Nutrition and Dietetic Practices in Adult Diseases I
Course Code
Semester
Course Name
LE/RC/LA
Course Type
Language of Instruction
ECTS
BES5001
5
Nutrition and Dietetic Practices in Adult Diseases I
3/2/0
CC
Turkish
4
Course Goals
Preparing appropriate medical nutrition therapy by learning pathophysiology, etiology and complications of biliary tree, pancreas, kidney, liver, bone and joint diseases, nervous system diseases and infectious diseases.
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
-
Instructor(s)
Assist. Prof. Dr. Pınar Hamurcu
Course Assistant(s)
Res. Asis. Nursena Uyarer
Schedule
This course is not offered in this academic year.
Office Hour(s)
-
Teaching Methods and Techniques
-Expression
-Discussion
Principle Sources
-Baysal A. et al., Diet Handbook, Revised 3rd Edition, Hatiboglu Publications, Ankara, 2020
-Mercanlıgil S, Şahin H, Akbulut G, Yıldırım H. Yetişkin Hastalıklarında Tıbbi Beslenme Tedavisi, Ankara Nobel Tıp Kitapevi, Ankara, 2021
Other Sources
- Mahan L. K., Escott-Stump S., Krause's Food, Nutrition and Diet Therapy, 10th Edition, W. B. Saunders Company, USA, 2000.
-Whitney E. N., Rolfes S. R. Understanding Nutrition 7th Edition, West Publishing Company, USA, 1996.
- ankford T.R. Foundations of Normal and Therapeutic Nutrition, 2nd Edition, Delmar Publishing, USA, 1994.
Course Schedules
Week
Contents
Learning Methods
1. Week
Obesite and nutrition
Lecture, question and answer, discussion
2. Week
Obesite and nutrition
Lecture, question and answer, discussion
3. Week
Eating disorders and nutrition
Lecture, question and answer, discussion
4. Week
Diabetes and nutrition treatment
Lecture, question and answer, discussion
5. Week
Diabetes and nutrition treatment
Lecture, question and answer, discussion
6. Week
Diabetes and nutrition treatment
Lecture, question and answer, discussion
7. Week
Midterm
8. Week
CVD - hypertention and nutrition treatment
Lecture, question and answer, discussion
9. Week
CVD - hypertention and nutrition treatment
Lecture, question and answer, discussion
10. Week
Bone-joint diseases and nutrition treatment
Lecture, question and answer, discussion
11. Week
GI System Diseases and nutrition treatment
Lecture, question and answer, discussion
12. Week
GI System Diseases and nutrition treatment
Lecture, question and answer, discussion
13. Week
GI System Diseases and nutrition treatment
Lecture, question and answer, discussion
14. Week
Final Exam
15. Week
16. Week
17. Week
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
40
Homework / Term Projects / Presentations
1
10
Final Exam
1
50
Program Outcomes
PO-1
It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team.
PO-2
To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data.
PO-3
Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results.
PO-4
Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken.
PO-5
To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods.
PO-6
Nutrition and Dietetic students and stays, professional trainings and internships.
PO-7
To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector.
PO-8
Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields.
PO-9
Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits.
PO-10
To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.
Learning Outcomes
LO-1
Learn medical terminology and disease classification in nutritional-related adult diseases.
LO-2
The etiology, findings, and complications of acute and chronic diseases in adult individuals interpret the interaction with nutrition.
LO-3
Know the reasons for food and nutrient intake modifications and how to apply them in the prevention or treatment of diseases.
LO-4
Learn how to calculate the needs of disease-specific energy and nutrients, how to interpret the results, and proper diet planning.
LO-5
They understand how diets of people with different nutritional habits, cultural backgrounds, and socioeconomic status can be regulated and nutritional requirements of nutritional bioavailability are met.
LO-6
Learns nutritional and dietetic applications in the prevention of acute and chronic diseases and treatments.
LO-7
Individuals with acute and chronic illnesses have the ability to develop, implement and monitor a personalized medical nutrition therapy program.
LO-8
Gain the ability to assess patients' nutritional status and train them on nutrition.
LO-9
Learns enteral and parenteral nutrition practices in adult patients.
