PARENTERAL ENTERAL NUTRITION

Course Description

The aim of this course is to improve the level of knowledge and skills in theoretical and practical applications to enteral-parenteral nutrition Nutritional support methods for non-nutritive patients include selecting enteral or parenteral products and planning nutritional therapies by calculating energy, protein and nutrients for enteral or parenteral nutrition. At the end of this course, the students will be able to apply the nutritional support methods of the patients who can not take orally in the hospitals and calculate the energy, protein and nutrition items of the enteral or parenteral diet patients and select the appropriate enteral or parenteral product and adjust the patients' diets.

PARENTERAL ENTERAL NUTRITION

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 1. ESPEN guideline on Clinical Nutrition
2. 02 2. Clinical Paediatrics Dietetics, Vanessa Shaw (Ed.), Wiley Blackwell, 2015.
3. 03 3. Krause's Food, Nutrition, and Diet Therapy. 11th ed. Philadelphia:WB Saunders Co.; 2004.

Learning Outcomes

1. L01 - Recognize enteral and parenteral nutrition products SOLO 2
2. L02 - Plan enteral and parenteral nutrition for diseases SOLO 4
3. L03 - Distinguish between indications and contraindications for enteral and parenteral nutrition SOLO 1
4. L04 - Explain the possible complications and solutions that may occur in the patient in enteral parenteral nutrition SOLO 4
5. L05 - List the differences between enteral and parenteral nutrition SOLO 3

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