Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| NUTRITION and DIET THERAPY in DISEASES I | - | Fall Semester | 2+3 | 3,5 | 6 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | |
| Name of Lecturer(s) | Assist.Prof. Nihal Zekiye ERDEM |
| Assistant(s) | |
| Aim | To provide the necessary knowledge to plan medical nutrition therapy / diet appropriate to disease-specific nutrition principles. |
| Course Content | This course contains; Dietetics Introduction and Food Exchange Lists,Obesity and Eating Disorders,Medical Nutrition Therapy in Obesity and Eating Disorders,Diabetes Mellitus,Diabetes Mellitus, Reactive Hypoglycemia, Metabolic Syndrome,Medical Nutrition Therapy in Diabtes Mellitus,Cardiovascular Diseases and Medical Nutrition Therapy,Hypertension and Medical Nutrition Therapy,Gastrointestinal System Diseases,Medical Nutrition Therapy in Gastrointestinal System Diseases,Burn Diseases and Medical Nutrition Therapy,Enteral and Parenteral Nutrition Practices,Enteral Nutrition,Parenteral Nutrition. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Explains the definition and etiology of obesity, eating disorders, diabetes, reactive hypoglycemia, metabolic syndrome, cardiovascular diseases, hypertension, gastrointestinal system diseases, bone and joint diseases and burn illnesses. | 10, 14, 16, 4, 6, 9 | A, E, G |
| 2. Interprets clinical findings and complications of diseases. | 10, 14, 16, 4, 6, 9 | A, E, G |
| 3. Develops, implements and monitors personalized medical nutrition therapy program in individuals with acute and chronic illnesses. | 10, 14, 16, 4, 6, 9 | A, E, G |
| 4. Evaluates the nutritional status of the patients and gains the ability to train in nutrition. | 10, 14, 16, 4, 9 | A, D, E, G |
| 5. Comprehends the effectiveness of nutrition in the prevention of acute and chronic diseases. | 10, 14, 16, 4, 9 | A, D, E, G |
| Teaching Methods: | 10: Discussion Method, 14: Self Study Method, 16: Question - Answer Technique, 4: Inquiry-Based Learning, 6: Experiential Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework, G: Quiz |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Dietetics Introduction and Food Exchange Lists | Preparation of relevant compartments from recommended sources |
| 2 | Obesity and Eating Disorders | Preparation of relevant compartments from recommended sources |
| 3 | Medical Nutrition Therapy in Obesity and Eating Disorders | Preparation of relevant compartments from recommended sources |
| 4 | Diabetes Mellitus | Preparation of relevant compartments from recommended sources |
| 5 | Diabetes Mellitus, Reactive Hypoglycemia, Metabolic Syndrome | Preparation of relevant compartments from recommended sources |
| 6 | Medical Nutrition Therapy in Diabtes Mellitus | Preparation of relevant compartments from recommended sources |
| 7 | Cardiovascular Diseases and Medical Nutrition Therapy | Preparation of relevant compartments from recommended sources |
| 8 | Hypertension and Medical Nutrition Therapy | Preparation of relevant compartments from recommended sources |
| 9 | Gastrointestinal System Diseases | Preparation of relevant compartments from recommended sources |
| 10 | Medical Nutrition Therapy in Gastrointestinal System Diseases | Preparation of relevant compartments from recommended sources |
| 11 | Burn Diseases and Medical Nutrition Therapy | Preparation of relevant compartments from recommended sources |
| 12 | Enteral and Parenteral Nutrition Practices | Preparation of relevant compartments from recommended sources |
| 13 | Enteral Nutrition | Preparation of relevant compartments from recommended sources |
| 14 | Parenteral Nutrition | Preparation of relevant compartments from recommended sources |
| Resources |
| Books and book chapters from other sources. Case solutions and outcomes. |
| 1. Baysal A, Aksoy M, Bozkurt N, ve ark.. Diyet El Kitabı, 4. baskı,Hatiboğlu Yayınevi,Ankara,2011. 2. Webster-Gandy J,Madden A, Holdsworth M (ed): Oxford Handbook of Nutrition And Dietetics , 2008 Oxford University Pres. 3. Annalyn Skipper: Dietitian’s Handbook of Enteral and Parenteral Nutrition, 3rd ed., Jones&Bartlet Learning , 2012. 4. Shills, M.E., Olsan, J.A., Shike, M., (1994). Modern Nutrition in Health and Disease, Lea&Febiger, USA. 5. Mahan LK, Escott-Stump S, Raymond JL. (eds). Krause's Food and the Nutrition Care Process. Edition 14, 2015. 6. Kutluay Merdol T (ed). Temel Beslenme ve Diyetetik, 2. Baskı, Güneş Tıp Kitabevleri, 2023 7. Alphan ME (ed). Hastalıklarda Beslenme Tedavisi. 5. Baskı, Hatiboğlu Yayınları, 2019 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-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 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-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 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-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 | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 3 | 42 | |||
| Guided Problem Solving | 14 | 3 | 42 | |||
| Resolution of Homework Problems and Submission as a Report | 14 | 3 | 42 | |||
| Term Project | 1 | 2 | 2 | |||
| Presentation of Project / Seminar | 1 | 3 | 3 | |||
| Quiz | 1 | 1 | 1 | |||
