Nutrition and Dietetics Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course General Introduction Information

Course Code:

BES301

Course Name:

Medical Nutrition in Pediatrics I

Course Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Course Requirement:

Does the Course Require Work Experience?:

Type of course:

Necessary

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Ar.Gör. BETÜL YILDIRIM ÇAVAK

Course Lecturer(s):

Dr.Öğr.Üyesi ÇİĞDEM TUBA GÜNEBAK
Dr.Öğr.Üyesi İKBAL SÜHEYLA ALTAY

Course Assistants:

Course Purpose and Content

Course Objectives:

The aim of this course is to learn about various acute and chronic diseases seen in childhood, to understand the importance of nutrition in childhood diseases, and to learn and research current dietary practices related to childhood diseases.

Course Content:

This course covers the importance and principles of medical nutrition therapy in pediatric diseases, the characteristics of premature babies, their needs and medical nutrition therapy, protein energy malnutrition and medical nutrition therapy, acute gastroenteritis and medical nutrition therapy, malabsorptions and medical nutrition therapy (carbohydrate, protein, fat malabsorptions), It includes eating behavior disorders and medical nutrition therapy, food intolerances, allergies and medical nutrition therapy, celiac disease and medical nutrition therapy, enteral and parenteral nutrition in children, infectious diseases and medical nutrition therapy.

Learning Outcomes

The students who have succeeded in this course;
1) Ability to identify acute and chronic diseases seen in infancy and childhood
2) Ability to learn the causes, clinical and biochemical features of childhood diseases
3) Being able to understand the importance of nutrition in childhood diseases
4) Ability to determine the energy and nutrient requirements of children with childhood diseases
5) Ability to examine and research special products used in the diet treatment of childhood diseases
6) Ability to make dietary solutions and calculations for pediatric diseases and make changes when deemed necessary.
7) Ability to handle cases related to childhood diseases and examine them in terms of their diseases and nutritional status.
8) Gaining knowledge and skills about current diet treatment practices in pediatric diseases
9) Being able to plan medical nutrition treatment in pediatric diseases and evaluate the results

Course Flow Plan

Week	Subject	Related Preparation
1)	The importance and principles of medical nutrition therapy in pediatric diseases
2)	Characteristics, needs and medical nutrition treatment of premature babies
3)	Characteristics, needs and medical nutrition treatment of premature babies
4)	Protein energy malnutrition and medical nutrition therapy
5)	Protein energy malnutrition and medical nutrition therapy
6)	Acute gastroenteritis and medical nutrition therapy
7)	Acute gastroenteritis and medical nutrition therapy
8)	Malabsorptions and medical nutrition therapy (carbohydrate, protein, fat malabsorptions)
9)	Malabsorptions and medical nutrition therapy (carbohydrate, protein, fat malabsorptions)
10)	Eating behavior disorders and medical nutrition therapy
11)	Food intolerances, allergies and medical nutrition therapy
12)	Celiac disease and medical nutrition therapy
13)	Enteral and parenteral nutrition in children
14)	Infectious diseases and medical nutrition therapy

Sources

Course Notes / Textbooks:

- Vakalarla öğreniyorum : çocuk hastalıklarında tıbbi beslenme tedavisi 1, Editör : Nevin Şanlıer ; Yazar : NevinŞanlıer, Sümeyra Şahin
Bayram, Rukiye Bozbulut, Hande Gül Ulusoy, Sevde Kahraman. Hedef CS, Ankara, 2020. ISBN:9786257965002.
- Çocuk hastalıklarında beslenme tedavisi. Köksal, G. Hatipoğlu Yayınları, Ankara, 2000. ISBN: 9758322052.
- Vakalarla öğreniyorum : çocuk hastalıklarında tıbbi beslenme tedavisi 2. Editör : Nevin Şanlıer ; Yazar : Nevin Şanlıer, Hülya Yardımcı,
Leyla Tevfikoğlu Pehlivan, Emine Yassıbaş, Kübra Esin, Gülşah Şahin, Gizem Özata-Uyar, Mahmut Bodur, Sevde Kahraman, Yeliz Serin,
Ayşegül Uğural, Halime Çelik, Sabiha Keskin. Hedef CS. Ankara. 2020. ISBN: 9726857965057.

