To summarize the principles of enteral - parenteral nutrition, its application in diseases, the products used and their composition, and to evaluate the nutritional status of the patient.
Prerequisite(s)
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Corequisite(s)
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Special Requisite(s)
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Instructor(s)
Assist. Prof. Dr. Pelin Baltacı
Course Assistant(s)
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Schedule
Thursday, 09.00-11:45, C Block Seminar Hall
Office Hour(s)
Thursday 13.00-14.00, Faculty of Law Building 2nd Floor, room 202-01
-Gottschlich M.M., Fuhrman P., Hammond K. The Science and Practice of Nutrition Support. American Society for Parenteral and Enteral Nutrition, USA, 2001.
--Şanlıer N. (editor). Learning with Cases: Medical Nutrition Therapy in Adult Diseases-2. Hedef Publishing, 4th Edition, 2021.
Other Sources
1. Skipper A. Dietitian's Handbook of Enteral and Parenteral Nutrition. Second Edition, ASPEN Publication, Chicago, 1998.
2. Başoğlu S., Karaağaoğlu N., Erbaş N., Ünlü A. Enteral-Parenteral Beslenme. Türkiye Diyetisyenler Derneği Yayını, Ankara, 1996.
3. Değerli Ü. Klinik Nutrisyon. Nobel Tıp Kitabevleri, İstanbul, 1997.
4. Coşkun T., Yurdakök M., Özalp İ. Çocuklarda Enteral ve Parenteral Beslenme. Sinem Ofset, Ankara, 1997.
5. Bahar M., Çertuğ A., Çoker A., Gündoğdu H. Moral A.R. Klinik Nutrisyon-Temel Kavramlar. İkinci Baskı, ESPEN Kurslar Yayını, Logos Yayıncılık, İstanbul, 2002.
6. Mercanlıgil S.,Arslan P.,et al.:Beslenme ve Nutrisyon , Sayı:70, 2006.
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
Planning the energy, protein, nutritional requirements of enteral-fed patients and giving them the most appropriate route.
LO-2
Planning the energy, protein, nutrient requirements of parenterally fed patients and giving them the most appropriate route.
