Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| CANCER and 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 | |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | The objective of the course is to inform and improve students about formation of cancer and pathogenesis, efficiency of nutrition in protecting from cancer, side effects of various practiced treatment methods and how they are decreased with nutrition programs. |
| Course Content | This course contains; Concept of suffient and balanced nourishment and nutrition groups.,Determining term paper.,Pathogenesis of Cancer and its types.,National and International Cancer Statistics.,Effect of nutrition in preventing formation of cancer.,Nutrition treatment in different Cancer types.,Nutrition treatment in different Cancer types.,Energy and nutritional element needs in cancer and biochemical evaluations.,Importance of enteral-parenteral nutrition support on cancer.,Vitamin support in Cancer.,Mineral support in Cancer.,Fat acid support in Cancer.,Effect of cancer on nutritional status and effect of nutrition on cancer.,Presenting Term Paper.. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Debates the epidemiology, aetiology and pathogenesis of cancer. | 10, 14, 16, 4, 9 | A, E |
| 2. Evaluates nutrition’s effect in cancer and protecting from cancer. | 10, 14, 16, 4, 9 | A, E |
| 3. Distinguishs medical nutrition treatment and other treatment methods in cancer. | 10, 14, 16, 4, 9 | A, E |
| 4. Follows current national and international literature. | 10, 14, 16, 4, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 14: Self Study 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 | Concept of suffient and balanced nourishment and nutrition groups. | Preparation of the related sources from the recommended sources |
| 2 | Determining term paper. | Preparation of the related sources from the recommended sources |
| 3 | Pathogenesis of Cancer and its types. | Preparation of the related sources from the recommended sources |
| 4 | National and International Cancer Statistics. | Preparation of the related sources from the recommended sources |
| 5 | Effect of nutrition in preventing formation of cancer. | Preparation of the related sources from the recommended sources |
| 6 | Nutrition treatment in different Cancer types. | Preparation of the related sources from the recommended sources |
| 7 | Nutrition treatment in different Cancer types. | Preparation of the related sources from the recommended sources |
| 8 | Energy and nutritional element needs in cancer and biochemical evaluations. | Preparation of the related sources from the recommended sources |
| 9 | Importance of enteral-parenteral nutrition support on cancer. | Preparation of the related sources from the recommended sources |
| 10 | Vitamin support in Cancer. | Preparation of the related sources from the recommended sources |
| 11 | Mineral support in Cancer. | Preparation of the related sources from the recommended sources |
| 12 | Fat acid support in Cancer. | Preparation of the related sources from the recommended sources |
| 13 | Effect of cancer on nutritional status and effect of nutrition on cancer. | Preparation of the related sources from the recommended sources |
| 14 | Presenting Term Paper. | Preparation of the related sources from the recommended sources |
| Resources |
| Powerpoint Presentations |
| 1. Baysal A.Kanseri Tanıyalım : Belirtileri Nedenleri Korunma ve Tedavi Yolları. Hatiboğlu Yayınları, Ankara, 2004. 2. Sağlıkta ve Kanserde Doğru Beslenme. Onat H., Demir Ç. Say Yayınları, 2007. 3. Mahan LK, Stump SE. Krause's Food & Nutrition Therapy. Elseiver, USA, 2010. 4. Eliuz B, Esin K. Editörler: Garipağaoğlu M, Karakaş Z. Çocukluk çağı kanserlerinde beslenme. Selen Medya Yayıncılık, İstanbul, 2011. 5. Current articles on the subject |
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 |
|---|---|---|---|---|---|
| CANCER and 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 | |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | The objective of the course is to inform and improve students about formation of cancer and pathogenesis, efficiency of nutrition in protecting from cancer, side effects of various practiced treatment methods and how they are decreased with nutrition programs. |
| Course Content | This course contains; Concept of suffient and balanced nourishment and nutrition groups.,Determining term paper.,Pathogenesis of Cancer and its types.,National and International Cancer Statistics.,Effect of nutrition in preventing formation of cancer.,Nutrition treatment in different Cancer types.,Nutrition treatment in different Cancer types.,Energy and nutritional element needs in cancer and biochemical evaluations.,Importance of enteral-parenteral nutrition support on cancer.,Vitamin support in Cancer.,Mineral support in Cancer.,Fat acid support in Cancer.,Effect of cancer on nutritional status and effect of nutrition on cancer.,Presenting Term Paper.. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Debates the epidemiology, aetiology and pathogenesis of cancer. | 10, 14, 16, 4, 9 | A, E |
| 2. Evaluates nutrition’s effect in cancer and protecting from cancer. | 10, 14, 16, 4, 9 | A, E |
| 3. Distinguishs medical nutrition treatment and other treatment methods in cancer. | 10, 14, 16, 4, 9 | A, E |
| 4. Follows current national and international literature. | 10, 14, 16, 4, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 14: Self Study 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 | Concept of suffient and balanced nourishment and nutrition groups. | Preparation of the related sources from the recommended sources |
| 2 | Determining term paper. | Preparation of the related sources from the recommended sources |
| 3 | Pathogenesis of Cancer and its types. | Preparation of the related sources from the recommended sources |
| 4 | National and International Cancer Statistics. | Preparation of the related sources from the recommended sources |
| 5 | Effect of nutrition in preventing formation of cancer. | Preparation of the related sources from the recommended sources |
| 6 | Nutrition treatment in different Cancer types. | Preparation of the related sources from the recommended sources |
| 7 | Nutrition treatment in different Cancer types. | Preparation of the related sources from the recommended sources |
| 8 | Energy and nutritional element needs in cancer and biochemical evaluations. | Preparation of the related sources from the recommended sources |
| 9 | Importance of enteral-parenteral nutrition support on cancer. | Preparation of the related sources from the recommended sources |
| 10 | Vitamin support in Cancer. | Preparation of the related sources from the recommended sources |
| 11 | Mineral support in Cancer. | Preparation of the related sources from the recommended sources |
| 12 | Fat acid support in Cancer. | Preparation of the related sources from the recommended sources |
| 13 | Effect of cancer on nutritional status and effect of nutrition on cancer. | Preparation of the related sources from the recommended sources |
| 14 | Presenting Term Paper. | Preparation of the related sources from the recommended sources |
| Resources |
| Powerpoint Presentations |
| 1. Baysal A.Kanseri Tanıyalım : Belirtileri Nedenleri Korunma ve Tedavi Yolları. Hatiboğlu Yayınları, Ankara, 2004. 2. Sağlıkta ve Kanserde Doğru Beslenme. Onat H., Demir Ç. Say Yayınları, 2007. 3. Mahan LK, Stump SE. Krause's Food & Nutrition Therapy. Elseiver, USA, 2010. 4. Eliuz B, Esin K. Editörler: Garipağaoğlu M, Karakaş Z. Çocukluk çağı kanserlerinde beslenme. Selen Medya Yayıncılık, İstanbul, 2011. 5. Current articles on the subject |
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 | |