TOROS ÜNİVERSİTESİ
Bilgi Paketi Ders Kataloğu

Course Information

PRINCIPLES OF NUTRITION IN DIALYSIS
Code	Semester	Theoretical	Practice	National Credit	ECTS Credit
		Hour / Week
DYZ235	Fall	2	0	2	4

Prerequisites and co-requisites	None
Language of instruction	Turkish
Type	Required
Level of Course	Associate
Lecturer	Asst. Prof. Özlem ÖZPAK AKKUŞ
Mode of Delivery	Face to Face
Suggested Subject	None
Professional practise ( internship )	None
Objectives of the Course	The aim of this course is to provide students with basic information about nutrition groups, nutritional elements and composition of nutrients within the scope of adequate and balanced nutrition in nutrition of kidney diseases and dialysis.
Contents of the Course	Introduction to nutrition; Adequate, balanced and healthy definition of nutrition; The importance of healthy nutrition of carbohydrates, proteins, lipids, vitamins and minerals; chemical structure, properties, classification, functions, sources, daily intake recommendations, over-intake status and toxicity of these nutrients; food pyramids, functional foods, nutritional groups and the characteristics of the foods in the groups, basic nutrition questions in kidney diseases and dialysis, menu planning examples for daily food consumption, Calculation of energy and nutrient values, energy metabolism

Learning Outcomes of Course

#	Learning Outcomes
1	Defines the importance of adequate and balanced nutrition.
2	Energy and nutritional elements (carbohydrates, proteins, fats, vitamins, minerals, water) can be associated with the importance of healthy nutrition and body functioning.
3	Defining the nutritional factors that are effective in the treatment of kidney diseases
4	Describes the quantities of energy and nutrients (carbohydrates, proteins, fats, vitamins, minerals, water) that different groups have to take in order to be fed adequate and balanced.

Course Syllabus

#	Subjects	Teaching Methods and Technics
1	Introduction to nutrition and basic concepts of nutrition	Expression, discussion, presentation
2	Classification of nutritional elements and nutritional elements	Expression, discussion, presentation
3	Carbohydrates: Properties, sources, digestion, absorption, requirements, problems with inadequate and excessive intake, diet pulp	Expression, discussion, presentation
4	Lipids: Properties, sources, digestion, absorption, requirements, problems with inadequate and excessive intake	Expression, discussion, presentation
5	Proteins: Properties, sources, digestion, absorption, requirements, problems with inadequate and excessive intake	Expression, discussion, presentation
6	Vitamins: Properties, sources, digestion, absorption, requirements, problems with inadequate and excessive intake	Expression, discussion, presentation
7	Minerals and Water: Properties, sources, digestion, absorption, requirements, problems with inadequate and excessive intake	Expression, discussion, presentation
8	Midterm Exam	Written examination
9	Energy metabolism: Energy balance, energy value of foods, energy expenditure	Expression, discussion, presentation
10	Nutrition groups and food pyramid	Expression, discussion, presentation
11	Evaluation of Body Mass Index	Expression, discussion, presentation
12	Medical nutrition therapy in Cronical diseases	Expression, discussion, presentation
13	Medical nutrition therapy in Acute Kidney Disease	Expression, discussion, presentation
14	Medical nutrition therapy in Nephrotic Syndrome	Expression, discussion, presentation
15	Medical nutrition therapy of Dialysis Patients	Expression, discussion, presentation
16	Final Exam	Written examination

Course Syllabus

#	Material / Resources	Information About Resources	Reference / Recommended Resources
1	Prof Dr. Ayşe BAYSAL, Genel Beslenme, Hatiboğlu Yayınları, 2015
2	Prof. Dr. Emel TÜFEKÇİ ALPHAN, Hastalıklarda Beslenme Tedavisi, Hatipoğlu Yayınları, 2014
3	Doç.Dr. Gamze AKBULUT, Tıbbi Beslenme Tedavisinde Güncel Uygulamalar, 2018

Method of Assessment

#	Weight	Work Type	Work Title
1	40%	Mid-Term Exam	Mid-Term Exam
2	60%	Final Exam	Final Exam

Relationship between Learning Outcomes of Course and Program Outcomes

#	Learning Outcomes	Program Outcomes	Method of Assessment
1	Defines the importance of adequate and balanced nutrition.	1͵2͵5͵6͵7͵8	1͵2
2	Energy and nutritional elements (carbohydrates, proteins, fats, vitamins, minerals, water) can be associated with the importance of healthy nutrition and body functioning.	1͵2͵5͵6͵7͵8	1͵2
3	Defining the nutritional factors that are effective in the treatment of kidney diseases	1͵2͵5͵6͵7͵8	1͵2
4	Describes the quantities of energy and nutrients (carbohydrates, proteins, fats, vitamins, minerals, water) that different groups have to take in order to be fed adequate and balanced.	1͵2͵5͵6͵7͵8	1͵2

PS. The numbers, which are shown in the column Method of Assessment, presents the methods shown in the previous table, titled as Method of Assessment.

Work Load Details

#	Type of Work	Quantity	Time (Hour)	Work Load
1	Course Duration	14	2	28
2	Course Duration Except Class (Preliminary Study, Enhancement)	14	2	28
3	Presentation and Seminar Preparation	0	0	0
4	Web Research, Library and Archival Work	0	0	0
5	Document/Information Listing	0	0	0
6	Workshop	0	0	0
7	Preparation for Midterm Exam	1	3	3
8	Midterm Exam	1	1	1
9	Quiz	0	0	0
10	Homework	0	0	0
11	Midterm Project	0	0	0
12	Midterm Exercise	0	0	0
13	Final Project	0	0	0
14	Final Exercise	0	0	0
15	Preparation for Final Exam	1	3	3
16	Final Exam	1	1	1
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