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

Course Introduction and Application Information

Course Code:

BES304

Course Name:

Medical Nutrition Therapy in Pediatric Diseases

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:

Prof. Dr. FUNDA ELMACIOĞLU

Course Lecturer(s):

Dr. Öğr. Üy. ELİF GÜNER

Course Assistants:

Course Objective and Content

Course Objectives:	Providing theoretical information about pathophysiology, classification, diagnostic tests, clinical findings, physical examination findings, laboratory findings, neonatal screening, treatment methods and medical nutrition treatment of congenital metabolic diseases, to gain practical application skills in medical nutrition treatment.
Course Content:	It includes information about the definition, prevalence, pathophysiology, classification, diagnostic tests, clinical findings, physical examination findings, laboratory findings, neonatal screening, treatment methods and detailed information about the medical nutrition therapy of congenital metabolic diseases.

Learning Outcomes

The students who have succeeded in this course;
1) Learns the definition, pathophysiology, classification, diagnostic tests, clinical and laboratory findings, neonatal screening and the methods of treatment congenital metabolic diseases.
2) Understands the aims of nutritional therapy, the role of dietitian in treatment and its responsibilities.
3) Learns the pathophysiology, classification, clinical symptoms and diagnostic tests of phenylketonuria.
4) Learns the purpose of medical nutrition therapy in phenylketonuria, the application of free breast milk in medical nutrition treatment, the medicinal products that do not contain phenylalanylalanine and their use, the nutrients that should not be consumed in phenylketonuria patients, gain the ability to apply on the case
5) Learns the transition to complementary nutrition in phenylketonuria, the list of change, the sources of nutrients that can be used to prevent the lack of energy. Gain the ability to apply on the case.
6) Learns the adolescent, adult, maternal phenylketonuria and medical nutrition therapy, gain the ability to practice on the case.
7) Learns medical nutrition therapy in maple syrup urine disease, propionic acidemia, methylmalonic acidemia, ureacycle defects , galactosemia, hereditary fructosemia and glycogen storage diseases. Gain the ability to apply medical nutrition therapy on case.

Course Flow Plan

Week	Subject	Related Preparation
1)	The definition, pathophysiology, classification, diagnostic tests, clinical and laboratory findings, neonatal screening
2)	Treatment methods in congenital metabolic diseases, the aims of nutrition therapy, the role and responsibilities of dietitian in treatment
3)	Pathophysiology, classification, clinical symptoms and diagnostic tests of phenylketonuria
4)	Medical nutrition therapy in phenylketonuria, free breast milk application in medical nutrition treatment, medicinal products not containing phenylalanilalanine, foods that phenylketonuria patients should not consume, case practises
5)	Supplementary nutrition in phenylketonuria, lists of changes containing 15, 30 and 50 milligrams of phenylalanine, nutrient sources that can be used to prevent lack of energy, case practises
6)	Adolescent, adult and maternal phenylketonuria
7)	Case practises and article review
8)	MIDTERM
9)	Medical nutrition therapy in maple syrup urine disease
10)	Medical nutrition therapy in propionic acidemia and methylmalonic acidemia
11)	Medical nutrition therapy in urea cycle disorders
12)	Medical nutrition therapy in galactosemia
13)	Medical nutrition therapy in hereditary fructosemia
14)	Medical nutrition therapy in glycogen storage diseases
15)	final exam

Sources

Course Notes / Textbooks:

1. Kliegman RM (ed). Nelson Pediatrinin Temelleri (Çev. Ed.: Ovalı F, Altındiş M). Nobel Tıp, 2008.
2. World Health Organization Publications. Infant and young child feeding. Model chapter for textbooks for medical students and allied health professionals, 2009.
3. Baysal A. Beslenme. Hatiboğlu Yayınevi, 2007.
4. Elmacıoğlu F. Anne ve Bebek Beslenmesi. Hatiboğlu Yayınevi, 2008.
5. Baysal A, Arslan P. Çocuk Yemekleri. Özgür Yayınevi, 2007.
6. Thomas B. Manual of Dietetic Practice, Third Edition, 2001.
7. Katkı Pediatri Dergisi
8. Beslenme ve Diyet Dergisi
9. The American Journal of Clinical Nutrition? (http://www.ajcn.org/) dergisi
(online:http://www.who.int/nutrition/publications/infantfeeding/9789241597494/en/index.html)

References:

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7
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	2	2		2	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.
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	2	2	2	2	2	2
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.			2	2	2	2	2
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.
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

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.	2
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	65
Application	13	26
Midterms	1	5
Final	1	5
Total Workload		101