DIET THERAPY OF DISEASES-II

Course Description

At the end of the course, students will be taught comprehensive nutrition-health relationship, clinical staff will be informed about dietitian's duties and authorities, diet planning principles, liver diseases, biliary diseases, kidney diseases, alcoholism, infection, AIDS, cancer, burns, allergy, neurological and psychiatric diseases , nutrient-drug interaction, pre-post operative nutrition, test diets, enteral and parenteral nutrition; enteral and parenteral nutrition, clinical manifestations, complications, pre-post operative definitions, liver diseases, biliary diseases, kidney diseases, alcoholism, infection, AIDS, cancer, burns, allergies, neurological and psychiatric diseases and contraindicated, and to provide detailed teaching of specific nutritional methods for these diseases. In the course of the course, the basic principles of planning and implementing dietary therapy in accordance with the principles of person-specific nutritional therapy for these diseases are explained.

DIET THERAPY OF DISEASES-II

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Gandy, J. 2014 Manual of Dietetic Practice, 5th Edition Wiley Blackwell
2. 02 L. Kathleen Mahan, CDE and Janice L Raymond, 2017 Krause's Food & the Nutrition Care Process, 14th Edition
3. 03 Oxford Handbook of Nutrition and Dietetics Book by Joan Webster-Gandy, 2006

Learning Outcomes

1. L01 Describe the etiology, symptoms, and complications of liver diseases, kidney diseases, burns, allergies, and infectious diseases. SOLO 2
2. L02 Apply nutritional therapies in both the clinic and outpatient clinic based on the information they have learned about these diseases. SOLO 4
3. L03 Plan pre- and post-operative nutritional therapy. SOLO 4
4. L04 Plan medical nutrition therapy for neurological and psychiatric diseases. SOLO 4

Program Outcomes

1. P01 Has the theoretical and applied knowledge required by the dietitian profession
2. P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
3. P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
4. P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
5. P05 Uses information technologies and specific technological equipment to the field effectively
6. P06 Maintains personal and professional development with the awareness of lifelong learning.
7. P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
8. P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
9. P09 Acts in accordance with quality management processes.
10. P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
11. P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.

Po-Lo Matrix