ECTS - Nutrition and Diet Therapy in Diseases I
Nutrition and Diet Therapy in Diseases I (NUT305) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Nutrition and Diet Therapy in Diseases I | NUT305 | 5. Semester | 3 | 2 | 0 | 4 | 5 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Compulsory Departmental Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Discussion, Question and Answer, Problem Solving, Brain Storming. |
| Course Lecturer(s) |
|
| Course Objectives | This course covers nutritional therapy in adult diseases. The aim is to learn theoretical knowledge and practical applications regarding medical nutritional therapy for adult diseases and to gain experience. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Obesity and medical nutrition therapy, anorexia nervosa, bulimia nervosa, diabetes mellitus, reactive hypoglycemia, cardiovascular diseases, hypertension, gastrointestinal system diseases, movement system impairments, dietary fiber and health effects. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Introduction to Medical Nutrition Therapy on Adults' Disease - Basic Principles of Exchange List | Dworatzek, P. D., Arcudi, K., Gougeon, R., Husein, N., Sievenpiper, J. L., & Williams, S. L. (2013). Nutrition therapy. Canadian Journal of Diabetes, 37(Suppl. 1), S45–S55. https://doi.org/10.1016/j.jcjd.2013.01.019 |
| 2 | Obesity and Medical Nutrition Therapy - Practical 1 | Source 1 section 3 Medical Nutrition Therapy in Obesity |
| 3 | Obesity and Medical Nutrition Therapy - Practical 2 | Source 1 section 3 Medical Nutrition Therapy in Obesity |
| 4 | Eating Disorders and Medical Nutrition Therapy - Practical 3 | Source 1 section 4 Medical Nutrition Therapy in Eating Disorders |
| 5 | Diabetes Mellitus and Medical Nutrition Therapy - Practical 4 | Source 1 section 5 Medical Nutrition Therapy in Diabetes Mellitus |
| 6 | Diabetes Mellitus and Medical Nutrition Therapy - Practical 5 | |
| 7 | Mid Term Exam - Practical 6 | |
| 8 | Diabetes Mellitus and Medical Nutrition Therapy - Practical 7 | Source 1 section 5 Medical Nutrition Therapy in Diabetes Mellitus |
| 9 | Cardiovascular Disease and Medical Nutrition Therapy - Practical 8 | Source 1 section 6 Medical Nutrition Therapy in Cardiovascular Diseases |
| 10 | Cardiovascular Disease and Medical Nutrition Therapy - Practical 9 | Source 1 section 6 Medical Nutrition Therapy in Cardiovascular Diseases |
| 11 | Metabolic Syndorme and Medical Nutrition Therapy - Practical 10 | Source 1 section 7 Medical Nutrition Therapy in Metabolic Syndrome |
| 12 | Metabolic Syndorme and Medical Nutrition Therapy - Practical 11 | Source 1 section 7 Medical Nutrition Therapy in Metabolic Syndrome |
| 13 | Gastrointestinal System Diseases and Medical Nutrition Therapy - Practical 12 | Source 1 section 7 Medical Nutrition Therapy in Gastrointestinal System Diseases |
| 14 | Gastrointestinal System Diseases and Medical Nutrition Therapy - Practical 13 | Source 1 section 7 Medical Nutrition Therapy in Gastrointestinal System Diseases |
| 15 | General Review | |
| 16 | Final Exam |
Sources
| Course Book | 1. Akbulut G., Aydın A., Clinical Nutrition in Adults, Istanbul Tıp Kitabevi |
|---|---|
| 2. Lecture notes (will be downloadable from Moodle) | |
| 3. Mahan. KL., Escott-Stump S. editors. Krause’s Food. Nutrition & Diet Therapy. Philedelphia: Sounders Company. | |
| 4. Gibney MJ, Elia M, Ljungqvit O, Dowset J (edds). Clinical Nutrition. Blacwell Publishing. | |
| Other Sources | 5. Güncel Makaleler/Articles |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | 3 | 15 |
| Homework Assignments | 1 | 10 |
| Presentation | - | - |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 30 |
| Final Exam/Final Jury | 1 | 45 |
| Toplam | 6 | 100 |
| Percentage of Semester Work | 55 |
|---|---|
| Percentage of Final Work | 45 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics. | |||||
| 2 | Identifies and analyzes nutritional problems at the individual and societal levels and produces evidence-based solutions. | X | ||||
| 3 | Collects, analyzes, interprets, and reports data in scientific research; gains the ability to work in national/international, disciplinary, and multidisciplinary teams. | X | ||||
| 4 | Plans, implements, and develops policies for appropriate nutrition interventions and education, taking into account the age, gender, socio-cultural, economic, and health status of individuals and communities. | X | ||||
| 5 | Effectively uses field-specific technological equipment and information technologies. | X | ||||
| 6 | Acquires the ability to communicate in writing and orally in Turkish and a second foreign language on topics related to the field of Nutrition and Dietetics. | X | ||||
| 7 | Acquires the ability for lifelong learning, access to scientifically proven information, and continuous self-renewal during and after education. | X | ||||
| 8 | Acts with professional ethics and a sense of responsibility, demonstrating awareness of the universal and societal impacts of the dietitian profession and its legal consequences. | X | ||||
| 9 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | |||||
| 10 | Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. | |||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | |||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 3 | 48 |
| Laboratory | |||
| Application | 16 | 2 | 32 |
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 10 | 1 | 10 |
| Presentation/Seminar Prepration | |||
| Project | |||
| Report | |||
| Homework Assignments | 1 | 5 | 5 |
| Quizzes/Studio Critics | 1 | 5 | 5 |
| Prepration of Midterm Exams/Midterm Jury | 1 | 10 | 10 |
| Prepration of Final Exams/Final Jury | 1 | 15 | 15 |
| Total Workload | 125 | ||