Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| NUTRITION & DIET THERAPY in DISEASE II | YBES3219430 | Spring 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 | Assist.Prof. Neda SALEKİ |
| Name of Lecturer(s) | Assoc.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; Nutrition in the Gallbladder and Pancreatic Disease,Nutrition in Liver Diseases,Nutrition in Liver Diseases,Nutrition in Kidney Diseases,Nutrition in Kidney Diseases,Cancer and Nutrition,Nutrition in Infection Diseases,Nutrition in Infection Diseases,Nutrition in Nervous System Diseases,Nutrition in Respiratory System Diseases,Test Diets,Drug-Food Interaction Allergy and Nutrition,Case Study,Case Study. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Explains the definitions and etiologies of liver diseases, alcoholism, gallbladder and pancreatic diseases, kidney diseases, infection, AIDS, cancer, allergy, respiratory diseases, neurological and psychiatric diseases. | 10, 14, 16, 4, 6, 9 | A, D, E, G |
| 2. Interprets the clinical findings and complications of diseases | 10, 14, 16, 4, 6, 9 | A, D, E, G |
| 3. Gains the ability to develop, implement and monitor a personalized medical nutrition therapy program for individuals with acute and chronic diseases. | 10, 14, 4, 6, 9 | A, D, E, G |
| 4. Gains the ability to evaluate the nutritional status of patients and provide nutrition education. | 10, 14, 16, 4, 9 | A, D, E, G |
| 5. Understands the effectiveness of nutrition in preventing 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 | Nutrition in the Gallbladder and Pancreatic Disease | Preparation from suggested course sources |
| 2 | Nutrition in Liver Diseases | Preparation from suggested course sources |
| 3 | Nutrition in Liver Diseases | Preparation from suggested course sources |
| 4 | Nutrition in Kidney Diseases | Preparation from suggested course sources |
| 5 | Nutrition in Kidney Diseases | Preparation from suggested course sources |
| 6 | Cancer and Nutrition | Preparation from suggested course sources |
| 7 | Nutrition in Infection Diseases | Preparation from suggested course sources |
| 8 | Nutrition in Infection Diseases | Preparation from suggested course sources |
| 9 | Nutrition in Nervous System Diseases | Preparation from suggested course sources |
| 10 | Nutrition in Respiratory System Diseases | Preparation from suggested course sources |
| 11 | Test Diets | Preparation from suggested course sources |
| 12 | Drug-Food Interaction Allergy and Nutrition | Preparation from suggested course sources |
| 13 | Case Study | Preparation from suggested course sources |
| 14 | Case Study | Preparation from suggested course 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 | PY-1. Beslenme ve Diyetetik alanında temel bilgiye sahiptir. | X | |||||
| 2 | PY-2. Mesleki bilgi ve becerilerini, bireysel ve toplumsal düzeyde sağlığın geliştirilmesi, hastalıkların önlenmesi ve tedavisi için kullanır. | X | |||||
| 3 | PY-3. Birey, aile ve topluma beslenme ve diyetetik alanında eğitim verir, danışmanlık yapar. | X | |||||
| 4 | PY-4. Toplu beslenme sistemlerinde etkili bilgi ve beceri kazanarak, menü planlama, üretim, hijyen ve besin güvenliği gibi süreçleri yönetir. | ||||||
| 5 | PY-5. Bilgi birikimini kullanarak alanına ilişkin çalışmaları bağımsız olarak yürütür, sağlık ekibi ve diğer disiplinler ile işbirliği içinde araştırma, proje ve etkinliklerde rol alır. | X | |||||
| 6 | PY-6. Mesleğini bilimsel araştırmalar, kanıtlar, gelişen teknoloji, güncel literatür ve sağlık politikaları doğrultusunda yürütür. | X | |||||
| 7 | PY-7. Mesleki uygulamalarını etik ilke ve standartlar doğrultusunda gerçekleştirir. Davranışı ile meslektaşlarına ve topluma örnek olur. | X | |||||
| 8 | PY-8. En az bir yabancı dili kullanarak alanına ilişkin uluslararası literatüre ulaşır, değerlendirir ve mesleki gelişim için kullanır. | X | |||||
| 9 | PY-9. Beslenme ve Diyetetik alanında eleştirel düşünme, sorun çözme ve karar verme becerilerini kullanır. | X | |||||
| 10 | PY-10. Mesleki alanda yazılı ve sözlü etkili iletişim kurar. | X | |||||
| 11 | PY-11. Mesleğin gerektirdiği genel kültür bilgisine sahiptir. | X | |||||
| 12 | PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür. | 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 | 5 | 70 | |||
| Guided Problem Solving | 14 | 3 | 42 | |||
| Resolution of Homework Problems and Submission as a Report | 14 | 2 | 28 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 1 | 5 | 5 | |||
