NUTRITION AND DIETETICS (MASTER) (WITH THESIS) | |||||
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Qualification Awarded | Program Süresi | Toplam Kredi (AKTS) | Öğretim Şekli | Yeterliliğin Düzeyi ve Öğrenme Alanı | |
Master's ( Second Cycle) Degree | 2 | 120 | FULL TIME |
TYÇ, TR-NQF-HE, EQF-LLL, ISCED (2011):Level 7 QF-EHEA:Second Cycle TR-NQF-HE, ISCED (1997-2013): 72 |
Course Code: | 3013002018 | ||||||||||
Ders İsmi: | Enteral –Parenteral Nutrition | ||||||||||
Ders Yarıyılı: |
Spring |
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Ders Kredileri: |
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Language of instruction: | |||||||||||
Ders Koşulu: | |||||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||||
Other Recommended Topics for the Course: | |||||||||||
Type of course: | Anabilim Dalı/Lisansüstü Seçmeli | ||||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||||
Course Coordinator : | Prof. Dr. M.Emel ALPHAN | ||||||||||
Course Lecturer(s): |
Öğr.Gör. Gülen Ecem KALKAN |
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Course Assistants: |
Course Objectives: | It is aimed to inform about the principles of enteral and parenteral nutrition, its application in diseases, the products used, the compounds of these products and the interpretation of the nutritional status. |
Course Content: | Situations requiring enteral - parenteral nutrition, enteral - parenteral nutrition products, health personnel working in enteral - parenteral nutrition units, job descriptions, teamwork principles |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Evaluation of nutritional status of a patient-I | PPT prepared for lesson |
2) | Evaluation of nutritional status of a patient-II | PPT prepared for lesson |
3) | Definition and history of enteral nutrition | PPT prepared for lesson |
4) | Enteral nutrition indications | PPT prepared for lesson |
5) | Enteral nutrition ways | PPT prepared for lesson |
6) | Enteral nutrition contraindications | PPT prepared for lesson |
7) | Enteral nutrition products and their properties | PPT prepared for lesson |
8) | Enteral nutrition product selection | PPT prepared for lesson |
9) | Definition and history of parenteral nutrition | PPT prepared for lesson |
10) | Parenteral nutrition indications | PPT prepared for lesson |
11) | Parenteral nutrition ways | PPT prepared for lesson |
12) | Parenteral nutrition contraindications | PPT prepared for lesson |
13) | Parenteral nutrition products and their properties | PPT prepared for lesson |
14) | Parenteral nutrition product selection | PPT prepared for lesson |
15) | Discussion the topics learned in the course with the students | PPT prepared for lesson |
16) | Final exam | - |
Course Notes / Textbooks: | 1. Nutrisyonda Güncel Konular. Erdem NZ., Gümüşel S. Ata Ofset Matbaacılık, Ankara, 2011. 2. Klinik nutrisyon: temel kavramlar. Simon P. Allison - Peter Fürst - Remy Meier - Marek Pertkiewicz - Peter Soeters. Çeviri: Korfalı G.,2006. 3. Nütrisyon ve gastrointestinal hastalık. Mark H. DeLegge. Çeviri Editörü: Koray Topgül, Zafer Malazgirt . Nobel tıp kitabevi, İstanbul, 2011. 4. Dietitian's Handbook of Enteral and Parenteral Nutrition. Skipper A., Jones & Bartlett Publishers, 3rd edition, 2011. 5. Enteral-Parenteral Beslenme ve Kronik Kompleks Hastalıklarda Nütrisyonel Gereksinimlerin Belirlenmesi. In: Alphan MET. (eds). Hastalıklarda Beslenme Tedavisi. Hatipoğlu Basım ve Yayın Sanayi Tic. Ltd. Şti. Hatipoğlu Yayınları: 168, 6. Beslenme ve Diyetetik Dizisi: 06. Baskı: Alp Ofset Matbaacılık Ltd. Şti. Yayıncı Sertifika No: 13777. Ankara. Birinci Baskı, 945-980, (2013). ISBN: 978-975-8322-57-2 7. Makronütrient Gereksinimleri. In: Skipper A. (Türkçe In: Besler HT, İnanç N, Dağ A.) (eds). Diyetisyen El Kitabı. Enteral ve Parenteral Nütrisyon. Nobel Tıp Kitabevleri. İstanbul. Türkiye Diyetisyenler Derneği Yayını: 69-81, (2014).ISBN: 978-975-961-10-0-2 8. Ders için hazırlanan ppt |
References: | 1. Nutrisyonda Güncel Konular. Erdem NZ., Gümüşel S. Ata Ofset Matbaacılık, Ankara, 2011. 2. Klinik nutrisyon: temel kavramlar. Simon P. Allison - Peter Fürst - Remy Meier - Marek Pertkiewicz - Peter Soeters. Çeviri: Korfalı G.,2006. 3. Nütrisyon ve gastrointestinal hastalık. Mark H. DeLegge. Çeviri Editörü: Koray Topgül, Zafer Malazgirt . Nobel tıp kitabevi, İstanbul, 2011. 4. Dietitian's Handbook of Enteral and Parenteral Nutrition. Skipper A., Jones & Bartlett Publishers, 3rd edition, 2011. 5. Enteral-Parenteral Beslenme ve Kronik Kompleks Hastalıklarda Nütrisyonel Gereksinimlerin Belirlenmesi. In: Alphan MET. (eds). Hastalıklarda Beslenme Tedavisi. Hatipoğlu Basım ve Yayın Sanayi Tic. Ltd. Şti. Hatipoğlu Yayınları: 168, 6. Beslenme ve Diyetetik Dizisi: 06. Baskı: Alp Ofset Matbaacılık Ltd. Şti. Yayıncı Sertifika No: 13777. Ankara. Birinci Baskı, 945-980, (2013). ISBN: 978-975-8322-57-2 7. Makronütrient Gereksinimleri. In: Skipper A. (Türkçe In: Besler HT, İnanç N, Dağ A.) (eds). Diyetisyen El Kitabı. Enteral ve Parenteral Nütrisyon. Nobel Tıp Kitabevleri. İstanbul. Türkiye Diyetisyenler Derneği Yayını: 69-81, (2014).ISBN: 978-975-961-10-0-2 8. Ders için hazırlanan ppt |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
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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. |
Anlatım | |
Course | |
Soru cevap/ Tartışma |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) | |
Sunum |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 1 | % 10 |
Homework Assignments | 1 | % 30 |
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 | 15 | 3 | 45 |
Application | 4 | 15 | 60 |
Homework Assignments | 3 | 20 | 60 |
Final | 1 | 2 | 2 |
Total Workload | 167 |