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
BEY346E	NUTRITIONAL THERAPY AND PRACTICES IN ADULT DISEASES II	6	4	3	5

GENERAL INFORMATION
Language of Instruction :	English
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, Web-based research	Liver, pancreas and gallbladder diseases and medical nutrition therapy	Presentation / Lecture, Case Study, Problem based learning
2	Literature search, Web-based research	Bariatric surgery and medical nutrition therapy	Presentation / Lecture, Case Study, Problem based learning
3	Literature search, Web-based research	Kidney diseases and medical nutrition therapy	Presentation / Lecture, Case Study, Problem based learning
4	Literature search, Web-based research	Kidney diseases and medical nutrition therapy	Presentation / Lecture, Case Study, Problem based learning
5	Literature search, Web-based research	Enteral Nutrition	Presentation / Lecture, Case Study, Problem based learning
6	Literature search, Web-based research	Parenteral Nutrition	Presentation / Lecture, Case Study, Problem based learning
7	Literature search, Web-based research	Respiratory system diseases and medical nutrition therapy	Presentation / Lecture, Case Study, Problem based learning
8	-	MID-TERM EXAM	-
9	Literature search, Web-based research	Cancer and medical nutrition therapy	Presentation / Lecture, Case Study, Problem based learning
10	Literature search, Web-based research	Medical nutrition therapy in malnutrition, wounds and burns	Presentation / Lecture, Case Study, Problem based learning
11	Literature search, Web-based research	Infectious diseases and AIDS	Presentation / Lecture, Case Study, Problem based learning
12	Literature search, Web-based research	Medical nutrition therapy in neurological and psychiatric diseases	Presentation / Lecture, Case Study, Problem based learning
13	Literature search, Web-based research	Food allergies and intolerances	Presentation / Lecture, Case Study, Problem based learning
14	Literature search, Web-based research	Test diets	Presentation / Lecture, Case Study, Problem based learning
15	Literature search, Web-based research	Medical nutrition therapy applications	Presentation / Lecture, Case Study, Problem based learning
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Baysal, A., Aksoy, M., & Besler, T. (2011). Diyet el kitabı. Hatiboğlu Yayınları.
Shi, Z. (2017). Dietary pattern and health. MDPI - Multidisciplinary Digital Publishing Institute.
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.
Gonzalez, J. T. (2018). Carbohydrate metabolism in health and disease. MDPI - Multidisciplinary Digital Publishing Institute.

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 the field of 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	Assess general health problems related to nutrition.						5
2	Explain the Nutrition and Dietetics 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 knowledge 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 patients' 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 patients-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