Within the scope of this course, it is aimed to examine alternative dietary approaches apart from the standard dietary treatment of various diseases.
Course Content
This course contains; Alternative diets in gastrointestinal system diseases,Alternative diets in gastrointestinal system diseases,Alternative diets for autoimmune diseases,Alternative diets for autoimmune diseases,Alternative diets for neurological diseases,Alternative diets for neurological diseases,Alternative diets for cardiovascular diseases,Alternative diets for cardiovascular diseases,Alternative diets of obesity and weight method,Alternative diets of obesity and weight method,Alternative diets in cancer,Alternative diets in cancer,Therapeutic fasting diets,Therapeutic fasting diets.
Course Learning Outcomes
Teaching Methods
Assessment Methods
Gains information on alternative nutritional approaches in the nutritional treatment of various diseases.
14, 18, 9
A, C, E
Learns the relationship and content of alternative dietary approaches with diseases.
14, 18, 9
A, C, E
Interprets the implementation, monitoring and evaluation of alternative diets according to age groups and special situations.
A: Traditional Written Exam, C: Multiple-Choice Exam, E: Homework
Course Outline
Order
Subjects
Preliminary Work
1
Alternative diets in gastrointestinal system diseases
2
Alternative diets in gastrointestinal system diseases
3
Alternative diets for autoimmune diseases
4
Alternative diets for autoimmune diseases
5
Alternative diets for neurological diseases
6
Alternative diets for neurological diseases
7
Alternative diets for cardiovascular diseases
8
Alternative diets for cardiovascular diseases
9
Alternative diets of obesity and weight method
10
Alternative diets of obesity and weight method
11
Alternative diets in cancer
12
Alternative diets in cancer
13
Therapeutic fasting diets
14
Therapeutic fasting diets
Resources
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.
X
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
2
28
Guided Problem Solving
14
2
28
Resolution of Homework Problems and Submission as a Report
14
2
28
Term Project
0
0
0
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
1
20
20
General Exam
1
20
20
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
ALTERNATIVE DIETS
BES4213347
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
Assoc.Prof. Nihal Zekiye ERDEM
Name of Lecturer(s)
Assoc.Prof. Indrani KALKAN
Assistant(s)
Aim
Within the scope of this course, it is aimed to examine alternative dietary approaches apart from the standard dietary treatment of various diseases.
Course Content
This course contains; Alternative diets in gastrointestinal system diseases,Alternative diets in gastrointestinal system diseases,Alternative diets for autoimmune diseases,Alternative diets for autoimmune diseases,Alternative diets for neurological diseases,Alternative diets for neurological diseases,Alternative diets for cardiovascular diseases,Alternative diets for cardiovascular diseases,Alternative diets of obesity and weight method,Alternative diets of obesity and weight method,Alternative diets in cancer,Alternative diets in cancer,Therapeutic fasting diets,Therapeutic fasting diets.
Course Learning Outcomes
Teaching Methods
Assessment Methods
Gains information on alternative nutritional approaches in the nutritional treatment of various diseases.
14, 18, 9
A, C, E
Learns the relationship and content of alternative dietary approaches with diseases.
14, 18, 9
A, C, E
Interprets the implementation, monitoring and evaluation of alternative diets according to age groups and special situations.
A: Traditional Written Exam, C: Multiple-Choice Exam, E: Homework
Course Outline
Order
Subjects
Preliminary Work
1
Alternative diets in gastrointestinal system diseases
2
Alternative diets in gastrointestinal system diseases
3
Alternative diets for autoimmune diseases
4
Alternative diets for autoimmune diseases
5
Alternative diets for neurological diseases
6
Alternative diets for neurological diseases
7
Alternative diets for cardiovascular diseases
8
Alternative diets for cardiovascular diseases
9
Alternative diets of obesity and weight method
10
Alternative diets of obesity and weight method
11
Alternative diets in cancer
12
Alternative diets in cancer
13
Therapeutic fasting diets
14
Therapeutic fasting diets
Resources
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.
X
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.
