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Course Code: 
NUT 317
Course Period: 
Autumn
Course Type: 
Core
Theoric: 
2
Practice: 
0
Lab: 
2
Credits: 
3
ECTS: 
6
Course Language: 
English
Course Coordinator: 
Courses given by: 
Course Objectives: 
The aim of this course is to generally inform about diseases of adulthood and to teach individual based dietary therapy in these diseases.
Course Content: 

Principles of nutrition in diseases.

Course Methodology: 
Teaching Methods: 1: Lecture, 2: Case Study, 3: Problem Solving Technics 4: Discussion, 5: Simulation, 6: Group Study
Course Evaluation Methods: 
Assessment Methods: 1:Writing Exam 2: Multiple Choice Test 3: Blank Filling 4: True-False 5: Oral Examination 6: Presentation

Vertical Tabs

Course Learning Outcomes

Learning Outcomes

Program Learning Outcomes

Teaching

Methods

Assessment Methods

1) Explains the importance of prevention, improvement and enhancement of the health of the society.

1,6,8

1,2,3

1,2,3,4,5

2) Evaluates of the individual based labile factors such as age, sex, physical activity status.

1,6,8

1,2,3

1,2,3,4,5

3)Becomes capable for making individual based proposals and diet planning.

1,6,8

1,2,3

1,2,3,4,5

4) Explains general information about different kinds of diseases of adulthood including obesity, diabetes, hypertension, cardiovascular diseases, gastrointestinal system diseases, is capable for planning medical nutritional therapies.

1,6,8

1,2,3

1,2,3,4,5

5) Identifies the realtionship between medical nutrition therapy and diseases.

1,6,8

1,2,3

1,2,3,4,5

6) Explains supplementary nutritional therapy in diseases.

1,6,8

1,2,3

1,2,3,4,5

7) Knows the requirement for a nutritional support of the patients who can not tolorate oral nutrition and is able to plan nutritional supportive therapy including enteral and parenteral nutrition.

1,6,8

1,2,3

1,2,3,4,5

 

 

 

Course Flow

COURSE CONTENT

Week

Topics

Study Materials

1

INTRODUCTION

 

2

OBESITY AND DIETARY THERAPY

 

3

CACHEXIA AND DIETARY THERAPY

 

4

EATING DISORDERS

 

5

DIABETES MELLITUS AND DIETARY THERAPY

 

6

DIABETES MELLITUS AND DIETARY THERAPY

 

7

MIDTERM

 

8

DIABETES MELLITUS AND DIETARY THERAPY

 

9

HYPERTENSION AND DIETARY THERAPY

 

10

CARDIOVASCULAR DISEASES AND DIETARY THERAPY

 

11

GASTROINTESTINAL DISEASES AND DIETARY THERAPY

 

12

GASTROINTESTINAL DISEASES AND DIETARY THERAPY

 

13

ENTERAL NUTRITION

 

14

PARENTERAL NUTRITION

 

15

OVERVIEW

 

 

Recommended Sources

RECOMMENDED SOURCES

Textbook

MODERN NUTRITION IN HEALTH AND DISEASES

Additional Resources

ESPEN, CLINICAL NUTRITION, FUNDAMENTALS

 

Material Sharing

MATERIAL SHARING

Documents

 

Assignments

 

Exams

 
 

Assessment

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Mid-terms

1

90

Assignment

1

10

Total

 

100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE

 

60

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE

 

40

Total

 

100

 

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM

No

Program Learning Outcomes

Contribution

1

2

3

4

5

1

Knows chemical structures of nutrients and human nutrition under different conditions thoroughly and uses proper sources for implementation. 

 

 

 

 

x

2

 Gains expertise in the scientific researh methods.

x

 

 

 

 

3

Knows spesific nutritional requirements of children and adolescents, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

 

x

 

 

 

4

Applies professional ethics and legal regulations within the framework of nutrition and diet counseling.

 

x

 

 

 

5

Knows the nutritional requirements specific to the periods of pregnancy and lactation, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

x

 

 

 

 

6

Knows adulthood diseases requiring nutritional therapy and acts regarding those processes.

 

 

 

 

x

7

Develops solutions for social nutrition problems and contributes to the development of plans and policies.

 

 

x

 

 

8

Gains abilitiy to communicate with his/her colleagues and applies the most appropriate and recent techniques in multi-disciplinary work.

 

 

 

x

 

9

Organizes activities aimed at improving nutritional status if necessary by determining the nutritional status of his/her environment.

 

x

 

 

 

10

Develops himself/herself and creativity by following the developments in his/her profession and related technologies, and can take initiative when necessary.

 

x

 

 

 

11

Knows the importance of food service systems institutions on human health and applies total quality management in production processes.

x

 

 

 

 

 

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities

Quantity

Duration

(Hour)

Total Workload (Hour)

Course Duration (Including the exam week: 15x Total course hours)

15

4

60

Hours for off-the-classroom study (Pre-study, practice)

14

2

28

Mid-terms

1

10

10

Homework

12

2

24

Final examination

1

19

19

Total Work Load

 

 

141

Total Work Load / 25 (h)

 

 

5,64

ECTS Credit of the Course

 

 

6