Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| NUTRITION and GASTROINTESTINAL DISORDERS | BESD1231780 | Spring 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 aetiologic factors and medical nutritional therapy in the gastrointestinal diseases |
| Course Content | This course contains; Physiology of the gastrointestinal tract,Gastrointestinal organs and their functions,Upper gastrointestinal diseases, and medical nutrition therapy,Upper gastrointestinal diseases, and medical nutrition therapy,Upper gastrointestinal diseases, and medical nutrition therapy,Upper gastrointestinal diseases, and medical nutrition therapy,Lower gastrointestinal diseases, and medical nutrition therapy,Lower gastrointestinal diseases, and medical nutrition therapy,Lower gastrointestinal diseases, and medical nutrition therapy,Lower gastrointestinal diseases, and medical nutrition therapy,Presentations,Presentations,Presentations,Presentations. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. identify generic structure and properties of digestive system, | 10, 16, 18, 4, 9 | A, D, E |
| 1.1. explain about physiology and histology of digestive system | 10, 16, 18, 4, 9 | A, D, E |
| 1.2. explain digestive system disorders | 10, 16, 18, 4, 9 | A, D, E |
| 1.3. interpret morphological and enzymatic changes in case of disorders | 10, 16, 18, 4, 9 | A, D, E |
| 2. prepare the alternatives for medical nutrition therapy | 10, 16, 18, 19, 4, 9 | A, D, E |
| 2.1. judge the principles of medical nutrition therapy for the disorders of mouth, dens, and esophagus | 10, 16, 18, 4, 9 | A, D, E |
| 2.2. judge the principles of medical nutrition therapy for gastric disorders | 10, 16, 18, 4, 9 | A, D, E |
| 2.3. judge the principles of medical nutrition therapy for small intestine diseases | 10, 16, 18, 4, 9 | A, D, E |
| 2.4. judge the principles of medical nutrition therapy for pancreas diseases | 10, 16, 18, 4, 9 | A, D, E |
| 2.5. judge the principles of medical nutrition therapy for liver diseases and large intestine diseases | 10, 16, 18, 4, 9 | A, D, E |
| 3. inform the patients about significant points for their nutrition | 10, 16, 18, 4, 9 | A, D, E |
| 3.1. explain the steps of how to apply a nutrition therapy to a patient | 10, 16, 18, 19, 4, 9 | A, D, E |
| 3.2. offer suggestions for various cases | 10, 16, 18, 4, 9 | A, D, E |
| 3.3. plan a treatment for a patient in concordance with medical personnel | 10, 16, 18, 4, 9 | A, D, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 18: Micro Teaching Technique, 19: Brainstorming Technique, 4: Inquiry-Based Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Physiology of the gastrointestinal tract | Preliminary preparation from related course sources |
| 2 | Gastrointestinal organs and their functions | Preliminary preparation from related course sources |
| 3 | Upper gastrointestinal diseases, and medical nutrition therapy | Preliminary preparation from related course sources |
| 4 | Upper gastrointestinal diseases, and medical nutrition therapy | Preliminary preparation from related course sources |
| 5 | Upper gastrointestinal diseases, and medical nutrition therapy | Preliminary preparation from related course sources |
| 6 | Upper gastrointestinal diseases, and medical nutrition therapy | Preliminary preparation from related course sources |
| 7 | Lower gastrointestinal diseases, and medical nutrition therapy | Preliminary preparation from related course sources |
| 8 | Lower gastrointestinal diseases, and medical nutrition therapy | Preliminary preparation from related course sources |
| 9 | Lower gastrointestinal diseases, and medical nutrition therapy | Preliminary preparation from related course sources |
| 10 | Lower gastrointestinal diseases, and medical nutrition therapy | Preliminary preparation from related course sources |
| 11 | Presentations | Preliminary preparation from related course sources |
| 12 | Presentations | Preliminary preparation from related course sources |
| 13 | Presentations | Preliminary preparation from related course sources |
| 14 | Presentations | Preliminary preparation from related course sources |
| Resources |
| Course notes, book chapters, powerpoint presentations |
| 1. Beslenme. Baysal A., Hatiboğlu Yayınevi, 9. Baskı, Ankara,2002. 2. Shils ME, Olson JA, Shihe M, Ross AC. Modern Nutrition in Healthy and Disease. 3. Nihth edition, Lippincott Williams and Wilkins, 1999. 4. Mahan K., Arlin M. Krause's Food, Nutrition and Diet Therapy, 10 th edition, 2000 5. 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 |
