Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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BEY346 | NUTRITIONAL THERAPY AND PRACTICES IN ADULT DISEASES II | 6 | 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 | |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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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) |
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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." |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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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 |
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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. |
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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5 | |||||
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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1 |
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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3 | |||||
2 |
Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.
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3 |
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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3 |
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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2 | |||||
2 |
Communicate effective verbal and written interaction between individuals.
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2 |
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 |