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 |
|---|---|---|---|---|---|---|---|
| 02160020 | Nutritional Support Systems | 3 | Spring | 6 | 2+0+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) | Asst. Prof. Muteber Gizem KESER |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Asst. Prof. Muteber Gizem KESER | - | [email protected] | ... |
Course Content
Enteral-parenteral nutrition methods, indications, contraindications, products and their properties, determination of the nutritional status of individuals and support systems and diet planning suitable for the individual.
Objectives of the Course
It is aimed to evaluate enteral - parenteral nutrition principles, to ensure the application of these principles in diseases and in certain specific situations, to summarize the products and compositions used and to evaluate the nutritional status of the patient.
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 |
|---|---|---|
| P2 | Demonstrates the ability to identify, define, interpret, formulate, and solve field-specific problems by selecting and implementing appropriate analytical and intervention approaches. | 4 |
| 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 distinguish the nutritional requirements of different groups | P.2.6 | 1 |
| O2 | To be able to give examples of biochemical methods used in the determination of nutritional status and factors affecting them | P.3.2 | 1 |
| O3 | To know the nutritional requirements of individuals in different age groups and to be able to create nutrition programmes | P.3.6 | 1 |
| O4 | 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 | Introduction to the lesson, Information session., Importance, classification and history of nutritional support |
| 2 | Definition of enteral nutrition, indications, contraindications |
| 3 | Characteristics of enteral nutrition products and selection of products appropriate for the patient |
| 4 | Enteral feeding routes |
| 5 | Definition of parenteral nutrition, indications, contraindications |
| 6 | Properties of parenteral nutritional products and selection of the appropriate product for the patient |
| 7 | Midterm |
| 8 | Post-visa exam evaluation, Parenteral feeding routes |
| 9 | Treatment of disease-specific nutritional support systems |
| 10 | Disease-specific nutritional therapy and support II |
| 11 | Nutritional support treatment planning-case solutions for the patient`s needs and illness |
| 12 | Nutritional support treatment planning-case solutions for the patient`s needs and illness |
| 13 | Nutritional support treatment planning-case solutions for the patient`s needs and illness |
| 14 | Final Exam |
Textbook or Material
| Resources | Hickson M,Smith S. Advanced Nutrition and Dietetics in Nutrition Support (Advanced Nutrition and Dietetics (BDA).WILEY Blackwell,2018. |
| Şanlıer, N. (Ed.) Learning with Cases: Medical Nutrition Therapy in Adult Diseases 1 and 2. Hedef CS Publishing and Engineering, Ankara, 2020. |
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 | 12 | 2 | 24 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 14 | 2 | 28 |
| Midterms | 1 | 2 | 2 |
| 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 | 2 | 2 |
| Other | 14 | 2 | 28 |
| Total Work Load: | 84 | ||
| Total Work Load / 30 | 2,80 | ||
| Course ECTS Credits: | 3 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P2 | P3 |
|---|---|---|---|
| O1 | To be able to distinguish the nutritional requirements of different groups | 4 | - |
| O2 | To be able to give examples of biochemical methods used in the determination of nutritional status and factors affecting them | - | 3 |
| O3 | To know the nutritional requirements of individuals in different age groups and to be able to create nutrition programmes | - | 5 |
| O4 | To be able to compare energy, macro and micronutrient requirements of individuals with different age groups and different diseases | - | 5 |