NUTRITION AND DIETETICS (MASTER) (WITHOUT THESIS)
Master TR-NQF-HE: Level 7 QF-EHEA: Second Cycle EQF-LLL: Level 7

Ders Genel Tanıtım Bilgileri

Course Code: 3013002018
Ders İsmi: Enteral –Parenteral 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): Assoc. Prof. Nazlı BATAR
Course Assistants:

Dersin Amaç ve İçeriği

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

Learning Outcomes

The students who have succeeded in this course;
Learning Outcomes
1 - Knowledge
Theoretical - Conceptual
1) Interpret the nutritional status of the patient
2) Identifying the patient's nutritional needs
3) Explains enteral and parenteral nutrition methods, lists their products, evaluates the properties of products, compares available products for product selection, and gains association of nutrient-drug interaction.
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) 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 -

Sources

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 - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları

1

2

3

Program Outcomes
1) Gains up-to-date evidence-based knowledge about nutrition and dietetics.
2) Gains information about technological tools by accessing up-to-date information.
3) She/He synthesizes and analyzes the scientific knowledge she has acquired using technology, develops comments, reports and solution suggestions, communicates with colleagues from different disciplines and in line with ethical principles and shares her knowledge.
4) When faced with problems related to her field, she/he takes responsibility, sets an example for the society, offers solutions, uses information and communication technologies by working as a team.
5) She/ He updates itself by adopting lifelong learning principles, evaluates, discusses and interprets scientific articles with a critical approach and statistical evidence-based practices in line with ethical principles.
6) She/He collects and interprets scientific information in line with ethical principles, contributes to studies that will guide national and international nutrition plans and policies, taking into account the individual and society, conducts, manages and evaluates.

Ders - Öğrenme Kazanımı İlişkisi

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
           
Program Outcomes Level of Contribution
1) Gains up-to-date evidence-based knowledge about nutrition and dietetics.
2) Gains information about technological tools by accessing up-to-date information.
3) She/He synthesizes and analyzes the scientific knowledge she has acquired using technology, develops comments, reports and solution suggestions, communicates with colleagues from different disciplines and in line with ethical principles and shares her knowledge.
4) When faced with problems related to her field, she/he takes responsibility, sets an example for the society, offers solutions, uses information and communication technologies by working as a team.
5) She/ He updates itself by adopting lifelong learning principles, evaluates, discusses and interprets scientific articles with a critical approach and statistical evidence-based practices in line with ethical principles.
6) She/He collects and interprets scientific information in line with ethical principles, contributes to studies that will guide national and international nutrition plans and policies, taking into account the individual and society, conducts, manages and evaluates.

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Course
Soru cevap/ Tartışma

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

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

Assessment & Grading

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

İş Yükü ve AKTS Kredisi Hesaplaması

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