Nutrition and Dietetics
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

BES302

Course Name:

Medical Nutrition Therapy in Adult Diseases 2

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Compulsory Courses

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Dr. Öğr. Üy. YETER ÇELİK

Course Lecturer(s):

Dr. Öğr. Üy. YETER ÇELİK

Course Assistants:

Course Objective and Content

Course Objectives:	To gain basic knowledge and skills about nutrition in diseases.
Course Content:	İt is planned to give medical nutrition therapy in liver, pancreas, bile, cancer, kidney, musculoskeletal, infection, allergy diseases and enteral and parenteral nutrition treatment

Learning Outcomes

The students who have succeeded in this course;
1) 1. Medical nutrition theraphy in liver disease
2) 2. Medical nutrition theraphy in gall bladder and pancreas disease
3) 3. Medical nutrition theraphy in cancer
4) 4. Medical nutrition theraphy in kidney disease
5) 5. Medical nutrition theraphy musculoskeletal disease. Medical nutrition theraphy infectious disease
6) Medical nutrition theraphy in allergy disease. Enteral Patenteral Nutrition

Course Flow Plan

Week	Subject	Related Preparation
1)	Medical nutrition theraphy in liver disease-1
1)	Midterm
1)	Medical nutrition theraphy in kidney disease-1
2)	Medical nutrition theraphy in liver disease-2
3)	Medical nutrition theraphy in gall bladder and pancreas disease
4)	Medical nutrition theraphy in cancer-1
5)	Medical nutrition theraphy in cancer-2
6)	Medical nutrition theraphy in cancer-3
9)	Medical nutrition theraphy in kidney disease-2
10)	Medical nutrition theraphy infectious disease
11)	Medical nutrition theraphy musculoskeletal disease
12)	Medical nutrition theraphy in allergy disease
13)	Enteral Patenteral Nutrition-1
14)	Enteral Patenteral Nutrition-2
15)	Final

Sources

Course Notes / Textbooks:	Mahan, K L, Krause's Food, Nutrition and Diet Therapy, 2012 Nutrition Health And Disease Alife Span Approach, Simon Langley Evans,2015 Handbook of Clinical Nutrition, Conie Wakins Walles, 2009 Hastalıklarda Diyet Diyet El Kitabı
References:	Mahan, K L, Krause's Food, Nutrition and Diet Therapy, 2012 Nutrition Health And Disease Alife Span Approach, Simon Langley Evans,2015 Handbook of Clinical Nutrition, Conie Wakins Walles, 2009 Hastalıklarda Diyet Diyet El Kitabı

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
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) 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			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.
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.
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.
8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials.			2
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.
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.
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.		2
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.

Course - Learning Outcome Relationship

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.	3
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.
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.	3
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.	2
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.	2

Assessment & Grading

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

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	13	39
Application	13	39
Midterms	1	20
Final	2	40
Total Workload		138