2
TOTAL	68	0	127