T.C. YEDITEPE UNIVERSITY FACULTY OF HEALTH SCIENCE DEPARTMENT OF NUTRITION AND DIETETICS PROGRAMME INFORMATION PACKET
General Description The aim of this program is to raise up professionals who have knowledge and skills of planning and applying the activities for health prevention, maintenance, promotion for individual, family and community, and in case of health problems, planning and conducting the appropriate dietary therapy compatible with the needs of the individuals, who adopted life-long learning principles, who are recognized nationally and internationally and professionally competent to practice and research. History The program was founded in 2008 and has graduated students since 2012. Qualification Awarded
Graduates have "dietetitian" title having licence degree following a successful four years (equivalent to a total of 240 ECTS) educational period.
Faculty of Health Sciences, Department of Nutrition and Dietetics The owner of this diploma;
Can practice as a dietetitian in both Turkish and English language settings and has
opportunities to work for both national and international companies,
Can work as a dietetitian in hospitals, rehabilitation centres, health care centers, school health
centers, care and education centers for special groups (children, elderly, handicapped etc.),
Can work in occupational health centers, home care companies at both govermental and private
instituitons,
Is able to work as a clinician, educator, manager or coordinator besides working academically at
universities,
Is capable of working in companies’ research and development departments working on food,
baby formulas, medical nutrition products and nutritional supplements.
Level of Qualification: First Cycle Spesific Admission Reqirements: The general requirements explained in ‘General Admission Requirements’ of Information on the Institution part are applied for admission of students. Spesific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal) The rules and regulations for recognition of formal prior learning are well defined. Transfer can be made among the institutions of which equivalency is recognized by Higher Education Council. Also successful vocational school graduates to continue their education to obtain First Cycle degrees if they are successful in the selection and the placement examination (DGS, i.e. vertical transfer examination) are admitted. The courses to be taken by these students are determined by the relevant department, on the basis of courses they have completed in the programs from which they have graduated. Recognition of prior non-formal and in-formal learning is at the beginning state in Turkish Higher Education Institutions. Yeditepe University and hence of the Department is not an exeption to this. Qualification Requirements and Regulations
Students must obtain a grade point average of at least 2.00 out of 4.00 and successfully pass all courses on the programme (equivalent to a total of 240 ECTS). There is no a general examination to finish the program. Each student should complete compulsory credits and meet the criteria of the courses for the graduation.
Generally, each courses have midterm and term exams during and at the end of the semester. Dietetic majors have practical hours in hospitals and the health centers. Additionally, at and of the sixth term students have to complete 30 workdays summer practice in the hospitals. Profile of The Programme As the department of nutrition and dietetics our objectives are; To follow the global standards to continue the nutrition and dietetics education and, to raise up individuals who are; enable to meet the changing needs of communities, adaptable to changes, scientific developments and improvements and competition, capable to research, management and leadership areas, respectful to universal human rights and values, autonomous, self-confident in the national and international activities, resourceful and happy. Occupational Profiles of Graduates
Dietetitians work in a range of settings including hospitals, rehabilitation centres, health care centers, school health centers, care and education centers for special groups (children, elderly, handicapped etc.), occupational health centers, home care companies at both govermental and private instituitons. They can work as a clinician, educator, manager or coordinator besides working academically at universities.
The language of the education of the program is English and graduates can have opportunities to work for both national and international companies as a dietetitian. This department has the opportunities to have double majors in Nursing, Psychology and Radio and Television in case of having higher scores. Access to Further Studies The students graduated from the first cycle are eligible to apply to second cycle programmes at national level and/or international level both in the same and in related disciplines.
Examination Regulations, Assessment and Grading Students are required to take a mid-term examination and/or complete other assigned projects/homework during the semester and additionally are required to take a final examination and/or complete a final project for course evaluation. The assessment for each course is described in detail in ‘Individual Course Description’. Graduation Requirements Graduation requirements are explained in the section ‘Qualification Requirements and Regulations’ Mode of Study Full Time Assress, Programme Director or Equivalent Prof.Dr. Serdar Öztezcan, [email protected] Facilities This department has the opportunities to have double majors in Nursing and Health Services,
Psychology and Radio and Television in case of having higher scores. The Department of Nutrition and Dietetics has its own application laboratory and in case of requirement, the university’s related laboratories are used for implementation and experiments. For the students practice and compulsory summer practices, the department has internships with many private/public companies and hospitals. Additionally, Erasmus Internships and student exchanges are ongoing with the partner universities in Holland, Germany and Spain.
PROGRAM LEARNING OUTCOMES
1 To educate people as a Dietetitian and Nutritional Counseller in direct of the needs of our country.
2 To gain expertise in the scientific research methods.
3 To educate students and to make them as an expert in the fields of child and adolescent nutrition.
4 To breed people who have ethics of the Nutritional Counselling.
5 To educate students and to make them as an expert in the fields of nutrition in pregnancy and lactating.
6 To instruct students about diseases of adulthood and to teach individual based dietary therapy in these diseases
7 To instruct students to be an expert in the individual and group counselling
8 To instruct students to be an expert in explaining and fighting with epidemiologic nutritional problems.
9 To get learn students to social construct and nutrition.
10 To instruct students to be an expert current theories and follow new scientific recommendations.
11 To instruct students about food service systems.
TEACHING & LEARNING METHODS
The teaching and learning strategies are determined by considering the development of the students’ abilities on self-study, life-long learning, observation, teaching the other people, presentation, critical thinking, team work and utilize the informatics technologies. The curriculum was structured to support the different learning styles of the students. The teaching and learning methods used at the Nutrition and Dietetics program was listed below. (*) According to the aim and content of the Courses one or more teaching methods can be applied.
1 Lecture Standard class technologies, Multimedia, projectors, computers
2 Question -answer Standard class technologies, Multimedia, projectors, computers
3 Discussion Standard class technologies, Multimedia, projectors, computers
9 Simulation Standard class technologies, Multimedia, projectors, computers, other equipment
12 Case study/Case reports Scientific data bases, library referencesand data bases, e-mail and other resources
ASSESMENT METHODS
1 Writing Exam
2 Multiple Choice Test
3 Gap Filling
4 True-False
5 Oral Examination
6 Portfolio
Courses & Program L. Outcomes
COURSES PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11
Principles of Nutrition 5 3 3 2 0 0 0 4 3 4 3
Food Preparation and Cooking Techniques
4 2 0 0 0 0 0 5 4 4 0
Nutrition Ecology 5 1 0 2 0 2 4 4 5 3 3
Health Anthropology and Sociology
5 2 0 3 0 0 1 4 5 3 1
Medical Biology and Genetics
3 5 2 2 0 4 1 4 0 4 3
Biochemistry 4 5 0 0 0 1 1 4 1 4 0
Nutritional Biochemistry 4 5 0 0 0 2 2 4 1 4 0
Introduction to Food Chemistry
5 1 0 0 0 0 0 4 0 2 0
Food Chemistry and Analysis
5 1 0 0 0 0 0 4 0 2 0
Anatomy I-II 4 1 0 0 0 0 0 4 1 5 0
Physiology I-II 5 1 0 0 0 0 0 4 0 0 0
Microbiology 3 5 2 2 0 4 1 4 4 5 3
Food Microbiology 3 5 2 2 0 4 1 4 4 0 3
Educatiom Models For Change
5 1 1 5 1 0 4 5 5 2 2
Health Education 5 4 0 3 1 1 5 3 5 5 3
Mother and Child Nutrition 5 0 5 2 5 1 1 4 2 0 0
Nutrition in Childhood Diseases
5 0 5 2 5 1 1 4 2 0 0
Assessment of Nutritional Status of Community
5 5 3 3 3 0 5 4 5 4 3
Community Nutrition and Epidemiology
5 3 4 2 3 3 3 5 5 2 0
Food Control and Legislation
5 1 0 0 0 0 0 4 2 2 2
Food Service Systems I-II 5 1 0 2 0 0 0 4 2 2 5
Nutrition and Diet Therapy in Diseases I-II
5 1 0 2 0 5 3 4 2 2 0
Research Methodology in Health Sciences
5 5 0 2 0 0 4 3 5 5 1
Biostatistics 5 5 0 0 0 0 4 1 4 5 2
Graduation Project 5 5 3 2 2 2 2 5 5 5 3
Work Practice in Hospitals and Organisations I-II
5 3 5 4 4 5 5 4 4 3 5
Seminar 3 5 2 2 0 4 1 4 4 5 3
Summer Practice 5 3 5 4 4 5 5 4 4 3 5
Management 0 0 0 0 0 1 0 0 0 0 1
Sports Nutrition 3 0 3 2 0 0 0 4 0 2 0
Special Issues in Nutrition 5 3 2 2 1 5 4 0 0 3 0
ELECTIVE COURSES
Health Psychology and Interpersonal Relationships
5 1 0 2 0 2 4 4 5 3 3
Counselling Applications 5 0 2 3 1 5 0 0 3 0 0
Strategies Critical Thinking
5 1 5 2 0 0 0 5 2 3 3
Methods for Artical Critical
3 5 1 0 0 0 0 4 4 5 3
Occupational Orientation 5 1 0 2 0 5 3 4 2 2 0
Contribution level : 1) very low (2) low (3) medium (4) high (5) very high COURSE STRUCTURE & ECTS CREDIT Year 1 Fall Semester
FIRST SEMESTER T A L Y E
Code Course Name
NUT 101 Principles of Nutrition 2 0 2 3 5
FHS 121 Anatomy I 2 0 2 3 4
NUT 103 Education Models For Change 2 0 0 2 7
CET 110 Basic Computer Applications 2 0 2 3 5
NUT 107 Introduction to Food Chemistry 2 0 2 3 6
XXX Elective Course I 2 0 0 2 3 Total 16 30
Spring Semester
SECOND SEMESTER T A L Y E
Code Course Name
NUT 102 Food Preparation and Cooking Techniques 2 0 2 3 6
FHS 122 Anatomy II 2 0 2 3 4
FHS 142 Medical Biology and Genetics 3 0 0 3 6
PSY 101 Psychology 3 0 0 3 6
NUT 108 Food Chemistry and Analysis 2 0 2 3 5
HUM 103 Humanities 2 0 0 2 3 Total 17 30
Year 2 Fall Semester
THIRD SEMESTER T A L Y E
Code Course Name
NUT 201 Biochemistry 3 0 0 3 8
FHS 104 Microbiology 2 0 2 3 4
FHS 131 Physiology I 3 0 0 3 4
FHS 201 Health Education 2 0 0 2 3
FHS 203 Health Anthropology and Sociology 2 0 0 2 3
NUT 204 Nutrition Ecology 3 0 0 3 6
TKL 201 Turkish Language I 2 0 0 2 2 Total 18 30
Spring Semester
FOURTH SEMESTER T A L Y E
Code Course Name
NUT 202 Nutritional Biochemistry 3 0 0 3 8
NUT 208 Food Microbiology 1 0 4 3 7
FHS 132 Physiology II 3 0 0 3 4
PHIL 341 Ethics in Health Sciences 2 0 0 2 3
NUT 310 Food Control and Legislation 2 0 0 2 6
TKL 202 Turkish Language II 2 0 0 2 2
Total 15 30
Year 3 Fall Semester
FIFTH SEMESTER T A L Y E
Code Course Name
NUT 301 Mother and Child Nutrition 2 0 2 3 7
NUT 303 Assessment of Nutritional Status of Community 1 0 2 2 5
NUT 305 Food Service Systems I 2 0 0 2 3
NUT 307 Nutrition and Diet Therapy in Diseases I 2 0 2 3 7
FHS 301 Research Methodology in Health Sciences 2 0 0 2 3
HTR 301 History of Turkish Rev. I 2 0 0 2 2
XXX Elective Course II 2 0 0 2 3 Total 16 30
Spring Semester
Year 4 Fall Semester SEVENTH SEMESTER T A L Y E
Code Course Name
NUT 401 Work Practice in Hospitals and Organizations I 2 12 0 8 12
NUT 403 Management 2 0 0 2 2
NUT 405 Special Issues in Nutrition 2 0 0 2 3
NUT 407 Graduation Project 4 0 0 4 4
NUT 413 Summer Practice 6 8 0 10 10 Total 26 31
Spring Semester
EIGHTH SEMESTER T A L Y E
Code Course Name
NUT 402 Work Practice in Hospitals and Organizations II 2 12 0 8 12
NUT 404 Sports and Exercise Nutrition 2 0 0 2 4
NUT 408 Seminar 4 0 0 4 10
XXX Elective Couse IV 2 0 0 2 3
Total 16 29
SUMMER WORK PRACTICE
SIXTH SEMESTER T A L Y E
Code Course Name
NUT 302 Nutrition in Childhood Diseases 2 0 2 3 7
NUT 304 Community Nutrition and Epidemiology 1 0 2 2 4
NUT 306 Food Service Systems II 2 0 0 2 3
NUT 308 Nutrition and Diet Therapy in Diseases II 2 0 2 3 7
FHS 312 Biostatistics 2 0 0 2 4
HTR 302 History of Turkish Rev. II 2 0 0 2 2
XXX Elective Course III 2 0 0 2 3 Total 16 30
There is a compulsory work practice during summer after the completion of the 3nd year (6th term).Work practice should last for 6 (six) weeks. It is worth 10 credits and 10 ECTS
Elective Courses
Code Course Name T A L Y E
FHS 103 Health Psychology and Interpersonal Relationships
3 0 0 3 5
NUT313 Counselling Applications 2 0 0 2 3
FHS212 Critical Thinking 2 0 0 2 3
FHS 322 Methods for Article Critique 1 2 0 2 3
NUT 105 Occupational Orientation 3 0 0 3 3
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
PRINCIPLES OF NUTRITION
NUT 101
1
2+2
3
5
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Instructors
Assist.Prof.Dr. Arzu Durukan
Assistants
Goals
The aim of this course is to provide the student with the foundational principles
of nutrition, including an introduction to nutrition science, food groups, and the
food guide pyramid. The macronutrients (Carbohydrates, Fats, and Proteins),
and micronutrients (Vitamins, Minerals, and Water) will be studied thoroughly
with attention to its chemical nature, classification, nutritional composition,
basic physiology, and its relationship with balancing energy in the body. The
study of each macronutrient and some micronutrients will include practices in
calculating their total amount in foods, total energy requirement calculations,
including taking food records, food frequency questionnaires, dietary
assessment of nutritional status, body mass index, and basal metabolism
energy calculations. In addition, food safety principles will be introduced,
including information on labeling and food security laws.
