Definition of drugs, forms, pharmacokinetics, pharmacodynamics, mechanisms of interaction of drugs with foods, bioactive components in foods, nutrients accelerating or slowing the activity of drugs and adverse effects.
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)
-
Teaching Methods and Techniques
- Expression
- Discussion
- Presentation
Principle Sources
- Baysal A.ve ark., Diyet El Kitabı, Yenilenmiş 3. Baskı, Hatiboğlu Yayınevi, Ankara, 1999.
- Mahan L.K., Escott-Stump S., Krause's Food, Nutrition and Diet Therapy, 10th Edition, W. B. Saunders Company, USA, 2000.
- Besin-İlaç Etkileşimi, Hacettepe Üniversitesi, Beslenme ve Diyetetik Bölümü, Beslenme Bilimleri Anabilim Dalı Yayını 1, Ankara, 1999.
Other Sources
- Meckling KA. Nutrient-Drug Interactions, CRC Taylor and Francis Group, Boca Raton, 2007.
- McCabe Beverly J., Frankel Eric H., Wolfe Jonathan J.Handbook of Food-Drug Interactions,CRC Pres,Boca Raton,Florida,2003.
- Dökmeci İsmet. Sağlık Yüksekokulları İçin Farmakoloji,İstanbul Medikal Yayıncılık,İstanbul Tıp Kitabevi,2007.
- Raffa R.B.,Rawls S.M., Beyzarov E.P.Netter'in Resimli Farmakolojisi, Nobel Tıp Kitabevleri,2007.
Course Schedules
Week
Contents
Learning Methods
1. Week
Pharmacology
Oral presentation, discussion, presentation
2. Week
Pharmacokinetics, pharmacodynamics, drug description
Analgesic, Antiinflammatory, Endocrine System, Digestive System, Obesity-Appetite Drugs and Others
Oral presentation, discussion, presentation
6. Week
Drug Interaction in Nutritional Support Systems and Drug-Food Interaction in the Elderly
Oral presentation, discussion, presentation
7. Week
Midterm Exam
8. Week
Carbohydrate and Drug Interaction
Oral presentation, discussion, presentation
9. Week
Protein and Drug Interaction
Oral presentation, discussion, presentation
10. Week
Lipid and Drug Interaction
Oral presentation, discussion, presentation
11. Week
Vitamin-Mineral Drug Interaction
Oral presentation, discussion, presentation
12. Week
Alcohol, Tea-Coffee Drug Interaction, Herbal and Dietary Support Products and Drug
Oral presentation, discussion, presentation
13. Week
Dietary recommendations to protect from food-drug interactions
Oral presentation, discussion, presentation
14. Week
General repetition
Oral presentation, discussion, 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
They increase their knowledge about food-food interactions.
LO-2
They increase their knowledge about food-drugs interactions.
LO-3
They learn the most active ingredients and their nutrition.
