Week
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Topics
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Study Metarials
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1
|
Cancer and Carsinogenesis,Definig cancer, Defining carsinogenesis and mechanisms of carsinogenesis
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|
2
|
Cancer and Carsinogenesis,Definig cancer,
Defining carsinogenesis and mechanisms of carsinogenesis
|
|
3
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The genetical and enviromental factors in carsinogenesis ( foods, food processing)-I
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|
4
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The genetical and enviromental factors in carsinogenesis ( foods, food processing)-II
|
|
5
|
Cancer and energy intake
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6
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Cancer and macronutrients-I
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7
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Cancer and macronutrients-II
|
|
8
|
Cancer and micronutrients: Vitamines-I
|
|
9
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Cancer and micronutrients: Vitamines-II
|
|
10
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Cancer and micronutrients: Minerals-I
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|
11
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Cancer and micronutrients: Minerals-II
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|
12
|
Cancer and functional food compounds ( Pythochemicals)
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|
13
|
Assessment of nutritional status of cancer patients, defining nutritional products and selection of nutritional products
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|
14
|
Assessment of nutritional status of cancer patients, defining nutritional products and selection of nutritional products
|
|
Prerequisites
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-
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Language of Instruction
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Turkish
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Responsible
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Prof. Dr. Tünay KONTAŞ AŞKAR
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Instructors
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-
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Assistants
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-
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Resources
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1. Baysal, A ve ark. (2018) Diyet El Kitabı, Hatiboğlu Yayınevi, Ankara. 10. baskı
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Supplementary Book
|
-
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Goals
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Learning of the basic concepts of cancer, clinical picture of cancer and therapeutic approaches to cancer. Understanding the nutrition principles in cancer prevention and therapy.
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Content
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Cancer and Carsinogenesis,Definig cancer, Defining carsinogenesis and mechanisms of carsinogenesis, The genetical and enviromental factors in carsinogenesis ( foods, food processing)-I, The genetical and enviromental factors in carsinogenesis ( foods, food processing)-II, Cancer and energy intake, Cancer and macronutrients-I, Cancer and macronutrients-II, Cancer and micronutrients: Vitamines-I, Cancer and micronutrients: Vitamines-II, Cancer and micronutrients: Minerals-I, Cancer and micronutrients: Minerals-II, Cancer and functional food compounds ( Pythochemicals), Assessment of nutritional status of cancer patients, defining nutritional products and selection of nutritional products
|
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Program Learning Outcomes |
Level of Contribution |
1
|
Gains the ability to plan, implement and evaluate the nutrition and menu programs, in the process of the treatment of diseases, development and protection of the public health.
|
2
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2
|
Gains the ability to use foreign language, statistics, computer, information and communication technologies required by the profession.
|
-
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3
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Gains the ability of follow current informations in nutiriton and dietetics, evalation and transfer to publich.
|
2
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4
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Gains the ability to take an active role in the education, management, applications, consultancy and multidisciplinary researches necessary for improving the health of public.
|
2
|
5
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Gains the ability of strategy development, implementation and training for food safety of society.
|
-
|
6
|
Learns the professional ethical values and gain the ability to act according to these ethical rules with all stakeholders.
|
-
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7
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Gains the ability to communicate effectively with team members, patient and other people.
|
2
|
8
|
Has knowledge about national / international food and nutrition policies and legal regulations.
|
-
|
9
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Gains the skill of evaluating the factors affecting food quality and applying the legal regulations in the food production-consumption chain.
|
-
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10
|
Gains the ability of to take individual responsibility to solve problems and the interpretation, evaluation and make laboratory studies for product development, nutrient analysis and food quality.
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-
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