Content
Principles of Nutrition
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
1) Nutrition and diet related descriptions that
are commonly used. 1,8,10
1,2,3
1,2,3,4,5
2) The natural pathway of digestion of foods ingested.
1,8,10
1,2,3 1,2,3,4,5
3) Nutritional significance of water as a nutrient.
1,8,10
1,2,3 1,2,3,4,5
4) Various carbohydrates included in starch, sugars, and plants on the basis of their chemical structures, and nutritional contributions for a functional body.
1,8,10
1,2,3
1,2,3,4,5
5) The composition, nutritional contributions, and
1,8,10
1,2,3 1,2,3,4,5
types of proteins that comprise various foods,
including milk products, meats, eggs, and vegetarian protein sources.
6) The nutritional contributions of various vitamins and minerals found in foods for a functional body.
1,8,10 1,2,3
1,2,3,4,5
7) Nutritional significance and contribution of
edible lipids and their manufacturing and modification into food fats, including their
functions in a healthy body.
1,8,10
1,2,3
1,2,3,4,5
8) Quality, safe preparation and preservation of various foods.
1,8,10
1,2,3 1,2,3,4,5
9) Commonly used nutrition and diet related calculations and evaluation methods.
1,8,10 1,2,3
1,2,3,4,5
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
Overview of Nutrition Sciences
2
Planning a Healthy Diet/ Digestion, Absorption & Transport
3
Overview of Carbohydrates
4
Carbohydrates
5
Overview of Lipids (Fats)
6
Overview of Proteins: Plant Proteins
7
MIDTERM
8
Animal Proteins: Meats, Milk & Eggs
9
Energy Balance and Body Composition
10
Weight Management
11
Water-Soluble Vitamins
12
Fat-Soluble Vitamins
13
Water and Trace Minerals
14
Food Safety and Labelling
15
Overview
RECOMMENDED SOURCES
Textbook Eleanor N. Whitney & Sharon R. Rolfes. 2007. Understanding
Nutrition. Eleventh Edition. Wadsworth Publishing.
Additional Resources
http://www.eatright.org/ (American Academy of Nutrition and
Dietetics)
www.usda.gov (United States Department of Agriculture)
http://www.mypyramidonline.com/ (Food Pyramid)
http://www.hsph.harvard.edu/nutritionsource/ (Harvard School of
Public Health Nutrition Source)
http://www.todaysdietitian.com/
http://www.tarim.gov.tr/ ( T.C. Gıda, Tarım ve Hayvancılık Bakanlığı)
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
80
Quizzes
N.A.
N.A.
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of the our country.
x
2
To gain expertise in the scientific researh methods.
X
3
To educate students and to maket hem as an expert in the fields of child and
adolescent nutrition.
x
4
To breed people who have ethics of the Nutritional Counselling.
x
5
To educate students and to maket hem as an expert in the fields of nutrition
in pregnancy and lactating.
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases
7
To instruct students to be an expert in the individual and group counselling
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
x
9
To get learn students to social construct and nutrition.
x
10
To instruct students to be an expert current theories and th follow new
scientific recommendations.
x
11
To instruct students about food service systems.
x
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
4
64
Hours for off-the-classroom study (Pre-study, practice)
16
1
16
Mid-terms
1
2
2
Homework
2
16
32
Final examination
1
2
2
Total Work Load
116
Total Work Load / 25 (h)
4,64
ECTS Credit of the Course
5
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
ANATOMY I
FHS 121
1
2+2
3
4
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Instructors
Assist.Prof.Dr.Sinan İbagüner
Assistants
Goals
Aims to analyse human body’s anatomy. Teaches cell, tissue and organ’s
anatomies and help to understand the physiologies of them. Explains
muscoskeletal and nervous systems’ anatomies.
Content
Anatomy
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
1) Explains human body’s anatomy. 1,8,10
1,2,3
1,2,3,4,5
2)Explains cell, tissue and organ’s anatomies. 1,8,10
1,2,3 1,2,3,4,5
3)Explains nervous system’s anatomy. 1,8,10
1,2,3 1,2,3,4,5
4) Explains muscoskeletal system’s anatomy. 1,8,10
1,2,3 1,2,3,4,5
5) Helps to develop different perspectives
through professional difficulties. 1,8,10
1,2,3 1,2,3,4,5
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
INTRODUCTION TO HUMAN BODY
2
INTRODUCTION TO THE CHEMISTRY OF LIFE
3
THE CELLS, TISSUES AND ORGANIZATION OF THE BODY
4
THE BLOOD
5
THE CARDIOVASCULAR SYSTEM
6
THE CARDIOVASCULAR SYSTEM
7
MIDTERM
8
THE LYMPHATIC SYSTEM
9
THE NERVOUS SYSTEM
10
THE NERVOUS SYSTEM
11
THE SPECIAL SENSES
12
THE ENDOCRINE SYSTEM
13
THE ENDOCRINE SYSTEM
14
THE ENDOCRINE SYSTEM & LOCAL HORMONES
15
OVERVIEW
RECOMMENDED SOURCES
Textbook
ANATOMY AND PHYSIOLOGY, Ross and Wilson
Additional Resources
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
80
Quizzes
N.A.
N.A.
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
X
2
To gain expertise in the scientific research methods.
x
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
4
To breed people who have ethics of the Nutritional Counselling.
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases
7
To instruct students to be an expert in the individual and group counselling
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
x
9
To get learn students to social construct and nutrition.
X
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
x
11
To instruct students about food service systems.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
4
64
Hours for off-the-classroom study (Pre-study, practice)
16
1
16
Mid-terms
1
2
2
Homework
1
14
14
Final examination
1
2
2
Total Work Load
98
Total Work Load / 25 (h)
3,92
ECTS Credit of the Course
4
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
EDUCATION MODELS FOR CHANGE
NUT 103
1
2 + 0
2
7
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Instructors
Lec. Gözde DUMLU BİLGİN
Assistants
Goals
The aim of this course is to inform students about education
materials which are used for community or individual nutrition,
effects of these materials on society, reaching risk groups in
community, necessity and advantages of effective communication.
Content
Communication and education about nutrition with healthy and patient
individuals in all age groups, learning different educational tecniques,
empathy
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment Methods
1) Explain the all methods and materials
in nutrition education. 1,4,7,8,9
1,2,3
1,2,3,4,5
2) Explain the ability of communication
and empathy 1,4,7,8,9
1,2,3,4,5 1,2,3,4,5
3) Define the qualification of dietician 1,4,7,8,9
1,2,3 1,2,3,4,5
4) Explain the the ability of education
planning for different age groups. 1,4,7,8,9
1,2,3 1,2,3,4,5
5) Explain the educations for healthy
and patient individuals. 1,4,7,8,9
1,2,3 1,2,3,4,5
Teaching Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9:
Simulation, 12: Case Study
Assessment Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
OVERVIEW OF FOOD HABITS OR BEHAVIORS
2
COMMUNICATION METHODS
3
COUNSELING THEORIES AND MODELS
4 STAGES AND PROCESSES OF HEALTH BEHAVIOR CHANGE
5
AWARENESS AND MOTIVATION
6
COGNITIVE-BEHAVIORAL THERAPY
7
MIDTERM
8
EDUCATION OF SPECIAL GROUPS IN THE COMMUNITY
9
COUNSELING THROUGH THE LIFE SPAN
10
GROUP FACILITATION AND DYNAMICS
11 PREPARATION OF AN EFFECTIVE PRESENTATION
12
USING INSTRUCTIONAL MEDIA
13 PREPARING EDUCATION PROGRAMMES AND MODULES AND
STUDENT PRESENTATIONS
14 PREPARING EDUCATION PROGRAMMES AND MODULES AND
STUDENT PRESENTATIONS
15
OVERVIEW
RECOMMENDED SOURCES
Textbook
Additional Resources
Holli B., Beto J.(2014) Nutrition Counseling and
Education Skills for Dietetics Professionals, sixth
edition, Wolters Kluwer, Lippincott Williams&Wilkins.
Contento IR.(2011), Nutrition Education, second edition,Jones
and Bartlett Publishers
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
40
Quizzes
1
40
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
X
2
To gain expertise in the scientific research methods.
X
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
X
4
To breed people who have ethics of the Nutritional Counselling.
X
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
X
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases.
7
To instruct students to be an expert in the individual and group counselling
X
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
X
9
To get learn students to social construct and nutrition.
X
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
X
11
To instruct students about food service systems.
X
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
2
32
Hours for off-the-classroom study (Pre-study, practice)
16
5
80
Mid-terms
1
2
2
Homework
5
10
50
Final examination
1
2
2
Total Work Load
166
Total Work Load / 25 (h)
6,64
ECTS Credit of the Course
7
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
INTRODUCTION TO FOOD CHEMISTRY
NUT107
1
2 + 2
3
6
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Instructors
Assist.Prof.Dr.Hülya Demir
Assistants
Goals
The aim of this course is to generally inform about water activity,
importance of water in food, structure, classification and properties
of carbohydrates, proteins, lipids and enzymes, factors that affect
enzyme activity and use of enzyme in food industry, qualitative
and quantitative test methods, structure and utilization of food
additives.
Content
Physical and chemical properties, function and analysis of food.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
1) Explains the definitions, properties and
groups of water and food. 1,8
1,2,3
1,2,3,4,5
2)Explains the contents and chemical
structure of foods.
1,8
1,2,3
1,2,3,4,5
3)Explains the methods of food analysis.
1,8
1,2,3
1,2,3,4,5
4) Explains the methods of enzymatic analysis and
importance of enzymes in food.
1,8
1,2,3
1,2,3,4,5
5) Explains the metabolic functions,
importance and sources of inorganic salts
and elements.
1,8
1,2,3
1,2,3,4,5
1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case Study
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
INTRODUCTION TO FOOD CHEMISTRY
2
IMPORTANCE OF WATER IN FOOD
3
CARBOHYDRATES
4
LIPIDS
5
AMINO ACIDS, PEPTIDES AND PROTEINS
6
ENZYMES
7
MIDTERM
8
VITAMINS
9
MINERALS
10
OXIDATION AND ITS EFFECTS
11
ALCOHOLS AND FERMENTATION
12
ALKALOIDS
13 EXPERIMENTAL DETERMINATION METHODS WHICH IS USED IN
FOOD CHEMISTRY
14
INDUSTRIAL FOOD ANALYSIS METHODS
15
OVERVIEW
RECOMMENDED SOURCES
Textbook
Additional Resources
Belitz, HD., Grosch, W.Food Chemistry. Springer-Verlag Berlin
Heidelberg-Germany, 1999.
Fennema OR. Food Chemisrty. Third Ed. Marcel Dekker, INC.
New York, 1996
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
80
Quizzes
N.A.
N.A.
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
x
2
To gain expertise in the scientific research methods.
X
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
4
To breed people who have ethics of the Nutritional Counselling.
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases.
7
To instruct students to be an expert in the individual and group counselling
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
x
9
To get learn students to social construct and nutrition.
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
x
11
To instruct students about food service systems.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
4
64
Hours for off-the-classroom study (Pre-study, practice)
16
2
32
Mid-terms
1
2
2
Homework
12
4
48
Final examination
1
2
2
Total Work Load
148
Total Work Load / 25 (h)
5,92
ECTS Credit of the Course
6
COURSE INFORMATON
Course Title
Code
Semester L+P
Hour
Credits
ECTS
FOOD PREPARATION AND COOKING
TECHNIQUES NUT
102
2
2+2
3
6
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Instructors
Assist. Prof. Dr. Arzu Durukan
Assistants
Goals
The aim of this course is to provide the student with food science’s
foundational principles including an introduction to nutrition science in
the kitchen. The macronutrients, carbohydrates, fats, and proteins will
be studied thoroughly with attention to its chemical nature, physical
properties, nutritional composition, and basic physiology. The study of
each macronutrient will include practices and experiments in various
cooking methods, and their use in cooking emphasis will also be given
to safe food handling and preparation techniques.
Content
Food Preparation and Cooking Techniques
Learning Outcomes Program Learning
Outcomes Teaching
Methods Assessment
Methods
1) Interrelationships between consumers
and their food, including scientific and
safety factors influencing agriculture,
production, and marketing.
1,8,9,10
1,2,3
1,2,3,4,5
2) Significance of water activity in foods
during cooking.
1,8,9,10
1,2,3 1,2,3,4,5
3) Various carbohydrates included in starch,
sugars, and plants on the basis of their
chemical structures, nutritional
contributions, and applications in food
products.
1,8,9,10
1,2,3
1,2,3,4,5
4) Chemical structures of edible lipids and
their manufacturing and modification into
food fats, including their applications in food
1,8,9,10
1,2,3
1,2,3,4,5
preparation.
5) The composition, nutritional
contributions, cooking applications, and
types of proteins that comprise various
foods, including milk products, meats, eggs,
and vegetarian sources.
1,8,9,10
1,2,3
1,2,3,4,5
6) Appropriate ingredient choices, and the
effects of technique for specific baking
applications, including pastries and breads.
1,8,9,10
1,2,3
1,2,3,4,5
7) Safe preparation and preservation of
various foods.
1,8,9,10
1,2,3 1,2,3,4,5
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1 Dimensions of Food and Nutrition Studies
2 Food Safety Overview
3
Movie: Food Inc.
4 Overview of Food Preparation / Recipes
5 Overview of Water
6 Overview of Carbohydrates
7 MIDTERM
8 Carbohydrates: Starch & Fiber
9 Overview of Lipids (Fats)
10 Overview of Proteins: Plant Proteins
11 Animal Proteins: Meats, Milk & Eggs
12 Movie: Forks Over Knives
13 Dimensions of Cooking Techniques
14 Baking Applications
15 Overview
RECOMMENDED SOURCES
Textbook
Margaret McWilliams. 2011. FOODS Experimental Perspectives.
