| Course Type | Elective Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 4 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- improve their knowledge about interaction between food-food.
- improve their knowledge about interaction between food-drugs.
- improve their knowledge about the most active ingredients in drugs and diet theraphy for them.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | The aim of the course is to give detail information about the interaction mechanisms between food and drugs, the bioactive substances in food and the foods that speed up or slow down the action of the medications and the adverse effects of the foods. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction to the Food-Drug Course, Learning Outcomes, Assessment and Evaluation Methods |
|
2nd Week |
Pharmacology: Basic Concepts, Definition of Drugs, and Basic Rules of Administration |
|
3rd Week |
Pharmacodynamics - Pharmacokinetics |
|
4th Week |
Nutritional status-drug interactions |
|
5th Week |
Nutritional status-drug interactions |
|
6th Week |
Interactions between foods and drugs used in the treatment of cardiovascular diseases |
|
7th Week |
Interactions between foods and oral antidiabetic drugs (OADs) |
|
8th Week |
Interactions between foods and drugs used for gastrointestinal diseases |
|
9th Week |
Midterm Exam |
|
10th Week |
Effect of antineoplastic drugs on nutritional status and food interactions |
|
11th Week |
Interactions between beverages and drugs |
|
12th Week |
Interactions between foods and drugs used in the treatment of neurological diseases |
|
13th Week |
Effect of antidepressants on nutritional status and food interactions |
|
14th Week |
Article presentations |
|
| Recommended or Required Reading | 1)Baysal A.ve ark., Diyet El Kitabı, Yenilenmiş 3. Baskı, Hatiboğlu Yayınevi, Ankara, 1999.
2)Mahan L.K., Escott-Stump S., Krause's Food, Nutrition and Diet Therapy, 10th Edition, W. B. Saunders Company, USA, 2000.
3)Oxford Handbook of Nutrition and Dietetics.Webster-Gandy, Joan. ISBN:9780191585449. ProQuest Ebook Central, 2017 |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Presentation
- Practice
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Presentation of Article |
1 |
20 |
| Total(%) |
|
50 |
| Contribution of In-term Studies to Overall Grade(%) |
|
50 |
| Contribution of Final Examination to Overall Grade(%) |
|
50 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
14 |
4 |
56 |
| Preparation for Final exam |
5 |
2 |
10 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
3 |
2 |
6 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
2 |
2 |
4 |
| Total Work Load | 120 |
| Total Work Load / 30 (h) | 4 |
| ECTS Credit of the Course | 4 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
