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 |
|---|---|---|---|---|---|---|---|
| 02160019 | Nutrition and Diet in Adulthood Diseases II | 3 | Spring | 6 | 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. Uğur ARSLANBAY |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Lect. Uğur ARSLANBAY | - | [email protected] |
Course Content
Sindirim sistemi hastalıkları, yanık, böbrek, karaciğer safra kesesi hastalıkları.
Objectives of the Course
The main aim of the course is to teach students; To teach the definition of diseases of digestive system, kidney, liver, pancreas and burn diseases, their etiologies, complications and medical nutrition treatments.
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 distinguish the nutritional requirements of different groups | P.2.6 | 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 | Nutrition in digestive system diseases |
| 2 | Nutrition in digestive system diseases |
| 3 | Nutrition in digestive system diseases |
| 4 | Nutrition in digestive system diseases |
| 6 | Burn and nutrition |
| 7 | Midterm |
| 8 | Nutrition in kidney diseases |
| 9 | Nutrition in kidney diseases |
| 10 | Nutrition in liver diseases |
| 11 | Nutrition in liver diseases |
| 12 | Nutrition in gallbladder diseases |
| 13 | Nutrition in pancreatic diseases |
| 14 | Final Exam |
Textbook or Material
| Resources | Various academic articles |
| 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 | 4 | 48 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 12 | 2 | 24 |
| 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: | 92 | ||
| Total Work Load / 30 | 3,07 | ||
| 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 distinguish the nutritional requirements of different groups | - | 5 | - |
| 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 |