Seventh Edition. Pearson, Prentice Hall.
Margaret McWilliams. 2012. Experimental Foods Laboratory
Manuel. Eight Edition. Pearson, Prentice Hall. Additional Resources
Eleanor N. Whitney & Sharon R. Rolfes. 2007. Understanding Nutrition. Eleventh Edition. Wadsworth Publishing. http://www.eatright.org/ (American Academy of Nutrition and Dietetics)
www.usda.gov (United States Department of Agriculture) http://www.hsph.harvard.edu/nutritionsource/ (Harvard School of Public Health Nutrition Source) http://www.todaysdietitian.com/
http://www.tarim.gov.tr/ ( T.C. Gıda, Tarım ve Hayvancılık
Bakanlığı)
MATERIAL SHARING
Documents
Recipes
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
80
Quizzes
N.A.
N.A.
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
X
2
To gain expertise in the scientific research methods.
x
3 To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
4
To breed people who have ethics of the Nutritional Counselling.
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases
7
To instruct students to be an expert in the individual and group counselling
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
X
9
To get learn students to social construct and nutrition.
x
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
x
11
To instruct students about food service systems.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
4
64
Hours for off-the-classroom study (Pre-study, practice)
16
3
48
Mid-terms
1
2
2
Homework
2
20
40
Final examination
1
2
2
Total Work Load
156
Total Work Load / 25 (h)
6,24
ECTS Credit of the Course
6
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
ANATOMY II
FHS 122
2
2+2
3
4
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Instructors
Assist. Prof. Sinan İbagüner
Assistants
Goals
Looks over the anatomies of lymphatic system, respiratory system,
gastrointestinal system, urinary system, skin, reproductive system.
Content
Anatomy
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
1) Explains the cardiovascular system’s anatomy. 1,6,8
1,2,3
1,2,3,4,5
2)Explains the lymphatic system’s anatomy. 1,6,8
1,2,3 1,2,3,4,5
3)Explains the respiratory system’s anatomy. 1,6,8
1,2,3 1,2,3,4,5
4) Explains the gastrointestinal system’s
anatomy.
1,6,8
1,2,3 1,2,3,4,5
5) Explains the urinary system’s anatomy. 1,6,8
1,2,3 1,2,3,4,5
6) Identifies the skin’s anatomy. 1,6,8
1,2,3 1,2,3,4,5
7) Explains the reproductive system’s anatomy. 1,6,8
1,2,3 1,2,3,4,5
8) Helps to apply these knowledge in
professional.
1,6,8
1,2,3 1,2,3,4,5
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
THE RESPIRATORY SYSTEM
2
THE RESPIRATORY SYSTEM
3
INTRODUCTION TO NUTRITION
4
THE DIGESTIVE SYSTEM
5
THE DIGESTIVE SYSTEM
6
THE DIGESTIVE SYSTEM
7
MIDTERM
8
THE URINARY SYSTEM
9
THE SKIN
10
RESISTANCE AND IMMUNITY
11
THE MUSCOLOSKELETAL SYSTEM
12
INTRODUCTION TO GENETICS
13
GENETICS
14
THE REPRODUCTIVE SYSTEM
15
OVERVIEW
RECOMMENDED SOURCES
Textbook
ANATOMY AND PHYSIOLOGY, Ross and Wilson
Additional Resources
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
80
Quizzes
N.A.
N.A.
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
x
2
To gain expertise in the scientific research methods.
x
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
4
To breed people who have ethics of the Nutritional Counselling.
x
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases
x
7
To instruct students to be an expert in the individual and group counselling
x
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
x
9
To get learn students to social construct and nutrition.
x
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
x
11
To instruct students about food service systems.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
16
4
64
hours)
Hours for off-the-classroom study (Pre-study, practice)
16
1
16
Mid-terms
1
2
2
Homework
1
16
16
Final examination
1
2
2
Total Work Load
100
Total Work Load / 25 (h)
4
ECTS Credit of the Course
4
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
MEDICAL BIOLOGY AND GENETICS
FHS 142
2
3+0
3
6
Prerequisites N.A.
Language of
Instruction
ENGLISH
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Asisst.Prof.Dr. İskender KARALTI
Instructors
Asisst.Prof.Dr. İskender KARALTI
Assistants
Goals
The aim of this course is to teach the molecules which are found in
living organisms and to instruct hereditary variations of these
molecules.
Content
Bimolecular, cell structure and functions, energy metabolism, the
quality of the genetic matter, DNA packaging, and the structure of
the chromosome, Structure, synthesis and the functions of RNA,
genetic code and protein synthesis. Theory of Mendel, cell cycle,
mutation and Genetic Engineering.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
1) Define history of DNA and basic
medical genetics.
2,6,8,10
1,2,3
1,2,3,4,5
2) Explain structure and biological
functions of organelles and membranes.
2,6,8,10
1,2,3
1,2,3,4,5
3) Define the general structure proteins,
carbonhydrates, lipids, vitamins,
enzymes.
2,6,8,10
1,2,3
1,2,3,4,5
4) Explain replication and transcription
mechanisms.
2,6,8,10
1,2,3 1,2,3,4,5
5) Define cancer development.
2,6,8,10
1,2,3 1,2,3,4,5
Teaching
Methods:
1: Lecture, 2: Case study/Case reports, 3: Problem solving method, 4: Discussion, 5: Simulation, 6: Group work
Assessment
Methods:
1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination
COURSE CONTENT
Week
Topics
Study Materials
1
INTRODUCTION TO MEDICAL BIOLOGY AND GENETICS, HISTORY
OF DNA, EVOLUTION
2
STRUCTURE AND BIOLOGICAL FUNCTIONS OF ORGANELLES,
GENERAL PROPERTIES AND BIOLOGICAL FUNCTIONS OF
AMINOACIDS
3 PROTEINS, CARBONHYDRATES, LIPIDS, VITAMINS, ENZYMES
4 HEREDITARY BIOCHEMICAL DISORDERS
5
CELL CYCLE, CELL DIVISION, MITOSIS AND MYOSIS,
STRUCTURE AND FUNCTIONS OF NUCLEIC ACIDS
6 REPLICATION, TRANSCRIPTION
7 PROTEIN SYNTHESIS, DNA DAMAGE, DNA REPAIR MECHANISMS
8 MIDTERM
9
CONTROL OF GENE EXPRESSION, SIGNAL TRANSDUCTION,
APOPTOSIS
10 CHROMOSOME STRUCTURE, ABNORMALITIES, DISORDERS
11 MULTIFACTORIAL GENETIC DISORDERS
12
DEVELOPMENT AND CAUSES OF CANCER, TUMOR VIRUSES,
ONCOGENES
13 TUMOR SUPPRESSOR GENES, GENE THERAPY,STEM CELLS
14
NUTRIGENOMICS, PHARMACOGENOMICS,EPIGENETICS AND
PRENATAL DIAGNOSIS
15 OVERVIEW
RECOMMENDED SOURCES
Textbook
Molecular Biology of the Cell (Bruce Alberts et al.), The Cell A Molecular Approach (Geoffrey M. Cooper&Robert E. Hausman), Medical Genetics Thompson&Thompson (Robert L. Nussbaum
et al.),
Genetics (William S. Klug et al.),
Lehninger Principles of Biochemistry (David L. Nelson&Michael
M. Cox).
Additional Resources
MATERIAL SHARING
Documents
Power point presentations
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
80
Quizzes
N.A.
N.A.
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
X
2
To gain expertise in the scientific researh methods.
X
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
X
4
To breed people who have ethics of the Nutritional Counselling.
X
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
6 To instruct students about diseases of adulthood and to teach individual
based dietary therapy in these diseases.
X
7
To instruct students to be an expert in the individual and group counselling
X
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
X
9
To get learn students to social construct and nutrition.
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
X
11
To instruct students about food service systems.
X
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
3
48
Hours for off-the-classroom study (Pre-study, practice)
16
2
32
Mid-terms
1
2
2
Homework
2
8
16
Final examination
1
2
2
Total Work Load
100
Total Work Load / 25 (h)
5,9
ECTS Credit of the Course
6
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
FOOD CHEMISTRY AND ANALYSIS
NUT108
2
2 + 2
3
5
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Instructors
Assist. Prof. Dr. Hülya DEMİR
Assistants
Goals
The aim of this course is to generally inform about factors which
affect food quality, application of some methods which are used for
subjective evaluation of food quality, food pigments, functional
foods, structures and functions of nutrients in fruits and
vegetables, milk and dairy products, meat and meat products,
eggs, tea, coffee, cacao and chocolate.
Content
Physical and chemical properties, function and analysis of food.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
1) Explains the factors which affect quality of
food. 1,8
1,2,3
1,2,3,4,5
2)Explains the analytical methods used for
evaluation of food quality.
1,8
1,2,3
1,2,3,4,5
3)Explains the structures and functions of food
pigments, taste and smell factors in food and food
additives.
1,8
1,2,3
1,2,3,4,5
4) Explains the functional foods. 1,8
1,2,3
1,2,3,4,5
5) Explains the structure and function of some
food groups such as fruits and vegetables, egg,
meat and meat products, milk and dairy products,
legumes, tea, coffee, cacao and chocolate.
1,8
1,2,3
1,2,3,4,5
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
FACTORS AFFECTING QUALITY OF FOOD
2
ANALYTICAL METHODS USED FOR EVALUATION OF FOOD QUALITY
3
ANALYTICAL METHODS USED FOR EVALUATION OF FOOD QUALITY
4
NATURAL FOOD PIGMENTS
5
TASTE AND SMELL FACTORS IN FOODS
6
FOOD ADDITIVES; FOOD COLORING, FOOD PRESERVATIVES
ETC.
7
MIDTERM
8
FUNCTIONAL FOODS; DEFINITIONS, PRE AND PROBIOTICS
9
FUNCTIONAL FOODS; GENETICALLY MODIFIED FOODS
10
STRUCTURES AND FUNCTIONS OF SOY, CORN AND WHEAT
11 STRUCTURES AND FUNCTIONS OF EGG, MILK AND DAIRY
PRODUCTS.
12
STRUCTURES AND FUNCTIONS OF MEAT AND MEAT PRODUCTS
13
STRUCTURES AND FUNCTIONS OF LEGUMES
14 STRUCTURES AND FUNCTIONS OF TEA, COFFEE, CACAO AND
CHOCOLATE
15
OVERWIEV
RECOMMENDED SOURCES
Textbook
Additional Resources
Belitz, HD., Grosch, W.Food Chemistry. Springer-Verlag Berlin
Heidelberg-Germany, 1999.
Fennema OR. Food Chemisrty. Third Ed. Marcel Dekker, INC.
New York, 1996
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
80
Quizzes
N.A.
N.A.
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
x
2
To gain expertise in the scientific research methods.
X
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
4
To breed people who have ethics of the Nutritional Counselling.
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
6 To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases
7
To instruct students to be an expert in the individual and group counselling
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
x
9
To get learn students to social construct and nutrition.
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
x
11
To instruct students about food service systems.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
4
64
Hours for off-the-classroom study (Pre-study, practice)
16
3
48
Mid-terms
1
2
2
Homework
12
1 12
Final examination
1
2
2
Total Work Load
128
Total Work Load / 25 (h)
5,12
ECTS Credit of the Course
5
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
BIOCHEMISTRY
NUT201
3
3 + 0
3
8
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Prof.Dr. Serdar ÖZTEZCAN
Instructors
Prof.Dr. Serdar ÖZTEZCAN
Assistants
Goals
The aim of this course is to explain the biomolecules in the organisms. To
understand the pathways of the biochemical reactions in the body and its
reasons and results. And it expains the biochemical reactions during the
diseases.
Content
The biochemical reactions in the body.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
1) Taeches the biochemical reactions in the living
organisims. 1,2,8,10
1,2,3
1,2,3,4
2) It expalins the living organismis’ metabolism. 1,2,8,10
1,2,3 1,2,3,4
3) Explains the reasons and results between the
biochemical reactions. 1,2,8,10
1,2,3 1,2,3,4
4) Explains the biochemistry of the diseases. 1,2,8,10
1,2,3 1,2,3,4
5) Identifies the reasons and results during the
disease. 1,2,8,10
1,2,3 1,2,3,4
6) Shows different biochemical pathways in the body. 1,2,8,10
1,2,3 1,2,3,4
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics Study
Materials
1 INTRODUCTION TO BIOCHEMISTRY
2 ENZYME
3 AMINOACIDS
4 PROTEINS
5 HEMOGLOBIN
6 MEMBRANES
7
MIDTERM
8 CARBOHYRATES AND CARBOHYDRATES METABOLISM
9 ELECTRON TRANSPORT CHAIN
10 LIPIDS
11 NITROJEN METABOLISM
12 LIPOPROTEIN METABOLISM
13
VITAMINS
14
MINARELS
15
OVERVIEW
RECOMMENDED SOURCES
Textbook
INSTRUCTURER’S LECTURE NOTES
Additional Resources
HARPER’S ILLUSTRATED BIOCHEMISTRY, PRINCIPLES OF
BIOCHEMISTRY (LEHNINGEN), LIPPINCOTT’S BIOCHEMISTRY
MATERIAL SHARING
Documents
LECTURE PRESENTATıONS
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
80
Quizzes
N.A.
N.A.
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
X
2
To gain expertise in the scientific researh methods.
X
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
4
To breed people who have ethics of the Nutritional Counselling.
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases
X
7
To instruct students to be an expert in the individual and group counselling
X
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
X
9
To get learn students to social construct and nutrition.
X
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
X
11
To instruct students about food service systems.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
3
48
Hours for off-the-classroom study (Pre-study, practice)
16
6
96
Mid-terms
1
2
2
Homework
4
12
48
Final examination
1
2
2
Total Work Load
196
Total Work Load / 25 (h)
7,84
ECTS Credit of the Course 8
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
MICROBIOLOGY
FHS104
3
2 + 2
3
4
Prerequisites N.A.
