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- 25TH YEAR
Department of Nutrition and Dietetics
BES 359 | Course Introduction and Application Information
| Course Name |
Nutrition in Food Sensitivities and Allergies
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
BES 359
|
Fall/Spring
|
3
|
0
|
3
|
4
|
| Prerequisites |
None
|
|||||
| Course Language |
Turkish
|
|||||
| Course Type |
Elective
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | Q&ALecture / Presentation | |||||
| National Occupation Classification | - | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to provide students with knowledge about the causes and characteristics of food allergies and food sensitivities, and to teach approaches to identifying causative foods, planning nutritional therapy, and preventing allergic reactions and sensitivities. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course covers the definition, classification, and mechanisms of food allergies and food sensitivities. Diagnostic tests and the main foods associated with food allergies and sensitivities are examined. Preventive strategies and elimination diets used in the nutritional management of food allergies and sensitivities are also discussed. |
| Related Sustainable Development Goals |
|
|
|
Core Courses |
X
|
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Food Allergy and Food Sensitivity: Basic concepts and classification | Pediatride Tıbbi Beslenme Tedavisi, Prof. Dr. Hülya Gökmen Özel, Prof. Dr. Nilgün Karaağaoğlu, Ankara Nobel Tıp Kitabevleri, 2021. |
| 2 | Mechanisms Involved in the Development of Food Allergy and Food Sensitivity: Immunological and clinical characteristics | Pediatride Tıbbi Beslenme Tedavisi, Prof. Dr. Hülya Gökmen Özel, Prof. Dr. Nilgün Karaağaoğlu, Ankara Nobel Tıp Kitabevleri, 2021. |
| 3 | Diagnostic Methods and Tests Used in the Evaluation of Food Allergies | Pediatride Tıbbi Beslenme Tedavisi, Prof. Dr. Hülya Gökmen Özel, Prof. Dr. Nilgün Karaağaoğlu, Ankara Nobel Tıp Kitabevleri, 2021. |
| 4 | Major Foods Causing Food Allergy and Food Sensitivity: Milk, egg, and wheat | Pediatride Tıbbi Beslenme Tedavisi, Prof. Dr. Hülya Gökmen Özel, Prof. Dr. Nilgün Karaağaoğlu, Ankara Nobel Tıp Kitabevleri, 2021. |
| 5 | Presentation of a Current Scientific Article on Milk, Egg, and Wheat Allergies and Interactive Discussion on Food Allergy | Pediatride Tıbbi Beslenme Tedavisi, Prof. Dr. Hülya Gökmen Özel, Prof. Dr. Nilgün Karaağaoğlu, Ankara Nobel Tıp Kitabevleri, 2021. |
| 6 | Major Foods Causing Food Allergy and Food Sensitivity: Fish and shellfish | Pediatride Tıbbi Beslenme Tedavisi, Prof. Dr. Hülya Gökmen Özel, Prof. Dr. Nilgün Karaağaoğlu, Ankara Nobel Tıp Kitabevleri, 2021. |
| 7 | Presentation of a Current Scientific Article on Fish and Shellfish Allergy and Interactive Discussion on Food Allergy | Pediatride Tıbbi Beslenme Tedavisi, Prof. Dr. Hülya Gökmen Özel, Prof. Dr. Nilgün Karaağaoğlu, Ankara Nobel Tıp Kitabevleri, 2021. |
| 8 | Midterm Exam | |
| 9 | Foods Causing Food Allergy and Food Sensitivity: Tree nuts and other allergens | Pediatride Tıbbi Beslenme Tedavisi, Prof. Dr. Hülya Gökmen Özel, Prof. Dr. Nilgün Karaağaoğlu, Ankara Nobel Tıp Kitabevleri, 2021. |
| 10 | Presentation of a Current Scientific Article on Tree Nut and Other Allergies and Interactive Discussion on Food Allergy | Pediatride Tıbbi Beslenme Tedavisi, Prof. Dr. Hülya Gökmen Özel, Prof. Dr. Nilgün Karaağaoğlu, Ankara Nobel Tıp Kitabevleri, 2021. |
| 11 | Medical Nutrition Therapy for Food Allergy and Food Sensitivity: Elimination Diets | Pediatride Tıbbi Beslenme Tedavisi, Prof. Dr. Hülya Gökmen Özel, Prof. Dr. Nilgün Karaağaoğlu, Ankara Nobel Tıp Kitabevleri, 2021. |
| 12 | Diet Planning for Individuals with Food Allergies | Pediatride Tıbbi Beslenme Tedavisi, Prof. Dr. Hülya Gökmen Özel, Prof. Dr. Nilgün Karaağaoğlu, Ankara Nobel Tıp Kitabevleri, 2021. |
