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About the Course

Department Profile
Course unit title Level of course unit Course unit code Type of course unit Semester of course unit Local credit ECTS credit Syllabus
CANCER AND NUTRITION First cycle BDY 605 1 6.00 6.00 Print
   
Description of course unit
Prerequisites and course requisities None
Language of instruction Turkish
Coordinator Prof. Dr. Habibe Şahin
Lecturer(s) Prof. Dr. Habibe Şahin
Teaching assitant(s) -
Mode of delivery Face-to-face, Discussion Preparing and/or Presenting Reports
Course objective Learning of the advanced concepts of the cancer, nutrition principles in prevention and cancer therapy; scrutinize the underlining biochemical principles.
Course description Cancer, development of cancer, the clinical picture of cancer, nutritional therapy practices in cancer patients, the effects of food and food compounds in cancer development and treatment, the usage of medical nutritional product in cancer patients.

Course contents
1 Carcinogenesis- causes/pathophysiology
2 The role of nutrition in oncological diseases
3 Energy balance and cancer
4 Macronutrients and cancer
5 Macronutrients and cancer
6 Micronutrients and cancer
7 Micronutrients and cancer
8 Midterm exam
9 Nutritional effects of cancer (cachexia, energy metabolism)
10 Nutritional effects of cancer therapy (chemotherapy, radiation, operation)
11 Enteral nutrition
12 Parenteral nutrition
13 General evaluation
14 Final exam
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Learning outcomes of the course unit
1 Be acquainted about the underlying mechanisms of cancer concerning pathogenesis,
2 Evaluates nutrition related results and side effects of the cancer therapy,
3 Get knowledge and dietary application of foods, nutrients and other components related to cancer development and treatment,
4 Evaluates the nutritional products for cancer patients and interprets them to dietary application.
5 Learns nutritional support methods applied to patients receiving radiotherapy.
6 Learns nutritional support methods applied to patients receiving chemotherapy.
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*Contribution level of the course unit to the key learning outcomes
1 have advanced theoretical and practical knowledge in the field of natural sciences that builds upon their secondary education and is supported by textbooks, course materials and other scientific resources presenting up-to-date information.
2 Make use of theoretical and practical knowledge acquired in the field of mathematics and natural science and chemistry.
3 The ability to have scientific and ethical values.
4 To solve unexpected problems in related applications of chemistry field.
5 The ability to plan and manage activities required for professional development.
6 Critically evaluate the accuracy and relevancy of knowledge and skills acquired; to define andassess learning needs; and to direct learning processes.
7 The ability to offer solutions to problems.
8 The ability of sharing their opinions or solutionoffers to the problems to specialists or non-specialists, supporting these with qualitative and quantitative data.
9 The ability to have enough competency in a foreign language to follow the literature in chemistry and communicate with their pers.
10 The ability to use computer software and communication and information technologies required in the field of chemistry competently and use theseto access scientific resources
11 The ability to comply with social, scientific and ethical values in the process of collecting, interpreting and using data and reporting the results in the field of chemistry
12 Awareness of the environmental protection and work/laboratory safety.
13 Have the skills towork in interdisciplinary subjects
14 To have skills to use modern devices required for the practices.
15 To have competency in keeping up with global innovations and developments in chemistry and in related fields.
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Number of stars refer to level of contribution from 1 (the least) to 5 (the most)

Planned learning activities, teaching methods and ECTS work load
  Quantity Time (hour) Quantity*Time (hour)
Lectures (face to face teaching) 12 2 24
Study hours out of classroom (study before and after the class) 14 1 14
Homework 7 3 21
Presentation / seminar 7 3 21
Quiz 0 0 0
Preparation for midterm exams 7 3 21
Midterm exams 1 1 1
Project (term paper) 7 3 21
Laboratuar 0 0 0
Field study 0 0 0
Preparation for final exam 1 7 7
Final exam 1 1 1
Research 14 1 14
Total work load     145
ECTS     6.00

Assessment methods and criteria
Evaluation during semester Quantity Percentage
Midterm exam 1 20
Quiz 0 0
Homework 1 20
Semester total   40
Contribution ratio of evaluation during semester to success   40
Contribution ratio of final exam to success   60
General total   100

Recommended and required reading
Textbook Baysal A, Aksoy M, Bozkurt N, Kutluay Merdol T, Pekcan P, Keçecioğlu S, Besler T, Mercanlıgil SM. Diyet El Kitabı, 9. baskı, Hatiboğlu Yayınevi, Ankara, 2014. Mahan K, Escott- Stump S: Krause’s Food, Nutrition and Diet Therapy, 12’th Edition, ISBN 0-7216 5835-0, WB Saunders Company, 2008. Shils ME, Shike M, Ross AC, Caballero B, Cousins RJ. Modern Nutrition in Health and Disease. 10’th Edition. ISBN 0781741335, Lippincott Williams Wilkins, 2005. DeBruyne K, Pinna K, Noss Whitney E. Nutrition Diet Therapy, 8th Edition, Wadsworth Publishing, 2012: p 572-590. Modern Nutrition in Health and Disease. 11th ed. / Wolters Kluwer / Lippincott Williams & Wilkins, Philadelphia, 2014:p 875-886
Additional references International and national journals and books of Nutrition and Dietetics

Files related to the course unit