Language of
Instruction
ENGLISH
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Asisst.Prof.Dr. İskender KARALTI
Instructors
Asisst.Prof.Dr. İskender KARALTI
Assistants
Goals
The aim of this course is to teach the general characteristics of
microorganisms that cause disease in humans and its knowledge of
transmission and prevention of diseases evaluate the
characteristics of disease mechanisms.
Content
Introduction to microbiology, structure of the bacterium cell,
physiology, reproduction, genetics of bacterium, antibiotical fact,
and resistance mechanism, sterilization and disinfection.
Introduction to immunology, basic immune response mechanisms,
over/high sensibility reactions, serologic tests, analyzing tests of
fungi, protozoa, helmint and viruses.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
1)List the differences between prokaryote
and eukaryote, classify the
microorganisms.
2,6,8,9,10
1,2,3
1,2,3,4,5
2) Define the inoculation techniques and
incubation conditions, list the types of
culture media.
2,6,8,9,10
1,2,3
1,2,3,4,5
3) List the main pathogens for human.
2,6,8,9,10
1,2,3
1,2,3,4,5
4) Describe the main terms of bacterial
genetics.
2,6,8,9,10
1,2,3
1,2,3,4,5
5) Explain the relation between
microorganisms and infection diseases.
2,6,8,9,10
1,2,3
1,2,3,4,5
6) Tell the epidemiology, prevention and
control of infection diseases.
2,6,8,9,10
1,2,3 1,2,3,4,5
Teaching
Methods: 1: Lecture, 2: Case study/Case reports, 3: Problem solving method,
4: Discussion, 5: Simulation, 6: Group work
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
INTRODUCTION TO MEDICAL MICROBIOLOGY
2
INTRODUCTION TO INFECTIOUS DISEASES
3
GENERAL FEATURES OF BACTERIA
4
GENERAL FEATURES OF VIRUSES
5
GENERAL FEATURES OF FUNGI
6
GENERAL FEATURES OF PARASITES
7
MIDTERM
8
BACTERİAL INFECTIONS
9
VIRAL INFECTİONS
10
FUNGAL INFECTIONS
11
PARASİTİC INFECTIONS
12 ANTIMICROBIALS, VACCINES, PASSIVE AND NON-SPECIFIC IMMUNOTHERAPY
13
WATERBORNE, FOODBORNE AND ZOONOTIC INFECTIONS
14 STERILIZATION, DISINFECTION AND ANTISEPSIS AND
HEALTHCARE-ASSOCIATED INFECTIONS
15
OVERVIEW
RECOMMENDED SOURCES
Textbook
Medical Microbiology, Murray et al., Mosby, 2009. Color Atlas of Diagnostic Microbiology. Bailey’s Diagnostic Microbiology.
Hakkı Bilgehan, Klinik Mikrobiyolojik Tanı
Additional Resources
MATERIAL SHARING
Documents Power point presentations
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
80
Quizzes
N.A.
N.A.
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
X
2
To gain expertise in the scientific researh methods.
X
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
X
4
To breed people who have ethics of the Nutritional Counselling.
X
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases.
X
7
To instruct students to be an expert in the individual and group counselling
X
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
X
9
To get learn students to social construct and nutrition.
X
10
To instruct students to be an expert current theories and follow new scientific
X
recommendations.
11
To instruct students about food service systems.
X
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
4
64
Hours for off-the-classroom study (Pre-study, practice)
16
2
32
Mid-terms
1
2
2
Homework
1
12
12
Final examination
1
2
2
Total Work Load
112
Total Work Load / 25 (h)
4.48
ECTS Credit of the Course
4
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
PHYSIOLOGY I
FHS 131
3
3 + 0
3
4
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Instructors
Lec. Sinan İbagüner
Assistants
Goals
The aim of this course is to inform students about cells, tissues,
systems and organisms, musculoskeletal system physiology,
nervous system physiology, endocrine system physiology and the
special senses.
Content
Parts of the organism (cell, tissue, organ, system) and interactions
between these parts, relation of organism with environment, physical
and chemical factors that provide development from the beginning of
life.
Learning Outcomes
Program
Learning
Outcomes
Teaching Methods
Assessment Methods
1) Explain the definitions
of human physiology 1,8
1,2,3
1,2,3,4,5
2) Explain the
musculoskeletal system
physiology
1,8
1,2,3
1,2,3,4,5
3) Explain the nervousl
system physiology 1,8
1,2,3 1,2,3,4,5
4) Explain the endocrine
system physiology 1,8
1,2,3 1,2,3,4,5
5) Explain the special
senses 1,8
1,2,3 1,2,3,4,5
Teaching Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
INTRODUCTION TO PHYSIOLOGY
2
CHEMICAL STRUCTURE OF BODY AND STRUCTURE OF CELL
3 STRUCTURE AND FUNCTION OF CELL; MEMBRANE, CYTOPLASM,
NUCLEUS
4 STRUCTURE AND FUNCTION OF CELL; MEMBRANE, CYTOPLASM,
NUCLEUS
5
MUSCULOSKELETAL SYSTEM
6
MUSCULOSKELETAL SYSTEM
7
MIDTERM
8
NERVOUS SYSTEM
9
NERVOUS SYSTEM
10
ENDOCRINE SYSTEM
11
ENDOCRINE SYSTEM
12
ENDOCRINE SYSTEM
13
THE SPECIAL SENSES
14
THE SPECIAL SENSES
15
OVERVIEW
RECOMMENDED SOURCES
Textbook ANATOMY AND PHYSIOLOGY IN HEALTH AND ILLNESS, ANNE
WAUGH, ALLISON GRANT, 2008
Additional Resources
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
40
Quizzes
1
40
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
X
2
To gain expertise in the scientific researh methods.
X
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
4
To breed people who have ethics of the Nutritional Counselling.
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases.
7
To instruct students to be an expert in the individual and group counselling
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
X
9
To get learn students to social construct and nutrition.
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
11
To instruct students about food service systems.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
3
48
Hours for off-the-classroom study (Pre-study, practice)
16
2
32
Mid-terms
1
2
2
Homework
1
16
16
Final examination
1
2
2
Total Work Load
100
Total Work Load / 25 (h)
4
ECTS Credit of the Course
4
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
HEALTH EDUCATION
FHS 201
3
2 + 0
2
3
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Prof. Dr. Osman HAYRAN
Instructors
Prof. Dr. Osman HAYRAN
Assistants
Goals
The purpose of health education is to positively influence the health behavior of
individuals and communities as well as the living and working conditions that
influence their health.
Content
Provides information to promote health and prevent disease.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
1) Explains the importance of prevention, improvement
and enhancement of the health of the society. 1,2,7,9,10
1,2,3
1,2,3,4,5
2)Explains the evaluation of the individual based labile
factors such as age, sex, physical activity status. 1,2,7,9,10
1,2,3 1,2,3,4,5
3)Explains making individual based proposals and diet
planning. 1,2,7,9,10
1,2,3 1,2,3,4,5
4) Explains general information about different kinds of
diseases’of adulthood. 1,2,7,9,10
1,2,3 1,2,3,4,5
5) Identifies the realtionship between medical nutrition
therapy and diseases. 1,2,7,9,10
1,2,3 1,2,3,4,5
6) Explains supplementary nutritional therapy in diseases. 1,2,7,9,10
1,2,3 1,2,3,4,5
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
DEFINITION OF HEALTH EDUCATION
2
HEALTH BEHAVIOUR
3
HEALTH SEEKING BEHAVIOUR
4
HEALTH BEHAVIOUR MODEL
5
HEALTH BELIEF MODEL
6
THEORY OF PLANNED BEHAVIOUR
7
MIDTERM
8
TRANSTHEORITICAL MODEL
9
PROCESSES OF CHANGE
10
HEALTH PROMOTION,HEALTH SKILLS AND HEALTH STYLES
11
PRINCPLES OF ADULT EDUCATION
12
PRINCPLES OF ADULT EDUCATION
13
FOOD FADISM AND QUACKERY
14
PSYCHOSOCIAL DETERMINANTS OF HEALTH
15
OVERWIEV
RECOMMENDED SOURCES
Textbook
INSTRUCTURER’S LECTURE NOTES
Additional Resources
MATERIAL SHARING
Documents
LECTURE PRESENTATIONS
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
80
Quizzes
N.A.
N.A.
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
X
2
To gain expertise in the scientific researh methods.
X
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
4
To breed people who have ethics of the Nutritional Counselling.
X
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
X
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases.
X
7
To instruct students to be an expert in the individual and group counselling
X
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
X
9
To get learn students to social construct and nutrition.
X
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
X
11
To instruct students about food service systems.
X
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
2
32
Hours for off-the-classroom study (Pre-study, practice)
16
2
32
Mid-terms
1
2
2
Homework
1
2
2
Final examination
1
2
2
Total Work Load
70
Total Work Load / 25 (h)
2,8
ECTS Credit of the Course
3
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
HEALTH ANTHROPOLOGY AND SOCIOLOGY
FHS203
2
2 + 0
2
3
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Instructors
Lec. Arzu Durukan
Assistants
Goals
This course purposes to teach anthropology, sociology, health,
relationships of the human and cultural environmen
Content
Includes health anthropology and sociology, cultural and social
view to health
Learning Outcomes
Programme
Learning
Outcomes
Teaching
Methods
Assessment
Methods
1) Explain what is health 1,8,9
1,2,3,12
1,2,3,4
2) Explain what is anthropology and sociology 1,8,9 1,2,3,12 1,2,3,4
3) Social structure, describes the indicators of social
structure which affect health
1,8,9 1,2,3,12 1,2,3,4
4) The food anthropology, describes the cultural
overview to development and change
1,8,9 1,2,3,12 1,2,3,4
5) describes the cultural perspective of reproductive
health and aging
1,8,9 1,2,3,12 1,2,3,4
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
HEALTH-CULTURE
2
ANTHROPOLOGY
3
VISITOR
4
SOCIOLOGY
5
SOCIAL STRUCTURE
6
INDICATORS WHICH EFFECTS HEALTH
7
FOOD ANTHROPOLOGY
8
MID-TERM
9
EVOLUTIONARY APPROACH TO HEALTH
10
GROWTH AND DEVELOPMENT
11
REPRODUCTIVE HEALTH AND CULTURE
12
VISITOR
13
AGING AND CULTURE
14
MOVIE
15
OVERVIEW
RECOMMENDED SOURCES
Textbook HANDBOOK OF THE COURSE
Additional Resources
Small Places, Large Issues An Introduction to Social and
Cultural Anthropology by Thomas Hylland Eriksen
MATERIAL SHARING
Documents Related video, film, photographs
Assignments Current news related with issues brought by students'
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
90
Quizzes
N.A.
N.A.
Assignment
1
10
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
X
2
To gain expertise in the scientific researh methods.
x
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
4
To breed people who have ethics of the Nutritional Counselling.
x
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases.
7
To instruct students to be an expert in the individual and group counselling
x
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
X
9
To get learn students to social construct and nutrition.
x
10
To instruct students to be an expert current theories and follow new
scientific recommendations.
x
11
To instruct students about food service systems.
x
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
16
2
32
hours)
Hours for off-the-classroom study (Pre-study, practice)
16
1
16
Mid-terms
1
2
2
Homework
6
2
12
Final examination
1
2
2
Total Work Load
64
Total Work Load / 25(h)
2,56
ECTS Credit of the Course
3
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
NUTRITION ECOLOGY
NUT204
1
3 + 0
3
6
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Instructors
Lec. Arzu Durukan
Assistants
Goals
This course purposes to teach ecology, nutrition ecology,
environment, cultural environment, agriculture and nutrition
problems in the world
Content
Nutrition ecology, environment and related issues
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
1) Describes the interaction between nutrition and
ecology
1,7,8,9
1,2,3,12
1,2,3,4,5
2) Explain the relations of organisms with each other
and with their environment.
1,7,8,9 1,2,3,12 1,2,3,4,5
3) Evaluates the interaction between human and its
physical, biological, social and cultural environment in
terms of food and nutrition
1,7,8,9 1,2,3,12 1,2,3,4,5
4) Examines the historical changes in food consumption patterns
1,7,8,9 1,2,3,12 1,2,3,4,5
5) Explain the eating habits of countries and various
kitchen cultures.
1,7,8,9 1,2,3,12 1,2,3,4,5
Teaching 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Methods: Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolİo
COURSE CONTENT
Week
Topics
Study Materials
1
INTRODUCTION
2
ECOLOGY
3
NUTRITION ECOLOGY
4
FOOD CHAIN
5
ENVIRONMENT
6
POLLUTION
7
AGRICULTURE AND PRODUCTION
8
MID-TERM
9
ORGANIC AGRICULTURE
10
FOOD SOURCES
11
FACTORS AFFECTING EATING HABITS
12
HISTORY OF NUTRITION
13
NUTRITION PROBLEMS
14
EATING HABITS OF VARIOUS COUNTRIES
15
OVERVIEW
RECOMMENDED SOURCES
Textbook HANDBOOK OF THE COURSE
Additional Resources
MATERIAL SHARING
Documents Related video, film, photographs
Assignments Current news related with issues brought by students'
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
90
Quizzes
N.A.
N.A.
Assignment
1
10
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
X
2
To gain expertise in the scientific researh methods.
x
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
4
To breed people who have ethics of the Nutritional Counselling.
x
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases.
x
7
To instruct students to be an expert in the individual and group counselling
x
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
X
9
To get learn students to social construct and nutrition.
x
10
To instruct students to be an expert current theories and follow new
scientific recommendations.
x
11
To instruct students about food service systems.
x
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
3
48
Hours for off-the-classroom study (Pre-study, practice)
16
2
32
Mid-terms
1
2
2
Homework
2
6
12
Final examination
1
2
2
Total Work Load
96
Total Work Load / 25 (h)
3,84
ECTS Credit of the Course
4
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
BIOCHEMISTRY
NUT202
4
3 + 0
3
8
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Prof.Dr. Serdar ÖZTEZCAN
Instructors
Prof.Dr. Serdar ÖZTEZCAN
Assistants
Goals
It expalins macro and micro nutrient intake and its metabolism in the body. It
also explains the fasting and binge eating and its affects on the body. This
course shows all the pathways of the biochemistry of disease during the
nutritient intake.
