NUTRITION AND DIETETICS (MASTER) (WITH THESIS)
Master TR-NQF-HE: Level 7 QF-EHEA: Second Cycle EQF-LLL: Level 7

Ders Genel Tanıtım Bilgileri

Course Code: 3013002007
Ders İsmi: Diabetes Mellitus and Nutrition
Ders Yarıyılı: Spring
Ders Kredileri:
Theoretical Practical Credit ECTS
3 0 3 6
Language of instruction:
Ders Koşulu:
Ders İş Deneyimini Gerektiriyor mu?: No
Type of course: Anabilim Dalı/Lisansüstü Seçmeli
Course Level:
Master TR-NQF-HE:7. Master`s Degree QF-EHEA:Second Cycle EQF-LLL:7. Master`s Degree
Mode of Delivery: Face to face
Course Coordinator : Prof. Dr. M.Emel ALPHAN
Course Lecturer(s): Prof. Dr. M.Emel ALPHAN
Course Assistants:

Dersin Amaç ve İçeriği

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.

Learning Outcomes

The students who have succeeded in this course;
Learning Outcomes
1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility
1) They will have all the information about diabetes and nutrition therapy.

Ders Akış Planı

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 -

Sources

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 - Program Öğrenme Kazanım İlişkisi

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.

Ders - Öğrenme Kazanımı İlişkisi

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.

Öğrenme Etkinliği ve Öğretme Yöntemleri

Course
Homework
Soru cevap/ Tartışma

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)
Sözlü sınav
Sunum

Assessment & Grading

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

İş Yükü ve AKTS Kredisi Hesaplaması

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