Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
NUTRITION in NEUROLOGICAL and PSYCHIATRIC DISORDERS | BESY1231260 | Spring Semester | 3+0 | 3 | 7 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | Second Cycle (Master's Degree) |
Course Type | Elective |
Course Coordinator | Prof.Dr. Gülgün ERSOY |
Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
Assistant(s) | |
Aim | The aim of the course is to learn the principles of medical nutrition therapy of individuals with neurological diseases. |
Course Content | This course contains; Causes and classification of neurological diseases,Nervous system,Neurological diseases,Pernicious anemia,Wernick-korsakoff syndrome,Stroke,Alzheimer
,Epilepsy,Migraine,Multiple sclerosis,Parkinson disease,Neurotrauma,Presantations,Presantations. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. Explain the pathophysiology and risk factors of neurological and psychiatric diseases. | 10, 6, 9 | H |
2. Explain the complications and treatment protocols of neurological and psychiatric diseases. | 10, 6, 9 | H |
3. Express the current approaches in prevention and treatment of neurological and psychiatric diseases. | 10, 6, 9 | H |
Teaching Methods: | 10: Discussion Method, 6: Experiential Learning, 9: Lecture Method |
Assessment Methods: | H: Performance Task |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Causes and classification of neurological diseases | Preparation from related courses sources |
2 | Nervous system | Preparation from related courses sources |
3 | Neurological diseases | Preparation from related courses sources |
4 | Pernicious anemia | Preparation from related courses sources |
5 | Wernick-korsakoff syndrome | Preparation from related courses sources |
6 | Stroke | Preparation from related courses sources |
7 | Alzheimer
| Preparation from related courses sources |
8 | Epilepsy | Preparation from related courses sources |
9 | Migraine | Preparation from related courses sources |
10 | Multiple sclerosis | Preparation from related courses sources |
11 | Parkinson disease | Preparation from related courses sources |
12 | Neurotrauma | Preparation from related courses sources |
13 | Presantations | Preparation from related courses sources |
14 | Presantations | Preparation from related courses sources |
Resources |
Course notes
|
1. Beslenme. Baysal A., Hatiboğlu Yayınevi, 9. Baskı, Ankara,2002.
2. Shils ME, Olson JA, Shihe M, Ross AC. Modern Nutrition in Healthy and Disease. Ninth edition, Lippincott
3. Mahan K., Arlin M. Krause’s Food, Nutrition and Diet Therapy, 10 th edition, 2000.
4. Baysal A. ve ark. Diyet El Kitabı, Hatiboğlu, Yenilenmiş 5. baskı, Ankara, 2008 |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | They have basic knowledge in the field of Nutrition and Dietetics. | | X | | | |
2 | Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | | | X | | |
3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | | | | | |
4 | Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | | | | X | |
5 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | | | | | |
6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | | | | X | |
7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | | | | | |
8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | | | X | | |
9 | Communicates effectively both verbally and written in occupational field. | | | | X | |
10 | They have general cultural knowledge that profession requires. | | | | | |
11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | | | X | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
ECTS / Workload Table |
Activities | Number of | Duration(Hour) | Total Workload(Hour) |
Course Hours | 14 | 3 | 42 |
Guided Problem Solving | 14 | 6 | 84 |
Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 |
Term Project | 0 | 0 | 0 |
Presentation of Project / Seminar | 3 | 15 | 45 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 3 | 5 | 15 |
General Exam | 3 | 5 | 15 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 201 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(201/30) | 7 |
ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
NUTRITION in NEUROLOGICAL and PSYCHIATRIC DISORDERS | BESY1231260 | Spring Semester | 3+0 | 3 | 7 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | Second Cycle (Master's Degree) |
Course Type | Elective |
Course Coordinator | Prof.Dr. Gülgün ERSOY |
Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
Assistant(s) | |
Aim | The aim of the course is to learn the principles of medical nutrition therapy of individuals with neurological diseases. |
Course Content | This course contains; Causes and classification of neurological diseases,Nervous system,Neurological diseases,Pernicious anemia,Wernick-korsakoff syndrome,Stroke,Alzheimer
,Epilepsy,Migraine,Multiple sclerosis,Parkinson disease,Neurotrauma,Presantations,Presantations. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. Explain the pathophysiology and risk factors of neurological and psychiatric diseases. | 10, 6, 9 | H |
2. Explain the complications and treatment protocols of neurological and psychiatric diseases. | 10, 6, 9 | H |
3. Express the current approaches in prevention and treatment of neurological and psychiatric diseases. | 10, 6, 9 | H |
Teaching Methods: | 10: Discussion Method, 6: Experiential Learning, 9: Lecture Method |
Assessment Methods: | H: Performance Task |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Causes and classification of neurological diseases | Preparation from related courses sources |
2 | Nervous system | Preparation from related courses sources |
3 | Neurological diseases | Preparation from related courses sources |
4 | Pernicious anemia | Preparation from related courses sources |
5 | Wernick-korsakoff syndrome | Preparation from related courses sources |
6 | Stroke | Preparation from related courses sources |
7 | Alzheimer
| Preparation from related courses sources |
8 | Epilepsy | Preparation from related courses sources |
9 | Migraine | Preparation from related courses sources |
10 | Multiple sclerosis | Preparation from related courses sources |
11 | Parkinson disease | Preparation from related courses sources |
12 | Neurotrauma | Preparation from related courses sources |
13 | Presantations | Preparation from related courses sources |
14 | Presantations | Preparation from related courses sources |
Resources |
Course notes
|
1. Beslenme. Baysal A., Hatiboğlu Yayınevi, 9. Baskı, Ankara,2002.
2. Shils ME, Olson JA, Shihe M, Ross AC. Modern Nutrition in Healthy and Disease. Ninth edition, Lippincott
3. Mahan K., Arlin M. Krause’s Food, Nutrition and Diet Therapy, 10 th edition, 2000.
4. Baysal A. ve ark. Diyet El Kitabı, Hatiboğlu, Yenilenmiş 5. baskı, Ankara, 2008 |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | They have basic knowledge in the field of Nutrition and Dietetics. | | X | | | |
2 | Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | | | X | | |
3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | | | | | |
4 | Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | | | | X | |
5 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | | | | | |
6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | | | | X | |
7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | | | | | |
8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | | | X | | |
9 | Communicates effectively both verbally and written in occupational field. | | | | X | |
10 | They have general cultural knowledge that profession requires. | | | | | |
11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | | | X | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
Numerical Data
Ekleme Tarihi: 15/11/2023 - 16:34Son Güncelleme Tarihi: 15/11/2023 - 16:35
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