Content
Nutrient intake and its metabolism either healthy and diseased bodies.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
1) Taeches the biochemical reactions in the living
organisims. 1,2,8,10
1,2,3
1,2,3,4
2) It expalins the living organismis’ metabolism. 1,2,8,10
1,2,3 1,2,3,4
3) Explains the reasons and results between the
biochemical reactions. 1,2,8,10
1,2,3 1,2,3,4
4) Explains the biochemistry of the diseases. 1,2,8,10
1,2,3 1,2,3,4
5) Identifies the reasons and results during the
disease. 1,2,8,10
1,2,3 1,2,3,4
6) Shows different biochemical pathways in the
body. 1,2,8,10
1,2,3 1,2,3,4
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics Study
Materials
1 LIPOPROTEINS
2
GLUCOSE HOMEOSTASIS
3
INTEGRATıON OF METABOLISM
4
DIABETES MELLITUS
5
MUSCLE CONTRACTION
6
ENERGY METABOLISM
7
MIDTERM
8
HORMONES
9
FUNCTION OF THE GASTROINTESTINAL TRACT
10
WATER AND ELECTROLYTE HOMEOSTASIS
11
ACID-BASE BALANCE
12
VITAMINS AND MINERALS
13
NUTRITION AND OBESITY
14
OXIDATIVE STRESS AND ANTIOXIDANTS
15
OVERVIEW
RECOMMENDED SOURCES
Textbook
INSTRUCTURER’S LECTURE NOTES
Additional Resources
HARPER’S ILLUSTRATED BIOCHEMISTRY, PRINCIPLES OF
BIOCHEMISTRY (LEHNINGEN), LIPPINCOTT’S BIOCHEMISTRY
MATERIAL SHARING
Documents
LECTURE PRESENTATIONS
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
80
Quizzes
N.A.
N.A.
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
X
2
To gain expertise in the scientific researh methods.
X
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
4
To breed people who have ethics of the Nutritional Counselling.
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases
X
7
To instruct students to be an expert in the individual and group counselling
X
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
X
9
To get learn students to social construct and nutrition.
X
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
X
11
To instruct students about food service systems.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
16
3
48
hours)
Hours for off-the-classroom study (Pre-study, practice)
16
4
64
Mid-terms
1
2
2
Homework
7
12
84
Final examination
1
2
2
Total Work Load
200
Total Work Load / 25 (h)
8
ECTS Credit of the Course
8
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
FOOD MICROBIOLOGY
NUT 208
4
1 + 4
3
7
Prerequisites N.A
Language of
Instruction
ENGLISH
Course Level
Bachelor's Degree (First Cycle Programmes)
Course Type
Compulsory
Course Coordinator
Asisst.Prof.Dr. İskender KARALTI
Instructors
Asisst.Prof.Dr. İskender KARALTI
Assistants
Goals
The aim of this course is to teach relation between nutrients and
microorganisms, and it will bring beneficial or harmful effects on
the reactors.
Content
Introduction to food microbiology, factors that affect the reproduction
of microorganisms in the foods, spores of the bacteria and indicator
microorganisms, fermentation of the foods, spoilage of the vegetables,
fruits, milk and milk products, water, and microbiological analyzing
methods. Parasites transmitted with meat and water, micooxygenic
molds and fungi that cause food spoilage, viruses which transmitted
with foods, food poisoning, food storage methods.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
1)List the differences between prokaryote
and eukaryote, classify the microorganisms.
2,6,8,9,11
1,2,3
1,2,3,4,5
2) Explain the relation between
microorganisms and food.
2,6,8,9,11
1,2,3
1,2,3,4,5
3) List the main pathogens foodborne
bacterial diseases.
2,6,8,9,11
1,2,3
1,2,3,4,5
4) List the main pathogens foodborne viral
diseases.
2,6,8,9,11
1,2,3 1,2,3,4,5
5) List the main pathogens foodborne
fungal and parasitic diseases.
2,6,8,9,11
1,2,3
1,2,3,4,5
6) Explain food safety systems and
Fermentation and fermented foods. 2,6,8,9,11
1,2,3 1,2,3,4,5
Teaching
Methods: 1: Lecture, 2: Case study/Case reports, 3: Problem solving method,
4: Discussion, 5: Simulation, 6: Group work
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
GENERAL MICROBIOLOGY SUMMARY
2
INTRODUCTION TO FOOD MICROBIOLOGY
3 SOURCES AND TRANSMISSION ROUTES OF MICROORGANISMS IN
FOODS
4
MICROORGANISMS AND FOOD SPOILAGE
5
CAUSES OF MICROBIAL DEGRADATION IN FOODS
6
FOOD POISONING, FOODBORNE INFECTIONS
7
FOODBORNE BACTERIAL INFECTIONS AGENTS I
8
MIDTERM
9
FOODBORNE BACTERIAL INFECTIONS AGENTS II
10
FOODBORNE VIRAL INFECTIONS AGENTS
11
FOODBORNE FUNGAL INFECTIONS AGENTS
12
FOODBORNE PARASITE INFECTIONS AGENTS
13
FERMENTATION AND FERMENTED FOODS
14
FOOD SAFETY SYSTEMS
15
OVERVIEW
RECOMMENDED SOURCES
Textbook
Food Microbilogy 1-4 Erkmen O and Bozoğlu T.F., 2008.
Food Mycology Samnson RA and Dijksterhuis J., 2007.
Fundamental Food Microbiology Ray B., 2004.
Additional Resources
MATERIAL SHARING
Documents Power point presentations
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
80
Quizzes
N.A.
N.A.
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
X
2
To gain expertise in the scientific researh methods.
X
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
X
4
To breed people who have ethics of the Nutritional Counselling.
X
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases.
X
7
To instruct students to be an expert in the individual and group counselling
X
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
X
9
To get learn students to social construct and nutrition.
X
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
11
To instruct students about food service systems.
X
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
5
80
Hours for off-the-classroom study (Pre-study, practice)
16
2
32
Mid-terms
1
2
2
Homework
4
15
60
Final examination
1
2
2
Total Work Load
176
Total Work Load / 25 (h)
7,04
ECTS Credit of the Course
7
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
PHYSIOLOGY II
FHS 132
4
3 + 0
3
4
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Instructors
Asisst.Prof.Dr. Sinan İbagüner
Assistants
Goals
The aim of this course is to inform students about composition of
blood, cardiovascular system physiology, respiratory system
physiology, urinary system physiology and reproductive system
physiology.
Content
Blood stream, cardiovascular system, respiratory system, digestive
system, absorbtion, urinary system, reproductive system and its
hormones.
Learning Outcomes
Program
Leraning
Outcomes
Teaching
Methods
Assessment
Methods
1) Explain the composition of blood. 1,8
1,2,3
1,2,3,4,5
2) Explain the cardiovascular system
physiology 1,8
1,2,3
1,2,3,4,5
3) Explain the respiratory system
physiology 1,8
1,2,3
1,2,3,4,5
4) Explain the digestive system physiology 1,8
1,2,3
1,2,3,4,5
5) Explain the urinary system physiology 1,8
1,2,3
1,2,3,4,5
6) Explain the reproductive system
physiology 1,8
1,2,3
1,2,3,4,5
Teaching Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9:
Simulation, 12: Case Study
Assessment Methods:
1:Writing Exam 2: Multiple Choice Test 3: Gap
Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
COMPOSITION OF BLOOD
2
COMPOSITION OF BLOOD
3
CARDIOVASCULAR SYSTEM
4
CARDIOVASCULAR SYSTEM
5
RESPIRATORY SYSTEM
6
RESPIRATORY SYSTEM
7
MIDTERM
8
DIGESTIVE SYSTEM
9
DIGESTIVE SYSTEM
10
DIGESTIVE SYSTEM
11
URINARY SYSTEM
12
URINARY SYSTEM
13
REPRODUCTIVE SYSTEM
14
REPRODUCTIVE SYSTEM
15
OVERVIEW
RECOMMENDED SOURCES
Textbook ANATOMY AND PHYSIOLOGY IN HEALTH AND ILLNESS, ANNE
WAUGH, ALLISON GRANT, 2008
Additional Resources
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
40
Quizzes
1
40
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
X
2
To gain expertise in the scientific research methods.
X
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
4
To breed people who have ethics of the Nutritional Counselling.
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases.
7
To instruct students to be an expert in the individual and group counselling
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
X
9
To get learn students to social construct and nutrition.
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
11
To instruct students about food service systems.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
3
48
Hours for off-the-classroom study (Pre-study, practice)
16
2
32
Mid-terms
1
2
2
Homework
1
16
16
Final examination
1
2
2
Total Work Load
100
Total Work Load / 25 (h)
4
ECTS Credit of the Course
4
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
FOOD CONTROL AND LEGISLATION
NUT 310
4
2+0
2
6
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Instructors
Asisst.Prof.Dr. Hülya Demir
Assistants
Goals The aim of this course is to generally inform about food legislation in Turkey,
Content
Legislations about food and food practices in Turkey
Learning Outcomes
Programe
Learning
Outcomes
Teaching
Methods
Assessment
Methods
1) Explains the importance of food control and
legislation. 8,5
1,2,3
1,2,3,4,5
2)Explains the regulation about production
and consumption of foods. 8,5
1,2,3 1,2,3,4,5
3)Compare food legislation and application 8,5
1,2,3 1,2,3,4,5
4) Explains the invasive factors about food
safety. 8,5
1,2,3 1,2,3,4,5
5) Identifies organic foods, farm products,
genetically modified foods, health declaration
and some rules about nutrition.
8,5
1,2,3
1,2,3,4,5
6) Explains the food additives and principles
of food packaging and labeling. 8,5
1,2,3 1,2,3,4,5
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
INTRODUCTION TO FOOD CONTROL AND FOOD LEGISLATION
2
IMPORTANCE OF FOOD CONTROL
3
FOOD CONTROL AND FOOD LEGISLATION
4 REGULATIONS ABOUT PRODUCTION AND CONSUMPTION OF
FOODS
5
EXAMINATION OF LEGISLATION
6
TURKISH FOOD CODEX
7 EXAMINATION OF PRODUCT RESCRIPT IN TURKISH FOOD
CODEX I
8 EXAMINATION OF PRODUCT RESCRIPT IN TURKISH FOOD
CODEX II
9
FOOD PRODUCTION AND FOOD SELLING AREAS IN LEGISLATION
10 LEGAL REGULATION ABOUT FOOD PRODUCTION, PROCESSING
AND STORAGE
11
FOOD CONTAMINATION
12
PRINCIPLES OF FOOD PACKAGING AND LABELING
13
FOOD ADDITIVES
14
FOOD ADDITIVES
15
OVERVIEW
RECOMMENDED SOURCES
Textbook
Additional Resources
http://www.gkgm.gov.tr
http://www.codexalimentarius.org
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
80
Quizzes
N.A.
N.A.
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
x
2
To gain expertise in the scientific research methods.
x
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
4
To breed people who have ethics of the Nutritional Counselling.
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases
7
To instruct students to be an expert in the individual and group counselling
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
x
9
To get learn students to social construct and nutrition.
x
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
x
11
To instruct students about food service systems.
x
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
2
32
Hours for off-the-classroom study (Pre-study, practice)
16
1
16
Mid-terms
1
2
2
Homework
10
10
100
Final examination
1
2
2
Total Work Load
152
Total Work Load / 25(h)
6,08
ECTS Credit of the Course
6
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
MOTHER AND CHILD NUTRITION
NUT 301
5
2 + 2
3
7
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Assist Prof. Binnur Okan Bakır
Instructors
Assistants
Goals
The aim of this course is to teach special requirements for
pregnancy, lactation, childhood and adolescent reqierements and
infant feeding for term and preterm infants. Content
Principles of nutrition for pregnant and lactating women, preterm and
term infants, toddler, preschooler, schooler and adolescents.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
1) Explains the importance of prevention,
improvement and enhancement of the health
of pregnant women, infants and children.
1,3,5,8
1,2,3
1,2,3,4,5
2)Explains the increased requirements and
phsyological changes in the period of
pregnancy.
1,3,5,8
1,2,3
1,2,3,4,5
3) Explains the increased requirements and
phsyological changes in the period of lactation. 1,3,5,8
1,2,3 1,2,3,4,5
4)Explains the reqirements and feeding
techniques of term and preterm infants. 1,3,5,8
1,2,3 1,2,3,4,5
5)Explains nutrition unique to infants, toddlers,
preschoolers, schoolers and adolescents. 1,3,5,8
1,2,3 1,2,3,4,5
6) Explains supplementary nutritional therapy
in diseases. 1,3,5,8
1,2,3 1,2,3,4,5
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
INTRODUCTION
2
BREASTMILK
3
PREGNANCY AND NUTRITION
4
LACTATION AND NUTRITION
5
NUTRITION AND MENTAL DEVELOPMENT
6
IMPORTANCE OF CHILDHOOD NUTRITION
7
MIDTERM
8
NUTRITION OF NEONATAL AND INFANT
9
PREMATURE FEEDING
10
TODDLER PERIOD AND NUTRITION YÜRÜME ÇAĞI VE BESLENME
11
PRESCHOOLER NUTRITION
12
SCHOOLER NUTRITION
13
ADOLESCENTS AND NUTRITION
14
NUTRIENT DEFICIENCIES
15
OVERVIEW
RECOMMENDED SOURCES
Textbook
HANDBOOK OF PEDIATRIC NUTRITION
ÇOCUK HASTALIKLARINDA BESLENME TEDAVİSİ, PROF.DR.
GÜLDEN KÖKSAL, UZM.DYT. HÜLYA GÖKMEN, HATİPOĞLU
YAYINLARI, 2000 ANKARA
Additional Resources
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
80
Quizzes
N.A.
