Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
| Course Code | Course Name | Year | Period | Semester | T+A+L | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| 02150015 | Nutrition and Diet in Adulthood Diseases I | 2026 | Autumn | 5 | 2+2+0 | 3 | 3 |
| Course Type | Compulsory |
| Course Cycle | Bachelor's (First Cycle) (TQF-HE: Level 6 / QF-EHEA: Level 1 / EQF-LLL: Level 6) |
| Course Language | Turkish |
| Methods and Techniques | . |
| Mode of Delivery | Face to Face |
| Prerequisites | . |
| Coordinator | - |
| Instructor(s) | Prof. Nurhan ÜNÜSAN |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Prof. Nurhan ÜNÜSAN | B-Z30 | [email protected] | 7415 | Thursday 11:30-12:30 |
Course Content
Obesity, underweight, eating disorders, diabetes mellitus, reactive hypoglycemia, coronary heart diseases, hypertension, metabolic syndrome, gastrointestinal diseases, cancer.
Objectives of the Course
The primary objective of the course is to enable students to comprehend the definitions, etiologies, complications, and medical nutrition therapies associated with obesity, eating disorders, diabetes mellitus, reactive hypoglycemia, coronary heart disease, hypertension, metabolic syndrome, gastrointestinal system diseases, and cancer.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | X |
| Specialization / Field Courses | X |
| Support Courses | |
| Transferable Skills Courses | |
| Humanities, Communication and Management Skills Courses |
Relationships between Course Learning Outcomes and Program Outcomes
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Program Learning Outcomes | Level |
|---|---|---|
| P1 | Possesses sufficient knowledge in basic health sciences and the related professional field, with the ability to apply theoretical and practical knowledge to specialized practices. | 5 |
| P2 | Demonstrates the ability to identify, define, interpret, formulate, and solve field-specific problems by selecting and implementing appropriate analytical and intervention approaches. | 5 |
| P3 | The ability to understand and interpret processes, events, cases, equipment, or products, solving related problems through a holistic perspective and contemporary methodologies. | 5 |
Course Learning Outcomes
| Upon the successful completion of this course, students will be able to: | |||
|---|---|---|---|
| No | Learning Outcomes | Outcome Relationship | Measurement Method ** |
| O1 | To be able to explain the possible health effects of food components | P.1.2 | 1 |
| O2 | To be able to explain the importance of nutrition and the causes of nutritional problems | P.2.1 | 1 |
| O3 | To be able to determine the nutritional status and nutritional habits of the society and to analyse the differences depending on the groups | P.2.4 | 1 |
| O4 | To be able to distinguish the nutritional requirements of different groups | P.2.6 | 1 |
| O5 | To be able to analyse the clinical symptoms that may occur as a result of insufficiency and imbalance in nutrient intake | P.3.5 | 1 |
| O6 | To know the nutritional requirements of individuals in different age groups and to be able to create nutrition programmes | P.3.6 | 1 |
| O7 | To be able to compare energy, macro and micronutrient requirements of individuals with different age groups and different diseases | P.3.7 | 1 |
| ** Written Exam: 1, Oral Exam: 2, Homework: 3, Lab./Exam: 4, Seminar/Presentation: 5, Term Paper: 6, Application: 7 | |||
Weekly Detailed Course Contents
| Week | Topics |
|---|---|
| 1 | Lesson Introduction |
| 2 | Obesity |
| 3 | Obesity |
| 4 | Eating behavior disorders |
| 5 | Diabetes |
| 6 | Diabetes |
| 7 | Diabetes |
| 8 | Midterm exam |
| 9 | Cardiovascular diseases |
| 10 | Evaluation of the midterm exam - Cardiovascular diseases |
| 11 | Metabolic syndrome |
| 12 | Gastrointestinal system diseases |
| 13 | Gastrointestinal system diseases |
| 14 | Gastrointestinal system diseases |
| 15 | Cancer |
| 16 | Final exam |
Textbook or Material
| Resources | Şanlıer, N. (Ed.) Vakalarla Öğreniyorum: Yetişkin Hastalıklarında Tıbbi Beslenme Tedavisi 1 ve 2. Hedef CS Yayıncılık ve Mühendislik, Ankara, 2020 |
| Akbulut, G. Krause Besin Ve Beslenme Bakım Süreci, Ankara Nobel Tıp yayınevi, ISBN: 9786057578020, 2019, 14. Basım | |
| Tıbbi Beslenme Tedavisinde Güncel Uygulamalar Serisi: Diyetisyenlere ve Sağlık Profesyonellerine Yönelik/Editör: Gamze Akbulut | |
| Baysal A. Diyet El Kitabı. ISBN: 9757527978, Ankara: Hatipoğlu Yayınevi; 2018, 10. Basım |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Practice | - | - |
| Course Specific Internship (If Any) | - | - |
| Homework | - | - |
| Presentation | - | - |
| Projects | - | - |
| Seminar | - | - |
| Listening | - | - |
| Midterms | 1 | 40 (%) |
| Final Exam | 1 | 60 (%) |
| Total | 100 (%) | |
ECTS / Working Load Table
| Quantity | Duration | Total Work Load | |
|---|---|---|---|
| Course Week Number and Time | 14 | 4 | 56 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 14 | 1 | 14 |
| Midterms | 1 | 10 | 10 |
| Quiz | 0 | 0 | 0 |
| Homework | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Laboratory | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Workshop | 0 | 0 | 0 |
| Presentation/Seminar Preparation | 0 | 0 | 0 |
| Fieldwork | 0 | 0 | 0 |
| Final Exam | 1 | 10 | 10 |
| Other | 0 | 0 | 0 |
| Total Work Load: | 90 | ||
| Total Work Load / 30 | 3 | ||
| Course ECTS Credits: | 3 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P1 | P2 | P3 |
|---|---|---|---|---|
| O1 | To be able to explain the possible health effects of food components | 4 | - | - |
| O2 | To be able to explain the importance of nutrition and the causes of nutritional problems | - | 5 | - |
| O3 | To be able to determine the nutritional status and nutritional habits of the society and to analyse the differences depending on the groups | - | 3 | - |
| O4 | To be able to distinguish the nutritional requirements of different groups | - | 5 | - |
| O5 | To be able to analyse the clinical symptoms that may occur as a result of insufficiency and imbalance in nutrient intake | - | - | 5 |
| O6 | To know the nutritional requirements of individuals in different age groups and to be able to create nutrition programmes | - | - | 5 |
| O7 | To be able to compare energy, macro and micronutrient requirements of individuals with different age groups and different diseases | - | - | 5 |