NUTRITIONAL THERAPY AND PRACTICES IN ADULT DISEASES I PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY345E	NUTRITIONAL THERAPY AND PRACTICES IN ADULT DISEASES I	5	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	Lecturer MÜNEVVER BAŞAK ONAT
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It is aimed to gain knowledge and skills to plan individual medical nutrition therapies by taking anamnesis according to different clinical pathological conditions.
Contents of the Course Unit:	Nutrition-health relationship, duties and powers of the dietician in clinical studies, determination of nutritional status, diet planning principles, obesity, weakness, eating disorders, diabetes, cardiovascular diseases, hypertension, digestive system diseases, liver, gall bladder and pancreatic diseases, inflammation and infectious diseases, movement system diseases.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Relate diseases and nutrition.
Explain the principles of medical nutrition therapy specific to diseases.
Explain the methods of determining the nutritional status of patients.
Explain the diet planning principles.
Assess the nutritional history of patients.
Assess the clinical findings of the patients together with their laboratory findings.
Adapt the clinical findings of the disease with dietary treatments.
Plan individual medical nutrition treatments.
Assess the nutritional status of patients.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature search, Web-based research	Nutrition and Health Interactions, Principles of Diet Planning	Presentation / Lecture, Case Study, Problem based learning
2	Literature search, Web-based research	Control of Body Weight	Presentation / Lecture, Case Study, Problem based learning
3	Literature search, Web-based research	Control of Body Weight	Presentation / Lecture, Case Study, Problem based learning
4	Literature search, Web-based research	Eating Disorders	Presentation / Lecture, Case Study, Problem based learning
5	Literature search, Web-based research	Medical Nutrition Therapy in Digestive System Diseases	Presentation / Lecture, Case Study, Problem based learning
6	Literature search, Web-based research	Medical Nutrition Therapy in Digestive System Diseases	Presentation / Lecture, Case Study, Problem based learning
7	Literature search, Web-based research	Medical Nutrition Therapy in Liver, Gall Bladder, and Pancreas Diseases	Presentation / Lecture, Case Study, Problem based learning
8	-	MID-TERM EXAM	-
9	Literature search, Web-based research	Medical Nutrition Therapy in Cardiovascular and Atherosclerotic Diseases	Presentation / Lecture, Case Study, Problem based learning
10	Literature search, Web-based research	Medical Nutrition Therapy in Cardiovascular and Atherosclerotic Diseases	Presentation / Lecture, Case Study, Problem based learning
11	Literature search, Web-based research	Diabetes Mellitus and Medical Nutrition Therapy	Presentation / Lecture, Case Study, Problem based learning
12	Literature search, Web-based research	Diabetes Mellitus and Medical Nutrition Therapy	Presentation / Lecture, Case Study, Problem based learning
13	Literature search, Web-based research	Carbohydrate Counting	Presentation / Lecture, Case Study, Problem based learning
14	Literature search, Web-based research	Medical Nutrition Therapy in Bone and Joint Diseases	Presentation / Lecture, Case Study, Problem based learning
15	Literature search, Web-based research	Medical Nutrition Therapy in Bone and Joint Diseases	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, Ankara.
Shi Z. (2017), Dietary Pattern and Health, MDPI - Multidisciplinary Digital Publishing Institute, ISBN: 9783038425878; 9783038425885.
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, ISBN: 9783038429999; 9783038970002."

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	Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.						5

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.						5

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,						5

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems						5

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.					4

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.					4

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.						5

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics						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	3	42
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	14	2	28
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	58	0	128