ENTERAL NUTRITION (ELECTIVE COURSE I) PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY407	ENTERAL NUTRITION (ELECTIVE COURSE I)	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	Lecturer MÜNEVVER BAŞAK ONAT
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It is aimed to gain knowledge about the principles of enteral nutrition, its application in diseases, the products used, the nutritional status, the analysis of the resulting complications.
Contents of the Course Unit:	Assessment of appropriate nutritional status in intensive care, burn, cancer, acute renal failure, acute pancreatitis, liver diseases, short bowel syndrome, IBS patients, Determination of enteral-parenteral nutrition therapy and methods appropriate 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 enteral nutrition.
Discuss the indications for enteral nutrition.
Calculate the needs of the patient.
Plan enteral nutrition program suitable for the needs of the patient.
Explain enteral nutrition methods.
Compare the application status of enteral and parenteral feeding paths.
Compare the existing products on the choice of enteral products.
Assess the nutritional status of the patient with the nutritional team.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature search, Web-based research	Nutrition Support and Indications	Lecture, Case Study, Problem based learning
2	Literature search, Web-based research	Substrates Used in Enteral and Parenteral Nutrition	Lecture, Case Study, Problem based learning
3	Literature search, Web-based research	Nutrition Support Techniques and Monitoring	Lecture, Case Study, Problem based learning
4	Literature search, Web-based research	Nutrition Support in Malnutrition, Perioperative Period, and AIDS	Lecture, Case Study, Problem based learning
5	Literature search, Web-based research	Nutrition Support in Critical Illnesses, Sepsis, Trauma, Burns, and Wound Healing	Lecture, Case Study, Problem based learning
6	Literature search, Web-based research	Nutrition Support in Renal Diseases	Lecture, Case Study, Problem based learning
7	Literature search, Web-based research	Nutrition Support in Liver Diseases, Gastrointestinal System Diseases, and Bariatric Surgery	Lecture, Case Study, Problem based learning
8	-	MID-TERM EXAM	-
9	Literature search, Web-based research	Nutrition Support in Pulmonary and Cardiac Diseases	Lecture, Case Study, Problem based learning
10	Literature search, Web-based research	Oncological Nutrition Support	Lecture, Case Study, Problem based learning
11	Literature search, Web-based research	Nutrition Support in Diabetes	Lecture, Case Study, Problem based learning
12	Literature search, Web-based research	Nutrition Support in Eating Disorders and Neurological Diseases	Lecture, Case Study, Problem based learning
13	Literature search, Web-based research	Nutrition Support for Different Life Stages	Lecture, Case Study, Problem based learning
14	Literature search, Web-based research	Home Artificial Nutrition	Lecture, Case Study, Problem based learning
15	Literature search, Web-based research	Home Artificial Nutrition	Lecture, Case Study, Problem 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)	1	5	5
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	43	0	157