Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
CARDIOVASCULAR SYSTEM and NUTRITION | BESD1137970 | 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) | |
Assistant(s) | |
Aim | Recognize cardiovascular disease ,learn new methods used in the diagnosis and learn new approaches for the treatment. |
Course Content | This course contains; Cardiovascular diseases-etiology,Cardiovascular diseases-pathophysiology,Cardiovascular diseases Risk factors,Cardiovascular diseases Risk factors,Dietary components and cardiovascular diseases,Dietary components and cardiovascular diseases,Dietary components and cardiovascular diseases,Dietary components and cardiovascular diseases,Dietary components and cardiovascular diseases,Presentation of Article,Presentation of Article,Project presentation,Project presentation,Project presentation. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. explain pathophysiology of cardiovascular disease risk factors. | 10, 16, 18, 4, 9 | A, E |
1.1. analyse the etiology of cardiovascular diseases. | 10, 16, 18, 4, 9 | A, E |
1.2. distinguish the clinical manifestations of cardiovascular diseases. | 10, 16, 18, 4, 9 | A, E |
1.3. evaluate risk factors of cardiovascular diseases. | 10, 16, 18, 4, 9 | A, E |
2. explain complications of cardiovascular disease, treatment protocols | 10, 16, 18, 4, 9 | A, E |
2.1. Defines the complications of cardiovascular diseases. | 10, 16, 18, 4, 9 | A, E |
2.2. arrange methods for the treatment of complications. | 10, 16, 18, 4, 9 | A, E |
2.3. evaluate the effectiveness of nutrition therapy. | 10, 16, 18, 4, 9 | A, E |
3. express current approaches to the prevention and treatment of cardiovascular disease | 10, 16, 18, 4, 9 | A, E |
3.1. compose current approaches for the treatment of diseases of the cardiovascular protection | 10, 16, 18, 4, 9 | A, E |
3.2. Express functional foods recommended for cardio-vascular diseases | 10, 16, 18, 4, 9 | A, E |
3.3. apply nutrition therapy for the treatment of cardiovascular diseases and conservation. | 10, 16, 18, 4, 9 | A, 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, E: Homework |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Cardiovascular diseases-etiology | Preparation from related course sources |
2 | Cardiovascular diseases-pathophysiology | Preparation from related course sources |
3 | Cardiovascular diseases Risk factors | Preparation from related course sources |
4 | Cardiovascular diseases Risk factors | Preparation from related course sources |
5 | Dietary components and cardiovascular diseases | Preparation from related course sources |
6 | Dietary components and cardiovascular diseases | Preparation from related course sources |
7 | Dietary components and cardiovascular diseases | Preparation from related course sources |
8 | Dietary components and cardiovascular diseases | Preparation from related course sources |
9 | Dietary components and cardiovascular diseases | Preparation from related course sources |
10 | Presentation of Article | Preparation from related course sources |
11 | Presentation of Article | Preparation from related course sources |
12 | Project presentation | Preparation from related course sources |
13 | Project presentation | Preparation from related course sources |
14 | Project presentation | Preparation from related course sources |
Resources |
PowerPoint presentations, paper, book sections |
1. Beslenme. Baysal A., Hatiboğlu Press, 9th Ed, Ankara,2002.
2. Shils ME, Olson JA, Shihe M, Ross AC. Modern Nutrition in Healthy and Disease. Ninth edition, Lippincott Williams and Wilkins, 1999.
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. | | 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 | 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 |
---|
CARDIOVASCULAR SYSTEM and NUTRITION | BESD1137970 | 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) | |
Assistant(s) | |
Aim | Recognize cardiovascular disease ,learn new methods used in the diagnosis and learn new approaches for the treatment. |
Course Content | This course contains; Cardiovascular diseases-etiology,Cardiovascular diseases-pathophysiology,Cardiovascular diseases Risk factors,Cardiovascular diseases Risk factors,Dietary components and cardiovascular diseases,Dietary components and cardiovascular diseases,Dietary components and cardiovascular diseases,Dietary components and cardiovascular diseases,Dietary components and cardiovascular diseases,Presentation of Article,Presentation of Article,Project presentation,Project presentation,Project presentation. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. explain pathophysiology of cardiovascular disease risk factors. | 10, 16, 18, 4, 9 | A, E |
1.1. analyse the etiology of cardiovascular diseases. | 10, 16, 18, 4, 9 | A, E |
1.2. distinguish the clinical manifestations of cardiovascular diseases. | 10, 16, 18, 4, 9 | A, E |
1.3. evaluate risk factors of cardiovascular diseases. | 10, 16, 18, 4, 9 | A, E |
2. explain complications of cardiovascular disease, treatment protocols | 10, 16, 18, 4, 9 | A, E |
2.1. Defines the complications of cardiovascular diseases. | 10, 16, 18, 4, 9 | A, E |
2.2. arrange methods for the treatment of complications. | 10, 16, 18, 4, 9 | A, E |
2.3. evaluate the effectiveness of nutrition therapy. | 10, 16, 18, 4, 9 | A, E |
3. express current approaches to the prevention and treatment of cardiovascular disease | 10, 16, 18, 4, 9 | A, E |
3.1. compose current approaches for the treatment of diseases of the cardiovascular protection | 10, 16, 18, 4, 9 | A, E |
3.2. Express functional foods recommended for cardio-vascular diseases | 10, 16, 18, 4, 9 | A, E |
3.3. apply nutrition therapy for the treatment of cardiovascular diseases and conservation. | 10, 16, 18, 4, 9 | A, 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, E: Homework |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Cardiovascular diseases-etiology | Preparation from related course sources |
2 | Cardiovascular diseases-pathophysiology | Preparation from related course sources |
3 | Cardiovascular diseases Risk factors | Preparation from related course sources |
4 | Cardiovascular diseases Risk factors | Preparation from related course sources |
5 | Dietary components and cardiovascular diseases | Preparation from related course sources |
6 | Dietary components and cardiovascular diseases | Preparation from related course sources |
7 | Dietary components and cardiovascular diseases | Preparation from related course sources |
8 | Dietary components and cardiovascular diseases | Preparation from related course sources |
9 | Dietary components and cardiovascular diseases | Preparation from related course sources |
10 | Presentation of Article | Preparation from related course sources |
11 | Presentation of Article | Preparation from related course sources |
12 | Project presentation | Preparation from related course sources |
13 | Project presentation | Preparation from related course sources |
14 | Project presentation | Preparation from related course sources |
Resources |
PowerPoint presentations, paper, book sections |
1. Beslenme. Baysal A., Hatiboğlu Press, 9th Ed, Ankara,2002.
2. Shils ME, Olson JA, Shihe M, Ross AC. Modern Nutrition in Healthy and Disease. Ninth edition, Lippincott Williams and Wilkins, 1999.
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. | | 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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