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Prerequisites
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Language of Instruction
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Turkish
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Responsible
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Lecturer Fatma Tayhan Kartal
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Instructors
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Assistants
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Resources
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1. Skypala I, Venter C. (2009). Food Hypersensitivity: Diagnosing and Managing Food Allergies and Intolerance, (1. Baskı). Blackwell Publishing Ltd. United Kingdom
2. Baysal, A ve ark. (2018) Diyet El Kitabı, (10. baskı) Hatiboğlu Yayınevi, Ankara.
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Supplementary Book
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1. Kızıltan G, Açıkgöz A, Yoldaş İlktaş H, Koçyiğit E, Kocabaş Ş, Yürük A, Mermer M. (2020). Vakalarla Öğreniyorum: Yetişkin Hastalıklarında Tıbbi Beslenme Tedavisi-2. (2. Baskı) Hedefcs Basın Yayın, Ankara
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Goals
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Upon discussing food allergies and food sensitivity, teaching of allergy-provoking foods, dietary management, and prevention.
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Content
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General introduction, Immune system, Definition and classification of food allergy and sensitivity, food allergens, Clinical manifestations of food allergies, Food allergy diagnostic tests, Food allergy follow-up and treatment, Nutritional Therapy in Food Allergy and Sensitivity (Elimination Diets), Nutritional Therapy in Food Allergy and Sensitivity (Elimination Diets), Food intolerance-1, Food intolerance-2, Celiac, Lactose intolerance, Test diets
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Program Learning Outcomes |
Level of Contribution |
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1
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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.
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2
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2
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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.
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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.
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2
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5
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Gains the ability of strategy development, implementation and training for food safety of society.
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6
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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.
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8
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Has knowledge about national / international food and nutrition policies and legal regulations.
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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
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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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