Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
School of Health Sciences
Programme of Nutrition and Dietetics
Course Details
School 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 | 3 | 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) | Lect. Şirin ESER |
Instructor Assistant(s) | - |
Course Instructor(s)
Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
---|---|---|---|---|
Lect. Şirin ESER | - | [email protected] |
Course Content
Şişmanlık, yeme bozuklukları, Diabetes Mellitus, reaktif hipoglisemi, koroner kalp hastalıkları, hipertansiyon, kemik, eklem hastalıkları, kanser, enfeksiyon hastalıkları.
Objectives of the Course
The main aim of the course is to teach students; obesity, eating disorders, Diabetes Mellitus, reactive hypoglycemia, coronary heart disease, hypertension, gastrointestinal tract diseases, burn, liver and kidney diseases, definitions, etiologies, complications and medical nutrition treatments to comprehend.
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 | To be able to use theoretical and practical knowledge in their own fields with sufficient knowledge in basic health and related professional fields | 4 |
P2 | Ability to identify, define, interpret, formulate and solve problems in the field; ability to select and apply appropriate analysis and intervention approaches for this purpose | 5 |
P3 | Ability to understand and interpret a process, event, case, equipment or product, and to solve related problems with a holistic perspective and contemporary methods | 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 evaluate the working areas of the dietetic profession within the information acquired | P.1.6 | 1 |
O3 | To be able to distinguish the nutritional requirements of different groups | P.2.6 | 1 |
O4 | To know the nutritional requirements of individuals in different age groups and to be able to create nutrition programmes | P.3.6 | 1 |
O5 | 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, Basal Metabolic Rate, Obesity and Appetite Metabolism |
2 | Diet Types, Dietary Principles and Requirements, Determination of Physical Activity Level, Clinical Evaluation of Overweight and Obese Patients |
3 | Medical Treatment of Obesity |
4 | Medical Treatment of Obesity |
5 | Eating Disorders, DASH Diet Principles, Dietary Fiber, Hypertension, Heart Diseases, Malnutrition and Screening Tools |
6 | Medical Management of Diabetes, Hypertension, Principles of Body Weight Gain, Metabolic Syndrome |
7 | Midterm |
8 | Sweeteners, Low Fat-Low Cholesterol Diet Recommendations |
9 | Vitamin and Mineral Requirements in Diabetes, Gestational Diabetes, Glycemic Index |
10 | Nutrition in Neurological, Respiratory and Psychological Diseases, and Diet Examples in Reactive Hypoglycemia and Diabetes |
11 | Ulcer, Bariatric Surgery, Reflux, Diverticular, Dumping Diet Examples |
12 | Gastritis, Gluten-Free, Spastic Colon, Ulcerative Colitis, Diarrhea Diet Examples |
13 | Crohn's Disease, FODMAP Diet Example, General Review |
14 | Final Exam |
Textbook or Material
Resources | Mahan L.K., Escott-Stump S., Karuse's Food, Nutrition and Diet Therapy, 10th Edition, W. B. Saunders Company, USA, 2000. |
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 | - | - |
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 | 1 | 14 |
Midterms | 1 | 2 | 2 |
Quiz | 0 | 0 | 0 |
Homework | 0 | 0 | 0 |
Practice | 12 | 2 | 24 |
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 | 1 | 14 |
Total Work Load: | 80 | ||
Total Work Load / 30 | 2,67 | ||
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 evaluate the working areas of the dietetic profession within the information acquired | 5 | - | - |
O3 | To be able to distinguish the nutritional requirements of different groups | - | 5 | - |
O4 | To know the nutritional requirements of individuals in different age groups and to be able to create nutrition programmes | - | - | 5 |
O5 | To be able to compare energy, macro and micronutrient requirements of individuals with different age groups and different diseases | - | - | 5 |