Course Code	Semester	Course Name	LE/RC/LA	Course Type	Language of Instruction	ECTS
BES6009		Bariatric Surgery and Nutrition	3/0/0	DE	Turkish	3

Course Goals	To evaluate the nutritional status of the patient after bariatric surgery and to formulate appropriate nutritional therapy plan.
Prerequisite(s)	-
Corequisite(s)	-
Special Requisite(s)	-
Instructor(s)
Course Assistant(s)	-
Schedule	This course is not offered in this academic year.
Office Hour(s)	Instructor name, day, hours, XXX Campus, office number.
Teaching Methods and Techniques	- Lecture, Question and Answer, Discussion
Principle Sources	- Kusher RF, Still CD. Nutrition and Bariatric Surgery. CRC Press, 2015
Other Sources	-

Course Schedules
Week	Contents	Learning Methods
1. Week	Evaluation of the nutritional status of morbid obese	Lecture, Question and Answer, Discussion
2. Week	What is bariatric surgery?	Lecture, Question and Answer, Discussion
3. Week	What is a liver reduction diet?	Lecture, Question and Answer, Discussion
4. Week	Case: liver reduction diet	Lecture, Question and Answer, Discussion
5. Week	Bariatric surgery methods	Lecture, Question and Answer, Discussion
6. Week	Evaluation of nutritional status after bariatric surgery	Lecture, Question and Answer, Discussion
7. Week	Midterm
8. Week	Liquid diet	Sekron
9. Week	Pure diet	Sekron
10. Week	Care report	Sekron
11. Week	Regular diet	Sekron
12. Week	Revision surgery	Sekron
13. Week	Bariatric surgery and special cases	Sekron
14. Week	Case report	Sekron
15. Week	Final exam
16. Week	Final exam
17. Week	Final exam

Assessments
Evaluation tools	Quantity	Weight(%)
Homework / Term Projects / Presentations	1	35
Attendance	1	15
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 Can evaluate the morbid obesity patient before and after the surgical procedure applied for treatment. LO-2 It can evaluate drug-food interaction in bariatric surgery patients. LO-3 Can plan after bariatric surgery, appropriate dietary treatment for the patient. LO-4 Evaluate the complications that may occur in bariatric surgery patients.

Course Assessment Matrix:

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10