At the end of this course students; obesity, diabetes, heart and vascular diseases, digestive system diseases and pathophysiology and etiology of some skin diseases and signs and complications of diseases.
1-Pathophysiology of Disease: An Introduction to Clinical Medicine 7/E 7. baskı Stephen J.McPhee , Vishwanath R.Lingappa, William F. Ganong.
2-Basitleştirilmiş Klinik Patofizyoloji A. Berkowitz. Translation Editore Prof. Dr. Özdem Arığ, Prof.Dr. Asiye Nurten Publısher date:2016. Publisher Nobel Tıp ISBN: 9786053351863
3- Fonksiyonel Tıp .Ahuther: Dr. Mustafa Atasoy.3. baskı Publisher Meta Basım matbaacılık, 2018
4- Patofizyolojinin Temelleri Author:Carol Mattson Porth. 4. baskı. Translation Editore: Prof Dr. Mine Durusu Tanrıöver, Uzm Dr. Alper Sarı. Publisher: Palme 2017 ISBN: 6053558125
Other Sources
Lecture notes
Course Schedules
Week
Contents
Learning Methods
1. Week
Immune System Diseases
Oral presentation
2. Week
Nutrigenetics
Oral presentation
3. Week
Liquid Electrolyte Balance
Oral presentation
4. Week
Acid Base Balance
Oral presentation
5. Week
Pharmacology
Oral presentation
6. Week
Midterm
7. Week
Endocrine Pancreas Diseases 1
Oral presentation
8. Week
Endocrine Pancreas Diseases 2
Oral presentation
9. Week
Pathogenesis of Atherosclerosis and Myocardial Infarction
Oral presentation
10. Week
Congestive Heart Failure and Stroke Pathophysiology
Oral presentation
11. Week
Gastrointestinal System Diseases 1
Oral presentation
12. Week
Flavor and Odor Components, Pigments
Oral presentation
13. Week
Dermatological Diseases
Oral presentation
14. Week
Hemostasis and Related Diseases
Oral presentation
15. Week
Final Exam
16. Week
Final Exam
17. Week
Final Exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
40
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
Know the ways of research, common types of treatment and patient management for diagnosis of the patient.
LO-2
Know the reasons for food and nutrient intake modifications and how to apply them in the prevention or treatment of diseases.
LO-3
Know the techniques used to determine nutrient uptake, the calculation of relevant nutrients, the interpretation of the results, and the limitations of calculating the nutrient requirements of the data.
LO-4
Understand how dietary patterns of people with different nutritional habits, cultural backgrounds and socioeconomic status can be regulated and nutritional requirements of nutritional bioavailability can be met
LO-5
Understand the ways of diet modification that can be used for diagnosis and research.
LO-6
It learns which foods or food groups can change which medicines are active.
LO-7
Know the names, indications and contraindications of drugs used in the treatment of diseases.
