Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| TRANSPLANTION 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 | Lect. Merve PEHLİVAN |
| Name of Lecturer(s) | Lect. Merve PEHLİVAN |
| Assistant(s) | |
| Aim | To evaluate the nutritional status of patients before and after transplantation and create a proper nutrition treatment plan. |
| Course Content | This course contains; Overview of nutrition in Transplantation,Nutrition before and after kidney transplantation,Liver transplantation before and after feding,Heart transplantation before and after feding,Intestinal transplantation before and after feding,Nutrition in bone marrow transplantation,Articles and case reports,Articles and case reports,Articles and case reports,Articles and case reports,Articles and case reports,Articles and case reports,Articles and case reports,Articles and case reports. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Assess the clinical findings and nutritional status of transplant patient | 10, 16, 9 | A, E |
| 2. Assess the nutritional requirements of the patient | 10, 16, 9 | A |
| 3. Define the characteristics and differences of enteral and parenteral products and make recommendation. | 10, 16, 9 | A |
| 4. Assessnutrient-drug interactions. | 10, 16, 9 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Overview of nutrition in Transplantation | Preparation of the related material from the recommended sources |
| 2 | Nutrition before and after kidney transplantation | Preparation of the related material from the recommended sources |
| 3 | Liver transplantation before and after feding | Preparation of the related material from the recommended sources |
| 4 | Heart transplantation before and after feding | Preparation of the related material from the recommended sources |
| 5 | Intestinal transplantation before and after feding | Preparation of the related material from the recommended sources |
| 6 | Nutrition in bone marrow transplantation | Preparation of the related material from the recommended sources |
| 7 | Articles and case reports | Preparation of the related material from the recommended sources |
| 8 | Articles and case reports | Preparation of the related material from the recommended sources |
| 9 | Articles and case reports | Preparation of the related material from the recommended sources |
| 10 | Articles and case reports | Preparation of the related material from the recommended sources |
| 11 | Articles and case reports | Preparation of the related material from the recommended sources |
| 12 | Articles and case reports | Preparation of the related material from the recommended sources |
| 13 | Articles and case reports | Preparation of the related material from the recommended sources |
| 14 | Articles and case reports | Preparation of the related material from the recommended sources |
| Resources |
| Lecture notes, papers, book chapters |
| 1. Mahan LK, Escott-Stump S, Raymond JL. (eds). Krause's Food and the Nutrition Care Process. Edition 14, 2017 2. Dudrick SJ, Sanchez JA. (eds). Nutrition and Metabolism of the Surgical Patient. Surgical Clinics of North America. 2011. 3. Clinical Nutrition journals 4. Transplantation Founfadions' offical websites |
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. | ||||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | ||||||
| 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 | 3 | 42 | |||
| Resolution of Homework Problems and Submission as a Report | 14 | 1 | 14 | |||
| Term Project | 1 | 1 | 1 | |||
| Presentation of Project / Seminar | 1 | 3 | 3 | |||
| Quiz | 1 | 1 | 1 | |||
| Midterm Exam | 1 | 12 | 12 | |||
| General Exam | 1 | 23 | 23 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 124 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(124/30) | 4 | |||||
| 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 |
|---|---|---|---|---|---|
| TRANSPLANTION 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 | Lect. Merve PEHLİVAN |
| Name of Lecturer(s) | Lect. Merve PEHLİVAN |
| Assistant(s) | |
| Aim | To evaluate the nutritional status of patients before and after transplantation and create a proper nutrition treatment plan. |
| Course Content | This course contains; Overview of nutrition in Transplantation,Nutrition before and after kidney transplantation,Liver transplantation before and after feding,Heart transplantation before and after feding,Intestinal transplantation before and after feding,Nutrition in bone marrow transplantation,Articles and case reports,Articles and case reports,Articles and case reports,Articles and case reports,Articles and case reports,Articles and case reports,Articles and case reports,Articles and case reports. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Assess the clinical findings and nutritional status of transplant patient | 10, 16, 9 | A, E |
| 2. Assess the nutritional requirements of the patient | 10, 16, 9 | A |
| 3. Define the characteristics and differences of enteral and parenteral products and make recommendation. | 10, 16, 9 | A |
| 4. Assessnutrient-drug interactions. | 10, 16, 9 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Overview of nutrition in Transplantation | Preparation of the related material from the recommended sources |
| 2 | Nutrition before and after kidney transplantation | Preparation of the related material from the recommended sources |
| 3 | Liver transplantation before and after feding | Preparation of the related material from the recommended sources |
| 4 | Heart transplantation before and after feding | Preparation of the related material from the recommended sources |
| 5 | Intestinal transplantation before and after feding | Preparation of the related material from the recommended sources |
| 6 | Nutrition in bone marrow transplantation | Preparation of the related material from the recommended sources |
| 7 | Articles and case reports | Preparation of the related material from the recommended sources |
| 8 | Articles and case reports | Preparation of the related material from the recommended sources |
| 9 | Articles and case reports | Preparation of the related material from the recommended sources |
| 10 | Articles and case reports | Preparation of the related material from the recommended sources |
| 11 | Articles and case reports | Preparation of the related material from the recommended sources |
| 12 | Articles and case reports | Preparation of the related material from the recommended sources |
| 13 | Articles and case reports | Preparation of the related material from the recommended sources |
| 14 | Articles and case reports | Preparation of the related material from the recommended sources |
| Resources |
| Lecture notes, papers, book chapters |
| 1. Mahan LK, Escott-Stump S, Raymond JL. (eds). Krause's Food and the Nutrition Care Process. Edition 14, 2017 2. Dudrick SJ, Sanchez JA. (eds). Nutrition and Metabolism of the Surgical Patient. Surgical Clinics of North America. 2011. 3. Clinical Nutrition journals 4. Transplantation Founfadions' offical websites |
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. | ||||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | ||||||
| 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 | |