|---|---|---|---|---|---|
| NUTRITION and GASTROINTESTINAL DISORDERS | BESD1231780 | Spring 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 aetiologic factors and medical nutritional therapy in the gastrointestinal diseases |
| Course Content | This course contains; Physiology of the gastrointestinal tract,Gastrointestinal organs and their functions,Upper gastrointestinal diseases, and medical nutrition therapy,Upper gastrointestinal diseases, and medical nutrition therapy,Upper gastrointestinal diseases, and medical nutrition therapy,Upper gastrointestinal diseases, and medical nutrition therapy,Lower gastrointestinal diseases, and medical nutrition therapy,Lower gastrointestinal diseases, and medical nutrition therapy,Lower gastrointestinal diseases, and medical nutrition therapy,Lower gastrointestinal diseases, and medical nutrition therapy,Presentations,Presentations,Presentations,Presentations. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. identify generic structure and properties of digestive system, | 10, 16, 18, 4, 9 | A, D, E |
| 1.1. explain about physiology and histology of digestive system | 10, 16, 18, 4, 9 | A, D, E |
| 1.2. explain digestive system disorders | 10, 16, 18, 4, 9 | A, D, E |
| 1.3. interpret morphological and enzymatic changes in case of disorders | 10, 16, 18, 4, 9 | A, D, E |
| 2. prepare the alternatives for medical nutrition therapy | 10, 16, 18, 19, 4, 9 | A, D, E |
| 2.1. judge the principles of medical nutrition therapy for the disorders of mouth, dens, and esophagus | 10, 16, 18, 4, 9 | A, D, E |
| 2.2. judge the principles of medical nutrition therapy for gastric disorders | 10, 16, 18, 4, 9 | A, D, E |
| 2.3. judge the principles of medical nutrition therapy for small intestine diseases | 10, 16, 18, 4, 9 | A, D, E |
| 2.4. judge the principles of medical nutrition therapy for pancreas diseases | 10, 16, 18, 4, 9 | A, D, E |
| 2.5. judge the principles of medical nutrition therapy for liver diseases and large intestine diseases | 10, 16, 18, 4, 9 | A, D, E |
| 3. inform the patients about significant points for their nutrition | 10, 16, 18, 4, 9 | A, D, E |
| 3.1. explain the steps of how to apply a nutrition therapy to a patient | 10, 16, 18, 19, 4, 9 | A, D, E |
| 3.2. offer suggestions for various cases | 10, 16, 18, 4, 9 | A, D, E |
| 3.3. plan a treatment for a patient in concordance with medical personnel | 10, 16, 18, 4, 9 | A, D, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 18: Micro Teaching Technique, 19: Brainstorming Technique, 4: Inquiry-Based Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Physiology of the gastrointestinal tract | Preliminary preparation from related course sources |
| 2 | Gastrointestinal organs and their functions | Preliminary preparation from related course sources |
| 3 | Upper gastrointestinal diseases, and medical nutrition therapy | Preliminary preparation from related course sources |
| 4 | Upper gastrointestinal diseases, and medical nutrition therapy | Preliminary preparation from related course sources |
| 5 | Upper gastrointestinal diseases, and medical nutrition therapy | Preliminary preparation from related course sources |
| 6 | Upper gastrointestinal diseases, and medical nutrition therapy | Preliminary preparation from related course sources |
| 7 | Lower gastrointestinal diseases, and medical nutrition therapy | Preliminary preparation from related course sources |
| 8 | Lower gastrointestinal diseases, and medical nutrition therapy | Preliminary preparation from related course sources |
| 9 | Lower gastrointestinal diseases, and medical nutrition therapy | Preliminary preparation from related course sources |
| 10 | Lower gastrointestinal diseases, and medical nutrition therapy | Preliminary preparation from related course sources |
| 11 | Presentations | Preliminary preparation from related course sources |
| 12 | Presentations | Preliminary preparation from related course sources |
| 13 | Presentations | Preliminary preparation from related course sources |
| 14 | Presentations | Preliminary preparation from related course sources |
| Resources |
| Course notes, book chapters, powerpoint presentations |
| 1. Beslenme. Baysal A., Hatiboğlu Yayınevi, 9. Baskı, Ankara,2002. 2. Shils ME, Olson JA, Shihe M, Ross AC. Modern Nutrition in Healthy and Disease. 3. Nihth edition, Lippincott Williams and Wilkins, 1999. 4. Mahan K., Arlin M. Krause's Food, Nutrition and Diet Therapy, 10 th edition, 2000 5. 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 | |