Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| ENTERAL and PARENTERAL NUTRITION | - | Spring Semester | 2+0 | 2 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Nihal Zekiye ERDEM |
| Name of Lecturer(s) | Assist.Prof. Nihal Zekiye ERDEM |
| Assistant(s) | |
| Aim | To inform students about enteral and parenteral nutrition principles, applying them in diseases, products being used, compounds of these products, and interpretation of nutritional status. |
| Course Content | This course contains; Evaluation of nutritional status of a patient,Identification of the characteristics, contents and use of food supplements,Definition of enteral nutrition and history,Determination of enteral nutrition indications,Identification of enteral feeding routes,Evaluation of enteral nutrition contraindications,Differentiation of enteral nutrition products and their properties,Product selection and classification of products with enteral nutrition,Identification of parenteral nutrition and history,Determination of parenteral nutrition indications,Identification of parenteral feeding routes,Evaluation of parenteral nutrition contraindications,Differentiation of parenteral nutritional products and their properties,Product selection and classification of products by parenteral nutrition. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Evaluates the nutritional status and needs of a patient. | 10, 16, 4, 9 | A, E |
| 2. Explains enteral and parenteral nutrition methods. | 10, 16, 4, 9 | A, E |
| 3. İllustrates the enteral and parenteral nutrition indications and contraindications. | 10, 16, 4, 9 | A, E |
| 4. Proposes the enteral and parenteral nutrition products explain the properties of these products. | 10, 16, 4, 9 | A, E |
| 5. Relates the medicine-nutrition interaction. | 10, 16, 4, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 4: Inquiry-Based Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Evaluation of nutritional status of a patient | Preparing the related subject from the recommended sources. |
| 2 | Identification of the characteristics, contents and use of food supplements | Preparing the related subject from the recommended sources. |
| 3 | Definition of enteral nutrition and history | Preparing the related subject from the recommended sources. |
| 4 | Determination of enteral nutrition indications | Preparing the related subject from the recommended sources. |
| 5 | Identification of enteral feeding routes | Preparing the related subject from the recommended sources. |
| 6 | Evaluation of enteral nutrition contraindications | Preparing the related subject from the recommended sources. |
| 7 | Differentiation of enteral nutrition products and their properties | Preparing the related subject from the recommended sources. |
| 8 | Product selection and classification of products with enteral nutrition | Preparing the related subject from the recommended sources. |
| 9 | Identification of parenteral nutrition and history | Preparing the related subject from the recommended sources. |
| 10 | Determination of parenteral nutrition indications | Preparing the related subject from the recommended sources. |
| 11 | Identification of parenteral feeding routes | Preparing the related subject from the recommended sources. |
| 12 | Evaluation of parenteral nutrition contraindications | Preparing the related subject from the recommended sources. |
| 13 | Differentiation of parenteral nutritional products and their properties | Preparing the related subject from the recommended sources. |
| 14 | Product selection and classification of products by parenteral nutrition | Preparing the related subject from the recommended sources. |
| Resources |
| PowerPoint presentation files |
| 1. Nutrisyonda Güncel Konular. Erdem NZ., Gümüşel S. Ata Ofset Matbaacılık, Ankara, 2011. 2. Klinik nutrisyon: temel kavramlar. Simon P. Allison - Peter Fürst - Remy Meier - Marek Pertkiewicz - Peter Soeters. Çeviri: Korfalı G.,2006. 3. Nütrisyon ve gastrointestinal hastalık. Mark H. DeLegge. Çeviri Editörü: Koray Topgül, Zafer Malazgirt . Nobel tıp kitabevi, İstanbul, 2011. 4. Dietitian's Handbook of Enteral and Parenteral Nutrition. Skipper A., Jones & Bartlett Publishers, 3rd edition, 2011. 5. Klinik Enteral Parenteral Nütrisyon Derneği (KEPAN) (www.kepan.org.tr) 6. The European Society for Clinical Nutrition and Metabolism (ESPEN) (www.espen.org) 7. American Society for Parenteral and Enteral Nutrition (ASPEN) (www.nutritioncare.org) |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-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 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-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 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 2 | 28 | |||
| Guided Problem Solving | 14 | 2 | 28 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 0 | 0 | 0 | |||
