Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| NUTRITIONAL APPLICATIONS in BARIATRIC SURGERY | BESD1121590 | 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 | In this course, students will evaluate the nutritional status of patients after bariatric surgery and proper nutrition therapy plan will create. |
| Course Content | This course contains; History of bariatric surgery, indications, contraindications and methods,The importance of team in bariatric surgery and nutritional assessment,Regulation of macronutrients,Patients who are before and after surgery to in bariatric surgery evaluate the nutritional status, monitoring,According to the methods of bariatric surgery, nutritional support programs, articles and case reports,Nutritional deficiencies and metabolic complications of bariatric surgery methods, articles and case reports,Nutritional deficiencies and metabolic complications of bariatric surgery methods, articles and case reports,Diet-induced complications of bariatric surgery methods, articles and case reports,Diet-induced complications of bariatric surgery methods, articles and case reports,Monitoring of nutritional and metabolic status after bariatric surgery, articles and case reports,Is bariatric surgery in an attempt economical in metabolic diseases?, articles case reports,Articles and case reports,Articles and case reports,Articles and case reports. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1- Plan in the treatment of morbid obesity after bariatric surgery follow-up | 10, 16, 18, 4, 9 | A, D, E |
| 2- Evaluate diet-related complications of long and short term | 10, 16, 18, 4, 9 | A, D, E |
| 3- Distinguish dietary supplements and dietary treatment, the importance of the team | 10, 16, 18, 4, 9 | A, D, E |
| 1.1. Evaluate the nutritional status of the patient | 10, 16, 18, 4, 9 | A, D, E |
| 1.2. Calculate the requirements of the patient | 10, 16, 18, 4, 9 | A, D, E |
| 1.3. Plan the methods to follow in order to cater for the patient. | 10, 16, 18, 4, 9 | A, D, E |
| 2.1 Categorize the complications of bariatric surgery patients. | 10, 16, 18, 4, 9 | A, D, E |
| 2.2 Evaluate the clinical outcome and complications of bariatric surgery patients. | 10, 16, 18, 4, 9 | A, D, E |
| 2.3 Question the clinical outcome and complications of bariatric surgery patients. | 10, 16, 18, 4, 9 | A, D, E |
| 3.1. Assess nutritional deficiencies and nutritional learning methods, to assess the patient's nutritional status and shall establish appropriate nutritional treatment plan. | 10, 16, 18, 4, 9 | A, D, E |
| 3.2. Compare the available products for product selection | 10, 16, 18, 4, 9 | A, D, E |
| 3.3 Relate the medicine-nutrition interaction. | 10, 16, 18, 4, 9 | A, D, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 18: Micro Teaching 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 | History of bariatric surgery, indications, contraindications and methods | Preparation from related course sources |
| 2 | The importance of team in bariatric surgery and nutritional assessment | Preparation from related course sources |
| 3 | Regulation of macronutrients | Preparation from related course sources |
| 4 | Patients who are before and after surgery to in bariatric surgery evaluate the nutritional status, monitoring | Preparation from related course sources |
| 5 | According to the methods of bariatric surgery, nutritional support programs, articles and case reports | Preparation from related course sources |
| 6 | Nutritional deficiencies and metabolic complications of bariatric surgery methods, articles and case reports | Preparation from related course sources |
| 7 | Nutritional deficiencies and metabolic complications of bariatric surgery methods, articles and case reports | Preparation from related course sources |
| 8 | Diet-induced complications of bariatric surgery methods, articles and case reports | Preparation from related course sources |
| 9 | Diet-induced complications of bariatric surgery methods, articles and case reports | Preparation from related course sources |
| 10 | Monitoring of nutritional and metabolic status after bariatric surgery, articles and case reports | Preparation from related course sources |
| 11 | Is bariatric surgery in an attempt economical in metabolic diseases?, articles case reports | Preparation from related course sources |
| 12 | Articles and case reports | Preparation from related course sources |
| 13 | Articles and case reports | Preparation from related course sources |
| 14 | Articles and case reports | Preparation from related course sources |
| Resources |
| PowerPoint presentations, paper, book sections |
| 1.Mahan LK, Escott-Stump S, Raymond JL. (eds). Krause's Food and the Nutrition Care Process. Edition 13, 2012 2.Bariatrik Cerrahide Beslenme ve Diyet Tedavisi. In: Baysal A, Baş M. (eds). Yetişkinlerde Ağırlık Yönetimi. Türkiye Diyetisyenler Derneği Yayını, Birinci Basım, 292-308, (2008). ISBN: 978-975-92058-1-2 3.Alphan EM (edt). Hastalıklarda Beslenme Tedavisi. Hatipoğlu Basım ve Yayın Sanayi Tic. Ltd. Şti. Hatipoğlu Yayınları: 168, Beslenme ve Diyetetik Dizisi: 06. Baskı: Alp Ofset Matbaacılık Ltd. Şti. Yayıncı Sertifika No: 13777. Ankara. Birinci Baskı, 277-304, (2013). ISBN: 978-975-8322-57-2 4.Mercanlıgil S, Dağ A. (eds). Hastalıklarda Diyet Tedavisi. Ankara. Türkiye Diyetisyenler Derneği Yayını: 177-209, (2013). 5.Obesity Surgery, Surgery for Obesity and Related Diseases, medical journals, etc. |
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 |
