Develop clinical nutrition therapy applications of students and their ability to communicate effectively with patients.
Course Content
This course contains; A general view of chronic diseases,Remarkable matters in dietary therapy planning I,Remarkable matters in dietary therapy planning II,Remarkable matters in dietary therapy planning III,The ability of efficient communication with the patient: role-play, creative drama I,The ability of efficient communication with the patient: role-play, creative drama II,The ability of efficient communication with the patient: role-play, creative drama III,The ability of efficient communication with the patient: role-play, creative drama IV,Case study presentations,Case study presentations,Case study presentations,Case study presentations,Case study presentations,Case study presentations.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Compose the reasons, laboratory and clinical findings of the acute and chronic diseases of the adults.
10, 16, 4
H
1.1. Distinguish the innate and acquired diseases.
10, 16, 4
H
1.2. Question the causes of the diseases.
10, 16, 4
H
1.3. Categorize the clinical findings of the diseases.
10, 16, 4
H
1.4. Interpret the laboratory diagnosis of the diseases.
10, 16, 4
H
2. Arrange the diet control unique to diseases.
10, 16, 4
H
2.1. Identify the requirement of the daily energy and nutritional elements based on the clinical and laboratory findings of the disease.
10, 16, 4
H
2.2. Arrange the menus providing the requirement.
10, 16, 4
H
2.3. Tell the diet to the individual.
10, 16, 4
H
3. Evaluate the diet programs of the individual with the chronic diseases.
10, 16, 4
H
3.1. Evaluate nutritional status of the individual.
10, 16, 4
H
3.2. Plan the diet program in reference to the age and laboratory findings.
10, 16, 4
H
3.3. Develop solutions for problems during the diet implementation.
Remarkable matters in dietary therapy planning III
Preparation from related course sources
5
The ability of efficient communication with the patient: role-play, creative drama I
Preparation from related course sources
6
The ability of efficient communication with the patient: role-play, creative drama II
Preparation from related course sources
7
The ability of efficient communication with the patient: role-play, creative drama III
Preparation from related course sources
8
The ability of efficient communication with the patient: role-play, creative drama IV
Preparation from related course sources
9
Case study presentations
Preparation from related course sources
10
Case study presentations
Preparation from related course sources
11
Case study presentations
Preparation from related course sources
12
Case study presentations
Preparation from related course sources
13
Case study presentations
Preparation from related course sources
14
Case study presentations
Preparation from related course sources
Resources
Lecture notes, book chapters, PowerPoint presentations
1. Bowman BA and Russell RM (eds).Present Knowledge in Nutrition, eight 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. Köksal G, Gökmen H, Çocuk Hastalıklarında Beslenme Tedavisi, Hatipoğlu Yayınevi, 2000.
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.
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
14
8
112
Term Project
3
10
30
Presentation of Project / Seminar
3
3
9
Quiz
0
0
0
Midterm Exam
1
3
3
General Exam
1
5
5
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
243
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(243/30)
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
ADVANCED DIETETIC PRACTICES in ADULTS
BESD1131810
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
Assist.Prof. Nihal Zekiye ERDEM
Name of Lecturer(s)
Assist.Prof. Nihal Zekiye ERDEM
Assistant(s)
Aim
Develop clinical nutrition therapy applications of students and their ability to communicate effectively with patients.
Course Content
This course contains; A general view of chronic diseases,Remarkable matters in dietary therapy planning I,Remarkable matters in dietary therapy planning II,Remarkable matters in dietary therapy planning III,The ability of efficient communication with the patient: role-play, creative drama I,The ability of efficient communication with the patient: role-play, creative drama II,The ability of efficient communication with the patient: role-play, creative drama III,The ability of efficient communication with the patient: role-play, creative drama IV,Case study presentations,Case study presentations,Case study presentations,Case study presentations,Case study presentations,Case study presentations.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Compose the reasons, laboratory and clinical findings of the acute and chronic diseases of the adults.
10, 16, 4
H
1.1. Distinguish the innate and acquired diseases.
10, 16, 4
H
1.2. Question the causes of the diseases.
10, 16, 4
H
1.3. Categorize the clinical findings of the diseases.
10, 16, 4
H
1.4. Interpret the laboratory diagnosis of the diseases.
10, 16, 4
H
2. Arrange the diet control unique to diseases.
10, 16, 4
H
2.1. Identify the requirement of the daily energy and nutritional elements based on the clinical and laboratory findings of the disease.
10, 16, 4
H
2.2. Arrange the menus providing the requirement.
10, 16, 4
H
2.3. Tell the diet to the individual.
10, 16, 4
H
3. Evaluate the diet programs of the individual with the chronic diseases.
10, 16, 4
H
3.1. Evaluate nutritional status of the individual.
10, 16, 4
H
3.2. Plan the diet program in reference to the age and laboratory findings.
10, 16, 4
H
3.3. Develop solutions for problems during the diet implementation.
Remarkable matters in dietary therapy planning III
Preparation from related course sources
5
The ability of efficient communication with the patient: role-play, creative drama I
Preparation from related course sources
6
The ability of efficient communication with the patient: role-play, creative drama II
Preparation from related course sources
7
The ability of efficient communication with the patient: role-play, creative drama III
Preparation from related course sources
8
The ability of efficient communication with the patient: role-play, creative drama IV
Preparation from related course sources
9
Case study presentations
Preparation from related course sources
10
Case study presentations
Preparation from related course sources
11
Case study presentations
Preparation from related course sources
12
Case study presentations
Preparation from related course sources
13
Case study presentations
Preparation from related course sources
14
Case study presentations
Preparation from related course sources
Resources
Lecture notes, book chapters, PowerPoint presentations
1. Bowman BA and Russell RM (eds).Present Knowledge in Nutrition, eight 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. Köksal G, Gökmen H, Çocuk Hastalıklarında Beslenme Tedavisi, Hatipoğlu Yayınevi, 2000.
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.
