DEPARTMENT OF NUTRITION AND DIETETICS
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

1210002007

Ders İsmi:

Food-Drug Interaction

Ders Yarıyılı:

Fall

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	3

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

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 :

Prof. Dr. M.Emel ALPHAN

Course Lecturer(s):

Assoc. Prof. Sema KETENCİ

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 ilaç etkileşimi / Meral Aksoy
Aksoy, Meral
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:

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.	4
2)	Takes at least two out-of-field courses in training programs.	2
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.	4
6)	Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively.	2
7)	Develops a positive attitude towards lifelong learning and turns it into behavior.	3
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.	1
11)	Can work effectively individually and in teams with awareness of professional ethics and responsibility.	3

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