Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| NUTRITION and IMMUN SYSTEM | BESD2131880 | 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 | Learn the relations between the nutrition and immune system |
| Course Content | This course contains; Immunologic basis,Risk factors for the development of food allergy,Symptoms,diagnosis,treatment,Review presentation,Food intolerance,Symptoms,diagnosis,treatment,Review presentation,Review presentation,Food allergy in infancy,Symptoms,diagnosis,treatment,Review presentation,Diet and prevention of allergic disease,Review presentation,Review presentation. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Explain pathophysiology of immun system diseases risk factors. | 10, 16, 9 | A |
| 1.1. Analyse the etiology of immun system diseases. | 10, 16, 9 | A |
| 1.2. Distinguish the clinical manifestations of immun system diseases. | 10, 16, 9 | A |
| 1.3. Evaluate risk factors of immun system diseases. | 10, 16, 9 | A |
| 2. Explain complications of immun system disease, treatment protocols | 10, 16, 9 | A |
| 2.1. Estimate the complications of immun system diseases. | 10, 16, 9 | A |
| 2.2. Arrange methods for the treatment of complications. | 10, 16, 9 | A |
| 2.3. Evaluate the effectiveness of nutrition therapy. | 10, 16, 9 | A |
| 3. Express current approaches to the prevention and treatment of immun system disease | 10, 16, 9 | A |
| 3.1. Compose current approaches for the treatment of diseases of the immun system protection | 10, 16, 9 | A |
| 3.2. Question functional foods recommended for immun system diseases | 10, 16, 9 | A |
| 3.3. Apply nutrition therapy for the treatment of immun system 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 | Immunologic basis | Preparation from related courses sources |
| 2 | Risk factors for the development of food allergy | Preparation from related courses sources |
| 3 | Symptoms,diagnosis,treatment | Preparation from related courses sources |
| 4 | Review presentation | Preparation from related courses sources |
| 5 | Food intolerance | Preparation from related courses sources |
| 6 | Symptoms,diagnosis,treatment | Preparation from related courses sources |
| 7 | Review presentation | Preparation from related courses sources |
| 8 | Review presentation | Preparation from related courses sources |
| 9 | Food allergy in infancy | Preparation from related courses sources |
| 10 | Symptoms,diagnosis,treatment | Preparation from related courses sources |
| 11 | Review presentation | Preparation from related courses sources |
| 12 | Diet and prevention of allergic disease | Preparation from related courses sources |
| 13 | Review presentation | Preparation from related courses sources |
| 14 | Review presentation | Preparation from related courses sources |
| Resources |
| PowerPoint presentations, paper, book sections |
| 1. Mahan,L.K.,Stump,S.E.(2004).Krause's.Food,Nutrition and Diet Therapy,11 thEEdition,Elsevier USA. 2. Berdarier, C.D.(1998). Advanced Nutrition,Micronutrient,CRC pres,USA. |
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 | |||||
| 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 | |||||
| 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 | |||||
| 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 | |||||
| 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 | |||||
| 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. | ||||||
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 |
|---|---|---|---|---|---|
| NUTRITION and IMMUN SYSTEM | BESD2131880 | 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 | Learn the relations between the nutrition and immune system |
| Course Content | This course contains; Immunologic basis,Risk factors for the development of food allergy,Symptoms,diagnosis,treatment,Review presentation,Food intolerance,Symptoms,diagnosis,treatment,Review presentation,Review presentation,Food allergy in infancy,Symptoms,diagnosis,treatment,Review presentation,Diet and prevention of allergic disease,Review presentation,Review presentation. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Explain pathophysiology of immun system diseases risk factors. | 10, 16, 9 | A |
| 1.1. Analyse the etiology of immun system diseases. | 10, 16, 9 | A |
| 1.2. Distinguish the clinical manifestations of immun system diseases. | 10, 16, 9 | A |
| 1.3. Evaluate risk factors of immun system diseases. | 10, 16, 9 | A |
| 2. Explain complications of immun system disease, treatment protocols | 10, 16, 9 | A |
| 2.1. Estimate the complications of immun system diseases. | 10, 16, 9 | A |
| 2.2. Arrange methods for the treatment of complications. | 10, 16, 9 | A |
| 2.3. Evaluate the effectiveness of nutrition therapy. | 10, 16, 9 | A |
| 3. Express current approaches to the prevention and treatment of immun system disease | 10, 16, 9 | A |
| 3.1. Compose current approaches for the treatment of diseases of the immun system protection | 10, 16, 9 | A |
| 3.2. Question functional foods recommended for immun system diseases | 10, 16, 9 | A |
| 3.3. Apply nutrition therapy for the treatment of immun system 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 | Immunologic basis | Preparation from related courses sources |
| 2 | Risk factors for the development of food allergy | Preparation from related courses sources |
| 3 | Symptoms,diagnosis,treatment | Preparation from related courses sources |
| 4 | Review presentation | Preparation from related courses sources |
| 5 | Food intolerance | Preparation from related courses sources |
| 6 | Symptoms,diagnosis,treatment | Preparation from related courses sources |
| 7 | Review presentation | Preparation from related courses sources |
| 8 | Review presentation | Preparation from related courses sources |
| 9 | Food allergy in infancy | Preparation from related courses sources |
| 10 | Symptoms,diagnosis,treatment | Preparation from related courses sources |
| 11 | Review presentation | Preparation from related courses sources |
| 12 | Diet and prevention of allergic disease | Preparation from related courses sources |
| 13 | Review presentation | Preparation from related courses sources |
| 14 | Review presentation | Preparation from related courses sources |
| Resources |
| PowerPoint presentations, paper, book sections |
| 1. Mahan,L.K.,Stump,S.E.(2004).Krause's.Food,Nutrition and Diet Therapy,11 thEEdition,Elsevier USA. 2. Berdarier, C.D.(1998). Advanced Nutrition,Micronutrient,CRC pres,USA. |
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 | |||||
| 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 | |||||
| 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 | |||||
| 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 | |||||
| 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 | |||||
| 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. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |