NUTRITION IN FOOD SENSITIVITIES AND ALLERGIES PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY409E	NUTRITION IN FOOD SENSITIVITIES AND ALLERGIES	7	3	3	6

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 :	Elective
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 to examine the nutritional sensitivities and allergies, to teach the nutrients, the applied nutritional therapy and the ways to prevent them.
Contents of the Course Unit:	Nutrients that cause food sensitivities and allergies, Underlying mechanisms of food sensitivities and allergies, Appropriate nutritional therapy for food sensitivities and allergies.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Recognize nutrients that cause food allergy and sensitivity.
Define food allergy and sensitivity.
Explain the tests used in food allergy diagnosis.
Explain the nutritional principles applied in food allergy and sensitivity.
Plan medical nutrition therapy in accordance with the relevant food allergy and sensitivity.
Explain the mechanisms in food allergies.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature Review, Web-based Research, Individual Research	General introduction	Presentation / Lecture, case study, discussion
2	Literature Review, Web-based Research, Individual Research	Definition and classification of food allergies and sensitivities	Presentation / Lecture, case study, discussion
3	Literature Review, Web-based Research, Individual Research	Mechanisms of food allergies and sensitivities	Presentation / Lecture, case study, discussion
4	Literature Review, Web-based Research, Individual Research	Mechanisms of food allergies and sensitivities	Presentation / Lecture, case study, discussion
5	Literature Review, Web-based Research, Individual Research	The tests used in the diagnosis of food allergy	Presentation / Lecture, case study, discussion
6	Literature Review, Web-based Research, Individual Research	Foods that cause food allergies and sensitivities (milk, wheat)	Presentation / Lecture, case study, discussion
7	Literature Review, Web-based Research, Individual Research	Foods that cause food allergies and sensitivities (eggs, fish, shellfish, nuts)	Presentation / Lecture, case study, discussion
8	-	MID-TERM EXAM	-
9	Literature Review, Web-based Research, Individual Research	Present a current article on food allergies and their sensitivities and discuss it interactively	Presentation / Lecture, case study, discussion
10	Literature Review, Web-based Research, Individual Research	Present a current article on food allergies and their sensitivities and discuss it interactively	Presentation / Lecture, case study, discussion
11	Literature Review, Web-based Research, Individual Research	Present a current article on food allergies and their sensitivities and discuss it interactively	Presentation / Lecture, case study, discussion
12	Literature Review, Web-based Research, Individual Research	Food Allergy and ways of protection from sensitivity	Presentation / Lecture, case study, discussion
13	Literature Review, Web-based Research, Individual Research	Food allergies and sensitivities in Nutritional Therapy (Elimination Diets)	Presentation / Lecture, case study, discussion
14	Literature Review, Web-based Research, Individual Research	Food allergies and sensitivities in Nutritional Therapy (Elimination Diets)	Presentation / Lecture, case study, discussion
15	Literature Review, Web-based Research, Individual Research	An interactive discussion about the case of the dietary sensitivity and Food Allergy	Presentation / Lecture, case study, discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Metcalfe, D. D., Sampson, H. A., & Simon, R. A. (Eds.). (2011). Food allergy: adverse reactions to foods and food additives. John Wiley & Sons.
Curtis, C. (2010). Book Review: Food Hypersensitivity: Diagnosing and Managing Food Allergies and Intolerance. Nutrition in Clinical Practice, 25(2), 220-220.

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.					4

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.					4

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,					4

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.			2

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.			2

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.		1

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					4

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	3	42
Preliminary & Further Study	14	6	84
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	0	0	0
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	1	15	15
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	10	10
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	32	0	153