| General Exam | 0 | 0 | 0 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 56 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(56/30) | 2 | |||||
| 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 |
|---|---|---|---|---|---|
| ENTERAL and PARENTERAL NUTRITION | - | Spring Semester | 2+0 | 2 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Nihal Zekiye ERDEM |
| Name of Lecturer(s) | Assist.Prof. Nihal Zekiye ERDEM |
| Assistant(s) | |
| Aim | To inform students about enteral and parenteral nutrition principles, applying them in diseases, products being used, compounds of these products, and interpretation of nutritional status. |
| Course Content | This course contains; Evaluation of nutritional status of a patient,Identification of the characteristics, contents and use of food supplements,Definition of enteral nutrition and history,Determination of enteral nutrition indications,Identification of enteral feeding routes,Evaluation of enteral nutrition contraindications,Differentiation of enteral nutrition products and their properties,Product selection and classification of products with enteral nutrition,Identification of parenteral nutrition and history,Determination of parenteral nutrition indications,Identification of parenteral feeding routes,Evaluation of parenteral nutrition contraindications,Differentiation of parenteral nutritional products and their properties,Product selection and classification of products by parenteral nutrition. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Evaluates the nutritional status and needs of a patient. | 10, 16, 4, 9 | A, E |
| 2. Explains enteral and parenteral nutrition methods. | 10, 16, 4, 9 | A, E |
| 3. İllustrates the enteral and parenteral nutrition indications and contraindications. | 10, 16, 4, 9 | A, E |
| 4. Proposes the enteral and parenteral nutrition products explain the properties of these products. | 10, 16, 4, 9 | A, E |
| 5. Relates the medicine-nutrition interaction. | 10, 16, 4, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 4: Inquiry-Based Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Evaluation of nutritional status of a patient | Preparing the related subject from the recommended sources. |
| 2 | Identification of the characteristics, contents and use of food supplements | Preparing the related subject from the recommended sources. |
| 3 | Definition of enteral nutrition and history | Preparing the related subject from the recommended sources. |
| 4 | Determination of enteral nutrition indications | Preparing the related subject from the recommended sources. |
| 5 | Identification of enteral feeding routes | Preparing the related subject from the recommended sources. |
| 6 | Evaluation of enteral nutrition contraindications | Preparing the related subject from the recommended sources. |
| 7 | Differentiation of enteral nutrition products and their properties | Preparing the related subject from the recommended sources. |
| 8 | Product selection and classification of products with enteral nutrition | Preparing the related subject from the recommended sources. |
| 9 | Identification of parenteral nutrition and history | Preparing the related subject from the recommended sources. |
| 10 | Determination of parenteral nutrition indications | Preparing the related subject from the recommended sources. |
| 11 | Identification of parenteral feeding routes | Preparing the related subject from the recommended sources. |
| 12 | Evaluation of parenteral nutrition contraindications | Preparing the related subject from the recommended sources. |
| 13 | Differentiation of parenteral nutritional products and their properties | Preparing the related subject from the recommended sources. |
| 14 | Product selection and classification of products by parenteral nutrition | Preparing the related subject from the recommended sources. |
| Resources |
| PowerPoint presentation files |
| 1. Nutrisyonda Güncel Konular. Erdem NZ., Gümüşel S. Ata Ofset Matbaacılık, Ankara, 2011. 2. Klinik nutrisyon: temel kavramlar. Simon P. Allison - Peter Fürst - Remy Meier - Marek Pertkiewicz - Peter Soeters. Çeviri: Korfalı G.,2006. 3. Nütrisyon ve gastrointestinal hastalık. Mark H. DeLegge. Çeviri Editörü: Koray Topgül, Zafer Malazgirt . Nobel tıp kitabevi, İstanbul, 2011. 4. Dietitian's Handbook of Enteral and Parenteral Nutrition. Skipper A., Jones & Bartlett Publishers, 3rd edition, 2011. 5. Klinik Enteral Parenteral Nütrisyon Derneği (KEPAN) (www.kepan.org.tr) 6. The European Society for Clinical Nutrition and Metabolism (ESPEN) (www.espen.org) 7. American Society for Parenteral and Enteral Nutrition (ASPEN) (www.nutritioncare.org) |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-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 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-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 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |