DEPARTMENT OF NUTRITION AND DIETETICS
Qualification Awarded Program Süresi Toplam Kredi (AKTS) Öğretim Şekli Yeterliliğin Düzeyi ve Öğrenme Alanı
4 240 FULL TIME TYÇ, TR-NQF-HE, EQF-LLL, ISCED (2011):Level 6
QF-EHEA:First Cycle
TR-NQF-HE, ISCED (1997-2013): 72

Ders Genel Tanıtım Bilgileri

Course Code: BES001
Ders İsmi: Food-Drug Interaction
Ders Yarıyılı: Fall
Ders Kredileri:
Theoretical Practical Labs Credit ECTS
2 0 0 2 3
Language of instruction: TR
Ders Koşulu:
Ders İş Deneyimini Gerektiriyor mu?: No
Other Recommended Topics for the Course:
Type of course: Bölüm Seçmeli
Course Level:
Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Mode of Delivery: Face to face
Course Coordinator : Dr.Öğr.Üyesi Leman KUTLU
Course Lecturer(s):
Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives: To learn the basic issues including the interaction of nutrients and non-nutrients with drugs and the interactions of drug therapy with nutrition in individuals with chronic diseases. In this way, to increase the application skills of individuals who receive drug treatment by learning how to apply nutrition programs.
Course Content: Nutrient-drug and nutrient-drug interactions and interactions of drugs used in chronic diseases with nutrition.

Learning Outcomes

The students who have succeeded in this course;
Learning Outcomes
1 - Knowledge
Theoretical - Conceptual
1) Defines general information about drugs
2) Outline general drug metabolism.
3) Explain the food-drug and nutrient-drug interactions
4) Explain the drinks and drug interactions.
5) Predicts herbal products and drug interactions.
6) Defines the interaction of drugs used in chronic diseases with nutrition and creates a nutrition program for individuals receiving drug treatment.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week Subject Related Preparation
1) General Definitions and Classifications of Drugs PPT prepared for the lesson
2) General Drug Metabolism and Determination of Project Topics PPT prepared for the lesson
3) Proteins and Drug Interactions PPT prepared for the lesson
4) Oils and Drug Interaction PPT prepared for the lesson
5) Carbohydrates and Drug Interaction PPT prepared for the lesson
6) Fat Soluble Vitamins and Drug Interactions PPT prepared for the lesson
7) Water Soluble Vitamins and Drug Interaction PPT prepared for the lesson
8) Midterm Exam
9) Minerals and Drug Interaction PPT prepared for the lesson
10) Drinks and Drug Interaction PPT prepared for the lesson
11) Herbal Products and Drug Interaction PPT prepared for the lesson
12) Drugs Used in Chronic Diseases and Food Interactions PPT prepared for the lesson
13) Drugs Used in Chronic Diseases and Food Interactions PPT prepared for the lesson
14) Drugs Used in Chronic Diseases and Food Interactions PPT prepared for the lesson
15) Drugs Used in Chronic Diseases and Food Interactions PPT prepared for the lesson
16) Final Exam

Sources

Course Notes / Textbooks: 1. Beslenme ve İlaç Etkileşimi, Meral Aksoy, İstanbul Tıp Kitabevleri, 2016.
2. Türkiye Diyetisyenler Derneği Yayını. Besin-İlaç Etkileşimleri, Efsun Karabudak, Perim Türker (Eds). Sonsöz Gazetecilik ve Matbaacılık, 2017.
3. Food and Drug Interactions, Wunderlich SM, In: Mozayani A., Raymon L.P. (Eds) Handbook of Drug Interactions. Forensic Science and Medicine. Humana Press, 2004.
4. Handbook of Food-Drug Interactions. Beverly McCabe- Sellers, Eric H. Frankel, Jonathan J. Wolfe (Eds).CRC Press, 2003.
References: Handbook of Food-Drug Interactions. Beverly McCabe- Sellers, Eric H. Frankel, Jonathan J. Wolfe (Eds).CRC Press, 2003.

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları

1

2

3

4

5

6
Program Outcomes
1) Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics.
2) Takes at least two out-of-field courses in training programs.
3) Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results.
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches.
5) Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods.
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively.
7) Develops a positive attitude towards lifelong learning and turns it into behavior.
8) Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills.
9) Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics.
10) Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development.
11) Can work effectively individually and in teams with awareness of professional ethics and responsibility.

Ders - Öğrenme Kazanımı İlişkisi

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
           
Program Outcomes Level of Contribution
1) Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics.
2) Takes at least two out-of-field courses in training programs.
3) Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results.
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches.
5) Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods.
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively.
7) Develops a positive attitude towards lifelong learning and turns it into behavior.
8) Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills.
9) Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics.
10) Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development.
11) Can work effectively individually and in teams with awareness of professional ethics and responsibility.

Öğrenme Etkinliği ve Öğretme Yöntemleri

Alan Çalışması
Anlatım
Beyin fırtınası /Altı şapka
Bireysel çalışma ve ödevi
Course
Grup çalışması ve ödevi
Okuma
Homework
Problem Çözme

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)
Homework
Uygulama
Gözlem

Assessment & Grading

Semester Requirements Number of Activities Level of Contribution
Midterms 1 % 40
Semester Final Exam 1 % 60
total % 100
PERCENTAGE OF SEMESTER WORK % 40
PERCENTAGE OF FINAL WORK % 60
total % 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities Number of Activities Workload
Course Hours 12 24
Study Hours Out of Class 12 48
Midterms 1 2
Final 1 2
Total Workload 76