Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| PARENTERAL & ENTERAL NUTRITION | - | Fall Semester | 3+0 | 3 | 7 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Second Cycle (Master's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Nihal Zekiye ERDEM |
| Name of Lecturer(s) | Assist.Prof. Nihal Zekiye ERDEM |
| Assistant(s) | |
| Aim | To inform students about enteral and parenteral nutrition principles, applying them in diseases, products being used, compounds of these products, and interpretation of nutritional status. |
| Course Content | This course contains; Evaluation of nutritional status of a patient I,Evaluation of nutritional status of a patient I,Evaluation of nutritional status of a patient II,Definition and history of enteral nutrition,Enteral nutrition indications,Enteral nutrition ways,Enteral nutrition contraindications,Enteral nutrition products and their properties,Enteral nutrition product selection,Definition and history of parenteral nutrition,Parenteral nutrition indications,Parenteral nutrition ways,Parenteral nutrition contraindications,Parenteral nutrition products and their properties. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. interpret the nutritional status of a patient, | 10, 16, 9 | A |
| 2. explain enteral and parenteral nutrition methods, | 10, 16, 9 | A |
| 3. Determine the enteral and parenteral nutrition products, | 10, 16, 9 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Evaluation of nutritional status of a patient I | Preparation from related courses sources |
| 2 | Evaluation of nutritional status of a patient I | Preparation from related courses sources |
| 3 | Evaluation of nutritional status of a patient II | Preparation from related courses sources |
| 4 | Definition and history of enteral nutrition | Preparation from related courses sources |
| 5 | Enteral nutrition indications | Preparation from related courses sources |
| 6 | Enteral nutrition ways | Preparation from related courses sources |
| 7 | Enteral nutrition contraindications | Preparation from related courses sources |
| 8 | Enteral nutrition products and their properties | Preparation from related courses sources |
| 9 | Enteral nutrition product selection | Preparation from related courses sources |
| 10 | Definition and history of parenteral nutrition | Preparation from related courses sources |
| 11 | Parenteral nutrition indications | Preparation from related courses sources |
| 12 | Parenteral nutrition ways | Preparation from related courses sources |
| 13 | Parenteral nutrition contraindications | Preparation from related courses sources |
| 14 | Parenteral nutrition products and their properties | Preparation from related courses sources |
| Resources |
| PowerPoint presentation files |
| 1. Nutrisyonda Güncel Konular. Erdem NZ., Gümüşel S. Ata Ofset Matbaacılık, Ankara, 2011. 2. Klinik nutrisyon: temel kavramlar. Simon P. Allison - Peter Fürst - Remy Meier - Marek Pertkiewicz - Peter Soeters. Çeviri: Korfalı G.,2006. 3. Nütrisyon ve gastrointestinal hastalık. Mark H. DeLegge. Çeviri Editörü: Koray Topgül, Zafer Malazgirt . Nobel tıp kitabevi, İstanbul, 2011. 4. Dietitian's Handbook of Enteral and Parenteral Nutrition. Skipper A., Jones & Bartlett Publishers, 3rd edition, 2011. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | |||||
| 3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | |||||
| 5 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | They have general cultural knowledge that profession requires. | ||||||
| 11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 3 | 42 | |||
| Guided Problem Solving | 14 | 6 | 84 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 3 | 15 | 45 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 3 | 5 | 15 | |||
| General Exam | 3 | 5 | 15 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 201 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(201/30) | 7 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| PARENTERAL & ENTERAL NUTRITION | - | Fall Semester | 3+0 | 3 | 7 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Second Cycle (Master's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Nihal Zekiye ERDEM |
| Name of Lecturer(s) | Assist.Prof. Nihal Zekiye ERDEM |
| Assistant(s) | |
| Aim | To inform students about enteral and parenteral nutrition principles, applying them in diseases, products being used, compounds of these products, and interpretation of nutritional status. |
| Course Content | This course contains; Evaluation of nutritional status of a patient I,Evaluation of nutritional status of a patient I,Evaluation of nutritional status of a patient II,Definition and history of enteral nutrition,Enteral nutrition indications,Enteral nutrition ways,Enteral nutrition contraindications,Enteral nutrition products and their properties,Enteral nutrition product selection,Definition and history of parenteral nutrition,Parenteral nutrition indications,Parenteral nutrition ways,Parenteral nutrition contraindications,Parenteral nutrition products and their properties. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. interpret the nutritional status of a patient, | 10, 16, 9 | A |
| 2. explain enteral and parenteral nutrition methods, | 10, 16, 9 | A |
| 3. Determine the enteral and parenteral nutrition products, | 10, 16, 9 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Evaluation of nutritional status of a patient I | Preparation from related courses sources |
| 2 | Evaluation of nutritional status of a patient I | Preparation from related courses sources |
| 3 | Evaluation of nutritional status of a patient II | Preparation from related courses sources |
| 4 | Definition and history of enteral nutrition | Preparation from related courses sources |
| 5 | Enteral nutrition indications | Preparation from related courses sources |
| 6 | Enteral nutrition ways | Preparation from related courses sources |
| 7 | Enteral nutrition contraindications | Preparation from related courses sources |
| 8 | Enteral nutrition products and their properties | Preparation from related courses sources |
| 9 | Enteral nutrition product selection | Preparation from related courses sources |
| 10 | Definition and history of parenteral nutrition | Preparation from related courses sources |
| 11 | Parenteral nutrition indications | Preparation from related courses sources |
| 12 | Parenteral nutrition ways | Preparation from related courses sources |
| 13 | Parenteral nutrition contraindications | Preparation from related courses sources |
| 14 | Parenteral nutrition products and their properties | Preparation from related courses sources |
| Resources |
| PowerPoint presentation files |
| 1. Nutrisyonda Güncel Konular. Erdem NZ., Gümüşel S. Ata Ofset Matbaacılık, Ankara, 2011. 2. Klinik nutrisyon: temel kavramlar. Simon P. Allison - Peter Fürst - Remy Meier - Marek Pertkiewicz - Peter Soeters. Çeviri: Korfalı G.,2006. 3. Nütrisyon ve gastrointestinal hastalık. Mark H. DeLegge. Çeviri Editörü: Koray Topgül, Zafer Malazgirt . Nobel tıp kitabevi, İstanbul, 2011. 4. Dietitian's Handbook of Enteral and Parenteral Nutrition. Skipper A., Jones & Bartlett Publishers, 3rd edition, 2011. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | |||||
| 3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | |||||
| 5 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | They have general cultural knowledge that profession requires. | ||||||
| 11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |