To learn pathophysiology, etiology and complications of gallbladder, 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. Aras Fahrettin Korkmaz
Course Assistant(s)
R.A. Pelin Cin
Schedule
This course is not offered in this academic year.
Office Hour(s)
Teaching Methods and Techniques
Virtual classroom, synchronous
Principle Sources
--Pathophysiology of Disease: An Introduction to Clinical Medicine 7 / E 7th Edition
Other Sources
-
Course Schedules
Week
Contents
Learning Methods
1. Week
Liver functions and diseases
Lecture, Discussion
2. Week
Liver functions and diseases
Lecture, Discussion
3. Week
Kidney functions and diseases
Lecture, Discussion
4. Week
Kidney functions and diseases
Lecture, Discussion
5. Week
Gastrointestinal tract diseases
Lecture, Discussion
6. Week
Insulin resistance and metabolic syndrome
Lecture, Discussion
7. Week
An overview
Lecture, Discussion
8. Week
1st midterm exam
9. Week
Obesity
Lecture, Discussion
10. Week
Diabetes mellitus
Lecture, Discussion
11. Week
Atherosclerosis
Lecture, Discussion
12. Week
Central nervous system diseases
Lecture, Discussion
13. Week
Central nervous system diseases
Lecture, Discussion
14. Week
An overview
Lecture, Discussion
15. Week
Final exam
16. Week
Final exam
17. Week
Final exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
40
Quizzes
1
0
Final Exam
1
60
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
Learning pathophysiology and etiology of the bile duct, pancreas, kidney, liver, bone and joint diseases, nervous system diseases, infectious diseases and cancer.
