Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
CURRENT APPROACHES in DIABETES MANAGEMENTS | BESD2131910 | Fall Semester | 2+0 | 2 | 8 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | Third Cycle (Doctorate Degree) |
Course Type | Elective |
Course Coordinator | Prof.Dr. Gülgün ERSOY |
Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
Assistant(s) | |
Aim | Recognize diabetes ,learn new methods used in the diagnosis and learn new approaches for the treatment. |
Course Content | This course contains; The definition and classification of glucose homeostasis disorders, pathophysiology,Clinical evaluation principles of diabetes,Complications of diabetes,Complications of diabetes II,Clinical management of diabetes,Medical nutrition treatment of diabetes,Carbonhydrate counting in diabetes,Presentations,Presentations,Presentations,Presentations,Presentations,Presentations,Presentations. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. Explain pathophysiology of diabetes risk factors. | 10, 16, 18, 4, 9 | A, D, E |
2. Analyse the etiology of diabetes diseases. | 10, 16, 18, 4, 9 | A, D, E |
3. Distinguish the clinical manifestations of diabetes. | 10, 16, 18, 4, 9 | A, D, E |
4. Evaluate risk factors of diabetes. | 10, 16, 18, 4, 9 | A, D, E |
5. Explain complications of diabetes, treatment protocols | 10, 16, 18, 4, 9 | A, D, E |
6. Estimate the complications of diabetes. | 10, 16, 18, 4, 9 | A, D, E |
7. Arrange methods for the treatment of complications. | 10, 16, 18, 4, 9 | A, D, E |
8. Evaluate the effectiveness of nutrition therapy. | 10, 16, 18, 4, 9 | A, D, E |
9. Express current approaches to the prevention and treatment of diabetes. | 10, 16, 18, 4, 9 | A, D, E |
10. Compose current approaches for the treatment of diseases of the diabetes protection | 10, 16, 18, 4, 9 | A, D, E |
11. Question functional foods recommended for diabetes diseases | 10, 16, 18, 4, 9 | A, D, E |
12. Apply nutrition therapy for the treatment of diabetes diseases and conservation. | 10, 16, 18, 4, 9 | A, D, E |
Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 18: Micro Teaching Technique, 4: Inquiry-Based Learning, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | The definition and classification of glucose homeostasis disorders, pathophysiology | Preparation from related course sources |
2 | Clinical evaluation principles of diabetes | Preparation from related course sources |
3 | Complications of diabetes | Preparation from related course sources |
4 | Complications of diabetes II | Preparation from related course sources |
5 | Clinical management of diabetes | Preparation from related course sources |
6 | Medical nutrition treatment of diabetes | Preparation from related course sources |
7 | Carbonhydrate counting in diabetes | Preparation from related course sources |
