| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | BES013 | ||||
| Course Name: | Enteral - Parenteral Nutrition | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Departmental Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Prof. Dr. FUNDA ELMACIOĞLU | ||||
| Course Lecturer(s): | |||||
| Course Assistants: |
| Course Objectives: | To gain knowledge on the nutritional assessment methods, requirements, products and practices in different diseases in the field of enteral and parenteral nutrition. |
| Course Content: | Nutritional status assessment in patients, Enteral and parenteral nutrition methods, requirements, products in patients, Discussing in different approaches and methods in the field of enteral and parenteral nutrition therapy, Enteral and parenteral nutrition practices in patients |
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The students who have succeeded in this course;
1) Get knowledge on the nutritional status assessment methods in patients on enteral and parenteral nutrition. 2) Get knowledge on enteral and parenteral nutrition methods, requirements and products. 3) Get knowledge on the developing individual nutrition therapy according to clinical signs and symptoms of the diseases. 4) Gain teamwork ability on enteral and parenteral nutrition. 5) Access, analyse and present the knowledge related to enteral and parenteral nutrition. |
| Week | Subject | Related Preparation |
| 1) | Nutritional status assessment | |
| 2) | Nutritional support methods | |
| 3) | Parenteral nutrition methods | |
| 4) | Parenteral nutrition products | |
| 5) | Determination of requirment in parenteral nutririton and monitoring | |
| 6) | Enteral nutrition methods | |
| 7) | Enteral nutrition products | |
| 8) | Midterm | |
| 9) | Determination of requirment in enteral nutririton and monitoring | |
| 10) | Transit to oral nutrition from parenteral-enteral nutrition | |
| 11) | Multidisciplinary team in enteral-parenteral nutrition | |
| 12) | Case reports | |
| 13) | Case reports | |
| 14) | Case reports |
| Course Notes / Textbooks: | 1.GOTTSSCHLİCH MM, FUHRMAN MP, HAMMOND KA, SEİDNER DL. ASPEN. THE NUTRİTİON SUPPORT PRACTİSE, A CLİNİCAL SCİENCE AND PRACTİCE OF NUTRİTİON SUPPORT- A CASE BASED CORE CURRİCULUM. AMERİCAN SOCİETY FOR PARENTERAL AND ENTERAL NUTRİTİON. KENDALL/HUNT PUBLİSHİNG COMPANY, 2001. 2.SİLBERMAN H. PARENTERAL AND ENTERAL NUTRİTİON, APPLETON AND LANGE, 1989. 3.4. PAYNE JJ, GRİMBLE G, SİLK D. ARTİFİCİAL NUTRİTİONAL SUPPORT İN CLİNİCAL PRACTİCE, MPG BOOKS LTD, 2001 |
| References: | Anlatım, Tartışma, Rapor Hazırlama ve/veya Sunma |
| Course Learning Outcomes | 1 |
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3 |
4 |
5 |
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| Program Outcomes | |||||||||||||||
| 1) To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | 2 | ||||||||||||||
| 2) To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | 2 | ||||||||||||||
| 3) Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | 2 | ||||||||||||||
| 4) To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | 2 | ||||||||||||||
| 5) To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | 2 | ||||||||||||||
| 6) Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | 2 | ||||||||||||||
| 7) Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | 2 | ||||||||||||||
| 8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | 1 | ||||||||||||||
| 9) Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | 2 | ||||||||||||||
| 10) Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | 1 | ||||||||||||||
| 11) Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | 1 | ||||||||||||||
| 12) Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | 2 | ||||||||||||||
| 13) Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | 1 | ||||||||||||||
| 14) All field studies and scientific studies work in teams with their colleagues and different professions. | 2 | ||||||||||||||
| 15) Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. | 1 | ||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | 3 |
| 2) | To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | 2 |
| 3) | Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | |
| 4) | To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |
| 5) | To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | |
| 6) | Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | 2 |
| 7) | Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | 1 |
| 8) | Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |
| 9) | Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |
| 10) | Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | 3 |
| 11) | Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | 3 |
| 12) | Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |
| 13) | Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |
| 14) | All field studies and scientific studies work in teams with their colleagues and different professions. | |
| 15) | Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. | 1 |
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 12 | 60 |
| Study Hours Out of Class | 2 | 10 |
| Homework Assignments | 2 | 10 |
| Midterms | 1 | 20 |
| Final | 1 | 20 |
| Total Workload | 120 | |