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Week
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Topics
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Study Metarials
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|
1
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Importance of Medical Nutrition Therapy
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K1, Chapter 1
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|
2
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Obesity and Medical Nutrition Therapy
|
K1, Chapter 14
|
|
3
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Obesity and Medical Nutrition Therapy
|
K1, Chapter 14
|
|
4
|
Bariatric surgery and medical nutrition therapy
|
Y1, Chapter 7
|
|
5
|
Eating Disorders and Medical Nutrition Therapy
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K1, Chapter 17
|
|
6
|
Metabolic Syndrome and Medical Nutrition Therapy
|
K1, Chapter 15
|
|
7
|
Diabetes Mellitus and Medical Nutrition Therapy
|
K1, Chapter 13
|
|
8
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Diabetes Mellitus and Medical Nutrition Therapy
|
K1, Chapter 13
|
|
9
|
Diabetes Mellitus and Medical Nutrition Therapy
|
K1, Chapter 13
|
|
10
|
Gastrointestinal System Diseases and Medical Nutrition Therapy
|
K1, Chapter 7
|
|
11
|
Gastrointestinal System Diseases and Medical Nutrition Therapy
|
K1, Chapter 7
|
|
12
|
Cardiovascular System Diseases and Medical Nutrition Therapy
|
K1, Chapter 11
|
|
13
|
Cardiovascular System Diseases and Medical Nutrition Therapy
|
K1, Chapter 11
|
|
14
|
Neurological diseases and medical nutrition therapy
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K1, Chapter 16
|
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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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-
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Assistants
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-
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Resources
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1. Nişancı Kılıç F, Şanlıer N, Türker P, Aktaç Ş, Hızlı Güldemir H, Çalık G, Eşer Durmaz S. (2020). Vakalarla Öğreniyorum: Yetişkin Hastalıklarında Tıbbi Beslenme Tedavisi-1. (2. Baskı) Hedefcs Basın Yayın, 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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Teaching the role of nutrition and plannning the proper medical nutrition theraphy in disease
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Content
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Importance of medical nutrition therapy, obesity and nutrition, eating disorders and nutrition, metabolic syndrom and nutrition, diabetes and nutrition, gastrointestinal system diseases and nutrition, cardiovascular system diseases and nutrition, medical nutrition therapy in neurological diseases
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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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5
|
|
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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-
|
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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
|
|
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.
|
5
|
|
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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2
|
|
7
|
Gains the ability to communicate effectively with team members, patient and other people.
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3
|
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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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-
|
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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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-
|
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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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-
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