Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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BEY346E | NUTRITIONAL THERAPY AND PRACTICES IN ADULT DISEASES II | 6 | 4 | 3 | 5 |
GENERAL INFORMATION |
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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 |
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Objectives of the Course Unit: | It is aimed to gain knowledge and skills to individual medical nutrition therapies by taking anamnesis according to different clinical pathological conditions. |
Contents of the Course Unit: | Kidney diseases, neurological and psychiatric disorders, infections, nutritional therapy in the period of burn, pre-post operation of aıds, cancer etiology, complications, symptoms and dietary treatments, enteral and parenteral nutrition, food-drug interaction. |
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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Relate diseases and nutrition. |
Explain the principles of medical nutrition therapy specific to diseases. |
Explain the methods of determining the nutritional status of patients. |
Classify the complications of diseases. |
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 |
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Week | Preparatory | Topics(Subjects) | Method |
1 | Literature search, Web-based research | Medical Nutrition Therapy in Nervous System Diseases | Presentation / Lecture, Case Study, Problem based learning |
2 | Literature search, Web-based research | Medical Nutrition Therapy in Nervous System Diseases | Presentation / Lecture, Case Study, Problem based learning |
3 | Literature search, Web-based research | Medical Nutrition Therapy in Kidney Diseases | Presentation / Lecture, Case Study, Problem based learning |
4 | Literature search, Web-based research | Medical Nutrition Therapy in Kidney Diseases | Presentation / Lecture, Case Study, Problem based learning |
5 | Literature search, Web-based research | Medical Nutrition Therapy in Kidney Diseases | Presentation / Lecture, Case Study, Problem based learning |
6 | Literature search, Web-based research | Medical Nutrition Therapy in Kidney Diseases | Presentation / Lecture, Case Study, Problem based learning |
7 | Literature search, Web-based research | HIV and AIDS | Presentation / Lecture, Case Study, Problem based learning |
8 | - | MID-TERM EXAM | - |
9 | Literature search, Web-based research | Food Drug Interactions | Presentation / Lecture, Case Study, Problem based learning |
10 | Literature search, Web-based research | Intolerance and Allergies | Presentation / Lecture, Case Study, Problem based learning |
11 | Literature search, Web-based research | Adjustment of Vegetarian Diet | Presentation / Lecture, Case Study, Problem based learning |
12 | Literature search, Web-based research | Cancer and Nutrition | Presentation / Lecture, Case Study, Problem based learning |
13 | Literature search, Web-based research | Medical Nutrition Therapy in Burn Treatment | Presentation / Lecture, Case Study, Problem based learning |
14 | Literature search, Web-based research | Enteral and Parenteral Nutrition | Presentation / Lecture, Case Study, Problem based learning |
15 | Literature search, Web-based research | Enteral and Parenteral Nutrition | Presentation / Lecture, Case Study, Problem based learning |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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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 |
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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 |
Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.
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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 |
Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.
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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 |
Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,
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5 |
SKILLS |
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Practical |
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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
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5 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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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.
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4 |
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 advanced knowledge and skills s/he has acquired in his/her field with a critical approach.
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4 |
OCCUPATIONAL |
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Communication & Social |
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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.
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5 |
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 |
Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics
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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 | 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 | 4 | 56 |
Mid-Term Exam | 1 | 1 | 1 |
Preparation for the Mid-Term Exam | 7 | 2 | 14 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 51 | 0 | 128 |
Total Workload of the Course Unit | 128 | ||
Workload (h) / 25.5 | 5 | ||
ECTS Credits allocated for the Course Unit | 5,0 |