MED. NUTRIT. THERAPY in ONCOLOGIC DISEASES and TRANS.
-
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)
Assist.Prof. Merve PEHLİVAN
Assistant(s)
Aim
To inform and develop students about the effectiveness of nutrition in preventing cancer, how to alleviate these conditions with nutrition programs by knowing the side effects of various treatment methods, and to evaluate the nutritional status of the patient before and after transplantation and to establish appropriate nutritional therapy.
Course Content
This course contains; Nutritional effect in preventing cancer formation,Determination of nutritional status in cancer and the effect of nutrition on cancer,Energy and nutrient requirement in cancer,Medical nutrition therapy for cancer types during cancer treatment,Nutritional problems and management caused by cancer treatment,Nutritional support therapy in cancer,Nutritional therapy after cancer treatment,Different nutritional practices in cancer,Nutrition overview in transplants,Nutritional therapy before and after kidney transplantation,Nutritional therapy before and after liver transplantation,Nutritional therapy before and after heart transplantation,Nutritional therapy before and after small intestine transplantation,Nutritional therapy before and after bone marrow transplantation.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
The nutritional status can be evaluated by interpreting the clinical findings of oncology and transplantation patients.
14, 16, 18, 9
A
Interpreting the clinical findings of oncology and transplantation patients and applying medical nutrition therapy.
14, 16, 18, 9
A
It can detect treatment-related nutritional problems and make nutritional practices to alleviate it.
Determination of nutritional status in cancer and the effect of nutrition on cancer
3
Energy and nutrient requirement in cancer
4
Medical nutrition therapy for cancer types during cancer treatment
5
Nutritional problems and management caused by cancer treatment
6
Nutritional support therapy in cancer
7
Nutritional therapy after cancer treatment
8
Different nutritional practices in cancer
9
Nutrition overview in transplants
10
Nutritional therapy before and after kidney transplantation
11
Nutritional therapy before and after liver transplantation
12
Nutritional therapy before and after heart transplantation
13
Nutritional therapy before and after small intestine transplantation
14
Nutritional therapy before and after bone marrow transplantation
Resources
Lecture notes
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
0
0
0
Guided Problem Solving
0
0
0
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)
0
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(0/30)
0
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
MED. NUTRIT. THERAPY in ONCOLOGIC DISEASES and TRANS.
-
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)
Assist.Prof. Merve PEHLİVAN
Assistant(s)
Aim
To inform and develop students about the effectiveness of nutrition in preventing cancer, how to alleviate these conditions with nutrition programs by knowing the side effects of various treatment methods, and to evaluate the nutritional status of the patient before and after transplantation and to establish appropriate nutritional therapy.
Course Content
This course contains; Nutritional effect in preventing cancer formation,Determination of nutritional status in cancer and the effect of nutrition on cancer,Energy and nutrient requirement in cancer,Medical nutrition therapy for cancer types during cancer treatment,Nutritional problems and management caused by cancer treatment,Nutritional support therapy in cancer,Nutritional therapy after cancer treatment,Different nutritional practices in cancer,Nutrition overview in transplants,Nutritional therapy before and after kidney transplantation,Nutritional therapy before and after liver transplantation,Nutritional therapy before and after heart transplantation,Nutritional therapy before and after small intestine transplantation,Nutritional therapy before and after bone marrow transplantation.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
The nutritional status can be evaluated by interpreting the clinical findings of oncology and transplantation patients.
14, 16, 18, 9
A
Interpreting the clinical findings of oncology and transplantation patients and applying medical nutrition therapy.
14, 16, 18, 9
A
It can detect treatment-related nutritional problems and make nutritional practices to alleviate it.
Determination of nutritional status in cancer and the effect of nutrition on cancer
3
Energy and nutrient requirement in cancer
4
Medical nutrition therapy for cancer types during cancer treatment
5
Nutritional problems and management caused by cancer treatment
6
Nutritional support therapy in cancer
7
Nutritional therapy after cancer treatment
8
Different nutritional practices in cancer
9
Nutrition overview in transplants
10
Nutritional therapy before and after kidney transplantation
11
Nutritional therapy before and after liver transplantation
12
Nutritional therapy before and after heart transplantation
13
Nutritional therapy before and after small intestine transplantation
14
Nutritional therapy before and after bone marrow transplantation
Resources
Lecture notes
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.
