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 |
|---|---|---|---|---|---|---|---|
| 02161051 | Phytotherapy | 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) | 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 |
Course Content
Fitoterapiye giriş ve fitoterapinin tarihi; gastrointestinal, kardiyovasküler, solunum yolu, üriner sistem hastalıklarına ve romatizmaya karşı kullanılan bitkiler; sakinleştirici olarak kullanılan bitkiler; jinekolojide, oftalmolojide, dermatolojide, kanser tedavisinde ve aromatik banyolarda kullanılan bitkiler
Objectives of the Course
It is aimed to know the plants used in phytotherapy and aromatherapide, to learn about the parts of the plants used and methods of use.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | |
| Specialization / Field Courses | |
| Support Courses | X |
| 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 | 3 |
| 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 | 3 |
| P10 | To be aware of the universal and social effects and legal consequences of field 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 analyse the clinical symptoms that may occur as a result of insufficiency and imbalance in nutrient intake | P.3.5 | 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 | Introduction, history, standardization, legal regulations (in Turkey and Europe) |
| 2 | Nervous system diseases and herbal remedies |
| 3 | Nervous system diseases and herbal remedies |
| 4 | Cardiovascular system diseases and herbal remedies |
| 5 | Cardiovascular system diseases and herbal remedies |
| 6 | Digestive system diseases and herbal remedies |
| 7 | Midterm |
| 8 | Digestive system diseases and herbal remedies |
| 9 | Kidney and product system diseases and herbal medicines, Metabolic and endocrine problems and herbal remedies |
| 10 | Respiratory system problems and herbal remedies |
| 11 | Respiratory system problems and herbal remedies |
| 12 | Skin problems and herbal medicines; Immun system and herbal remedies |
| 13 | Medicinal teas, aromatherapy |
| 14 | Final |
Textbook or Material
| Resources | Kiremitçi D. Fitoterapi 1. Nobel Tıp Kitabevleri,2017. |
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 | 14 | 2 | 28 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 14 | 5 | 70 |
| Midterms | 1 | 25 | 25 |
| 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 | 25 | 25 |
| Other | 0 | 0 | 0 |
| Total Work Load: | 148 | ||
| Total Work Load / 30 | 4,93 | ||
| Course ECTS Credits: | 5 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P1 | P3 | P10 |
|---|---|---|---|---|
| O1 | To be able to explain the possible health effects of food components | 3 | - | - |
| O2 | To be able to analyse the clinical symptoms that may occur as a result of insufficiency and imbalance in nutrient intake | - | 3 | - |
| O3 | To know the possible health problems associated with nutrient deficiencies | - | - | 4 |