Nutrition and Dietetic Practices in Adult Diseases II
Course Code
Semester
Course Name
LE/RC/LA
Course Type
Language of Instruction
ECTS
BES6001
6
Nutrition and Dietetic Practices in Adult Diseases II
3/2/0
CC
Turkish
4
Course Goals
Learning to plan appropriate medical nutrition by learning the pathophysiology, etiology and complications of gallbladder, pancreas, kidney, liver, bone and joint diseases, nervous system diseases and infectious diseases.
Prerequisite(s)
Having completed BES5001 Nutrition and Dietetic Practices in Adult Diseases I course (Valid for students newly registered in the fall semester of the 2021-2022 academic year)
Corequisite(s)
-
Special Requisite(s)
-
Instructor(s)
Assist. Prof. Dr. Pınar Hamurcu
Course Assistant(s)
R.A. Nursena Uyarer
Schedule
Tuesday, 09:00-13:45, CB-01-02
Office Hour(s)
Tuesday, 14:00-14:45, CB-01-02
Teaching Methods and Techniques
Face to face
Principle Sources
Yetişkin Hstalıklarında Tıbbi Beslenme Tedavisi, Güneş Yayınevi, Gamze Akbulut, Ankara, 2021
Other Sources
- Mahan L.K., Escott-Stump S., Karuse'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.
- Lankford T.R. Foundations of Normal and Therapeutic nutrition, 2nd Edition, Delmar Publishing, USA, 1994.
Course Schedules
Week
Contents
Learning Methods
1. Week
Liver, Bile and Pancreas Diseases, Alcoholism and MNT
Oral presentation, discussion, practice
2. Week
Liver, Bile and Pancreas Diseases, Alcoholism and MNT
Oral presentation, discussion, practice
3. Week
Cancer, Bone Marrow Transplantation and MNT
Oral presentation, discussion, practice
4. Week
Infectious diseases and MNT
Oral presentation, discussion, practice
5. Week
Respiratory System Diseases
Oral presentation, discussion, practice
6. Week
Burn in MNT
Oral presentation, discussion, practice
7. Week
Midterm exam
8. Week
Kidney Diseases, Urinary System Stones and MNT
Oral presentation, discussion, practice
9. Week
Kidney Diseases, Urinary System Stones and MNT
Oral presentation, discussion, practice
10. Week
Neurological and Psychiatric Diseases and MNT
Oral presentation, discussion, practice
11. Week
MNT in Cases of Food Allergy and Food Intolerance
Oral presentation, discussion, practice
12. Week
Enteral and Parenteral Nutrition
Oral presentation, discussion, practice
13. Week
Enteral and Parenteral Nutrition
Oral presentation, discussion, practice
14. Week
Case Applications
Oral presentation, discussion, practice
15. Week
Final exam
16. Week
Final exam
17. Week
Final exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
50
Homework / Term Projects / Presentations
1
10
Final Exam
1
40
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
The etiology, findings and complications of acute and chronic diseases in adult individuals interpret the interaction with nutrition.
LO-2
Know the ways of research, common types of treatment and patient management for diagnosis of the patient.
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
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-5
Learns nutritional and dietetic applications in the prevention of acute and chronic diseases and treatments.
