Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| CORONARY HEART DISEASES & 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. Eftal GEÇGİL DEMİR |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | Comprehension of pathophysiology of cardiovascular diseases, risk factors, and new insights about diet therapy in recent years. |
| Course Content | This course contains; Introduction to the cardiovascular system,Physiology of the cardiovascular system,The etiology of the cardiovascular system,Biochemical markers of cardiovascular system diseases,Clinical manifestations of cardiovascular system diseases,Complications of diseases of the cardiovascular system I,Complications of diseases of the cardiovascular system II,Diseases of the cardiovascular system of medical nutrition therapy,Diseases of the cardiovascular system of medical nutrition therapy,Functional foods and cardiovascular health,New dietary approaches to diseases of the cardiovascular system,New dietary approaches to diseases of the cardiovascular system,Diseases of the cardiovascular system dietary practices,Overall rating. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. explain pathophysiology of cardiovascular disease risk factors. | 10, 16, 9 | A |
| 2. explain complications of cardiovascular disease, treatment protocols | 10, 16, 9 | A |
| 3. express current approaches to the prevention and treatment of cardiovascular disease | 10, 16, 9 | A |
| 4. question functional foods recommended for cardio-vascular diseases | 10, 16, 9 | A |
| 5. apply nutrition therapy for the treatment of cardiovascular diseases and conservation. | 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 | Introduction to the cardiovascular system | Preparation from related courses sources |
| 2 | Physiology of the cardiovascular system | Preparation from related courses sources |
| 3 | The etiology of the cardiovascular system | Preparation from related courses sources |
| 4 | Biochemical markers of cardiovascular system diseases | Preparation from related courses sources |
| 5 | Clinical manifestations of cardiovascular system diseases | Preparation from related courses sources |
| 6 | Complications of diseases of the cardiovascular system I | Preparation from related courses sources |
| 7 | Complications of diseases of the cardiovascular system II | Preparation from related courses sources |
| 8 | Diseases of the cardiovascular system of medical nutrition therapy | Preparation from related courses sources |
| 9 | Diseases of the cardiovascular system of medical nutrition therapy | Preparation from related courses sources |
| 10 | Functional foods and cardiovascular health | Preparation from related courses sources |
| 11 | New dietary approaches to diseases of the cardiovascular system | Preparation from related courses sources |
| 12 | New dietary approaches to diseases of the cardiovascular system | Preparation from related courses sources |
| 13 | Diseases of the cardiovascular system dietary practices | Preparation from related courses sources |
| 14 | Overall rating | Preparation from related courses sources |
| Resources |
| Powerpoint files |
| 1. Bowman BA and Russell RM (eds).Present Knowledge in Nutrition, eighth edition, ILSI Press,Washington,DC,2001. 2. Baysal A, Aksoy M, Bozkurt N, Kutluay Merdol T, Pekcan P, Keçecioğlu S, Besler T,Mercanlıgil SM. Diyet El Kitabı, 4. baskı, Hatiboğlu yayınevi,Ankara, 2002. 3. Baş M, Saka M. Kardiyovasküler Hastalıklarda Etiyolojik Faktörler, Önleme ve Tedavide Beslenme Yaklaşımları, Matsa Basımevi, 2013. 4. Uluslararası beslenme ve diyet dergileri (European J Clin Nutr, JADA, Am J Clin. Nutr, vb.) ve kitaplar |
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. | X | |||||
| 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 |
|---|---|---|---|---|---|
| CORONARY HEART DISEASES & 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. Eftal GEÇGİL DEMİR |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | Comprehension of pathophysiology of cardiovascular diseases, risk factors, and new insights about diet therapy in recent years. |
| Course Content | This course contains; Introduction to the cardiovascular system,Physiology of the cardiovascular system,The etiology of the cardiovascular system,Biochemical markers of cardiovascular system diseases,Clinical manifestations of cardiovascular system diseases,Complications of diseases of the cardiovascular system I,Complications of diseases of the cardiovascular system II,Diseases of the cardiovascular system of medical nutrition therapy,Diseases of the cardiovascular system of medical nutrition therapy,Functional foods and cardiovascular health,New dietary approaches to diseases of the cardiovascular system,New dietary approaches to diseases of the cardiovascular system,Diseases of the cardiovascular system dietary practices,Overall rating. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. explain pathophysiology of cardiovascular disease risk factors. | 10, 16, 9 | A |
| 2. explain complications of cardiovascular disease, treatment protocols | 10, 16, 9 | A |
| 3. express current approaches to the prevention and treatment of cardiovascular disease | 10, 16, 9 | A |
| 4. question functional foods recommended for cardio-vascular diseases | 10, 16, 9 | A |
| 5. apply nutrition therapy for the treatment of cardiovascular diseases and conservation. | 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 | Introduction to the cardiovascular system | Preparation from related courses sources |
| 2 | Physiology of the cardiovascular system | Preparation from related courses sources |
| 3 | The etiology of the cardiovascular system | Preparation from related courses sources |
| 4 | Biochemical markers of cardiovascular system diseases | Preparation from related courses sources |
| 5 | Clinical manifestations of cardiovascular system diseases | Preparation from related courses sources |
| 6 | Complications of diseases of the cardiovascular system I | Preparation from related courses sources |
| 7 | Complications of diseases of the cardiovascular system II | Preparation from related courses sources |
| 8 | Diseases of the cardiovascular system of medical nutrition therapy | Preparation from related courses sources |
| 9 | Diseases of the cardiovascular system of medical nutrition therapy | Preparation from related courses sources |
| 10 | Functional foods and cardiovascular health | Preparation from related courses sources |
| 11 | New dietary approaches to diseases of the cardiovascular system | Preparation from related courses sources |
| 12 | New dietary approaches to diseases of the cardiovascular system | Preparation from related courses sources |
| 13 | Diseases of the cardiovascular system dietary practices | Preparation from related courses sources |
| 14 | Overall rating | Preparation from related courses sources |
| Resources |
| Powerpoint files |
| 1. Bowman BA and Russell RM (eds).Present Knowledge in Nutrition, eighth edition, ILSI Press,Washington,DC,2001. 2. Baysal A, Aksoy M, Bozkurt N, Kutluay Merdol T, Pekcan P, Keçecioğlu S, Besler T,Mercanlıgil SM. Diyet El Kitabı, 4. baskı, Hatiboğlu yayınevi,Ankara, 2002. 3. Baş M, Saka M. Kardiyovasküler Hastalıklarda Etiyolojik Faktörler, Önleme ve Tedavide Beslenme Yaklaşımları, Matsa Basımevi, 2013. 4. Uluslararası beslenme ve diyet dergileri (European J Clin Nutr, JADA, Am J Clin. Nutr, vb.) ve kitaplar |
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. | X | |||||
| 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 | |