N.A.
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
X
2
To gain expertise in the scientific researh methods.
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
X
4
To breed people who have ethics of the Nutritional Counselling.
X
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
X
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases.
X
7
To instruct students to be an expert in the individual and group counselling
X
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
X
9
To get learn students to social construct and nutrition.
X
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
11
To instruct students about food service systems.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
4
64
Hours for off-the-classroom study (Pre-study, practice)
16
3
48
Mid-terms
1
2
2
Homework
6
10
60
Final examination
1
2
2
Total Work Load
176
Total Work Load / 25 (h)
7,04
ECTS Credit of the Course
7
COURSE INFORMATON
Course Title
Code
Semester L+P
Hour
Credits
ECTS
ASSESSMENT OF NUTRITIONAL STATUS OF
COMMUNITY NUT
303
5
1+2
2
5
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Instructors
Lec. İrem Cebioğlu
Assistants
Goals
Teaches the techniques about assessing nutritional status in a community.
Having enough knowledge to assess studies using clinical, anthropometrical,
biochemical, biophysical, ecological factors, mortality and morbidity statistics.
Content
Assessment of Nutritional Status of Community
Learning Outcomes Program Learning
Outcomes Teaching
Methods Assessment
Methods
1) Teaches the proper techniques in
assessing a community’s nutritional
status.
1,2,7,8,9,10
1,2,3
1,2,3,4,5
2) Aims to interpret clinical, biochemical
and biophysical findings. 1,2,7,8,9,10
1,2,3 1,2,3,4,5
3) Teaching how to apply anthropometric
measurements and use them properly in
studies.
1,2,7,8,9,10
1,2,3
1,2,3,4,5
4) Aims to interpret the ecological factors,
mortality and morbidity statistics. 1,2,7,8,9,10
1,2,3 1,2,3,4,5
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
IMPORTANCE OF NUTRITION IN A COMMUNITY
2 PRECAUTIONS AGAINST NUTRITIONAL PROBLEMS IN A
COMMUNITY
3 PRECAUTIONS AGAINST NUTRITIONAL PROBLEMS IN A
COMMUNITY
4
ANTHROPOMETRIC MEASUREMENTS
5
TYPES OF ANTHROPOMETRIC MEASUREMENTS AND TECHNIQUES
6
ANTHROPOMETRIC MEASUREMENTS (practice)
7
MIDTERM
8 PREPARING A SURVEY IN A NUTRITION STUDY: 3 DAYS FOOD
RECORD, 24 HOURS FOOD RECALL
9 PREPARING A SURVEY IN A NUTRITION STUDY: FOOD
FREQUENCY QUESTIONNAIRE
10 PREPARING A SURVEY IN A NUTRITION STUDY: NUTRITION
HISTORY
11 PROJECT: PREPARING A NUTRITION STUDY IN A SPECIFIC
COMMUNITY
12
PROJECT (practice)
13
PROJECT (practice)
14
PROJECT (practice and presentation)
15
OVERVIEW
RECOMMENDED SOURCES
Textbook
NUTRITIONAL EPIDEMIOLOGY, Walte Willet
Additional Resources
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
80
Quizzes
N.A.
N.A.
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
x
2
To gain expertise in the scientific research methods.
x
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
X
4
To breed people who have ethics of the Nutritional Counselling.
x
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
X
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases
7
To instruct students to be an expert in the individual and group counselling
x
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
x
9
To get learn students to social construct and nutrition.
x
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
X
11
To instruct students about food service systems.
x
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
3
48
Hours for off-the-classroom study (Pre-study, practice)
16
2
32
Mid-terms
1
2
2
Homework
3
10
30
Final examination
1
2
2
Total Work Load
114
Total Work Load / 25 (h)
4,6
ECTS Credit of the Course
5
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
FOOD SERVICE SYSTEMS I
NUT 305
5
2 + 0
2
3
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Lec. Gözde Dumlu Bilgin
Instructors
Assistants
Goals
The aim of this course is to inform the students about healthy, hygienic, safe
and economic menu planning by also regarding the environmental, age, sex
and social and mental status of the internal and external customers. Content
Principles of health and hygienic nutrition/food service for people who
have to have their meals out of their homes.
Learning Outcomes Program Learning
Outcomes Teaching
Methods Assessment
Methods
1) Explains the terms of safe, healthy and
hygienic food. 1,8,11
1,2,3
1,2,3,4,5
2)Explains the evaluation of the individual
based labile factors such as age, sex, physical
activity status for menu planning.
1,8,11
1,2,3
1,2,3,4,5
3)Explains quality management. 1,8,11
1,2,3 1,2,3,4,5
4) Explains management and organisation in
food service systems. 1,8,11
1,2,3 1,2,3,4,5
5) Impresses the importance of occupational
health and safety. 1,8,11
1,2,3 1,2,3,4,5
6)Explains the standart recipies. 1,8,11
1,2,3 1,2,3,4,5
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
DEFINITION OF FOOD SERVICE SYSTEMS
2
CLASSIFICATION OF FOOD SERVICE SYSTEMS
3
MANAGEMENT AND ORGANISATION
4
TOTAL QUALITY MANAGEMENT
5
STAFF MANAGEMENT
6
OCCUPATIONAL HEALTH AND SAFETY
7
MIDTERM
8
KITCHEN PLANNING
9
STANDART RECIPIES
10
MENU PLANNING AND DIFFERENT MENU TYPES
11
MENU PLANNING AND DIFFERENT MENU TYPES
12
EQUIPMENTS USED IN FOOD SERVICE SYSTEMS
13
EQUIPMENT SELECTION
14
BUYING AND STORING
15
OVERVIEW
RECOMMENDED SOURCES
Textbook
Handbook of Food Safety
Additional Resources
Besin Hijyeni Güvenliği ve HACCP, Yrd.Doç.Dr. Murat Baş,
2004, Ankara
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
80
Quizzes
N.A.
N.A.
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
x
2
To gain expertise in the scientific researh methods.
x
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
4
To breed people who have ethics of the Nutritional Counselling.
x
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases.
7
To instruct students to be an expert in the individual and group counselling
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
x
9
To get learn students to social construct and nutrition.
x
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
x
11
To instruct students about food service systems.
X
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
16
2
32
hours)
Hours for off-the-classroom study (Pre-study, practice)
16
2
32
Mid-terms
1
2
2
Homework
1
16
16
Final examination
1
2
2
Total Work Load
84
Total Work Load / 25 (h)
3,36
ECTS Credit of the Course
3
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
NUTRITION AND DIET THERAPY IN DISEASES I
NUT 307
5
2 + 2
3
7
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Assist Prof Binnur Okan Bakır
Instructors
Assistants
Goals
The aim of this course is to generally inform about diseases of adulthood and to
teach individual based dietary therapy in these diseases.
Content
Principles of nutrition in diseases.
Learning Outcomes Program Learning
Outcomes Teaching
Methods Assessment
Methods
1) Explains the importance of prevention,
improvement and enhancement of the
health of the society.
1,6,8
1,2,3
1,2,3,4,5
2)Explains the evaluation of the individual
based labile factors such as age, sex,
physical activity status.
1,6,8
1,2,3
1,2,3,4,5
3)Explains making individual based
proposals and diet planning. 1,6,8
1,2,3 1,2,3,4,5
4) Explains general information about
different kinds of diseases’of adulthood. 1,6,8
1,2,3 1,2,3,4,5
5) Identifies the realtionship between
medical nutrition therapy and diseases. 1,6,8
1,2,3 1,2,3,4,5
6) Explains supplementary nutritional
therapy in diseases. 1,6,8
1,2,3 1,2,3,4,5
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
INTRODUCTION
2
OBESITY AND DIETARY THERAPY
3
CASHEXIA AND DIETARY THERAPY
4
EATING DISORDERS
5
DIABETES MELLITUS AND DIETARY THERAPY
6
DIABETES MELLITUS AND DIETARY THERAPY
7
MIDTERM
8
DIABETES MELLITUS AND DIETARY THERAPY
9
HYPERTENSION AND DIETARY THERAPY
10
CARDIOVASCULAR DISEASES AND DIETARY THERAPY
11
GASTROINTESTINAL DISEASES AND DIETARY THERAPY
12
GASTROINTESTINAL DISEASES AND DIETARY THERAPY
13
ENTERAL NUTRITION
14
PARENTERAL NUTRITION
15
OVERVIEW
RECOMMENDED SOURCES
Textbook
MODERN NUTRITION IN HEALTH AND DISEASES
Additional Resources
ESPEN, CLINICAL NUTRITION, FUNDEMENTALS
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
80
Quizzes
N.A.
N.A.
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
x
2
To gain expertise in the scientific researh methods.
x
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
4
To breed people who have ethics of the Nutritional Counselling.
x
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases.
x
7
To instruct students to be an expert in the individual and group counselling
x
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
x
9
To get learn students to social construct and nutrition.
x
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
x
11
To instruct students about food service systems.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
4
64
Hours for off-the-classroom study (Pre-study, practice)
16
3
48
Mid-terms
1
2
2
Homework
16
4
64
Final examination
1
2
2
Total Work Load
180
Total Work Load / 25 (h)
7,2
ECTS Credit of the Course
7
COURSE INFORMATON
Course Title
Code
Semester L+P
Hour
Credits
ECTS
RESEARCH METHODOLOGY IN HEALTH
SCIENCES FHS
301
5
2 + 0
2
3
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator Assist Prof Güliz Dirimen Arıkan
Instructors
Assistants
Goals
It introduces the fundamental principles of research methodology and explain
how these principles are applied for conducting research in the health sciences.
And to demonstrate how evidence produced through research is applied to
solving problems in everday health care. These informations can be used during
the acedemic career.
Content
It teaches the needed information to use during the researches.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
1) Explains the importance of prevention, improvement
and enhancement of the health of the society. 1,2,7,9,10
1,2,3
1,2,3,4,5
2)Explains the evaluation of the individual based labile
factors such as age, sex, physical activity status. 1,2,7,9,10
1,2,3 1,2,3,4,5
3)Explains making individual based proposals and diet
planning. 1,2,7,9,10
1,2,3 1,2,3,4,5
4) Explains general information about different kinds of
diseases’of adulthood. 1,2,7,9,10
1,2,3 1,2,3,4,5
5) Identifies the realtionship between medical nutrition
therapy and diseases. 1,2,7,9,10
1,2,3 1,2,3,4,5
6) Explains supplementary nutritional therapy in
diseases. 1,2,7,9,10
1,2,3 1,2,3,4,5
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1 INTRODUCTION TO RESEARCH METHODOLOGY
2
DATA, INFORMATION, KNOWLEDGE
3
OBSERVATIONAL STUDIES
4
EXPERIMENTAL STUDIES
5
ERRORS AND BIAS IN HEALTH STUDIES
6
CROSS-SECTIONAL STUDIES
7
MIDTERM
8
CASE-CONTROL STUDIES
9
COHORT STUDIES
10
CAUSALITY
11
QUALITATIVE RESEARCH
12
PREPARATION OF THE RESEARCH PROTOCOLS
13
QUESTIONNAIRE DESIGN
14
QUESTIONNAIRE DESIGN
15
OVERVIEW
RECOMMENDED SOURCES
Textbook
INSTRUCTURER’S LECTURE NOTES
Additional Resources
Sağlık Bilimlerinde Araştırma ve İstatistik Yöntemler
(Prof.Dr.Osman Hayran)
MATERIAL SHARING
Documents
LECTURE NOTES
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
80
Quizzes
N.A.
N.A.
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
X
2
To gain expertise in the scientific researh methods.
X
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
4
To breed people who have ethics of the Nutritional Counselling.
X
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases.
7
To instruct students to be an expert in the individual and group counselling
X
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
X
9
To get learn students to social construct and nutrition.
X
10
To instruct students to be an expert current theories and follow new
scientific recommendations.
X
11
To instruct students about food service systems.
X
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
16
2
32
hours)
Hours for off-the-classroom study (Pre-study, practice)
16
2
32
Mid-terms
1
2
2
Homework
1
10
10
Final examination
1
2
2
Total Work Load
78
Total Work Load / 25 (h)
3,12
ECTS Credit of the Course
3
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
NUTRITION IN CHILDHOOD DISEASES
NUT 302
6
2 + 2
3
7
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Assist Prof Binnur Okan Bakır
Instructors
Assist Prof Binnur Okan Bakır
Assistants
Goals
The aim of this course is to inform students about childhood
diseases and special requirements and nutritional therapy for these
diseases.
Content
Principles of nutrition in childhood diseases.
Learning Outcomes Program Learning
Outcomes Teaching
Methods Assessment
Methods
1) Mentions the feeding differences
between healthy and ill child. 1,3,5,8
1,2,3
1,2,3,4,5
2)Explains chosing the proper formula
and food for diseases. 1,3,5,8
1,2,3 1,2,3,4,5
3)Impresses the importance of
anamnesis. 1,3,5,8
1,2,3 1,2,3,4,5
4)Impresses the importance of
mother/ parent education. 1,3,5,8
1,2,3 1,2,3,4,5
5)Explains the possible effects of
congenital diseases to asulthood. 1,3,5,8
1,2,3 1,2,3,4,5
6)Explains the nutritioanl therapy of
the lifelong diseases. 1,3,5,8
1,2,3 1,2,3,4,5
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
GASTROENTERITS AND NUTRITIONAL THERAPY
2 PROTEIN ENERGY MALNUTRITION(PEM) AND NUTRITIONAL
THERAPY
3
GASTROENTERITIS-PEM-INFECTIONS CIRCLE
4
MALABSORBTIONS AND NUTRITIONAL THERAPY
5
MALABSORBTIONS AND NUTRITIONAL THERAPY
6
MALABSORBTIONS AND NUTRITIONAL THERAPY
7
MIDTERM
8 CONGENITAL METABOLİC DISORDERS AND NUTRITIONAL
THERAPY
9 CONGENITAL METABOLİC DISORDERS AND NUTRITIONAL
THERAPY
10
CONGENITAL CARDIAC DISORDERS AND NUTRITIONAL THERAPY
11
INSULIN DEPENDED DIABETES MELLITUS
12
INFECTIONS AND NUTRITIONAL THERAPY
13
RENAL DISEASES AND NUTRITIONAL THERAPY
14
ONCOLOGIC DISEASES AND NUTRITIONAL THERAPY
15
OVERVIEW
RECOMMENDED SOURCES
Textbook
HANDBOOK OF PEDIATRIC NUTRITION
ÇOCUK HASTALIKLARINDA BESLENME TEDAVİSİ, PROF.DR.
