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
BEY346	NUTRITIONAL THERAPY AND PRACTICES IN ADULT DISEASES II	6	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	Assoc.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit	Assoc.Prof. HATİCE MERVE BAYRAM
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.
Explains the etiology, complications, and clinical manifestations of diseases, computes energy and nutrient requirements.
Follows medical nutrition principles when creating nutrition programs for kidney, liver, pancreas, gallbladder, and respiratory diseases.
Explains bariatric surgery complications and organizes medical nutrition therapy.
Organizes enteral and parenteral nutrition practices specific to the patient and disease.
Follows medical nutrition principles when creating nutrition programs for cancer, malnutrition, wound and burn complications, and infectious diseases.
Follows medical nutrition principles when creating nutrition programs for neurological and psychiatric diseases.
Follows medical nutrition principles when creating nutrition programs for managing of 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 dietary habits, cultural backgrounds, and socioeconomic conditions.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Individual Study	Liver, Pancreas and Gallbladder Diseases and Medical Nutritional Therapy	Lecture, Discussion, Question-Answer, Case Study
2	Individual Study	Bariatric Surgery and Medical Nutritional Therapy, Assignment of Homework	Lecture, Discussion, Question-Answer, Case Study
3	Individual Study	Kidney Diseases and Medical Nutritional Therapy	Lecture, Discussion, Question-Answer, Case Study
4	Individual Study	End-Stage Renal Failure, Dialysis and Medical Nutritional Therapy	Lecture, Discussion, Question-Answer, Case Study
5	Individual Study	Enteral Nutrition	Lecture, Discussion, Question-Answer, Case Study
6	Individual Study	Parenteral Nutrition	Lecture, Discussion, Question-Answer, Case Study
7	Individual Study	Respiratory System Diseases and Medical Nutritional Therapy, Practical Exam	Lecture, Discussion, Question-Answer, Case Study
8	Individual Study	Cancer and Medical Nutritional Therapy	Lecture, Discussion, Question-Answer, Case Study
9	Individual Study	Medical Nutritional Therapy in Malnutrition, Wounds and Burns	Lecture, Discussion, Question-Answer, Case Study
10	-	MID-TERM EXAM	-
11	Individual Study	Infectious Diseases and AIDS	Lecture, Discussion, Question-Answer, Case Study
12	Individual Study	Medical Nutritional Therapy in Neurological and Psychiatric Diseases	Lecture, Discussion, Question-Answer, Case Study
13	Individual Study	Food Allergies and Intolerances	Lecture, Discussion, Question-Answer, Case Study
14	Individual Study	Test Diets, Assessment of Homework	Lecture, Discussion, Question-Answer, Case Study
15	Individual Study	Case Studies	Lecture, Discussion, Question-Answer, Case Study
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Akbulut, G. & Aydın, A. (2024). Yetişkinlerde Klinik Beslenme 1. İstanbul Tıp Kitabevi.
Alphan, E. (2019). Hastalıklarda beslenme tedavisi. Hatipoğlu Yayıncılık.
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.
Mercanlıgil, S., Şahin H., Akbulut, G., & Yıldıran, H. (2023). Yetişkin Hastalıklarında Tıbbi Beslenme Tedavisi. Ankara Nobel Tıp Kitabevleri.
Şanlıer, N. (2023). Vakalarla öğreniyorum: Yetişkin hastalıklarında tıbbi beslenme tedavisi-1. Hedef CS Yayıncılık.
Şanlıer, N. (2023). Vakalarla öğreniyorum: Yetişkin hastalıklarında tıbbi beslenme tedavisi-2. Hedef CS Yayıncılık.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	30		Classical Exam
Homework Assessment	1	10
Practice	1	10
Final Exam	1	50		Classical Exam
TOTAL	4	100

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	14	1	14
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	1	8	8
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	1	1	1
Preparation for the Short Exam	1	2	2
TOTAL	68	0	127