| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | BD410.5B | Food Allergies and Food Sensitivity | Elective | 4 | 8 | 3 |
|
| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| Teaching the dietary management, provoking foods, prevention, and underlying mechanisms of food allergy and food sensitivity. |
| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Tayyibe ERTEN |
| Learning Outcomes |
| 1 | Define and classify food allergy and food sensitivity | | 2 | Learn the diagnostic tests for food allergy | | 3 | Describe the foods causing food allergy and food sensitivity | | 4 | Learn the application of the diet for management of food allergy and food sensitivity | | 5 | Consolidation of the required nutritional treatment |
|
| Mode of Delivery |
| Second Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Upon discussing food allergies and food sensitivity, teaching of allergy-provoking foods, dietary management, and prevention. |
| Weekly Detailed Course Contents |
|
| 1 | General introduction | | | | 2 | Definition and classification of food allergy and food sensitivity | | | | 3 | Underlying mechanisms of food allergy and food sensitivity | | | | 4 | Underlying mechanisms of food allergy and food sensitivity | | | | 5 | Diagnostic tests for food allergy | | | | 6 | Allergy provoking foods (Milk, wheat) | | | | 7 | Allergy provoking foods I (Egg, fish, shelled seafood, nuts) | | | | 8 | Midterm Exam | | | | 9 | Allergy provoking foods II (Egg, fish, shelled seafood, nuts) | | | | 10 | Presentation and interactive discussion of a current article about food allergy and food sensitivity | | | | 11 | Presentation and interactive discussion of a current article about food allergy and food sensitivity | | | | 12 | Prevention of food allergy and food sensitivity | | | | 13 | Dietary management of food allergy and food sensitivity (Elimination diets) | | | | 14 | Presentation and interactive discussion of a case with food allergy and food sensitivity | | | | 15 | Presentation and interactive discussion of a case with food allergy and food sensitivity | | |
|
| Recommended or Required Reading |
| • 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.
• Konuyla ilgili çeşitli kitaplar ve güncel makaleler |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 75 | | Homework | 1 | 25 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 2 | 28 |
| Question-Answer | 10 | 1 | 10 |
| Self Study | 14 | 1 | 14 |
| Individual Study for Mid term Examination | 10 | 1 | 10 |
| Individual Study for Final Examination | 14 | 2 | 28 |
| Homework | 1 | 6 | 6 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 3 | 3 | 3 | 2 | 3 | 2 | 3 | 3 | 2 | 3 | 2 | 3 | 2 | 2 | | LO2 | 5 | 3 | 3 | 3 | 2 | 3 | 2 | 3 | 3 | 2 | 3 | 2 | 3 | 2 | 2 | | LO3 | 5 | 3 | 3 | 3 | 2 | 3 | 2 | 3 | 3 | 2 | 3 | 2 | 3 | 2 | 2 | | LO4 | 5 | 3 | 3 | 3 | 2 | 3 | 2 | 5 | 3 | 2 | 5 | 2 | 5 | 5 | 2 | | LO5 | 5 | 3 | 3 | 3 | 2 | 3 | 2 | 5 | 3 | 2 | 5 | 2 | 5 | 5 | 2 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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