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	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:	To explain medical nutritional therapy to be applied in different diseases to students.
Contents of the Course Unit:	Liver, pancreas, gallbladder diseases, bariatric surgery, kidney diseases, enteral and parenteral nutrition, respiratory system diseases, cancer, malnutrition, wounds and burns, infectious diseases, neurological and psychiatric diseases, food allergies and intolerance in medical nutrition therapy constitutes the content of this course.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explains liver, pancreas and gallbladder diseases and medical nutrition therapy approaches in adults.
Explain bariatric surgery in adults and medical nutrition therapy approaches in these patients.
Explains kidney diseases and medical nutrition therapy approaches in adults.
Explains enteral nutrition in adults.
Explains parenteral nutrition in adults.
Explains respiratory diseases and medical nutrition therapy approaches in adults.
Explains cancer and medical nutrition therapy approaches in adults
Explains medical nutrition therapy in malnutrition, wounds and burns in adults.
Explains medical nutrition therapy approaches in infectious diseases and AIDS in adults.
Explain neurological and psychiatric diseases and medical nutrition therapy approaches in adults.
Explains medical nutrition therapy approaches in food allergies and intolerances in adults.
Explains test diets.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature search, Individual research	Liver, pancreas and gallbladder diseases and medical nutrition therapy	Lecture, Case Study, Problem based learning
2	Literature search, Individual research	Bariatric surgery and medical nutrition therapy	Lecture, Case Study, Problem based learning
3	Literature search, Individual research	Kidney diseases and medical nutrition therapy	Lecture, Case Study, Problem based learning
4	Literature search, Individual research	Kidney diseases and medical nutrition therapy	Lecture, Case Study, Problem based learning
5	Literature search, Individual research	Enteral Nutrition	Lecture, Case Study, Problem based learning
6	Literature search, Individual research	Parenteral Nutrition	Lecture, Case Study, Problem based learning
7	Literature search, Individual research	Respiratory system diseases and medical nutrition therapy	Lecture, Case Study, Problem based learning
8	-	MID-TERM EXAM	-
9	Literature search, Individual research	Cancer and medical nutrition therapy	Lecture, Case Study, Problem based learning
10	Literature search, Individual research	Medical nutrition therapy in malnutrition, wounds and burns	Lecture, Case Study, Problem based learning
11	Literature search, Individual research	Infectious diseases and AIDS	Lecture, Case Study, Problem based learning
12	Literature search, Individual research	Medical nutrition therapy in neurological and psychiatric diseases	Lecture, Case Study, Problem based learning
13	Literature search, Individual research	Food allergies and intolerances	Lecture, Case Study, Problem based learning
14	Literature search, Individual research	Test diets	Lecture, Case Study, Problem based learning
15	Literature search, Individual research	Medical nutrition therapy applications	Lecture, Case Study, Problem based learning
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Alphan E,(2019). Hastalıklarda Beslenme Tedavisi, Hatipoğlu Yayıncılık, Ankara
Raymond, J., Morrow, K. (2020). Krause And Mahan's Food And The Nutrition Care Process. 15th edition.
Şanlıer, N. (2023). Vakalarla Öğreniyorum: Yetişkin Hastlaıklarında Tıbbi Beslenme Tedavisi-2, Hedef CS Yayıncılık, Ankara
McPhee, S.J., Hammur, G.D. (2012). Hastalıkların Patofizyolojisi: Klinik Tıpla Bir Tanışma. Palme Yayıncılık, Ankara

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	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