|---|---|---|---|---|---|
| NUTRITIONAL APPLICATIONS in BARIATRIC SURGERY | BESD1121590 | 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 | In this course, students will evaluate the nutritional status of patients after bariatric surgery and proper nutrition therapy plan will create. |
| Course Content | This course contains; History of bariatric surgery, indications, contraindications and methods,The importance of team in bariatric surgery and nutritional assessment,Regulation of macronutrients,Patients who are before and after surgery to in bariatric surgery evaluate the nutritional status, monitoring,According to the methods of bariatric surgery, nutritional support programs, articles and case reports,Nutritional deficiencies and metabolic complications of bariatric surgery methods, articles and case reports,Nutritional deficiencies and metabolic complications of bariatric surgery methods, articles and case reports,Diet-induced complications of bariatric surgery methods, articles and case reports,Diet-induced complications of bariatric surgery methods, articles and case reports,Monitoring of nutritional and metabolic status after bariatric surgery, articles and case reports,Is bariatric surgery in an attempt economical in metabolic diseases?, articles case reports,Articles and case reports,Articles and case reports,Articles and case reports. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1- Plan in the treatment of morbid obesity after bariatric surgery follow-up | 10, 16, 18, 4, 9 | A, D, E |
| 2- Evaluate diet-related complications of long and short term | 10, 16, 18, 4, 9 | A, D, E |
| 3- Distinguish dietary supplements and dietary treatment, the importance of the team | 10, 16, 18, 4, 9 | A, D, E |
| 1.1. Evaluate the nutritional status of the patient | 10, 16, 18, 4, 9 | A, D, E |
| 1.2. Calculate the requirements of the patient | 10, 16, 18, 4, 9 | A, D, E |
| 1.3. Plan the methods to follow in order to cater for the patient. | 10, 16, 18, 4, 9 | A, D, E |
| 2.1 Categorize the complications of bariatric surgery patients. | 10, 16, 18, 4, 9 | A, D, E |
| 2.2 Evaluate the clinical outcome and complications of bariatric surgery patients. | 10, 16, 18, 4, 9 | A, D, E |
| 2.3 Question the clinical outcome and complications of bariatric surgery patients. | 10, 16, 18, 4, 9 | A, D, E |
| 3.1. Assess nutritional deficiencies and nutritional learning methods, to assess the patient's nutritional status and shall establish appropriate nutritional treatment plan. | 10, 16, 18, 4, 9 | A, D, E |
| 3.2. Compare the available products for product selection | 10, 16, 18, 4, 9 | A, D, E |
| 3.3 Relate the medicine-nutrition interaction. | 10, 16, 18, 4, 9 | A, D, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 18: Micro Teaching 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 | History of bariatric surgery, indications, contraindications and methods | Preparation from related course sources |
| 2 | The importance of team in bariatric surgery and nutritional assessment | Preparation from related course sources |
| 3 | Regulation of macronutrients | Preparation from related course sources |
| 4 | Patients who are before and after surgery to in bariatric surgery evaluate the nutritional status, monitoring | Preparation from related course sources |
| 5 | According to the methods of bariatric surgery, nutritional support programs, articles and case reports | Preparation from related course sources |
| 6 | Nutritional deficiencies and metabolic complications of bariatric surgery methods, articles and case reports | Preparation from related course sources |
| 7 | Nutritional deficiencies and metabolic complications of bariatric surgery methods, articles and case reports | Preparation from related course sources |
| 8 | Diet-induced complications of bariatric surgery methods, articles and case reports | Preparation from related course sources |
| 9 | Diet-induced complications of bariatric surgery methods, articles and case reports | Preparation from related course sources |
| 10 | Monitoring of nutritional and metabolic status after bariatric surgery, articles and case reports | Preparation from related course sources |
| 11 | Is bariatric surgery in an attempt economical in metabolic diseases?, articles case reports | Preparation from related course sources |
| 12 | Articles and case reports | Preparation from related course sources |
| 13 | Articles and case reports | Preparation from related course sources |
| 14 | Articles and case reports | Preparation from related course sources |
| Resources |
| PowerPoint presentations, paper, book sections |
| 1.Mahan LK, Escott-Stump S, Raymond JL. (eds). Krause's Food and the Nutrition Care Process. Edition 13, 2012 2.Bariatrik Cerrahide Beslenme ve Diyet Tedavisi. In: Baysal A, Baş M. (eds). Yetişkinlerde Ağırlık Yönetimi. Türkiye Diyetisyenler Derneği Yayını, Birinci Basım, 292-308, (2008). ISBN: 978-975-92058-1-2 3.Alphan EM (edt). Hastalıklarda Beslenme Tedavisi. Hatipoğlu Basım ve Yayın Sanayi Tic. Ltd. Şti. Hatipoğlu Yayınları: 168, Beslenme ve Diyetetik Dizisi: 06. Baskı: Alp Ofset Matbaacılık Ltd. Şti. Yayıncı Sertifika No: 13777. Ankara. Birinci Baskı, 277-304, (2013). ISBN: 978-975-8322-57-2 4.Mercanlıgil S, Dağ A. (eds). Hastalıklarda Diyet Tedavisi. Ankara. Türkiye Diyetisyenler Derneği Yayını: 177-209, (2013). 5.Obesity Surgery, Surgery for Obesity and Related Diseases, medical journals, etc. |
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 | |