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Information
| Unit | ABDİ SÜTCÜ HEALTH SERVICES VOCATIONAL SCHOOL |
| Code | SHS182 |
| Name | Cancer and Nutrition |
| Term | 2026-2027 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Ön Lisans Dersi |
| Type | Normal |
| Label | VK Vocational Knowledge Courses E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğretim Görevlisi FERYAL KARACA |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
Students can aware of Cancer and the nutrition of cancer patients
Course Content
What is cancer? Nutrition of a cancer patient, Understands the information about cancer, Understands the information about healthy nutrition, Knows water-soluble vitamins, Knows fat-soluble vitamins, Knows the protein mechanism, Knows carbohydrates, Knows carbohydrates, Knows unhealthy nutritional conditions, Knows the effect of nutrition on cancer development, Becomes aware of antioxidant foods.
Course Precondition
None
Resources
Gülseren Ünsün Engin, Kanser ve Beslenme, İnkılap kitabevi, ISBN:9789751019752, 154 sayfa, 2002
Notes
Ders notu, web kaynakları, öğrencilerin gözlemleri, gazete haberleri vb.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Understands information about cancer. |
| LO02 | Understands the information about healthy nutrition. |
| LO03 | List the water-soluble vitamins |
| LO04 | List the fat-soluble vitamins |
| LO05 | Explains the protein mechanism |
| LO06 | Define carbohydrates |
| LO07 | Explains the use of carbohydrates |
| LO08 | Distinguishes unhealthy nutritional conditions |
| LO09 | Comments on the effect of nutrition on cancer development |
| LO10 | Explain the importance of antioxidant foods in cancer |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Explains the basic structure and function of human mouth-teeth. | 5 |
| PLO02 | Bilgi - Kuramsal, Olgusal | List the main features of prosthetic and orthodontic applications to the oral region. | 5 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Describe basic information about disinfection, sterilization and hygiene. | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Defines properties related to aesthetic phonation and function. | 3 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Recognize the tools and equipments used in laboratory. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Defines the knowledge of field-specific substances. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | It explains how to prepare to be installed in dental restorations. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Lists the laboratory stages of restoration. | |
| PLO09 | Beceriler - Bilişsel, Uygulamalı | Prepare the restoration of the patient by using basic knowledge and skills. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | List the used tools and materials according to the place of use. | |
| PLO11 | Beceriler - Bilişsel, Uygulamalı | Prepare models of the measures taken by the dentist. | |
| PLO12 | Beceriler - Bilişsel, Uygulamalı | On prepared models; It provides a fixed and removable partial dentures to be used in the mouth. | |
| PLO13 | Beceriler - Bilişsel, Uygulamalı | Prepare apparatus such as obturator, splint etc. | |
| PLO14 | Beceriler - Bilişsel, Uygulamalı | Prepare the removable orthodontic apparatus planned by the dentist. | |
| PLO15 | Beceriler - Bilişsel, Uygulamalı | Makes maintenance and simple repair of the tools used. | |
| PLO16 | Beceriler - Bilişsel, Uygulamalı | It makes the calibration and maintenance of the tools used regularly and enables them to work in the most efficient way. | |
| PLO17 | Beceriler - Bilişsel, Uygulamalı | Determines laboratory deficiencies and makes a request for required materials. | |
| PLO18 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | After graduation, he / she will be aware of the knowledge he / she has learned critically with his / her own knowledge. | |
| PLO19 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Professional and colleagues as having ethical responsibility, communicates with healthy patients and physicians will use the qualification to follow developments in the field and at least one foreign language to communicate with colleagues. | |
| PLO20 | Yetkinlikler - Öğrenme Yetkinliği | Take measures relating to health and safety in the work environment. Follows the technological developments. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | General information about the course Objective and scope of Nutrition and Cancer course | Reading from Lecture Notes and sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Healthy nutrition and contents | Reading from Lecture Notes and sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Gösteri |
| 3 | What are vitamins, general information about vitamins | Reading from Lecture Notes and sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | What are the vitamins that melt in water, what vitamins are found | Reading from Lecture Notes and sources | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap, Gösteri |
| 5 | What vitamins are soluble in fat, what foods are found | Reading from Lecture Notes and sources | Öğretim Yöntemleri: Tartışma, Anlatım, Soru-Cevap, Gösteri |
| 6 | What is protein, knowing about the importance for the body | Reading from Lecture Notes and sources | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 7 | What is carbohydrate, knowing about the importance for the body | Reading from Lecture Notes and sources | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 8 | Mid-Term Exam | exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | What is lipid, knowing about the importance for the body | Reading from Lecture Notes and sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | What is unhealthy nutrition and its importance | Reading from Lecture Notes and sources | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 11 | Does nutrition have an impact on cancer development | Reading from Lecture Notes and sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması |
| 12 | What is antioxidant food, what is it | Reading from Lecture Notes and sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama |
| 13 | What is cancer cachexia and how does it occur | Reading from Lecture Notes and sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama |
| 14 | The importance of feeding in cancer patients-1 | Reading from Lecture Notes and sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | The importance of feeding in cancer patients-2 | Reading from Lecture Notes and sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 3 | 42 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 1 | 1 |
| Final Exam | 1 | 1 | 1 |
| Total Workload (Hour) | 72 | ||
| Total Workload / 25 (h) | 2,88 | ||
| ECTS | 3 ECTS | ||