Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| TRANSPLANTION and NUTRITION | YBES3219470 | Spring Semester | 2+0 | 2 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Merve PEHLİVAN |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | To evaluate the nutritional status of patients before and after transplantation and create a proper nutrition treatment plan. |
| Course Content | This course contains; Overview of nutrition in Transplantation,Nutrition before and after kidney transplantation,Liver transplantation before and after feding,Heart transplantation before and after feding,Intestinal transplantation before and after feding,Nutrition in bone marrow transplantation,Articles and case reports,Articles and case reports,Articles and case reports,Articles and case reports,Articles and case reports,Articles and case reports,Articles and case reports,Articles and case reports. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Assess the clinical findings and nutritional status of transplant patient | 10, 16, 9 | A, E |
| 2. Assess the nutritional requirements of the patient | 10, 16, 9 | A |
| 3. Define the characteristics and differences of enteral and parenteral products and make recommendation. | 10, 16, 9 | A |
| 4. Assessnutrient-drug interactions. | 10, 16, 9 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Overview of nutrition in Transplantation | Preparation of the related material from the recommended sources |
| 2 | Nutrition before and after kidney transplantation | Preparation of the related material from the recommended sources |
| 3 | Liver transplantation before and after feding | Preparation of the related material from the recommended sources |
| 4 | Heart transplantation before and after feding | Preparation of the related material from the recommended sources |
| 5 | Intestinal transplantation before and after feding | Preparation of the related material from the recommended sources |
| 6 | Nutrition in bone marrow transplantation | Preparation of the related material from the recommended sources |
| 7 | Articles and case reports | Preparation of the related material from the recommended sources |
| 8 | Articles and case reports | Preparation of the related material from the recommended sources |
| 9 | Articles and case reports | Preparation of the related material from the recommended sources |
| 10 | Articles and case reports | Preparation of the related material from the recommended sources |
| 11 | Articles and case reports | Preparation of the related material from the recommended sources |
| 12 | Articles and case reports | Preparation of the related material from the recommended sources |
| 13 | Articles and case reports | Preparation of the related material from the recommended sources |
| 14 | Articles and case reports | Preparation of the related material from the recommended sources |
| Resources |
| Lecture notes, papers, book chapters |
| 1. Mahan LK, Escott-Stump S, Raymond JL. (eds). Krause's Food and the Nutrition Care Process. Edition 14, 2017 2. Dudrick SJ, Sanchez JA. (eds). Nutrition and Metabolism of the Surgical Patient. Surgical Clinics of North America. 2011. 3. Clinical Nutrition journals 4. Transplantation Founfadions' offical websites |
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 | 2 | 28 | |||
| Guided Problem Solving | 14 | 3 | 42 | |||
| Resolution of Homework Problems and Submission as a Report | 14 | 1 | 14 | |||
| Term Project | 1 | 1 | 1 | |||
| Presentation of Project / Seminar | 1 | 3 | 3 | |||
| Quiz | 1 | 1 | 1 | |||
| Midterm Exam | 1 | 12 | 12 | |||
| General Exam | 1 | 23 | 23 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 124 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(124/30) | 4 | |||||
| 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 |
|---|---|---|---|---|---|
| TRANSPLANTION and NUTRITION | YBES3219470 | Spring Semester | 2+0 | 2 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Merve PEHLİVAN |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | To evaluate the nutritional status of patients before and after transplantation and create a proper nutrition treatment plan. |
| Course Content | This course contains; Overview of nutrition in Transplantation,Nutrition before and after kidney transplantation,Liver transplantation before and after feding,Heart transplantation before and after feding,Intestinal transplantation before and after feding,Nutrition in bone marrow transplantation,Articles and case reports,Articles and case reports,Articles and case reports,Articles and case reports,Articles and case reports,Articles and case reports,Articles and case reports,Articles and case reports. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Assess the clinical findings and nutritional status of transplant patient | 10, 16, 9 | A, E |
| 2. Assess the nutritional requirements of the patient | 10, 16, 9 | A |
| 3. Define the characteristics and differences of enteral and parenteral products and make recommendation. | 10, 16, 9 | A |
| 4. Assessnutrient-drug interactions. | 10, 16, 9 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Overview of nutrition in Transplantation | Preparation of the related material from the recommended sources |
| 2 | Nutrition before and after kidney transplantation | Preparation of the related material from the recommended sources |
| 3 | Liver transplantation before and after feding | Preparation of the related material from the recommended sources |
| 4 | Heart transplantation before and after feding | Preparation of the related material from the recommended sources |
| 5 | Intestinal transplantation before and after feding | Preparation of the related material from the recommended sources |
| 6 | Nutrition in bone marrow transplantation | Preparation of the related material from the recommended sources |
| 7 | Articles and case reports | Preparation of the related material from the recommended sources |
| 8 | Articles and case reports | Preparation of the related material from the recommended sources |
| 9 | Articles and case reports | Preparation of the related material from the recommended sources |
| 10 | Articles and case reports | Preparation of the related material from the recommended sources |
| 11 | Articles and case reports | Preparation of the related material from the recommended sources |
| 12 | Articles and case reports | Preparation of the related material from the recommended sources |
| 13 | Articles and case reports | Preparation of the related material from the recommended sources |
| 14 | Articles and case reports | Preparation of the related material from the recommended sources |
| Resources |
| Lecture notes, papers, book chapters |
| 1. Mahan LK, Escott-Stump S, Raymond JL. (eds). Krause's Food and the Nutrition Care Process. Edition 14, 2017 2. Dudrick SJ, Sanchez JA. (eds). Nutrition and Metabolism of the Surgical Patient. Surgical Clinics of North America. 2011. 3. Clinical Nutrition journals 4. Transplantation Founfadions' offical websites |
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 | |