| Midterm Exam | 1 | 15 | 15 | |||
| General Exam | 1 | 28 | 28 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 188 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(188/30) | 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 & DIET THERAPY in DISEASE II | YBES3219430 | Spring 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 | Assist.Prof. Neda SALEKİ |
| Name of Lecturer(s) | Assoc.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; Nutrition in the Gallbladder and Pancreatic Disease,Nutrition in Liver Diseases,Nutrition in Liver Diseases,Nutrition in Kidney Diseases,Nutrition in Kidney Diseases,Cancer and Nutrition,Nutrition in Infection Diseases,Nutrition in Infection Diseases,Nutrition in Nervous System Diseases,Nutrition in Respiratory System Diseases,Test Diets,Drug-Food Interaction Allergy and Nutrition,Case Study,Case Study. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Explains the definitions and etiologies of liver diseases, alcoholism, gallbladder and pancreatic diseases, kidney diseases, infection, AIDS, cancer, allergy, respiratory diseases, neurological and psychiatric diseases. | 10, 14, 16, 4, 6, 9 | A, D, E, G |
| 2. Interprets the clinical findings and complications of diseases | 10, 14, 16, 4, 6, 9 | A, D, E, G |
| 3. Gains the ability to develop, implement and monitor a personalized medical nutrition therapy program for individuals with acute and chronic diseases. | 10, 14, 4, 6, 9 | A, D, E, G |
| 4. Gains the ability to evaluate the nutritional status of patients and provide nutrition education. | 10, 14, 16, 4, 9 | A, D, E, G |
| 5. Understands the effectiveness of nutrition in preventing 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 | Nutrition in the Gallbladder and Pancreatic Disease | Preparation from suggested course sources |
| 2 | Nutrition in Liver Diseases | Preparation from suggested course sources |
| 3 | Nutrition in Liver Diseases | Preparation from suggested course sources |
| 4 | Nutrition in Kidney Diseases | Preparation from suggested course sources |
| 5 | Nutrition in Kidney Diseases | Preparation from suggested course sources |
| 6 | Cancer and Nutrition | Preparation from suggested course sources |
| 7 | Nutrition in Infection Diseases | Preparation from suggested course sources |
| 8 | Nutrition in Infection Diseases | Preparation from suggested course sources |
| 9 | Nutrition in Nervous System Diseases | Preparation from suggested course sources |
| 10 | Nutrition in Respiratory System Diseases | Preparation from suggested course sources |
| 11 | Test Diets | Preparation from suggested course sources |
| 12 | Drug-Food Interaction Allergy and Nutrition | Preparation from suggested course sources |
| 13 | Case Study | Preparation from suggested course sources |
| 14 | Case Study | Preparation from suggested course 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 | PY-1. Beslenme ve Diyetetik alanında temel bilgiye sahiptir. | X | |||||
| 2 | PY-2. Mesleki bilgi ve becerilerini, bireysel ve toplumsal düzeyde sağlığın geliştirilmesi, hastalıkların önlenmesi ve tedavisi için kullanır. | X | |||||
| 3 | PY-3. Birey, aile ve topluma beslenme ve diyetetik alanında eğitim verir, danışmanlık yapar. | X | |||||
| 4 | PY-4. Toplu beslenme sistemlerinde etkili bilgi ve beceri kazanarak, menü planlama, üretim, hijyen ve besin güvenliği gibi süreçleri yönetir. | ||||||
| 5 | PY-5. Bilgi birikimini kullanarak alanına ilişkin çalışmaları bağımsız olarak yürütür, sağlık ekibi ve diğer disiplinler ile işbirliği içinde araştırma, proje ve etkinliklerde rol alır. | X | |||||
| 6 | PY-6. Mesleğini bilimsel araştırmalar, kanıtlar, gelişen teknoloji, güncel literatür ve sağlık politikaları doğrultusunda yürütür. | X | |||||
| 7 | PY-7. Mesleki uygulamalarını etik ilke ve standartlar doğrultusunda gerçekleştirir. Davranışı ile meslektaşlarına ve topluma örnek olur. | X | |||||
| 8 | PY-8. En az bir yabancı dili kullanarak alanına ilişkin uluslararası literatüre ulaşır, değerlendirir ve mesleki gelişim için kullanır. | X | |||||
| 9 | PY-9. Beslenme ve Diyetetik alanında eleştirel düşünme, sorun çözme ve karar verme becerilerini kullanır. | X | |||||
| 10 | PY-10. Mesleki alanda yazılı ve sözlü etkili iletişim kurar. | X | |||||
| 11 | PY-11. Mesleğin gerektirdiği genel kültür bilgisine sahiptir. | X | |||||
| 12 | PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |