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Course Code: 
NUT 405
Course Period: 
Spring
Course Type: 
Free Elective
Theoric: 
3
Practice: 
0
Lab: 
0
Credits: 
3
ECTS: 
5
Course Language: 
English
Course Coordinator: 
Courses given by: 
Course Objectives: 
The aim of this course is to generally inform about diseases in different age groups and teach how to treat with dietary therapy.
Course Content: 

Nutrition of the people in high-risk groups in the population in the community such as elderly, workers, etc. Comorbid vitamin and mineral deficiencies, related syndromes, patient-specific solutions in enteral and parenteral nutrition, modern approaches in nutrition therapy.

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.

1,6,7

1,2,3

1,2

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

1,6,7

1,2,3

1,2

3)Can plan nutritional interventions for specific gropus including elderly and workers.

1,6,7

1,2,3

1,2

4) Explains general information about obesity surgery, modern diatery approaches, comorbid syndromes, and is able to plan appropriate nutritional therapies.

1,6,7

1,2,3

1,2

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

1,6,7

1,2,3

1,2

6) Can plan specified individual diets in critacally ill.  

1,6,7

1,2,3

1,2

 
 

Course Flow

COURSE CONTENT

Week

Topics

Study Materials

1

DETERMINATION OF THE NUTRITIONAL STASTUS OF ELDERLY

 

2

ELDERLY NUTRITION

 

3

NUTRITION OF WORKERS

 

4

OBESITY SURGERY

 

5

MODERN DIETARY APPROACHES, KETOGENIC DIETS

 

6

MODERN DIETARY APPROACHES, GLUTEN-FREE DIETS IN THERAPEUTIC USE

 

7

MIDTERM

 

8

REFEEDING SYNDROME

 

9

COMORBID SYNDROMES

 

10

COMORBID SYNDROMES

 

11

VITAMIN AND MINERAL SUPPLEMENTATION IN ORGAN DYSFUNCTIONS

 

12

VITAMIN AND MINERAL SUPPLEMENTATION IN ORGAN DYSFUNCTIONS

 

13

PATIENT-BASED THERAPY IN CRITICALLY ILL

 

14

PATIENT-BASED THERAPY IN CRITICALLY ILL

 

15

OVERVIEW

 

 

Recommended Sources

RECOMMENDED SOURCES

Textbook

MODERN NUTRITION IN HEALTH AND DISEASES

Additional Resources

KRAUSE’S FOOD, NUTRITION AND DIET THERAPY

 

Material Sharing

MATERIAL SHARING

Documents

 

Assignments

 

Exams

 
 
 

Assessment

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Oral Presentation

1

80

Peer Evulation

1

20

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 scientific research methods.

 

 

 

X

 

 

3

Knows specific 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.

 

 

 

 

 

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 the ability 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.

 

 

 

 

 

 

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

3

45

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

15

3

45

Oral Presentation

1

12

12

Final examination

1

12

12

Total Work Load

 

 

114

Total Work Load / 25 (h)

 

 

4,56

ECTS Credit of the Course

 

 

5