GÜLDEN KÖKSAL, UZM.DYT. HÜLYA GÖKMEN, HATİPOĞLU
YAYINLARI, 2000 ANKARA
Additional Resources
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
40
Quizzes
1
40
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
X
2
To gain expertise in the scientific researh methods.
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
X
4
To breed people who have ethics of the Nutritional Counselling.
X
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
X
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases.
X
7
To instruct students to be an expert in the individual and group counselling
X
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
X
9
To get learn students to social construct and nutrition.
X
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
11
To instruct students about food service systems.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
16
4
64
hours)
Hours for off-the-classroom study (Pre-study, practice)
16
3
48
Mid-terms
1
2
2
Homework
6
10
60
Final examination
1
2
2
Total Work Load
176
Total Work Load / 25 (h)
7,04
ECTS Credit of the Course
7
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
COMMUNITY NUTRITION AND EPIDEMIOLOGY
NUT 304
6
1+2
2
4
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Instructors
Öğr. Gör. İrem Cebioğlu
Assistants
Goals
Content
Learning Outcomes Program Learning
Outcomes Teaching
Methods Assessment
Methods
1) Helps to idetify the nutritional
problems in a community. 1,3,8,9
1,2,3
1,2,3,4,5
2) Helps to improve in professional by
preventing the diseases. 1,3,8,9
1,2,3 1,2,3,4,5
3) Explains making special community
based proposals and diet planning. 1,3,8,9
1,2,3 1,2,3,4,5
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
COMMON NUTRITIONAL PROBLEMS IN COMMUNITY
2
COMMON NUTRITIONAL PROBLEMS IN RURAL AREAS
3
VITAMINS A & D
4
VITAMINS E & K
5
VITAMIN Bs
6
VITAMIN C
7
MIDTERM
8
IRON
9
IODINE
10
ZINC & COPPER
11
OTHER TRACE MINERALS
12
PROTEIN – ENERGY MALNUTRITION
13
STUNTING AND WASTING
14
FASTING AND STARVATION
15
OVERVIEW
RECOMMENDED SOURCES
Textbook
NUTRITIONAL EPIDEMIOLOGY Walter Willet
Additional Resources
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
80
Quizzes
N.A.
N.A.
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total 100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
x
2
To gain expertise in the scientific research methods.
x
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
x
4
To breed people who have ethics of the Nutritional Counselling.
x
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
x
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases
x
7
To instruct students to be an expert in the individual and group counselling
x
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
X
9
To get learn students to social construct and nutrition.
x
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
x
11
To instruct students about food service systems.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
3
48
Hours for off-the-classroom study (Pre-study, practice)
16
1
16
Mid-terms
1
2
2
Homework
3
7
21
Final examination
1
2
2
Total Work Load
89
Total Work Load / 25 (h)
3,6
ECTS Credit of the Course
4
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
FOOD SERVICE SYSTEMS II
NUT 306
6
2 + 0
2
3
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Lec. Gözde Dumlu Bilgin
Instructors
Assistants
Goals
The aim of this course is to inform the students about healthy, hygienic, safe
and economic menu planning by also regarding the environmental, age, sex
and social and mental status of the internal and external customers. Content
Principles of health and hygienic nutrition/food service for people who
have to have their meals out of their homes.
Learning Outcomes Program Learning
Outcomes Teaching
Methods Assessment
Methods
1) Explains disinfection and sterilization. 1,8,11
1,2,3
1,2,3,4,5
2)Explains service methods. 1,8,11
1,2,3 1,2,3,4,5
3)Explains food safety. 1,8,11
1,2,3 1,2,3,4,5
4) Explains cost management. 1,8,11
1,2,3 1,2,3,4,5
5) Explains the principles of HACCP. 1,8,11
1,2,3 1,2,3,4,5
6)Explains the cooking techniques in
large scales. 1,8,11
1,2,3 1,2,3,4,5
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
DISINFECTION
2
STERILIZATION
3
SERVICE METHODS
4
SERVICE METHODS
5
COOKING IN LARGE SCALES
6
COOKING IN LARGE SCALES
7
MIDTERM
8
FOOD SAFETY
9
FOOD SAFETY
10
HACCP
11
HACCP
12
HACCP
13
HACCP
14
COST CONTROL
15
OVERVIEW
RECOMMENDED SOURCES
Textbook
Handbook of Food Safety
Additional Resources
Besin Hijyeni Güvenliği ve HACCP, Yrd.Doç.Dr. Murat Baş,
2004, Ankara
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
80
Quizzes
N.A.
N.A.
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
x
2
To gain expertise in the scientific researh methods.
x
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
4
To breed people who have ethics of the Nutritional Counselling.
x
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases.
7
To instruct students to be an expert in the individual and group counselling
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
x
9
To get learn students to social construct and nutrition.
x
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
x
11
To instruct students about food service systems.
X
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
2
32
Hours for off-the-classroom study (Pre-study, practice)
16
2
32
Mid-terms
1
2
2
Homework
8
2
16
Final examination
1
2
2
Total Work Load
84
Total Work Load / 25 (h)
3,36
ECTS Credit of the Course
3
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
NUTRITION AND DIET THERAPY IN DISEASES II
NUT 308
6
2 + 2
3
7
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Assist Prof. Binnur Okan Bakır
Instructors
Assistants
Goals
The aim of this course is to generally inform about diseases of adulthood and to
teach individual based dietary therapy in these diseases.
Content
Principles of nutrition in diseases.
Learning Outcomes Program Learning
Outcomes Teaching
Methods Assessment
Methods
1) Explains the importance of prevention,
improvement and enhancement of the
health of the society.
1,6,8
1,2,3
1,2,3,4,5
2)Explains the evaluation of the individual
based labile factors such as age, sex,
physical activity status.
1,6,8
1,2,3
1,2,3,4,5
3)Explains making individual based
proposals and diet planning. 1,6,8
1,2,3 1,2,3,4,5
4) Explains general information about
different kinds of diseases’of adulthood. 1,6,8
1,2,3 1,2,3,4,5
5) Identifies the realtionship between
medical nutrition therapy and diseases. 1,6,8
1,2,3 1,2,3,4,5
6) Explains supplementary nutritional
therapy in diseases. 1,6,8
1,2,3 1,2,3,4,5
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
INTRODUCTION
2
BONE AND JOINT DISEASES, GOUT AND AND DIETARY THERAPY
3
GALLBLADDER AND DIETARY THERAPY
4
PANCREATIC DISEASES AND DIETARY THERAPY
5
LIVER DISEASES AND DIETARY THERAPY
6
RENAL DISEASES AND DIETARY THERAPY
7
ARA SINAV
8
INFECTIOUS DISEASES AND DIETARY THERAPY
9
PSCHYCIATRIC DISEASES AND DIETARY THERAPY
10
CANCER AND DIETARY THERAPY
11
ALLERGIC DISEASES AND DIETARY THERAPY
12
BURNS AND DIETARY THERAPY
13
FOOD-DRUG INTERACTIONS
14
TEST DIETS
15
OVERVIEW
RECOMMENDED SOURCES
Textbook
MODERN NUTRITION IN HEALTH AND DISEASES
Additional Resources
ESPEN, CLINICAL NUTRITION, FUNDEMENTALS
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
80
Quizzes
N.A.
N.A.
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
x
2
To gain expertise in the scientific researh methods.
x
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
4
To breed people who have ethics of the Nutritional Counselling.
x
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases
x
7
To instruct students to be an expert in the individual and group counselling
x
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
x
9
To get learn students to social construct and nutrition.
x
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
x
11
To instruct students about food service systems.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
4
64
Hours for off-the-classroom study (Pre-study, practice)
16
3
48
Mid-terms
1
2
2
Homework
16
4
64
Final examination
1
2
2
Total Work Load
180
Total Work Load / 25 (h)
7,2
ECTS Credit of the Course
7
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
BIOSTATISTICS
FHS 312
6
2 + 0
2
4
Prerequisites N.A.
Language of
Instruction
English
Course Level
Bachelor's Degree (First Cycle Programmes)
Course Type
Compulsory
Course Coordinator
Assist Prof Güliz Dirimen Arıkan
Instructors
Assistants
Goals
Teaches the principles of statistics. It also teaches how to collecting, classifying
and summarizing the data. It expains the principles of biostatistic.
Content
Teaches how to use the biostatistics in health sciences.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
1) Explains the importance of prevention, improvement
and enhancement of the health of the society. 1,2,7,9,10
1,2,3
1,2,3,4,5
2)Explains the evaluation of the individual based labile
factors such as age, sex, physical activity status. 1,2,7,9,10
1,2,3 1,2,3,4,5
3)Explains making individual based proposals and diet
planning. 1,2,7,9,10
1,2,3 1,2,3,4,5
4) Explains general information about different kinds of
diseases’of adulthood. 1,2,7,9,10
1,2,3 1,2,3,4,5
5) Identifies the realtionship between medical nutrition
therapy and diseases. 1,2,7,9,10
1,2,3 1,2,3,4,5
6) Explains supplementary nutritional therapy in
diseases. 1,2,7,9,10
1,2,3 1,2,3,4,5
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1 PRINCIPLES OF STATISTICS AND BIOSTATISTICS
2
CLASIFYING THE DATA
3
SUMMARIZING THE DATA
4
TABLES AND GRAPHİCS
5
THEORITICAL DISTRIBUTION
6
PROBABILITY AND SAMPLING
7
MIDTERM
8
SAMPLING METHODS
9
SAMPLING METHODS
10
SAMPLE SIZE DETERMINATION
11
HYPOTHESIS TESTS
12
HYPOTHESIS TESTS
13
HYPOTHESIS TESTS
14
CORRELATION AND REGRESSION
15
OVERVIEW
RECOMMENDED SOURCES
Textbook
INSTRUCTURER’S LECTURE NOTES
Additional Resources
Sağlık Bilimlerinde Araştırma ve İstatistik Yöntemler
(Prof.Dr.Osman Hayran)
MATERIAL SHARING
Documents
LECTURE PRESENTATIONS
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
80
Quizzes
YOK
YOK
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
X
2
To gain expertise in the scientific researh methods.
X
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
4
To breed people who have ethics of the Nutritional Counselling.
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases.
7
To instruct students to be an expert in the individual and group counselling
X
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
X
9
To get learn students to social construct and nutrition.
X
10
To instruct students to be an expert current theories and follow new
scientific recommendations.
X
11
To instruct students about food service systems.
X
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
2
32
Hours for off-the-classroom study (Pre-study, practice)
16
3
48
Mid-terms
1
2
2
Homework
1
10
10
Final examination
1
2
2
Total Work Load
97
Total Work Load / 25 (h)
3,76
ECTS Credit of the Course
4
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
WORK PRACTICE IN HOSPITALS AND
ORGANISATIONS I
NUT 401
7
2 + 12
8
12
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Lec. Gözde DUMLU BİLGİN
Instructors
Assistants
Goals
The aim of this course is to make the students experienced in all of
the areas in dietetics and nutrition such as institutional food services, hospitals, counselling offices with the legal dietitians.
Content
Practice in working areas of dieteticians and nutritional specialists
Learning Outcomes Program Learning
Outcomes Teaching
Methods Assessment
Methods
1) Identifies the corporate expectations
in work areas in which they will take
place in.
1,3,4,5,6,7,8,9,11
3,12
5
2) Makes comminucation easier with the
other health proffesionals.
1,3,4,5,6,7,8,9,11 3,12 5
3) Improves counselling behaviors. 1,3,4,5,6,7,8,9,11 3,12 5
4) Improves comminication skills. 1,3,4,5,6,7,8,9,11 3,12 5
5) Explains making researches
individulally in different types of
organisations.
1,3,4,5,6,7,8,9,11 3,12 5
6) Defines data collection, scientific
sources and linking them.
1,3,4,5,6,7,8,9,11 3,12 5
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
Methods: 4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
2 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
3 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
4 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
5 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
6 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
7 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
8 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
9 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
10 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
11 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
12 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
13 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
14 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
15 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
RECOMMENDED SOURCES
Textbook
Modern Nutrition in Health and Diseases
Additional Resources
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
N.A.
N.A.
Quizzes
N.A.
N.A.
Assignment
1
100
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
X
2
To gain expertise in the scientific research methods.
X
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
X
4
To breed people who have ethics of the Nutritional Counselling.
X
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
X
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases.
X
7
To instruct students to be an expert in the individual and group counselling
X
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
X
9
To get learn students to social construct and nutrition.
X
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
X
11
To instruct students about food service systems.
X
Methods: Study
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
18
288
Hours for off-the-classroom study (Pre-study, practice)
16
1
16
Mid-terms
N.A.
N.A.
N.A.
Homework
2
2
4
Final examination
N.A.
N.A.
N.A.
Total Work Load
308
Total Work Load / 25 (h)
12,3
ECTS Credit of the Course
12
Methods: Study
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
MANAGEMENT
NUT 403
7
2+0
2
2
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Instructors
Prof. Dr. Mehmet YAHYAGİL
Assistants
Goals
Explains the basics of classical and current management theories, teaches the
roles and functions of managers/management. Determines the characteristics
of work environments and organisational structure. Teaches the differences
between the concepts of organisational culture and climate. Teaches about the
importance of perception, values, attitudes and behaviours.
Establishes a constructive way of communication with the members of
organisation, teaches the essentials of leadership styles.
