PARENTERAL NUTRITION (ELECTIVE COURSE II) PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY411	PARENTERAL NUTRITION (ELECTIVE COURSE II)	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 is aimed to gain knowledge about the detection of nutrition status in adult diseases, enteral and parenteral nutrition methods, needs, products and uses in different diseases.
Contents of the Course Unit:	Determination of nutritional status in adult diseases, Parenteral nutrition methods in adult patients, Products to be used in parenteral nutrition, Planning of nutritional treatments for diseases

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Define parenteral nutrition.
Discuss indications for parenteral nutrition.
Calculate the needs of the patient.
Plan a parenteral nutrition program suitable for the needs of the patient.
Explain parenteral nutrition methods.
Compare the application status of enteral and parenteral feeding paths.
Assess the nutritional status of the patient together with the nutrition team.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature Review, Individual Research, Group Work	Nutritional status determining	Lecture, Discussion, Group Work, Web Based Learning
2	Literature Review, Individual Research, Group Work	Nutritional support methods	Lecture, Discussion, Group Work, Web Based Learning
3	Literature Review, Individual Research, Group Work	Parenteral nutrition methods	Lecture, Discussion, Group Work, Web Based Learning
4	Literature Review, Individual Research, Group Work	Parenteral nutrition methods	Lecture, Discussion, Group Work, Web Based Learning
5	Literature Review, Individual Research, Group Work	Parenteral nutrition products	Lecture, Discussion, Group Work, Web Based Learning
6	Literature Review, Individual Research, Group Work	Parenteral nutrition products	Lecture, Discussion, Group Work, Web Based Learning
7	Literature Review, Individual Research, Group Work	Determination of the need for parenteral nutrition and follow-up	Lecture, Discussion, Group Work, Web Based Learning
8	-	MID-TERM EXAM	-
9	Literature Review, Individual Research, Group Work	Determination of the need for parenteral nutrition and follow-up	Lecture, Discussion, Group Work, Web Based Learning
10	Literature Review, Individual Research, Group Work	Enteral nutrition methods	Lecture, Discussion, Group Work, Web Based Learning
11	Literature Review, Individual Research, Group Work	Enteral nutrition methods	Lecture, Discussion, Group Work, Web Based Learning
12	Literature Review, Individual Research, Group Work	Enteral nutrition products	Lecture, Discussion, Group Work, Web Based Learning
13	Literature Review, Individual Research, Group Work	Enteral nutrition in determining the needs and follow-up	Lecture, Discussion, Group Work, Web Based Learning
14	Literature Review, Individual Research, Group Work	Enteral and parenteral nutrition transition to oral feeding	Lecture, Discussion, Group Work, Web Based Learning
15	Literature Review, Individual Research, Group Work	Enteral and parenteral nutrition in teamwork	Lecture, Discussion, Group Work, Web Based Learning
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Baysal A. (2018). Diyet El kitabı. Ankara: Hatipoğlu Yayınevi
Katz, D. L. (2014). Nutrition in clinical practice. Lippincott Williams & Wilkins.
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.
Sobotko, L. (2013). Klinik Nütrisyonun Temelleri Dördüncü Baskı (H. Gündoğdu Çev. Ed). Malnütrisyonun tanısı-tarama ve değerlendirme. Ankara: Bayt Bilimsel Yayınlar, 21-30.

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.					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,						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	3	42
Preliminary & Further Study	14	3	42
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	6	6	36
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	6	5	30
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	42	0	152