Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| CORONARY HEART DISEASES & NUTRITION | BESY1179100 | 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 | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Assist.Prof. Canel ÖNER SAYAR |
| 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. |
| Course Learning Outcomes | 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 | Accesses scientifically validated knowledge in the field of Nutrition and Dietetics. | ||||||
| 2 | Evaluates, interprets, and disseminates acquired knowledge and data. | ||||||
| 3 | Integrates knowledge from Nutrition and Dietetics with insights from other disciplines for comprehensive interpretation. | ||||||
| 4 | Identifies nutrition-related problems at both individual and societal levels. | ||||||
| 5 | Proposes solutions in line with professional and ethical principles, emerging technologies, and up-to-date scientific evidence. | ||||||
| 6 | Communicates and shares acquired expertise with relevant institutions and/or individuals. | ||||||
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 | BESY1179100 | 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 | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Assist.Prof. Canel ÖNER SAYAR |
| 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. |
| Course Learning Outcomes | 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 | Accesses scientifically validated knowledge in the field of Nutrition and Dietetics. | ||||||
| 2 | Evaluates, interprets, and disseminates acquired knowledge and data. | ||||||
| 3 | Integrates knowledge from Nutrition and Dietetics with insights from other disciplines for comprehensive interpretation. | ||||||
| 4 | Identifies nutrition-related problems at both individual and societal levels. | ||||||
| 5 | Proposes solutions in line with professional and ethical principles, emerging technologies, and up-to-date scientific evidence. | ||||||
| 6 | Communicates and shares acquired expertise with relevant institutions and/or individuals. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |