Recognize cardiovascular disease ,learn new methods used in the diagnosis and learn new approaches for the treatment.
Course Content
This course contains; Cardiovascular diseases-etiology,Cardiovascular diseases-pathophysiology,Cardiovascular diseases Risk factors,Cardiovascular diseases Risk factors,Dietary components and cardiovascular diseases,Dietary components and cardiovascular diseases,Dietary components and cardiovascular diseases,Dietary components and cardiovascular diseases,Dietary components and cardiovascular diseases,Presentation of Article,Presentation of Article,Project presentation,Project presentation,Project presentation.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. explain pathophysiology of cardiovascular disease risk factors.
10, 16, 18, 4, 9
A, E
1.1. analyse the etiology of cardiovascular diseases.
10, 16, 18, 4, 9
A, E
1.2. distinguish the clinical manifestations of cardiovascular diseases.
10, 16, 18, 4, 9
A, E
1.3. evaluate risk factors of cardiovascular diseases.
10, 16, 18, 4, 9
A, E
2. explain complications of cardiovascular disease, treatment protocols
10, 16, 18, 4, 9
A, E
2.1. Defines the complications of cardiovascular diseases.
10, 16, 18, 4, 9
A, E
2.2. arrange methods for the treatment of complications.
10, 16, 18, 4, 9
A, E
2.3. evaluate the effectiveness of nutrition therapy.
10, 16, 18, 4, 9
A, E
3. express current approaches to the prevention and treatment of cardiovascular disease
10, 16, 18, 4, 9
A, E
3.1. compose current approaches for the treatment of diseases of the cardiovascular protection
10, 16, 18, 4, 9
A, E
3.2. Express functional foods recommended for cardio-vascular diseases
10, 16, 18, 4, 9
A, E
3.3. apply nutrition therapy for the treatment of cardiovascular diseases and conservation.
1. Beslenme. Baysal A., Hatiboğlu Press, 9th Ed, Ankara,2002.
2. Shils ME, Olson JA, Shihe M, Ross AC. Modern Nutrition in Healthy and Disease. Ninth edition, Lippincott Williams and Wilkins, 1999.
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.
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
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
CARDIOVASCULAR SYSTEM and NUTRITION
BESD1137970
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)
Assistant(s)
Aim
Recognize cardiovascular disease ,learn new methods used in the diagnosis and learn new approaches for the treatment.
Course Content
This course contains; Cardiovascular diseases-etiology,Cardiovascular diseases-pathophysiology,Cardiovascular diseases Risk factors,Cardiovascular diseases Risk factors,Dietary components and cardiovascular diseases,Dietary components and cardiovascular diseases,Dietary components and cardiovascular diseases,Dietary components and cardiovascular diseases,Dietary components and cardiovascular diseases,Presentation of Article,Presentation of Article,Project presentation,Project presentation,Project presentation.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. explain pathophysiology of cardiovascular disease risk factors.
10, 16, 18, 4, 9
A, E
1.1. analyse the etiology of cardiovascular diseases.
10, 16, 18, 4, 9
A, E
1.2. distinguish the clinical manifestations of cardiovascular diseases.
10, 16, 18, 4, 9
A, E
1.3. evaluate risk factors of cardiovascular diseases.
10, 16, 18, 4, 9
A, E
2. explain complications of cardiovascular disease, treatment protocols
10, 16, 18, 4, 9
A, E
2.1. Defines the complications of cardiovascular diseases.
10, 16, 18, 4, 9
A, E
2.2. arrange methods for the treatment of complications.
10, 16, 18, 4, 9
A, E
2.3. evaluate the effectiveness of nutrition therapy.
10, 16, 18, 4, 9
A, E
3. express current approaches to the prevention and treatment of cardiovascular disease
10, 16, 18, 4, 9
A, E
3.1. compose current approaches for the treatment of diseases of the cardiovascular protection
10, 16, 18, 4, 9
A, E
3.2. Express functional foods recommended for cardio-vascular diseases
10, 16, 18, 4, 9
A, E
3.3. apply nutrition therapy for the treatment of cardiovascular diseases and conservation.
1. Beslenme. Baysal A., Hatiboğlu Press, 9th Ed, Ankara,2002.
2. Shils ME, Olson JA, Shihe M, Ross AC. Modern Nutrition in Healthy and Disease. Ninth edition, Lippincott Williams and Wilkins, 1999.
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.
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.
