To evaluate the nutritional status of the patient after bariatric surgery and to formulate appropriate nutritional therapy plan.
Prerequisite(s)
Attendance is mandatory in these classes. The attendance rate for theoretical classes is 70%.
Corequisite(s)
-
Special Requisite(s)
-
Instructor(s)
Assoc. Prof. Nazlı Batar
Course Assistant(s)
-
Schedule
Monday 10.00-12.50 C Blok 03-02
Office Hour(s)
Wednesday 11.00-15.00 SBF 2nd Floor
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
What should a nutrition and monitoring program look like, according to the guidelines?
Lecture, Question and Answer, Discussion
2. Week
Preparation for surgery, Types of surgery.
Lecture, Question and Answer, Discussion
3. Week
Liver shrinkage diets
Lecture, Question and Answer, Discussion
4. Week
Assessment of nutritional status before surgery.
Lecture, Question and Answer, Discussion
5. Week
Assessment of nutritional status after surgery.
Lecture, Question and Answer, Discussion
6. Week
Regain weight
Lecture, Question and Answer, Discussion
7. Week
Midterm
8. Week
Revision surgery
Lecture, Question and Answer, Discussion
9. Week
The role of nutritional supplements in patients with nutrient deficiencies and those undergoing surgery
Lecture, Question and Answer, Discussion
10. Week
Are post-surgical support products necessary?
Lecture, Question and Answer, Discussion
11. Week
Bariatric surgery and special cases
Lecture, Question and Answer, Discussion
12. Week
Bariatric surgery and special cases
Lecture, Question and Answer, Discussion
13. Week
Bariatric surgery and special cases
Lecture, Question and Answer, Discussion
14. Week
Case reports
Lecture, Question and Answer, Discussion
15. Week
Final exam
16. Week
Final exam
17. Week
Final exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
30
Homework / Term Projects / Presentations
1
20
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 assess and monitor macro and micronutrient deficiencies
LO-2
Can evaluate the morbid obesity patient before and after the surgical procedure applied for treatment.
LO-3
It can evaluate drug-food interaction in bariatric surgery patients.
LO-4
Can plan after bariatric surgery, appropriate dietary treatment for the patient.
LO-5
Evaluate the complications that may occur in bariatric surgery patients.
