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.
Course Learning Outcomes
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
Critically evaluates and applies advanced, up-to-date, and evidence-based knowledge in Nutrition and Dietetics.
2
Utilizes advanced theoretical and practical knowledge of interdisciplinary interactions and statistical methodologies.
3
Investigates, conceptualizes, designs, and implements an original research topic that introduces innovation to the field.
4
Designs, conducts, and reports research, projects, and academic/professional activities.
5
Identifies nutrition-related challenges at both individual and community levels.
6
Develops solutions by adhering to professional and ethical values, while considering technological advancements and contemporary evidence.
7
Collaborates with healthcare teams and other disciplines with a strong sense of social responsibility and adherence to professional ethics.
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
Assoc.Prof. Nihal Zekiye ERDEM
Name of Lecturer(s)
Assoc.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.
Course Learning Outcomes
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
Critically evaluates and applies advanced, up-to-date, and evidence-based knowledge in Nutrition and Dietetics.
2
Utilizes advanced theoretical and practical knowledge of interdisciplinary interactions and statistical methodologies.
3
Investigates, conceptualizes, designs, and implements an original research topic that introduces innovation to the field.
4
Designs, conducts, and reports research, projects, and academic/professional activities.
5
Identifies nutrition-related challenges at both individual and community levels.
6
Develops solutions by adhering to professional and ethical values, while considering technological advancements and contemporary evidence.
7
Collaborates with healthcare teams and other disciplines with a strong sense of social responsibility and adherence to professional ethics.