| Midterm Exam | 1 | 17 | 17 | |||
| General Exam | 1 | 28 | 28 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 177 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(177/30) | 6 | |||||
| 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 |
|---|---|---|---|---|---|
| NUTRITION and DIET THERAPY in DISEASES I | - | Fall Semester | 2+3 | 3,5 | 6 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | |
| Name of Lecturer(s) | Assist.Prof. Nihal Zekiye ERDEM |
| Assistant(s) | |
| Aim | To provide the necessary knowledge to plan medical nutrition therapy / diet appropriate to disease-specific nutrition principles. |
| Course Content | This course contains; Dietetics Introduction and Food Exchange Lists,Obesity and Eating Disorders,Medical Nutrition Therapy in Obesity and Eating Disorders,Diabetes Mellitus,Diabetes Mellitus, Reactive Hypoglycemia, Metabolic Syndrome,Medical Nutrition Therapy in Diabtes Mellitus,Cardiovascular Diseases and Medical Nutrition Therapy,Hypertension and Medical Nutrition Therapy,Gastrointestinal System Diseases,Medical Nutrition Therapy in Gastrointestinal System Diseases,Burn Diseases and Medical Nutrition Therapy,Enteral and Parenteral Nutrition Practices,Enteral Nutrition,Parenteral Nutrition. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Explains the definition and etiology of obesity, eating disorders, diabetes, reactive hypoglycemia, metabolic syndrome, cardiovascular diseases, hypertension, gastrointestinal system diseases, bone and joint diseases and burn illnesses. | 10, 14, 16, 4, 6, 9 | A, E, G |
| 2. Interprets clinical findings and complications of diseases. | 10, 14, 16, 4, 6, 9 | A, E, G |
| 3. Develops, implements and monitors personalized medical nutrition therapy program in individuals with acute and chronic illnesses. | 10, 14, 16, 4, 6, 9 | A, E, G |
| 4. Evaluates the nutritional status of the patients and gains the ability to train in nutrition. | 10, 14, 16, 4, 9 | A, D, E, G |
| 5. Comprehends the effectiveness of nutrition in the prevention of acute and chronic diseases. | 10, 14, 16, 4, 9 | A, D, E, G |
| Teaching Methods: | 10: Discussion Method, 14: Self Study Method, 16: Question - Answer Technique, 4: Inquiry-Based Learning, 6: Experiential Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework, G: Quiz |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Dietetics Introduction and Food Exchange Lists | Preparation of relevant compartments from recommended sources |
| 2 | Obesity and Eating Disorders | Preparation of relevant compartments from recommended sources |
| 3 | Medical Nutrition Therapy in Obesity and Eating Disorders | Preparation of relevant compartments from recommended sources |
| 4 | Diabetes Mellitus | Preparation of relevant compartments from recommended sources |
| 5 | Diabetes Mellitus, Reactive Hypoglycemia, Metabolic Syndrome | Preparation of relevant compartments from recommended sources |
| 6 | Medical Nutrition Therapy in Diabtes Mellitus | Preparation of relevant compartments from recommended sources |
| 7 | Cardiovascular Diseases and Medical Nutrition Therapy | Preparation of relevant compartments from recommended sources |
| 8 | Hypertension and Medical Nutrition Therapy | Preparation of relevant compartments from recommended sources |
| 9 | Gastrointestinal System Diseases | Preparation of relevant compartments from recommended sources |
| 10 | Medical Nutrition Therapy in Gastrointestinal System Diseases | Preparation of relevant compartments from recommended sources |
| 11 | Burn Diseases and Medical Nutrition Therapy | Preparation of relevant compartments from recommended sources |
| 12 | Enteral and Parenteral Nutrition Practices | Preparation of relevant compartments from recommended sources |
| 13 | Enteral Nutrition | Preparation of relevant compartments from recommended sources |
| 14 | Parenteral Nutrition | Preparation of relevant compartments from recommended sources |
| Resources |
| Books and book chapters from other sources. Case solutions and outcomes. |
| 1. Baysal A, Aksoy M, Bozkurt N, ve ark.. Diyet El Kitabı, 4. baskı,Hatiboğlu Yayınevi,Ankara,2011. 2. Webster-Gandy J,Madden A, Holdsworth M (ed): Oxford Handbook of Nutrition And Dietetics , 2008 Oxford University Pres. 3. Annalyn Skipper: Dietitian’s Handbook of Enteral and Parenteral Nutrition, 3rd ed., Jones&Bartlet Learning , 2012. 4. Shills, M.E., Olsan, J.A., Shike, M., (1994). Modern Nutrition in Health and Disease, Lea&Febiger, USA. 5. Mahan LK, Escott-Stump S, Raymond JL. (eds). Krause's Food and the Nutrition Care Process. Edition 14, 2015. 6. Kutluay Merdol T (ed). Temel Beslenme ve Diyetetik, 2. Baskı, Güneş Tıp Kitabevleri, 2023 7. Alphan ME (ed). Hastalıklarda Beslenme Tedavisi. 5. Baskı, Hatiboğlu Yayınları, 2019 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-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 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-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 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-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 | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |