Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
ADVANCED DIETETIC PRACTICES in ADULTS | BESD1131810 | 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 | Assoc.Prof. Nihal Zekiye ERDEM |
Name of Lecturer(s) | Assoc.Prof. Nihal Zekiye ERDEM |
Assistant(s) | |
Aim | Develop clinical nutrition therapy applications of students and their ability to communicate effectively with patients. |
Course Content | This course contains; A general view of chronic diseases,Remarkable matters in dietary therapy planning I,Remarkable matters in dietary therapy planning II,Remarkable matters in dietary therapy planning III,The ability of efficient communication with the patient: role-play, creative drama I,The ability of efficient communication with the patient: role-play, creative drama II,The ability of efficient communication with the patient: role-play, creative drama III,The ability of efficient communication with the patient: role-play, creative drama IV,Case study presentations,Case study presentations,Case study presentations,Case study presentations,Case study presentations,Case study presentations. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. Compose the reasons, laboratory and clinical findings of the acute and chronic diseases of the adults. | 10, 16, 4 | H |
1.1. Distinguish the innate and acquired diseases. | 10, 16, 4 | H |
1.2. Question the causes of the diseases. | 10, 16, 4 | H |
1.3. Categorize the clinical findings of the diseases. | 10, 16, 4 | H |
1.4. Interpret the laboratory diagnosis of the diseases. | 10, 16, 4 | H |
2. Arrange the diet control unique to diseases. | 10, 16, 4 | H |
2.1. Identify the requirement of the daily energy and nutritional elements based on the clinical and laboratory findings of the disease. | 10, 16, 4 | H |
2.2. Arrange the menus providing the requirement. | 10, 16, 4 | H |
2.3. Tell the diet to the individual. | 10, 16, 4 | H |
3. Evaluate the diet programs of the individual with the chronic diseases. | 10, 16, 4 | H |
3.1. Evaluate nutritional status of the individual. | 10, 16, 4 | H |
3.2. Plan the diet program in reference to the age and laboratory findings. | 10, 16, 4 | H |
3.3. Develop solutions for problems during the diet implementation. | 10, 16, 4 | H |
Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 4: Inquiry-Based Learning |
Assessment Methods: | H: Performance Task |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | A general view of chronic diseases | Preparation from related course sources |
2 | Remarkable matters in dietary therapy planning I | Preparation from related course sources |
3 | Remarkable matters in dietary therapy planning II | Preparation from related course sources |
4 | Remarkable matters in dietary therapy planning III | Preparation from related course sources |
5 | The ability of efficient communication with the patient: role-play, creative drama I | Preparation from related course sources |
6 | The ability of efficient communication with the patient: role-play, creative drama II | Preparation from related course sources |
7 | The ability of efficient communication with the patient: role-play, creative drama III | Preparation from related course sources |
8 | The ability of efficient communication with the patient: role-play, creative drama IV | Preparation from related course sources |
9 | Case study presentations | Preparation from related course sources |
10 | Case study presentations | Preparation from related course sources |
11 | Case study presentations | Preparation from related course sources |
12 | Case study presentations | Preparation from related course sources |
13 | Case study presentations | Preparation from related course sources |
14 | Case study presentations | Preparation from related course sources |
Resources |
Lecture notes, book chapters, PowerPoint presentations |
1. Bowman BA and Russell RM (eds).Present Knowledge in Nutrition, eight edition, ILSI Press,Washington DC, 2001.
2. Baysal A, Aksoy M, Bozkurt N, Kutluay Merdol T, Pekcan P, Keçecioğlu S, Besler T, Mercanlıgil SM. Diyet El Kitabı, 4. baskı, Hatiboğlu Yayınevi, Ankara, 2002.
3. Köksal G, Gökmen H, Çocuk Hastalıklarında Beslenme Tedavisi, Hatipoğlu Yayınevi, 2000.
4. Uluslararası beslenme ve diyet dergileri (European J Clin Nutr, JADA, Am J Clin Nutr, vb.) ve kitaplar |
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. | | X | | | |
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. | | X | | | |
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. | | X | | | |
11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | | | | | |
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 | 14 | 8 | 112 |
Term Project | 3 | 10 | 30 |
Presentation of Project / Seminar | 3 | 3 | 9 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 1 | 3 | 3 |
General Exam | 1 | 5 | 5 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 243 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(243/30) | 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 |
---|
ADVANCED DIETETIC PRACTICES in ADULTS | BESD1131810 | 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 | Assoc.Prof. Nihal Zekiye ERDEM |
Name of Lecturer(s) | Assoc.Prof. Nihal Zekiye ERDEM |
Assistant(s) | |
Aim | Develop clinical nutrition therapy applications of students and their ability to communicate effectively with patients. |
Course Content | This course contains; A general view of chronic diseases,Remarkable matters in dietary therapy planning I,Remarkable matters in dietary therapy planning II,Remarkable matters in dietary therapy planning III,The ability of efficient communication with the patient: role-play, creative drama I,The ability of efficient communication with the patient: role-play, creative drama II,The ability of efficient communication with the patient: role-play, creative drama III,The ability of efficient communication with the patient: role-play, creative drama IV,Case study presentations,Case study presentations,Case study presentations,Case study presentations,Case study presentations,Case study presentations. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. Compose the reasons, laboratory and clinical findings of the acute and chronic diseases of the adults. | 10, 16, 4 | H |
1.1. Distinguish the innate and acquired diseases. | 10, 16, 4 | H |
1.2. Question the causes of the diseases. | 10, 16, 4 | H |
1.3. Categorize the clinical findings of the diseases. | 10, 16, 4 | H |
1.4. Interpret the laboratory diagnosis of the diseases. | 10, 16, 4 | H |
2. Arrange the diet control unique to diseases. | 10, 16, 4 | H |
2.1. Identify the requirement of the daily energy and nutritional elements based on the clinical and laboratory findings of the disease. | 10, 16, 4 | H |
2.2. Arrange the menus providing the requirement. | 10, 16, 4 | H |
2.3. Tell the diet to the individual. | 10, 16, 4 | H |
3. Evaluate the diet programs of the individual with the chronic diseases. | 10, 16, 4 | H |
3.1. Evaluate nutritional status of the individual. | 10, 16, 4 | H |
3.2. Plan the diet program in reference to the age and laboratory findings. | 10, 16, 4 | H |
3.3. Develop solutions for problems during the diet implementation. | 10, 16, 4 | H |
Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 4: Inquiry-Based Learning |
Assessment Methods: | H: Performance Task |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | A general view of chronic diseases | Preparation from related course sources |
2 | Remarkable matters in dietary therapy planning I | Preparation from related course sources |
3 | Remarkable matters in dietary therapy planning II | Preparation from related course sources |
4 | Remarkable matters in dietary therapy planning III | Preparation from related course sources |
5 | The ability of efficient communication with the patient: role-play, creative drama I | Preparation from related course sources |
6 | The ability of efficient communication with the patient: role-play, creative drama II | Preparation from related course sources |
7 | The ability of efficient communication with the patient: role-play, creative drama III | Preparation from related course sources |
8 | The ability of efficient communication with the patient: role-play, creative drama IV | Preparation from related course sources |
9 | Case study presentations | Preparation from related course sources |
10 | Case study presentations | Preparation from related course sources |
11 | Case study presentations | Preparation from related course sources |
12 | Case study presentations | Preparation from related course sources |
13 | Case study presentations | Preparation from related course sources |
14 | Case study presentations | Preparation from related course sources |
Resources |
Lecture notes, book chapters, PowerPoint presentations |
1. Bowman BA and Russell RM (eds).Present Knowledge in Nutrition, eight edition, ILSI Press,Washington DC, 2001.
2. Baysal A, Aksoy M, Bozkurt N, Kutluay Merdol T, Pekcan P, Keçecioğlu S, Besler T, Mercanlıgil SM. Diyet El Kitabı, 4. baskı, Hatiboğlu Yayınevi, Ankara, 2002.
3. Köksal G, Gökmen H, Çocuk Hastalıklarında Beslenme Tedavisi, Hatipoğlu Yayınevi, 2000.
4. Uluslararası beslenme ve diyet dergileri (European J Clin Nutr, JADA, Am J Clin Nutr, vb.) ve kitaplar |
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. | | X | | | |
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. | | X | | | |
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. | | X | | | |
11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | | | | | |
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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