| Course Type | Elective Course |
|---|
| Course Level | Master's Degree With Thesis |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 10 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Define and classify food allergy and sensitivity.
- Learns the tests used in the diagnosis of food allergy.
- Scans and evaluates current publications on the subject.
- Recognizes the foods that cause food allergy and sensitivity.
- Learns and applies diets used in food allergy and sensitivity.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | This course focuses on food related allergies and potential allergens, highlights different types of reactions to different allergens, defines predominant sources of allergies such as dairy, fish and shellfish, eggs, meats, nuts, fruits, grains and cereals, honey, chocolate, spices, flavor enhancers and food dyes. The course also outlines preventative measures in relation to allergic reactions and potential allergens. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
İntroduction to food allergies |
|
2nd Week |
Definition and classification of food allergy and sensitivity |
|
3rd Week |
Mechanisms of food allergy and sensitivity |
|
4th Week |
Mechanisms of food allergy and sensitivity |
|
5th Week |
Tests used in the diagnosis of food allergy |
|
6th Week |
Food allergy and susceptibility foods (milk, wheat) |
|
7th Week |
Food allergy and susceptibility foods (eggs, fish, shellfish, nuts) |
|
8th Week |
Midterm |
|
9th Week |
Presenting a current article about food allergy and sensitivity and discussing it interactively |
|
10th Week |
Food allergy and susceptibility ways |
|
11th Week |
Presenting a current article about food allergy and sensitivity and discussing it interactively |
|
12th Week |
Nutritional therapy in food allergy and sensitivity |
|
13th Week |
Interactive discussion of a patient's diet related to food allergy and sensitivity |
|
14th Week |
Interactive discussion of a patient's diet related to food allergy and sensitivity |
|
15th Week |
Final Exam |
|
| Recommended or Required Reading | 1. Marienhoff, L. (1998). How to Manage Your Childs Life-Threatening Food Allergies: Practical Tips for Everyday. Dienburg, JA. Allergy and Allergic Diseases: The New Mechanisms and Therapeutics Hardcover, New York, USA.
2. Marienhoff, L. (1998). How to Manage Your Childs Life-Threatening Food Allergies: Practical Tips for Everyday. Dienburg, JA., Allergy and Allergic Diseases: The New Mechanisms and Therapeutics Hardcover, New York, USA. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
- Project
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Assignment |
1 |
10 |
| Total(%) |
|
40 |
| Contribution of In-term Studies to Overall Grade(%) |
|
40 |
| Contribution of Final Examination to Overall Grade(%) |
|
60 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
3 |
3 |
| Preparation for Quiz |
3 |
3 |
9 |
| Individual or group work |
14 |
4 |
56 |
| Preparation for Final exam |
6 |
10 |
60 |
| Course hours |
14 |
4 |
56 |
| Preparation for Midterm exam |
4 |
10 |
40 |
| Laboratory (including preparation) |
4 |
4 |
16 |
| Final exam |
1 |
3 |
3 |
| Homework |
5 |
4 |
20 |
| Presentation (including preperation) |
2 |
5 |
10 |
| Quiz |
3 |
3 |
9 |
| Total Work Load | 282 |
| Total Work Load / 30 (h) | 9.4 |
| ECTS Credit of the Course | 10 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
