Ders Planı

ISTANBUL AYDIN UNIVERSITY

CLASS 2

CLASS 3

CLASS 4

Lesson plan / FEEDING PRINCIPLES

Lesson Information

Course Credit	2.0
Course ECTS Credit	2.0
Teaching Language of Instruction	Türkçe
Level of Course	Associate's Degree, TYYÇ: Level 5, EQF-LLL: Level 5, QF-EHEA: Short Cycle
Type of Course	Compulsory
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	Z
Course Coordinator
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	The aim of the course is to provide basic information and knowledge in healthy and balanced nutrition, principles of enteral and parenteral nutrition, application in diseases, used products, evaluation of compounds and nutritional status.
Course Content	The aim of the course is to provide basic information and knowledge in healthy and balanced nutrition, principles of enteral and parenteral nutrition, application in diseases, used products, evaluation of compounds and nutritional status.

Learning Outcomes

They have level of competence of preoperative preparation of patients, application of anaesthesiology and reanimation in anaesthesiology and reanimation units of health institutions and organizations and treatment of patients in reanimation clinics.
They can use their knowledge about fundamental medical sciences associating it to their own area.
They can do what is needed by communicating with patients informatorily and effectually
They have enough knowledge and suitable qualification to intervene with patients in emergency.
They can determine problems encountered in line with scientific evidence and generate solutions.
They can carry out the evaluation for each patient’s distinctive peculiarity
They have enough knowledge and required qualifications to intervene to patients in emergency together with their team.
They determine the problems related with patients by using scientific methods and generate solutions together with their team
He or she is even-tempered, ready and practical
They can determine problems encountered in line with scientific data/evidence and generate solutions.
Team work is the main working principle
He or she is adequate in practice.
He or she fulfill his or her responsibilities properly
He or she works in harmony with his or her team compared to his or her working independently.
He or she has enough practical application skills in operation
He or she is open to new ideas as science progress and he or she is up to date
They can do what is needed by communicating with patients informatorily and effectually
They have skills to evaluate the general medical condition of patients at all points.
They have level of competence of preoperative preparation of patients, application of anaesthesiology and reanimation in anaesthesiology and reanimation units of health institutions and organizations and treatment of patients in reanimation clinics.
Hospital staff members should work in harmony with each other as a work team

Weekly Course Subjects

1	Health and nutrition, balanced nutrition.
2	Nutrition elements, carbohydrates, protein.
3	Nutrition elements, lipids, vitamins, minerals and water.
4	Nutrition in chronic diseases (Kidney diseases, diabetes, cardiovascular diseases).
5	Nutritional Disorders, (malnutrition, obesity).
6	Nutrition of elderly and bedridden patients.
7	MIDTERM EXAM
8	What is enteral nutrition?
9	Trace elements
10	Determination of energy requirement
11	Nutrition and the immune system
12	Nutrition and heart health
13	Nutrition in the postoperative period
14	Nutrition in intensive care patients

Resources

1-Lecture Notes