| 13 | Elimination Diets for Multiple Food Allergies and Case Study | Pediatride Tıbbi Beslenme Tedavisi, Prof. Dr. Hülya Gökmen Özel, Prof. Dr. Nilgün Karaağaoğlu, Ankara Nobel Tıp Kitabevleri, 2021. |
| 14 | Interactive Discussion of the Diet of a Case with Food Allergy and Food Sensitivity | Pediatride Tıbbi Beslenme Tedavisi, Prof. Dr. Hülya Gökmen Özel, Prof. Dr. Nilgün Karaağaoğlu, Ankara Nobel Tıp Kitabevleri, 2021. |
| 15 | Prevention of Food Allergy and Food Sensitivity and Risk Reduction | Pediatride Tıbbi Beslenme Tedavisi, Prof. Dr. Hülya Gökmen Özel, Prof. Dr. Nilgün Karaağaoğlu, Ankara Nobel Tıp Kitabevleri, 2021. |
| 16 | Final Exam |
| Course Notes/Textbooks | Akbulut, G. (2016). Tıbbi beslenme tedavisinde güncel uygulamalar 1: Besin alerjisi, besin intoleransı durumlarında beslenme ve test diyetleri (2. baskı). Ankara Nobel Tıp Kitabevleri. Pediatride Tıbbi Beslenme Tedavisi, Prof. Dr. Hülya Gökmen Özel, Prof. Dr. Nilgün Karaağaoğlu, Ankara Nobel Tıp Kitabevleri, 2021. |
| Suggested Readings/Materials | Groetch, Marion & Venter, Carina. (2020). Nutritional management of food allergies. Journal of Food Allergy. 2. 131-141. 10.2500/jfa.2020.2.200032.
ps://www.eitfood.eu/deep-dives/food-allergy-prevention-for-children |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
40
|
| Final Exam |
1
|
60
|
| Total |
| Weighting of Semester Activities on the Final Grade |
1
|
40
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
60
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours |
16
|
0
|
|
| Study Hours Out of Class |
14
|
2
|
28
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
12
|
12
|
| Final Exam |
1
|
16
|
16
|
| Total |
104
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
|||||
|
1
|
2
|
3
|
4
|
5
|
|||
| 1 |
Effectively uses evidence-based professional knowledge of basic, health and social sciences required by the dietitian profession throughout their professional life. |
X
|
-
|
-
|
-
|
-
|
|
| 2 |
Gains the ability to use the acquired knowledge to improve the health level and quality of life of the society. |
-
|
X
|
-
|
-
|
-
|
|
| 3 |
Gains the ability to work effectively as an individual and to take responsibility in multidisciplinary teamwork. |
-
|
-
|
-
|
-
|
-
|
|
| 4 |
Identifies, defines, interprets, decides and solves the problems that may be encountered in different fields of Nutrition and Dietetics. |
X
|
-
|
-
|
-
|
-
|
|
| 5 |
Applies individual-specific professional knowledge in accordance with the physiological, environmental and socio-cultural needs of healthy and/or sick individuals. |
-
|
X
|
-
|
-
|
-
|
|
| 6 |
Continuously improve themselves in their field by using accurate and reliable information and modern information technologies. |
-
|
-
|
-
|
-
|
-
|
|
| 7 |
Acquires the ability to communicate verbally and in writing at national and international level on professional issues related to the field of Nutrition and Dietetics. |
-
|
-
|
-
|
-
|
-
|
|
| 8 |
Acts in accordance with social, scientific and ethical values in the stages of data collection, interpretation and evaluation of results while conducting research in the field of Nutrition and Dietetics. |
-
|
X
|
-
|
-
|
-
|
|
| 9 |
Acquires knowledge and practical skills in the development of individual and social nutrition recommendations at national and international level, and the establishment of food and nutrition plans and policies. |
-
|
-
|
X
|
-
|
-
|
|
| 10 |
Acts in accordance with the awareness of professional ethics within the legal framework related to their duties, rights and responsibilities. Sets an example to colleagues and society. |
-
|
-
|
-
|
-
|
-
|
|
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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