NUTRITION AND DIETETICS (MASTER) (WITH THESIS) | |||||
Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 |
Course Code: | 3013002007 | ||||||||
Ders İsmi: | Diabetes Mellitus and Nutrition | ||||||||
Ders Yarıyılı: |
Fall |
||||||||
Ders Kredileri: |
|
||||||||
Language of instruction: | |||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Anabilim Dalı/Lisansüstü Seçmeli | ||||||||
Course Level: |
|
||||||||
Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Prof. Dr. M.Emel ALPHAN | ||||||||
Course Lecturer(s): |
Prof. Dr. M.Emel ALPHAN |
||||||||
Course Assistants: |
Course Objectives: | The basic objectives of this course are teaching to the students: Explain indicators of control and complications of diabetes to patients. Describe to patients the risks of diabetes and goals of management. List diagnostic criteria for the diagnosis of diabetes • Describe how to differentiate Type I from Type II diabetes. • Describe the initial evaluation of a patient with a new diagnosis of diabetes. • Describe the chronic management and monitoring of a patient with diabetes. • Contrast treatment goals for diabetics with hypertension and hyperlipidemia as compared to patients without diabetes. • Describe the impact of diabetes on the treatment of patients with arterial disease (peripheral and coronary) |
Course Content: | Etiology, complications, clinical manifestations and effectiveness of nutrition in the treatment and prevention of diabetes. |
The students who have succeeded in this course;
|
Week | Subject | Related Preparation |
1) | History, definition, diagnosis and classification of diabetes. | PPT prepared for lesson |
2) | To give information about carbohydrate homeostasis and physiopathology of DM | PPT prepared for lesson |
3) | Nutritional therapy in Diabetes Mellitus | PPT prepared for lesson |
4) | Nutritional therapy in Diabetes Mellitus | PPT prepared for lesson |
5) | Diabetes Mellitus education and behavioral changing therapy | PPT prepared for lesson |
6) | Nutritional therapy in hypoglycemia | PPT prepared for lesson |
7) | Principles of exercise in Diabetes Mellitus | PPT prepared for lesson |
8) | Midterm exam week | - |
9) | Oral antidiabetic treatment and its effects on nutrition | PPT prepared for lesson |
10) | Insulin treatment and its effects on nutrition | PPT prepared for lesson |
11) | Diabetic Nephropathy | PPT prepared for lesson |
12) | The complementary and alternative nutrients in diabetes treatment | PPT prepared for lesson |
13) | Basic carbohydrate counting technique | PPT prepared for lesson |
14) | Advance carbohydrate counting technique-1 | PPT prepared for lesson |
15) | Advance carbohydrate counting technique-2 | PPT prepared for lesson |
16) | Final week | - |
Course Notes / Textbooks: | 1. Ders için hazırlanmış PPT 2. Hastalıklarda Beslenme Tedavisi Ed: M. Emel Tüfekçi Alphan. Hatiboğlu Yayınevi, 2014 Ankara ISBN: 9789758322572 3. Krause's Food & the Nutrition Care Process, Mahan, 2012 4. Diyabetliyim Belirli Kurallarla Her Şeyi Yiyebilirim! Ed: M. Emel Tüfekçi Alphan. Akademi Yayınevi, 2014 İstanbul ISBN: 9786056123993 |
References: | 1. Ders için hazırlanmış PPT 2. Hastalıklarda Beslenme Tedavisi Ed: M. Emel Tüfekçi Alphan. Hatiboğlu Yayınevi, 2014 Ankara ISBN: 9789758322572 3. Krause's Food & the Nutrition Care Process, Mahan, 2012 4. Diyabetliyim Belirli Kurallarla Her Şeyi Yiyebilirim! Ed: M. Emel Tüfekçi Alphan. Akademi Yayınevi, 2014 İstanbul ISBN: 9786056123993 |
Ders Öğrenme Kazanımları | 1 |
|||||||||
---|---|---|---|---|---|---|---|---|---|---|
Program Outcomes | ||||||||||
1) To be able to use theoretical and practical knowledge in the field of Nutrition and Dietetics with sufficient knowledge in the basic health field and Nutrition and Dietetics profession. | ||||||||||
2) Takes at least two out-of-field courses in the training programs. | ||||||||||
3) Gains the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report the 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) Understanding and interpreting a process, event, case, equipment or product and solving 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 effectively use information technologies. | ||||||||||
7) It develops a positive attitude towards lifelong learning and turns it into behavior. | ||||||||||
8) To be able to communicate verbally and in writing in Turkish at national and international level on professional issues by using professional knowledge and skills. | ||||||||||
9) Nutrition and Dietetics can direct their learning by critically evaluating the knowledge and skills at the level of expertise they have acquired. | ||||||||||
10) They can use the knowledge, problem solving and/or application skills they have absorbed in the field of Nutrition and Dietetics in interdisciplinary studies. | ||||||||||
11) To be able to use at least one foreign language to access and evaluate the international literature in the field and use it for professional development. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To be able to use theoretical and practical knowledge in the field of Nutrition and Dietetics with sufficient knowledge in the basic health field and Nutrition and Dietetics profession. | |
2) | Takes at least two out-of-field courses in the training programs. | |
3) | Gains the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report the 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) | Understanding and interpreting a process, event, case, equipment or product and solving 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 effectively use information technologies. | |
7) | It develops a positive attitude towards lifelong learning and turns it into behavior. | |
8) | To be able to communicate verbally and in writing in Turkish at national and international level on professional issues by using professional knowledge and skills. | |
9) | Nutrition and Dietetics can direct their learning by critically evaluating the knowledge and skills at the level of expertise they have acquired. | |
10) | They can use the knowledge, problem solving and/or application skills they have absorbed in the field of Nutrition and Dietetics in interdisciplinary studies. | |
11) | To be able to use at least one foreign language to access and evaluate the international literature in the field and use it for professional development. |
Course | |
Homework | |
Soru cevap/ Tartışma |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) | |
Sözlü sınav | |
Sunum |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 40 |
Semester Final Exam | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 13 | 3 | 39 |
Application | 9 | 3 | 27 |
Presentations / Seminar | 1 | 48 | 48 |
Homework Assignments | 1 | 48 | 48 |
Paper Submission | 1 | 24 | 24 |
Final | 1 | 2 | 2 |
Total Workload | 188 |