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 |
|---|---|---|---|---|---|---|---|
| 02161048 | Food-Drug Interaction | 3 | Spring | 6 | 2+0+0 | 5 | 5 |
| Course Type | Elective |
| 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. Esra ŞUMLU |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Asst. Prof. Esra ŞUMLU | BZ-07 | [email protected] | 7946 | Monday 10:20-12:00 |
Course Content
Interaction mechanisms of some drugs with foods, bioactive components found in foods, foods that accelerate or slow down the activity of the drug and adverse effects
Objectives of the Course
The aim of this course is to teach the interaction mechanisms of some drugs with foods, the bioactive components in foods, the foods that accelerate or slow down the activity of the drug, and their adverse effects.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | |
| 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. | 3 |
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 know the possible health problems associated with nutrient deficiencies | P.10.1 | 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 | Concepts and Definitions Related to Drug Interactions |
| 2 | Overview of Pharmaceutical, Pharmacodynamic and Pharmacokinetic Drug Interactions |
| 3 | Pharmacodynamics and Pharmacokinetics |
| 4 | Effect of Drug Intake on Carbohydrate, Protein and Lipid Metabolism |
| 5 | Interaction of Drug Intake with Micronutrients |
| 6 | Beverages, Alcohol and Caffeine Intake-Drug Interaction |
| 7 | Vize |
| 8 | Food-Drug Interactions in Pregnancy, Lactation and the Elderly, Food-Drug Interactions in Babies and Children |
| 9 | Oral Antidiabetics and Drug Interactions |
| 10 | Food Interactions with Drugs Used in Cardiovascular Diseases |
| 11 | Drug Interactions with Drugs Used in Enteral and Parenteral Nutrition and Neurological Diseases |
| 12 | Psychiatric Drugs, Food-Drug Interactions in Antineoplastic Diseases |
| 13 | Drug Interactions in Special Cases, Plant/Herbal Product-Drug Interactions, Nutritional Supplements and Drug Interactions |
| 14 | Final |
Textbook or Material
| Resources | Meral Aksoy. Nutrition and Drug Interaction, Istanbul Tıp Kitapevi |
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 | 2 | 28 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 15 | 5 | 75 |
| Midterms | 1 | 20 | 20 |
| 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 | 30 | 30 |
| Other | 0 | 0 | 0 |
| Total Work Load: | 153 | ||
| Total Work Load / 30 | 5,10 | ||
| Course ECTS Credits: | 5 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P1 | P2 | P10 |
|---|---|---|---|---|
| O1 | To be able to explain the possible health effects of food components | 3 | - | - |
| O2 | To be able to explain the importance of nutrition and the causes of nutritional problems | - | 2 | - |
| O3 | To know the possible health problems associated with nutrient deficiencies | - | - | - |