Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| NUTRITION & DIET THERAPY in DISEASE II | - | Spring Semester | 2+3 | 3,5 | 6 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Neda SALEKİ |
| Name of Lecturer(s) | Assist.Prof. Neda SALEKİ |
| Assistant(s) | |
| Aim | To provide the necessary knowledge to plan medical nutrition therapy / diet appropriate to disease-specific nutrition principles. |
| Course Content | This course contains; Nutrition in the Gallbladder and Pancreatic Disease,Nutrition in Liver Diseases,Nutrition in Liver Diseases,Nutrition in Kidney Diseases,Nutrition in Kidney Diseases,Cancer and Nutrition,Nutrition in Infection Diseases,Nutrition in Infection Diseases,Nutrition in Nervous System Diseases,Nutrition in Respiratory System Diseases,Test Diets,Drug-Food Interaction Allergy and Nutrition,Case Study,Case Study. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Explains the definitions and etiologies of liver diseases, alcoholism, gallbladder and pancreatic diseases, kidney diseases, infection, AIDS, cancer, allergy, respiratory diseases, neurological and psychiatric diseases. | 10, 14, 16, 4, 6, 9 | A, D, E, G |
| 2. Interprets the clinical findings and complications of diseases | 10, 14, 16, 4, 6, 9 | A, D, E, G |
| 3. Gains the ability to develop, implement and monitor a personalized medical nutrition therapy program for individuals with acute and chronic diseases. | 10, 14, 4, 6, 9 | A, D, E, G |
| 4. Gains the ability to evaluate the nutritional status of patients and provide nutrition education. | 10, 14, 16, 4, 9 | A, D, E, G |
| 5. Understands the effectiveness of nutrition in preventing acute and chronic diseases. | 10, 14, 16, 4, 9 | A, D, E, G |
| Teaching Methods: | 10: Discussion Method, 14: Self Study Method, 16: Question - Answer Technique, 4: Inquiry-Based Learning, 6: Experiential Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework, G: Quiz |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Nutrition in the Gallbladder and Pancreatic Disease | Preparation from suggested course sources |
| 2 | Nutrition in Liver Diseases | Preparation from suggested course sources |
| 3 | Nutrition in Liver Diseases | Preparation from suggested course sources |
| 4 | Nutrition in Kidney Diseases | Preparation from suggested course sources |
| 5 | Nutrition in Kidney Diseases | Preparation from suggested course sources |
| 6 | Cancer and Nutrition | Preparation from suggested course sources |
| 7 | Nutrition in Infection Diseases | Preparation from suggested course sources |
| 8 | Nutrition in Infection Diseases | Preparation from suggested course sources |
| 9 | Nutrition in Nervous System Diseases | Preparation from suggested course sources |
| 10 | Nutrition in Respiratory System Diseases | Preparation from suggested course sources |
| 11 | Test Diets | Preparation from suggested course sources |
| 12 | Drug-Food Interaction Allergy and Nutrition | Preparation from suggested course sources |
| 13 | Case Study | Preparation from suggested course sources |
| 14 | Case Study | Preparation from suggested course sources |
| Resources |
| Books and book chapters from other sources. Case solutions and outcomes. |
| 1. Baysal A, Aksoy M, Bozkurt N, ve ark.. Diyet El Kitabı, 4. baskı,Hatiboğlu Yayınevi,Ankara,2011. 2. Webster-Gandy J,Madden A, Holdsworth M (ed): Oxford Handbook of Nutrition And Dietetics , 2008 Oxford University Pres. 3. Annalyn Skipper: Dietitian’s Handbook of Enteral and Parenteral Nutrition, 3rd ed., Jones&Bartlet Learning , 2012. 4. Shills, M.E., Olsan, J.A., Shike, M., (1994). Modern Nutrition in Health and Disease, Lea&Febiger, USA. 5. Mahan LK, Escott-Stump S, Raymond JL. (eds). Krause's Food and the Nutrition Care Process. Edition 14, 2015. 6. Kutluay Merdol T (ed). Temel Beslenme ve Diyetetik, 2. Baskı, Güneş Tıp Kitabevleri, 2023 7. 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. Gains effective knowledge and skills in mass food service systems and manages processes such as menu planning, production, hygiene, and food safety. | ||||||
| 5 | PQ-5. 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 | |||||
| 6 | PQ-6. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 7 | PQ-7. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 8 | PQ-8. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 9 | PQ-9. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 10 | PQ-10. Communicates effectively both verbally and written in occupational field. | X | |||||
| 11 | PQ-11. They have general cultural knowledge that profession requires. | X | |||||
| 12 | PQ-12. 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 | 3 | 42 | |||
| Guided Problem Solving | 14 | 3 | 42 | |||
| Resolution of Homework Problems and Submission as a Report | 14 | 2 | 28 | |||
| Term Project | 1 | 5 | 5 | |||
| Presentation of Project / Seminar | 1 | 2 | 2 | |||
| Quiz | 1 | 2 | 2 | |||