8 | Presentations | Preparation from related course sources |
9 | Presentations | Preparation from related course sources |
10 | Presentations | Preparation from related course sources |
11 | Presentations | Preparation from related course sources |
12 | Presentations | Preparation from related course sources |
13 | Presentations | Preparation from related course sources |
14 | Presentations | Preparation from related course sources |
Resources |
PowerPoint presentations, paper, book sections |
1. Krause's Food, Nutrition and Diet Therapy, 10 th edition, 2000
2. Lippincott Williams and Wilkins, 1999.
3. Baysal A. ve ark. Diyet El Kitabı, Hatiboğlu, Yenilenmiş 5. baskı, Ankara, 2008
4. Shils ME, Olson JA, Shihe M, Ross AC. Modern Nutrition in Healthy and Disease.
5. Mahan K., Arlin M. Krause's Food, Nutrition and Diet Therapy, 10 th edition, 2000 |
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. | | | X | | |
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. | | | | | |
10 | They have general cultural knowledge that profession requires. | | X | | | |
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 | 3 | 42 |
Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 |
Term Project | 0 | 0 | 0 |
Presentation of Project / Seminar | 14 | 6 | 84 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 5 | 6 | 30 |
General Exam | 5 | 6 | 30 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 228 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(228/30) | 8 |
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 |
---|
CURRENT APPROACHES in DIABETES MANAGEMENTS | BESD2131910 | Fall Semester | 2+0 | 2 | 8 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | Third Cycle (Doctorate Degree) |
Course Type | Elective |
Course Coordinator | Prof.Dr. Gülgün ERSOY |
Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
Assistant(s) | |
Aim | Recognize diabetes ,learn new methods used in the diagnosis and learn new approaches for the treatment. |
Course Content | This course contains; The definition and classification of glucose homeostasis disorders, pathophysiology,Clinical evaluation principles of diabetes,Complications of diabetes,Complications of diabetes II,Clinical management of diabetes,Medical nutrition treatment of diabetes,Carbonhydrate counting in diabetes,Presentations,Presentations,Presentations,Presentations,Presentations,Presentations,Presentations. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. Explain pathophysiology of diabetes risk factors. | 10, 16, 18, 4, 9 | A, D, E |
2. Analyse the etiology of diabetes diseases. | 10, 16, 18, 4, 9 | A, D, E |
3. Distinguish the clinical manifestations of diabetes. | 10, 16, 18, 4, 9 | A, D, E |
4. Evaluate risk factors of diabetes. | 10, 16, 18, 4, 9 | A, D, E |
5. Explain complications of diabetes, treatment protocols | 10, 16, 18, 4, 9 | A, D, E |
6. Estimate the complications of diabetes. | 10, 16, 18, 4, 9 | A, D, E |
7. Arrange methods for the treatment of complications. | 10, 16, 18, 4, 9 | A, D, E |
8. Evaluate the effectiveness of nutrition therapy. | 10, 16, 18, 4, 9 | A, D, E |
9. Express current approaches to the prevention and treatment of diabetes. | 10, 16, 18, 4, 9 | A, D, E |
10. Compose current approaches for the treatment of diseases of the diabetes protection | 10, 16, 18, 4, 9 | A, D, E |
11. Question functional foods recommended for diabetes diseases | 10, 16, 18, 4, 9 | A, D, E |
12. Apply nutrition therapy for the treatment of diabetes diseases and conservation. | 10, 16, 18, 4, 9 | A, D, E |
Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 18: Micro Teaching Technique, 4: Inquiry-Based Learning, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | The definition and classification of glucose homeostasis disorders, pathophysiology | Preparation from related course sources |
2 | Clinical evaluation principles of diabetes | Preparation from related course sources |
3 | Complications of diabetes | Preparation from related course sources |
4 | Complications of diabetes II | Preparation from related course sources |
5 | Clinical management of diabetes | Preparation from related course sources |
6 | Medical nutrition treatment of diabetes | Preparation from related course sources |
7 | Carbonhydrate counting in diabetes | Preparation from related course sources |
8 | Presentations | Preparation from related course sources |
9 | Presentations | Preparation from related course sources |
10 | Presentations | Preparation from related course sources |
11 | Presentations | Preparation from related course sources |
12 | Presentations | Preparation from related course sources |
13 | Presentations | Preparation from related course sources |
14 | Presentations | Preparation from related course sources |
Resources |
PowerPoint presentations, paper, book sections |
1. Krause's Food, Nutrition and Diet Therapy, 10 th edition, 2000
2. Lippincott Williams and Wilkins, 1999.
3. Baysal A. ve ark. Diyet El Kitabı, Hatiboğlu, Yenilenmiş 5. baskı, Ankara, 2008
4. Shils ME, Olson JA, Shihe M, Ross AC. Modern Nutrition in Healthy and Disease.
5. Mahan K., Arlin M. Krause's Food, Nutrition and Diet Therapy, 10 th edition, 2000 |
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. | | | X | | |
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. | | | | | |
10 | They have general cultural knowledge that profession requires. | | X | | | |
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: 27/11/2023 - 02:08Son Güncelleme Tarihi: 27/11/2023 - 02:09
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