Course Detail
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) | Assist.Prof. Neda SALEKİ |
| 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. |
| Course Learning Outcomes | 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 | 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 | 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) | Assist.Prof. Neda SALEKİ |
| 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. |
| Course Learning Outcomes | 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 | 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 | |