Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| BARIATRIC SURGERY and NUTRITION | - | Fall 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 | In this course, students will evaluate the nutritional status of the patient after bariatric surgery and to formulate appropriate nutritional therapy plan. |
| Course Content | This course contains; History of bariatric surgery, indications, contraindications and methods,The importance of team in bariatric surgery and nutritional assessment,Regulation of macronutrients,Patients who are before and after surgery to in bariatric surgery evaluate the nutritional status, monitoring,Planning nutritional support programs according to bariatric surgery methods,Evaluation of nutritional deficiencies in bariatric surgery methods,Assessment of metabolic complications in bariatric surgery,Diet-induced complications of bariatric surgery methods,Monitoring of nutritional status after bariatric surgery,Monitoring of metabolic status after bariatric surgery,Assessment of bariatric surgery in metabolic diseases,Weight management and management after bariatric surgery,Psychiatric evaluation of patients before and after bariatric surgery,Planning and maintenance of dietary treatment after bariatric surgery. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Plans in the treatment of morbid obesity after bariatric surgery follow-up. | 10, 16, 4, 9 | A, E |
| 2. Plans the methods to follow in order to cater for the patient. | 10, 16, 4, 9 | A, E |
| 3. Evaluates diet-related complications of long and short term. | 10, 16, 4, 9 | A, E |
| 4. Questions the clinical outcome and complications of bariatric surgery patients. | 10, 16, 4, 9 | A, E |
| 5. Distinguishs dietary supplements and dietary treatment, the importance of the team. | 10, 16, 4, 9 | A, E |
| 6. Creates a plan for appropriate nutritional therapy in nutritional deficiencies. | 10, 16, 4, 9 | A, E |
| 7. Compares the available products for product selection | 10, 16, 4, 9 | A, E |
| 8. 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 | History of bariatric surgery, indications, contraindications and methods | Preparation from related course sources |
| 2 | The importance of team in bariatric surgery and nutritional assessment | Preparation from related course sources. |
| 3 | Regulation of macronutrients | Preparation from related course sources. |
| 4 | Patients who are before and after surgery to in bariatric surgery evaluate the nutritional status, monitoring | Preparation from related course sources |
| 5 | Planning nutritional support programs according to bariatric surgery methods | Preparation from related course sources. |
| 6 | Evaluation of nutritional deficiencies in bariatric surgery methods | Preparation from related course sources. |
| 7 | Assessment of metabolic complications in bariatric surgery | Preparation from related course sources. |
| 8 | Diet-induced complications of bariatric surgery methods | Preparation from related couser sources. |
| 9 | Monitoring of nutritional status after bariatric surgery | Preparation from related course sources. |
| 10 | Monitoring of metabolic status after bariatric surgery | Preparation from related course sources. |
| 11 | Assessment of bariatric surgery in metabolic diseases | Preparation from related course sources. |
| 12 | Weight management and management after bariatric surgery | Preparation from related course sources. |
| 13 | Psychiatric evaluation of patients before and after bariatric surgery | Preparation from related course sources. |
| 14 | Planning and maintenance of dietary treatment after bariatric surgery | Preparation from related course sources. |
| Resources |
| Books and book chapters from other sources. Case solutions and outcomes. |
| 1.Alphan EM (edt). Hastalıklarda Beslenme Tedavisi. Hatipoğlu Basım ve Yayın Sanayi Tic. Ltd. Şti. Hatipoğlu Yayınları: 168, Beslenme ve Diyetetik Dizisi: 06. Baskı: Alp Ofset Matbaacılık Ltd. Şti. Yayıncı Sertifika No: 13777. Ankara. Birinci Baskı, 277-304, 2013. 2.Mahan LK, Escott-Stump S, Raymond JL. (eds). Krause's Food and the Nutrition Care Process. Edition 15, 2015. 3.Bariatrik Cerrahide Beslenme ve Diyet Tedavisi. In: Baysal A, Baş M. (eds). Yetişkinlerde Ağırlık Yönetimi. Türkiye Diyetisyenler Derneği Yayını, Birinci Basım, 292-308, 2008. 4.Mercanlıgil S, Dağ A. (eds). Hastalıklarda Diyet Tedavisi. Ankara. Türkiye Diyetisyenler Derneği Yayını: 177-209, 2013 5.Obesity Surgery, Surgery for Obesity and Related Diseases vb. dergiler. 6.Metabolik ve Bariatrik Cerrahi Diyetisyenleri Derneği (www.mbcdd.org) 7.The International Federation for the Surgery of OBESITY AND METABOLIC DISORDERS (IFSO)(www.ifso.com) 8.Surgery for Obesity and Related Diseases (www.soard.org) 9.American Society for Metabolic and Bariatric Surgery (https://asmbs.org) 10.Türk obezite cerrahisi derneği (www.turkishobesitysurgery.com) 11. Kutluay Merdol T (ed). Temel Beslenme ve Diyetetik, 2. Baskı, Güneş Tıp Kitabevleri, 2023 12. Alphan ME (ed). Hastalıklarda Beslenme Tedavisi. 5. Baskı, Hatiboğlu Yayınları, 2019 |
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 | 3 | 42 | |||