| Midterm Exam | 1 | 17 | 17 | |||
| General Exam | 1 | 28 | 28 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 166 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(166/30) | 6 | |||||
| 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 |
|---|---|---|---|---|---|
| NUTRITION & DIET THERAPY in DISEASE II | - | Spring Semester | 2+3 | 3,5 | 6 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Neda SALEKİ |
| Name of Lecturer(s) | Assist.Prof. Neda SALEKİ |
| Assistant(s) | |
| Aim | To provide the necessary knowledge to plan medical nutrition therapy / diet appropriate to disease-specific nutrition principles. |
| Course Content | This course contains; Nutrition in the Gallbladder and Pancreatic Disease,Nutrition in Liver Diseases,Nutrition in Liver Diseases,Nutrition in Kidney Diseases,Nutrition in Kidney Diseases,Cancer and Nutrition,Nutrition in Infection Diseases,Nutrition in Infection Diseases,Nutrition in Nervous System Diseases,Nutrition in Respiratory System Diseases,Test Diets,Drug-Food Interaction Allergy and Nutrition,Case Study,Case Study. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Explains the definitions and etiologies of liver diseases, alcoholism, gallbladder and pancreatic diseases, kidney diseases, infection, AIDS, cancer, allergy, respiratory diseases, neurological and psychiatric diseases. | 10, 14, 16, 4, 6, 9 | A, D, E, G |
| 2. Interprets the clinical findings and complications of diseases | 10, 14, 16, 4, 6, 9 | A, D, E, G |
| 3. Gains the ability to develop, implement and monitor a personalized medical nutrition therapy program for individuals with acute and chronic diseases. | 10, 14, 4, 6, 9 | A, D, E, G |
| 4. Gains the ability to evaluate the nutritional status of patients and provide nutrition education. | 10, 14, 16, 4, 9 | A, D, E, G |
| 5. Understands the effectiveness of nutrition in preventing acute and chronic diseases. | 10, 14, 16, 4, 9 | A, D, E, G |
| Teaching Methods: | 10: Discussion Method, 14: Self Study Method, 16: Question - Answer Technique, 4: Inquiry-Based Learning, 6: Experiential Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework, G: Quiz |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Nutrition in the Gallbladder and Pancreatic Disease | Preparation from suggested course sources |
| 2 | Nutrition in Liver Diseases | Preparation from suggested course sources |
| 3 | Nutrition in Liver Diseases | Preparation from suggested course sources |
| 4 | Nutrition in Kidney Diseases | Preparation from suggested course sources |
| 5 | Nutrition in Kidney Diseases | Preparation from suggested course sources |
| 6 | Cancer and Nutrition | Preparation from suggested course sources |
| 7 | Nutrition in Infection Diseases | Preparation from suggested course sources |
| 8 | Nutrition in Infection Diseases | Preparation from suggested course sources |
| 9 | Nutrition in Nervous System Diseases | Preparation from suggested course sources |
| 10 | Nutrition in Respiratory System Diseases | Preparation from suggested course sources |
| 11 | Test Diets | Preparation from suggested course sources |
| 12 | Drug-Food Interaction Allergy and Nutrition | Preparation from suggested course sources |
| 13 | Case Study | Preparation from suggested course sources |
| 14 | Case Study | Preparation from suggested course sources |
| Resources |
| Books and book chapters from other sources. Case solutions and outcomes. |
| 1. Baysal A, Aksoy M, Bozkurt N, ve ark.. Diyet El Kitabı, 4. baskı,Hatiboğlu Yayınevi,Ankara,2011. 2. Webster-Gandy J,Madden A, Holdsworth M (ed): Oxford Handbook of Nutrition And Dietetics , 2008 Oxford University Pres. 3. Annalyn Skipper: Dietitian’s Handbook of Enteral and Parenteral Nutrition, 3rd ed., Jones&Bartlet Learning , 2012. 4. Shills, M.E., Olsan, J.A., Shike, M., (1994). Modern Nutrition in Health and Disease, Lea&Febiger, USA. 5. Mahan LK, Escott-Stump S, Raymond JL. (eds). Krause's Food and the Nutrition Care Process. Edition 14, 2015. 6. Kutluay Merdol T (ed). Temel Beslenme ve Diyetetik, 2. Baskı, Güneş Tıp Kitabevleri, 2023 7. 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. Gains effective knowledge and skills in mass food service systems and manages processes such as menu planning, production, hygiene, and food safety. | ||||||
| 5 | PQ-5. 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 | |||||
| 6 | PQ-6. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 7 | PQ-7. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 8 | PQ-8. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 9 | PQ-9. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 10 | PQ-10. Communicates effectively both verbally and written in occupational field. | X | |||||
| 11 | PQ-11. They have general cultural knowledge that profession requires. | X | |||||
| 12 | PQ-12. 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 | |