Causes and classification of neurological diseases
Preparation from related courses sources
2
Nervous system
Preparation from related courses sources
3
Neurological diseases
Preparation from related courses sources
4
Pernicious anemia
Preparation from related courses sources
5
Wernick-korsakoff syndrome
Preparation from related courses sources
6
Stroke
Preparation from related courses sources
7
Alzheimer
Preparation from related courses sources
8
Epilepsy
Preparation from related courses sources
9
Migraine
Preparation from related courses sources
10
Multiple sclerosis
Preparation from related courses sources
11
Parkinson disease
Preparation from related courses sources
12
Neurotrauma
Preparation from related courses sources
13
Presantations
Preparation from related courses sources
14
Presantations
Preparation from related courses sources
Resources
Course notes
1. Beslenme. Baysal A., Hatiboğlu Yayınevi, 9. Baskı, Ankara,2002.
2. Shils ME, Olson JA, Shihe M, Ross AC. Modern Nutrition in Healthy and Disease. Ninth edition, Lippincott
3. Mahan K., Arlin M. Krause’s Food, Nutrition and Diet Therapy, 10 th edition, 2000.
4. Baysal A. ve ark. Diyet El Kitabı, Hatiboğlu, Yenilenmiş 5. baskı, Ankara, 2008
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.
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.
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.
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
NUTRITION in NEUROLOGICAL and PSYCHIATRIC DISORDERS
-
Spring 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
Prof.Dr. Gülgün ERSOY
Name of Lecturer(s)
Assistant(s)
Aim
The aim of the course is to learn the principles of medical nutrition therapy of individuals with neurological diseases.
Course Content
This course contains; Causes and classification of neurological diseases,Nervous system,Neurological diseases,Pernicious anemia,Wernick-korsakoff syndrome,Stroke,Alzheimer
,Epilepsy,Migraine,Multiple sclerosis,Parkinson disease,Neurotrauma,Presantations,Presantations.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Explain the pathophysiology and risk factors of neurological and psychiatric diseases.
10, 6, 9
H
2. Explain the complications and treatment protocols of neurological and psychiatric diseases.
10, 6, 9
H
3. Express the current approaches in prevention and treatment of neurological and psychiatric diseases.
Causes and classification of neurological diseases
Preparation from related courses sources
2
Nervous system
Preparation from related courses sources
3
Neurological diseases
Preparation from related courses sources
4
Pernicious anemia
Preparation from related courses sources
5
Wernick-korsakoff syndrome
Preparation from related courses sources
6
Stroke
Preparation from related courses sources
7
Alzheimer
Preparation from related courses sources
8
Epilepsy
Preparation from related courses sources
9
Migraine
Preparation from related courses sources
10
Multiple sclerosis
Preparation from related courses sources
11
Parkinson disease
Preparation from related courses sources
12
Neurotrauma
Preparation from related courses sources
13
Presantations
Preparation from related courses sources
14
Presantations
Preparation from related courses sources
Resources
Course notes
1. Beslenme. Baysal A., Hatiboğlu Yayınevi, 9. Baskı, Ankara,2002.
2. Shils ME, Olson JA, Shihe M, Ross AC. Modern Nutrition in Healthy and Disease. Ninth edition, Lippincott
3. Mahan K., Arlin M. Krause’s Food, Nutrition and Diet Therapy, 10 th edition, 2000.
4. Baysal A. ve ark. Diyet El Kitabı, Hatiboğlu, Yenilenmiş 5. baskı, Ankara, 2008
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.
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.
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.
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.
