FOOD DRUG INTERACTION

Course Description

This course is to teach nutrient and nutrient interactions with the drug groups used in the clinic and to provide planning for nurse-specific medical nutrition therapy according to medical medication. In this course; pharmacokinetics, pharmacodynamics, mechanisms of interaction of drugs with foods, bioactive components in foods, foods that accelerate or slow the activity of the drug, and adverse effects. At the end of this course students will learn which foods or groups of foods can be effective with which drugs. Learn about nutrients and nutrients that affect the absorption and bioavailability of some drug groups. Learn about the side effects of drugs related to nutrition and use them in diet applications, knowledge and skill about interaction with foods can be used to prepare diet.

FOOD DRUG INTERACTION

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

No reference books have been listed.

Learning Outcomes

1. L01 Explain which foods or food groups may alter the effectiveness of certain medications. SOLO 4
2. L02 Identify nutrients and foods that affect the absorption and bioavailability of certain medication groups. SOLO 2
3. L03 Describe the side effects of medications related to nutrition. SOLO 3
4. L04 Apply the knowledge and skills acquired about the interaction of medications with macro- and micronutrients when preparing diets. 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