References:

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Medium	3 Highest

	Program Outcomes	Level of Contribution
1)	Has the ability to use evidence-based basic and professional knowledge in the field of Nutrition and Dietetics theoretically and practically.	3
2)	Gains the ability to identify, define, interpret, decide, and solve problems that may be encountered in different fields of Nutrition and Dietetics.	3
3)	Has the ability to determine the nutritional status of healthy individuals, society, and patient individuals by using the current knowledge and skills he has acquired in the field of Nutrition and Dietetics, to choose and apply appropriate evidence-based intervention approaches by using analytical thinking in the problems (case, event, equipment, product, etc.).	3
4)	Gains the ability to effectively use modern information technologies and field-specific technological equipment required in Nutrition and Dietetics practices.	3
5)	Gains the ability to communicate verbally and in writing at national and international levels on professional issues related to the field of Nutrition and Dietetics.	3
6)	Gains the ability to communicate verbally and in writing at national and international levels on professional issues related to the field of Nutrition and Dietetics.	3
7)	Ability to work effectively in different fields of Nutrition and Dietetics such as Nutrition Sciences, Dietetics, Collective Nutrition Systems and Community Nutrition, in a national and international disciplinary or interdisciplinary team or independently, taking responsibility, planning scientific studies, collecting data, analyzing results, interpreting, writing and verbal reporting skills.	3
8)	It acquires knowledge and practical skills in developing individual and social nutritional recommendations at a national and international level, in the creation of food and nutrition plans and policies, taking into account the nutritional status of individuals and society with different sociodemographic characteristics throughout their entire life cycle.	3
9)	Gains awareness of acting by the principles of professional ethics towards the individual, society, profession, and other professional groups, and awareness of the legal process of their professional practices.	3
10)	Have theoretical and applied information about the Department of Nutrition and Dietetics and the sciences supporting this field and research methods.	3
11)	Using critical thinking, problem-solving skills, and information technologies, reaches scientific and evidence-based information, integrates it with the knowledge base, makes decisions, and makes evidence-based practices.	3
12)	Identify and select appropriate research documents. Conducts, reports and shares research using appropriate research methods, ethical approaches, numerical and organizational skills, and information technologies.	3
13)	Using her/his digital skills effectively, she communicates verbally and in writing, and works as a team.	3
14)	Defines and applies professional ethical rules.	3
15)	It performs the nutritional care of individuals and groups by applying the "Nutrition Care Process".	3
16)	Applies nutrition education and counseling methods that facilitate behavior change and improve health, taking into account the person-centered and sustainability.	3
17)	It performs managerial processes in collective nutrition systems, ensures the implementation of food safety principles for patients, patients' relatives, employees, and customers, and exhibits competencies that protect the environment and support sustainability.	3
18)	They define the relevant legislation and the basic working principles of health professionals, carry out their practices individually, accept compliance with the legislation and accountability, take responsibility for leadership, professional advocacy, quality, and sustainable service, and become role models.	3
19)	Has taken at least two non-field courses, participated in the training, and gained the competence of "learning to learn", in which he can improve his scientific and digital literacy, entrepreneurship, foreign language, numerical, social, cultural, artistic skills, and attitudes.	3
20)	Uses English at least at the European Language Portfolio B1 General Level to follow international studies in the field, to communicate with foreign colleagues, employees, patients, and clients, and to gain international career opportunities.	3

Learning Activity and Teaching Methods

Course

Measurement and Evaluation Methods and Criteria

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

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	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	Aktiviteye Hazırlık	Aktivitede Harçanan Süre	Aktivite Gereksinimi İçin Süre	Workload
Course Hours	14	2			28
Application	14	2			28
Study Hours Out of Class	14	4			56
Midterms	1	1			1
Final	1	1			1
Total Workload					114