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
BEY345	NUTRITIONAL THERAPY AND PRACTICES IN ADULT DISEASES I	5	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	Assist.Prof. HATİCE MERVE BAYRAM
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It’s aimed to gain knowledge, skills, and attitudes regarding the etiology, clinical symptoms, and complications of adult diseases, while considering individual, cultural, and socioeconomic differences, as well as planning, implementing, and monitoring disease-specific medical nutrition therapy.
Contents of the Course Unit:	Medical terminology, the etiology of diseases, diagnostic and treatment methods, monitoring body weight, eating disorders, cardiovascular and atherosclerotic diseases, hypertension, diabetes, metabolic syndrome, thyroid and adrenal disorders, medical nutrition therapy in diseases of the mouth, esophagus, stomach, and gastrointestinal system, as well as rheumatic diseases, and current methods and strategies used in the nutritional treatment of diseases.

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.
Distinguishes diseases related to nutrition in adult diseases while adhering to medical terminology.
Computes disease-specific energy and nutrient requirements.
Infers how foods and nutrients can be used in the prevention, diagnosis, and treatment of diseases.
Explains the etiology, complications, and clinical manifestations of diseases.
Initiates and follows medical nutrition principles when creating a nutrition program for body weight management.
Follows medical nutrition principles when developing a nutrition program for the management of eating disorders.
Follows medical nutrition principles when creating a nutrition program for cardiovascular and atherosclerotic diseases.
Follows medical nutrition principles when developing a nutrition program for diabetes.
Uses carbohydrate counting.
Follows medical nutrition principles when creating a nutrition program for metabolic syndrome.
Follows medical nutrition principles when developing a nutrition program for thyroid-adrenal disorders.
Follows medical nutrition principles when creating a nutrition program for gastrointestinal diseases.
Follows medical nutrition principles when developing a nutrition program for rheumatic diseases.
Differentiates and reproduces medical nutrition therapy based on different dietary 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	Introduction and basic terms	Presentation / Lecture, Case Study, Problem based learning
2	Literature search, Web-based research	Body weight management and medical nutrition therapy	Presentation / Lecture, Case Study, Problem based learning
3	Literature search, Web-based research	Treatment of obesity and behaviour change	Presentation / Lecture, Case Study, Problem based learning
4	Literature search, Web-based research	Thinness, eating disorders and medical nutritional therapy	Presentation / Lecture, Case Study, Problem based learning
5	Literature search, Web-based research	Medical nutrition therapy in cardiovascular, atherosclerotic diseases	Presentation / Lecture, Case Study, Problem based learning
6	Literature search, Web-based research	Hypertension and medical nutrition therapy	Presentation / Lecture, Case Study, Problem based learning
7	Literature search, Web-based research	Introduction to diabetes	Presentation / Lecture, Case Study, Problem based learning
8	-	MID-TERM EXAM	-
9	Literature search, Web-based research	Medical nutrition therapy in diabetes	Presentation / Lecture, Case Study, Problem based learning
10	Literature search, Web-based research	Carbohydrate counting	Presentation / Lecture, Case Study, Problem based learning
11	Literature search, Web-based research	Metabolic syndrome and medical nutrition therapy	Presentation / Lecture, Case Study, Problem based learning
12	Literature search, Web-based research	Thyroid-adrenal disorders and medical nutrition therapy	Presentation / Lecture, Case Study, Problem based learning
13	Literature search, Web-based research	Medical nutrition therapy in diseases of the mouth, oesophagus and stomach	Presentation / Lecture, Case Study, Problem based learning
14	Literature search, Web-based research	Medical nutrition therapy of diseases of the gastrointestinal tract	Presentation / Lecture, Case Study, Problem based learning
15	Literature search, Web-based research	Rheumatic diseases and medical nutrition therapy	Presentation / Lecture, Case Study, Problem based learning
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Raymond, J., & Morrow, K. (2020). Krause and Mahan's food and the nutrition care process (15th ed.). Elsevier.
Alphan, E. (2019). Hastalıklarda beslenme tedavisi. Hatipoğlu Yayıncılık.
Şanlıer, N. (2023). Vakalarla öğreniyorum: Yetişkin hastalıklarında tıbbi beslenme tedavisi-1. 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

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.					4

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	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