| 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) | 70 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(70/30) | 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 |
|---|---|---|---|---|---|
| BARIATRIC SURGERY and NUTRITION | - | Fall 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 | In this course, students will evaluate the nutritional status of the patient after bariatric surgery and to formulate appropriate nutritional therapy plan. |
| Course Content | This course contains; History of bariatric surgery, indications, contraindications and methods,The importance of team in bariatric surgery and nutritional assessment,Regulation of macronutrients,Patients who are before and after surgery to in bariatric surgery evaluate the nutritional status, monitoring,Planning nutritional support programs according to bariatric surgery methods,Evaluation of nutritional deficiencies in bariatric surgery methods,Assessment of metabolic complications in bariatric surgery,Diet-induced complications of bariatric surgery methods,Monitoring of nutritional status after bariatric surgery,Monitoring of metabolic status after bariatric surgery,Assessment of bariatric surgery in metabolic diseases,Weight management and management after bariatric surgery,Psychiatric evaluation of patients before and after bariatric surgery,Planning and maintenance of dietary treatment after bariatric surgery. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Plans in the treatment of morbid obesity after bariatric surgery follow-up. | 10, 16, 4, 9 | A, E |
| 2. Plans the methods to follow in order to cater for the patient. | 10, 16, 4, 9 | A, E |
| 3. Evaluates diet-related complications of long and short term. | 10, 16, 4, 9 | A, E |
| 4. Questions the clinical outcome and complications of bariatric surgery patients. | 10, 16, 4, 9 | A, E |
| 5. Distinguishs dietary supplements and dietary treatment, the importance of the team. | 10, 16, 4, 9 | A, E |
| 6. Creates a plan for appropriate nutritional therapy in nutritional deficiencies. | 10, 16, 4, 9 | A, E |
| 7. Compares the available products for product selection | 10, 16, 4, 9 | A, E |
| 8. 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 | History of bariatric surgery, indications, contraindications and methods | Preparation from related course sources |
| 2 | The importance of team in bariatric surgery and nutritional assessment | Preparation from related course sources. |
| 3 | Regulation of macronutrients | Preparation from related course sources. |
| 4 | Patients who are before and after surgery to in bariatric surgery evaluate the nutritional status, monitoring | Preparation from related course sources |
| 5 | Planning nutritional support programs according to bariatric surgery methods | Preparation from related course sources. |
| 6 | Evaluation of nutritional deficiencies in bariatric surgery methods | Preparation from related course sources. |
| 7 | Assessment of metabolic complications in bariatric surgery | Preparation from related course sources. |
| 8 | Diet-induced complications of bariatric surgery methods | Preparation from related couser sources. |
| 9 | Monitoring of nutritional status after bariatric surgery | Preparation from related course sources. |
| 10 | Monitoring of metabolic status after bariatric surgery | Preparation from related course sources. |
| 11 | Assessment of bariatric surgery in metabolic diseases | Preparation from related course sources. |
| 12 | Weight management and management after bariatric surgery | Preparation from related course sources. |
| 13 | Psychiatric evaluation of patients before and after bariatric surgery | Preparation from related course sources. |
| 14 | Planning and maintenance of dietary treatment after bariatric surgery | Preparation from related course sources. |
| Resources |
| Books and book chapters from other sources. Case solutions and outcomes. |
| 1.Alphan EM (edt). Hastalıklarda Beslenme Tedavisi. Hatipoğlu Basım ve Yayın Sanayi Tic. Ltd. Şti. Hatipoğlu Yayınları: 168, Beslenme ve Diyetetik Dizisi: 06. Baskı: Alp Ofset Matbaacılık Ltd. Şti. Yayıncı Sertifika No: 13777. Ankara. Birinci Baskı, 277-304, 2013. 2.Mahan LK, Escott-Stump S, Raymond JL. (eds). Krause's Food and the Nutrition Care Process. Edition 15, 2015. 3.Bariatrik Cerrahide Beslenme ve Diyet Tedavisi. In: Baysal A, Baş M. (eds). Yetişkinlerde Ağırlık Yönetimi. Türkiye Diyetisyenler Derneği Yayını, Birinci Basım, 292-308, 2008. 4.Mercanlıgil S, Dağ A. (eds). Hastalıklarda Diyet Tedavisi. Ankara. Türkiye Diyetisyenler Derneği Yayını: 177-209, 2013 5.Obesity Surgery, Surgery for Obesity and Related Diseases vb. dergiler. 6.Metabolik ve Bariatrik Cerrahi Diyetisyenleri Derneği (www.mbcdd.org) 7.The International Federation for the Surgery of OBESITY AND METABOLIC DISORDERS (IFSO)(www.ifso.com) 8.Surgery for Obesity and Related Diseases (www.soard.org) 9.American Society for Metabolic and Bariatric Surgery (https://asmbs.org) 10.Türk obezite cerrahisi derneği (www.turkishobesitysurgery.com) 11. Kutluay Merdol T (ed). Temel Beslenme ve Diyetetik, 2. Baskı, Güneş Tıp Kitabevleri, 2023 12. Alphan ME (ed). Hastalıklarda Beslenme Tedavisi. 5. Baskı, Hatiboğlu Yayınları, 2019 |
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 | |