Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
5BES371Nutrition İn Food Sensitivities And Allergies2+0+02427.02.2024

 
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Nutrition and Dietetics
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course To examine food sensitivities and allergies, to teach the foods that cause it, the nutrition therapy applied and the ways of prevention.
Course Content Nutritional therapy applied in food sensitivities and food allergies, the foods that cause it, the underlying mechanisms and ways of protection
Course Methods and Techniques
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Asist Prof. Hasan Uğur Öncel ugur.oncel@gedik.edu.tr
Assistants Research Assist. Merve Özvar merve.ozvar@gedik.edu.tr
Work Placement(s) No

Recommended or Required Reading
Resources Lecturer Notes
Course Notes Given weekly.
Exams Vize/Final

Course Category
Health %50
Field %50

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 2 28
Hours for off-the-c.r.stud 14 5 70
Mid-terms 1 2 2
Final examination 1 2 2
Total Work Load   Number of ECTS Credits 4 102

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Defines and classifies food allergy and sensitivity
2 Learns the tests used in the diagnosis of food allergy
3 Recognize the foods that cause food allergy and sensitivity
4 Learns and applies the diets applied in food allergy and sensitivity
5 Reinforces the necessary nutritional therapy
6 Scans and evaluates current publications on the subject

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 General introduction
2 Definition and classification of food allergy and sensitivity
3 Mechanisms of Food Allergy and Sensitivity
4 Mechanisms of Food Allergy and Sensitivity
5 Tests used in the diagnosis of Food Allergy
6 Foods that cause food allergies and sensitivities (Milk, wheat)
7 Foods that cause food allergies and sensitivities (Eggs, fish, shellfish, nuts)
8 Midterm Week
9 Present and interactively discuss a current article on Food Allergy and Sensitivity
10 Present and interactively discuss a current article on Food Allergy and Sensitivity
11 Ways to avoid food allergies and sensitivities
12 Nutritional Therapy in Food Allergy and Sensitivity (Elimination Diets)
13 Interactive discussion of the diet of a case of Food Allergy and Sensitivity
14 Interactive discussion of the diet of a case of Food Allergy and Sensitivity
15 General Overview
16 Final Exam Week

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10
All 5 4 5 3 3 5 4 4 3
C1 5 4 5 3 3 5 3 4 3
C2 5 5 5 3 3 5 3 4 3
C3 5 5 5 4 4 5 4 3 3
C4 5 5 5 4 4 5 4 4 3
C5 5 5 5 3 3 4 4 4 3
C6 5 4 5 3 4 5 4 4 3

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  https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=118845&curProgID=5610&lang=en