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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
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.
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

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.
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

Assessment & Grading of In-Term Activities Number of Activities Degree of Contribution (%) Description
Level of Contribution
0 1 2 3 4 5

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

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 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