ECTS - Nutrition and Diet Therapy in Diseases II

Nutrition and Diet Therapy in Diseases II (NUT306) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Nutrition and Diet Therapy in Diseases II NUT306 3 2 0 4 5
Pre-requisite Course(s)
None
Course Language English
Course Type N/A
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Discussion.
Course Coordinator
Course Lecturer(s)
Course Assistants
Course Objectives To teach the definitions, etiologies, complications, symptoms, and medical nutrition therapy of liver diseases, alcoholism, gallbladder and pancreas diseases, renal diseases, neurological and psychiatric diseases, infections, musculoskeletal system diseases and gout,pulmonary diseases, AIDS, cancer, allergy, nutrient-drug interactions, pre-post operative nutrition, metabolic stress and nutrition diagnostic test diets
Course Learning Outcomes The students who succeeded in this course;
  • Comphrehend the interactions of etiology, symptoms and complications of acute /chronic diseases and nutrition in adults
  • Learn medical nutrition therapy methods of acute /chronic diseases.
  • Learn the efficiency of nutrition in prevention of acute /chronic diseases.
  • Gain the skill of development, apply and follow of individual medical nutrition therapy program in patients with acute /chronic diseases.
  • Gain the skill of assessment of nutritional status and educating about nutrition
Course Content Infectious diseases, AIDS, cancer and nutrition, renal diseases and nutrition, liver diseases and nutrition, gallbladder and pancreas diseases and nutrition, burn, pre and post operative term.

Weekly Subjects and Releated Preparation Studies

Week Subjects Preparation
1 Infectious Diseases, AIDS and Nutrition Read from the source
2 Cancer and Nutrition Read from the source
3 Musculoskeletal System Diseases, Gout and Nutrition Read from the source
4 Renal Diseases and Nutrition Read from the source
5 Renal Diseases and Nutrition Read from the source
6 Renal Diseases and Nutrition Read from the source
7 Midterm Exam 1 Read from the source
8 Liver Diseases and Nutrition Read from the source
9 Liver Diseases and Nutrition Read from the source
10 Burn, Preoperative And Post Operative Term, Metabolic Stress and Nutrition Read from the source
11 Test Diets, Food and Drug Interactions, Allergies and Nutrition Read from the source
12 Neurological and Psychiatric Disorders and Nutririton Read from the source
13 Midterm Exam 2 Read from the source
14 Pulmonary Diseases and Nutrition Read from the source
15 General Discussion Read from the source
16 Final Exam Read from the source

Sources

Course Book 1. Baysal, A., Aksoy, M., Besler, T., Bozkurt, N., Keçecioğlu, S., Mercanlıgil, S., Merdol-Kutluay, T., Pekcan, G., Yıldız, E. (2011). Diyet El Kitabı (6.Baskı). Ankara: Hatiboğlu Yayınevi
Other Sources 2. Uluslararası Beslenme ve Diyet Dergileri (Euro. J. Clin. Nutr. JADA, Am J ClinNutr vb.)

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation - -
Laboratory - -
Application - -
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments 1 5
Presentation - -
Project - -
Report - -
Seminar - -
Midterms Exams/Midterms Jury 2 45
Final Exam/Final Jury 1 50
Toplam 4 100
Percentage of Semester Work 50
Percentage of Final Work 50
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 Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. X
2 Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. X
3 Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. X
4 Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. X
5 Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. X
6 Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. X
7 Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. X
8 Can make all necessary dietary adjustments where special nutrition is required. X
9 Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. X
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. X
11 Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. X

ECTS/Workload Table

Activities Number Duration (Hours) Total Workload
Course Hours (Including Exam Week: 16 x Total Hours) 16 3 48
Laboratory
Application 12 2 24
Special Course Internship
Field Work
Study Hours Out of Class 14 2 28
Presentation/Seminar Prepration
Project
Report
Homework Assignments 1 5 5
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury 2 5 10
Prepration of Final Exams/Final Jury 1 10 10
Total Workload 125