Recognize diabetes ,learn new methods used in the diagnosis and learn new approaches for the treatment.
Course Content
This course contains; The definition and classification of glucose homeostasis disorders, pathophysiology,Clinical evaluation principles of diabetes,Complications of diabetes,Complications of diabetes II,Clinical management of diabetes,Medical nutrition treatment of diabetes,Carbonhydrate counting in diabetes,Presentations,Presentations,Presentations,Presentations,Presentations,Presentations,Presentations.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Explain pathophysiology of diabetes risk factors.
10, 16, 18, 4, 9
A, D, E
2. Analyse the etiology of diabetes diseases.
10, 16, 18, 4, 9
A, D, E
3. Distinguish the clinical manifestations of diabetes.
10, 16, 18, 4, 9
A, D, E
4. Evaluate risk factors of diabetes.
10, 16, 18, 4, 9
A, D, E
5. Explain complications of diabetes, treatment protocols
10, 16, 18, 4, 9
A, D, E
6. Estimate the complications of diabetes.
10, 16, 18, 4, 9
A, D, E
7. Arrange methods for the treatment of complications.
10, 16, 18, 4, 9
A, D, E
8. Evaluate the effectiveness of nutrition therapy.
10, 16, 18, 4, 9
A, D, E
9. Express current approaches to the prevention and treatment of diabetes.
10, 16, 18, 4, 9
A, D, E
10. Compose current approaches for the treatment of diseases of the diabetes protection
10, 16, 18, 4, 9
A, D, E
11. Question functional foods recommended for diabetes diseases
10, 16, 18, 4, 9
A, D, E
12. Apply nutrition therapy for the treatment of diabetes diseases and conservation.
A: Traditional Written Exam, D: Oral Exam, E: Homework
Course Outline
Order
Subjects
Preliminary Work
1
The definition and classification of glucose homeostasis disorders, pathophysiology
Preparation from related course sources
2
Clinical evaluation principles of diabetes
Preparation from related course sources
3
Complications of diabetes
Preparation from related course sources
4
Complications of diabetes II
Preparation from related course sources
5
Clinical management of diabetes
Preparation from related course sources
6
Medical nutrition treatment of diabetes
Preparation from related course sources
7
Carbonhydrate counting in diabetes
Preparation from related course sources
8
Presentations
Preparation from related course sources
9
Presentations
Preparation from related course sources
10
Presentations
Preparation from related course sources
11
Presentations
Preparation from related course sources
12
Presentations
Preparation from related course sources
13
Presentations
Preparation from related course sources
14
Presentations
Preparation from related course sources
Resources
PowerPoint presentations, paper, book sections
1. Krause's Food, Nutrition and Diet Therapy, 10 th edition, 2000
2. Lippincott Williams and Wilkins, 1999.
3. Baysal A. ve ark. Diyet El Kitabı, Hatiboğlu, Yenilenmiş 5. baskı, Ankara, 2008
4. Shils ME, Olson JA, Shihe M, Ross AC. Modern Nutrition in Healthy and Disease.
5. Mahan K., Arlin M. Krause's Food, Nutrition and Diet Therapy, 10 th edition, 2000
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.
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.
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
3
42
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
0
0
0
Presentation of Project / Seminar
14
6
84
Quiz
0
0
0
Midterm Exam
5
6
30
General Exam
5
6
30
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
228
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(228/30)
8
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
CURRENT APPROACHES in DIABETES MANAGEMENTS
BESD2131910
Fall Semester
2+0
2
8
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
Third Cycle (Doctorate Degree)
Course Type
Elective
Course Coordinator
Prof.Dr. Gülgün ERSOY
Name of Lecturer(s)
Prof.Dr. Gülgün ERSOY
Assistant(s)
Aim
Recognize diabetes ,learn new methods used in the diagnosis and learn new approaches for the treatment.
Course Content
This course contains; The definition and classification of glucose homeostasis disorders, pathophysiology,Clinical evaluation principles of diabetes,Complications of diabetes,Complications of diabetes II,Clinical management of diabetes,Medical nutrition treatment of diabetes,Carbonhydrate counting in diabetes,Presentations,Presentations,Presentations,Presentations,Presentations,Presentations,Presentations.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Explain pathophysiology of diabetes risk factors.
10, 16, 18, 4, 9
A, D, E
2. Analyse the etiology of diabetes diseases.
10, 16, 18, 4, 9
A, D, E
3. Distinguish the clinical manifestations of diabetes.
10, 16, 18, 4, 9
A, D, E
4. Evaluate risk factors of diabetes.
10, 16, 18, 4, 9
A, D, E
5. Explain complications of diabetes, treatment protocols
10, 16, 18, 4, 9
A, D, E
6. Estimate the complications of diabetes.
10, 16, 18, 4, 9
A, D, E
7. Arrange methods for the treatment of complications.
10, 16, 18, 4, 9
A, D, E
8. Evaluate the effectiveness of nutrition therapy.
10, 16, 18, 4, 9
A, D, E
9. Express current approaches to the prevention and treatment of diabetes.
10, 16, 18, 4, 9
A, D, E
10. Compose current approaches for the treatment of diseases of the diabetes protection
10, 16, 18, 4, 9
A, D, E
11. Question functional foods recommended for diabetes diseases
10, 16, 18, 4, 9
A, D, E
12. Apply nutrition therapy for the treatment of diabetes diseases and conservation.
A: Traditional Written Exam, D: Oral Exam, E: Homework
Course Outline
Order
Subjects
Preliminary Work
1
The definition and classification of glucose homeostasis disorders, pathophysiology
Preparation from related course sources
2
Clinical evaluation principles of diabetes
Preparation from related course sources
3
Complications of diabetes
Preparation from related course sources
4
Complications of diabetes II
Preparation from related course sources
5
Clinical management of diabetes
Preparation from related course sources
6
Medical nutrition treatment of diabetes
Preparation from related course sources
7
Carbonhydrate counting in diabetes
Preparation from related course sources
8
Presentations
Preparation from related course sources
9
Presentations
Preparation from related course sources
10
Presentations
Preparation from related course sources
11
Presentations
Preparation from related course sources
12
Presentations
Preparation from related course sources
13
Presentations
Preparation from related course sources
14
Presentations
Preparation from related course sources
Resources
PowerPoint presentations, paper, book sections
1. Krause's Food, Nutrition and Diet Therapy, 10 th edition, 2000
2. Lippincott Williams and Wilkins, 1999.
3. Baysal A. ve ark. Diyet El Kitabı, Hatiboğlu, Yenilenmiş 5. baskı, Ankara, 2008
4. Shils ME, Olson JA, Shihe M, Ross AC. Modern Nutrition in Healthy and Disease.
5. Mahan K., Arlin M. Krause's Food, Nutrition and Diet Therapy, 10 th edition, 2000
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.
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.
10
They have general cultural knowledge that profession requires.
X
11
Develop positive attitudes toward lifelong learning and turn them into behavior.