Content
Management
Learning Outcomes Program Learning
Outcomes Teaching
Methods Assessment
Methods
1) Explains the basics of classical and current
management theories, 6,11
1,2,3
1,2,3,4,5
2) Teaches the roles and functions of
managers/management. 6,11
1,2,3 1,2,3,4,5
3) Determines the characteristics of work
environments and organisational structure. 6,11
1,2,3 1,2,3,4,5
4) Teaches the differences between the concepts
of organisational culture and climate. 6,11
1,2,3 1,2,3,4,5
5) Teaches about the importance of perception,
values, attitudes and behaviours.
6,11
1,2,3 1,2,3,4,5
6) Establishes a constructive way of
communication with the members of organisation,
teaches the essentials of leadership styles.
6,11
1,2,3
1,2,3,4,5
Teaching 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Assessment
Methods:
1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
BASICS OF MANAGEMENT THEORIES
2
FUNCTIONS OF MANAGERS
3
FUNCTIONS OF MANAGEMENT
4
CHARACTERISTICS OF WORK ENVIRONMENT
5
ORGANISATIONAL STRUCTURE
6
CONCEPTS OF ORGANISATIONAL CULTURE
7
MIDTERM
8
CONCEPTS OF ORGANISATIONAL CLIMATE
9
PERCEPTION AND VALUES
10
ATTITUDES AND BEHAVIOURS
11
COMMUNICATION WITH THE MEMBERS OF ORGANISATION
12
LEADERSHIP
13
STYLES AND RESPONSIBILITIES OF LEADERS
14
LATEST CONCEPTS OF MANAGEMENT
15
OVERVIEW
RECOMMENDED SOURCES
Textbook
Additional Resources
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
80
Quizzes
N.A.
N.A.
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
2
To gain expertise in the scientific research methods.
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
4
To breed people who have ethics of the Nutritional Counselling.
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases
X
7
To instruct students to be an expert in the individual and group counselling
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
9
To get learn students to social construct and nutrition.
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
11
To instruct students about food service systems.
X
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
2
32
Hours for off-the-classroom study (Pre-study, practice)
16
1
16
Mid-terms
1
2
2
Homework
N.A.
N.A.
N.A.
Final examination
1
2
2
Total Work Load
52
Total Work Load / 25 (h)
2,08
ECTS Credit of the Course
2
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
SPECIAL ISSUES IN NUTRITION
NUT 405
7
2 + 0
2
3
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Assist. Prof. Binnur Okan Bakır
Instructors
Assistants
Goals
The aim of this course is to generally inform about diseases in different age
groups and teach how to treat with dietary therapy.
Content
Nutrition of the people in high risk groups in the population in the community such as elderly, workers etc. Comorbid vitamin and mineral deficiencies, related syndromes, patient spesific solutions in enteral and parenteral nutrition, modern approaches in nutrition therapy.
Learning Outcomes Program Learning
Outcomes Teaching
Methods Assessment
Methods
1) Explains the importance of prevention,
improvement and enhancement of the
health of the society.
1,6,7
1,2,3
1,2
2)Explains the evaluation of the individual
based labile factors such as age, sex,
physical activity status.
1,6,7
1,2,3
1,2
3)Explains making individual based
proposals and diet planning. 1,6,7
1,2,3 1,2
4) Explains general information about
different kinds of diseases’of adulthood. 1,6,7
1,2,3 1,2
5) Identifies the realtionship between
medical nutrition therapy and diseases. 1,6,7
1,2,3 1,2
6) Explains supplementary nutritional
therapy in diseases. 1,6,7
1,2,3 1,2
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
DETERMINATION OF THE NUTRITIONAL STASTUS OF ELDERLY
2
ELDERLY NUTRITION
3
NUTRITION OF WORKERS
4
OBESITY SURGERY
5
MODERN DIEATRY APPROACHES, KETOGENIC DIETS
6
MODERN DIEATRY APPROACHES, GLUTEN-FREE DIETS IN
THEAUROPATIC USE
7
REFEEDING SYNDROME
8
COMORBID SYNDROMES
9
COMORBID SYNDROMES
10
VITAMIN AND MINERAL SUPPLEMENTATION IN ORGAN
DYSFUNCTIONS
11
VITAMIN AND MINERAL SUPPLEMENTATION IN ORGAN
DYSFUNCTIONS
12
PATIENT BASED THERAPY IN CRITICALLY ILL
13
PATIENT BASED THERAPY IN CRITICALLY ILL
14 OVERVIEW
RECOMMENDED SOURCES
Textbook
MODERN NUTRITION IN HEALTH AND DISEASES
Additional Resources
KRAUSE’S FOOD, NUTRITION AND DIET THERAPY
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
30
Quizzes
N.A.
N.A.
Assignment
1
70
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
x
2
To gain expertise in the scientific researh methods.
x
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
x
4
To breed people who have ethics of the Nutritional Counselling.
x
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
x
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases.
x
7
To instruct students to be an expert in the individual and group counselling
x
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
9
To get learn students to social construct and nutrition.
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
x
11
To instruct students about food service systems.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
2
32
Hours for off-the-classroom study (Pre-study, practice)
16
2
32
Mid-terms
1
2
2
Homework
10
1
10
Final examination
1
2
2
Total Work Load
78
Total Work Load / 25 (h)
3,12
ECTS Credit of the Course
3
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
GRADUATION PROJECT
NUT407
7
4 + 0
4
4
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course
Coordinator
Prof.Dr.Serdar Öztezcan
Instructors Assoc.Prof.Dr. Arzu Durukan, Assoc.Prof.Dr.Binnur Okan Bakır,
Assoc.Prof.Dr. İskender Karaltı, Assoc.Prof.Dr. Hülya Demir, Lec.
Gözde Dumlu Bilgin, Lec. İrem Kaya Cebioğlu
Assistants
Goals This course aims for students to follow individual researches
about nutrition.
Content This work involves making self-study methods in the field of
nutrition and dietetics and techniques of delivering these works for
student
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
1) The studies that began first period are
followed
2,8,9,10
1,3 1,2,3,4
2) Giving the methods for searching and finding
the source 2,8,9,10 1,3 1,2,3,4
3) The transfer of presentation techniques 2,8,9,10 1,3 1,2,3,4
4) Selection of appropriate topics from nutrition
and dietetics issues
2,8,9,10 1,3 1,2,3,4
5) Following-up studies
2,8,9,10 1,3 1,2,3,4
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics Study
Materials
1 FOLLOWING-UP OF PERSONAL RESEARCHES
2
FOLLOWING-UP OF PERSONAL RESEARCHES
3
FOLLOWING-UP OF PERSONAL RESEARCHES
4
FOLLOWING-UP OF PERSONAL RESEARCHES
5
FOLLOWING-UP OF PERSONAL RESEARCHES
6
FOLLOWING-UP OF PERSONAL RESEARCHES
7
FOLLOWING-UP OF PERSONAL RESEARCHES
8 FOLLOWING-UP OF PERSONAL RESEARCHES
9 FOLLOWING-UP OF PERSONAL RESEARCHES
10 FOLLOWING-UP OF PERSONAL RESEARCHES
11 FOLLOWING-UP OF PERSONAL RESEARCHES
12 EVALUATION OF RESEARCHES
13 EVALUATION OF RESEARCHES
14 EVALUATION OF RESEARCHES
15 EVALUATION OF RESEARCHES
RECOMMENDED SOURCES
Textbook HANDBOOK OF THE COURSE
Additional Resources
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
100
Quizzes
N.A.
N.A.
Assignment
N.A.
N.A.
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5
1 To educate people as a Dietetitian and Nutritional Counseller in direct of
the needs of our country.
X
2
To gain expertise in the scientific researh methods.
X
3 To educate students and to make them as an expert in the fields of child
and adolescent nutrition.
X
4
To breed people who have ethics of the Nutritional Counselling.
X
5 To educate students and to make them as an expert in the fields of
nutrition in pregnancy and lactating.
X
6 To instruct students about diseases of adulthood and to teach individual
based dietary therapy in these diseases.
X
7 To instruct students to be an expert in the individual and group
counselling
X
8 To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
X
9
To get learn students to social construct and nutrition.
X
10 To instruct students to be an expert current theories and follow new
scientific recommendations.
X
11
To instruct students about food service systems.
X
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE
DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total
course hours)
16
2
32
Hours for off-the-classroom study (Pre-study, practice)
16
4
64
Mid-terms
1
0
0
Homework
1
10
10
Final examination
1
0
0
Total Work Load
106
Total Work Load / 25(h)
4,2
ECTS Credit of the Course
4
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
SUMMER PRACTICE
NUT 413
7
6 + 8
10
10
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Assoc.Prof.Dr. Binnur OKAN BAKIR
Instructors
Assistants
Goals
The aim of this course is to make the students experienced in all of the areas in dietetics and nutrition such as institutional food
services, hospitals, counselling offices with the legal dietitians.
Content
Practice in working areas of dieteticians and nutritional specialists
Learning Outcomes Program Learning
Outcomes Teaching
Methods Assessment
Methods
1) Identifies the corporate expectations
in work areas in which they will take
place in.
1,3,4,5,6,7,8,9,11
3,12
5
2) Makes comminucation easier with the
other health proffesionals.
1,3,4,5,6,7,8,9,11 3,12 5
3) Improves counselling behaviors. 1,3,4,5,6,7,8,9,11 3,12 5
4) Improves comminication skills. 1,3,4,5,6,7,8,9,11 3,12 5
5) Explains making researches
individulally in different types of
organisations.
1,3,4,5,6,7,8,9,11 3,12 5
6) Defines data collection, scientific
sources and linking them.
1,3,4,5,6,7,8,9,11 3,12 5
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
WORK PRACTICE IN A HOSPITAL OR AN ORGANISATION
2 WORK PRACTICE IN A HOSPITAL OR AN ORGANISATION
3 WORK PRACTICE IN A HOSPITAL OR AN ORGANISATION
4 WORK PRACTICE IN A HOSPITAL OR AN ORGANISATION
5 WORK PRACTICE IN A HOSPITAL OR AN ORGANISATION
6 WORK PRACTICE IN A HOSPITAL OR AN ORGANISATION
7 WORK PRACTICE IN A HOSPITAL OR AN ORGANISATION
8 WORK PRACTICE IN A HOSPITAL OR AN ORGANISATION
9 WORK PRACTICE IN A HOSPITAL OR AN ORGANISATION
10 WORK PRACTICE IN A HOSPITAL OR AN ORGANISATION
11 WORK PRACTICE IN A HOSPITAL OR AN ORGANISATION
12 WORK PRACTICE IN A HOSPITAL OR AN ORGANISATION
13 WORK PRACTICE IN A HOSPITAL OR AN ORGANISATION
14 WORK PRACTICE IN A HOSPITAL OR AN ORGANISATION
15 WORK PRACTICE IN A HOSPITAL OR AN ORGANISATION
RECOMMENDED SOURCES
Textbook
Modern Nutrition in Health and Diseases
Additional Resources
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
N.A.
N.A.
Quizzes
N.A.
N.A.
Assignment
1
100
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
X
2
To gain expertise in the scientific research methods.
X
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
X
4
To breed people who have ethics of the Nutritional Counselling.
X
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
X
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases.
X
7
To instruct students to be an expert in the individual and group counselling
X
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
X
9
To get learn students to social construct and nutrition.
X
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
X
11
To instruct students about food service systems.
X
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
16
256
Hours for off-the-classroom study (Pre-study, practice)
N.A.
N.A.
N.A.
Mid-terms
N.A.
N.A.
N.A.
Homework
1
5
5
Final examination
N.A.
N.A.
N.A
Total Work Load
261
Total Work Load / 25 (h)
10,44
ECTS Credit of the Course
10
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
WORK PRACTICE IN HOSPITALS AND
ORGANISATIONS II
NUT 402
8
2+ 12
8
12
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Lec. Gözde DUMLU BİLGİN
Instructors
Assistants
Goals
The aim of this course is to make the students experienced in all of
the areas in dietetics and nutrition such as institutional food services, hospitals, counselling offices with the legal dietitians.
Content
Practice in working areas of dieteticians and nutritional specialists
Learning Outcomes Program Learning
Outcomes Teaching
Methods Assessment
Methods
1) Identifies the corporate expectations in
work areas in which they will take place in. 1,3,4,5,6,7,8,9,11
3,12
5
2) Makes comminucation easier with the
other health proffesionals.
1,3,4,5,6,7,8,9,11 3,12 5
3) Improves counselling behaviors. 1,3,4,5,6,7,8,9,11 3,12 5
4) Improves comminication skills. 1,3,4,5,6,7,8,9,11 3,12 5
5) Explains making researches individulally
in different types of organisations.
1,3,4,5,6,7,8,9,11 3,12 5
6) Defines data collection, scientific sources
and linking them.
1,3,4,5,6,7,8,9,11 3,12 5
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
2 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
3 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
4 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
5 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
6 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
7 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
8 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
9 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
10 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
11 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
12 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
13 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
14 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
15 WORK PRACTICE IN HOSPITALS AND ORGANISATIONS
RECOMMENDED SOURCES
Textbook
Modern Nutrition in Health and Diseases
Additional Resources
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
N.A.
N.A.
Quizzes
N.A.
N.A.
Assignment
1
100
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
X
2
To gain expertise in the scientific research methods.
X
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
X
4
To breed people who have ethics of the Nutritional Counselling.
X
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
X
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases.
X
7
To instruct students to be an expert in the individual and group counselling
X
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
X
9
To get learn students to social construct and nutrition.
X
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
X
11
To instruct students about food service systems.
X
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
18
288
Hours for off-the-classroom study (Pre-study, practice)
16
1
16
Mid-terms
N.A.
N.A.
N.A.
Homework
2
2
4
Final examination
N.A.
N.A.
N.A.
Total Work Load
308
Total Work Load / 25 (h)
12,3
ECTS Credit of the Course
12
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
SPORTS AND EXERCISE NUTRITION
NUT 404
8
2 + 0
2
4
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Lec. Gözde DUMLU BİLGİN
Instructors
Lec. Gözde DUMLU BİLGİN
Assistants
Goals
The aim of this course is to make the students able to asses the
nutritional requirements of athletes according to the their sport
type and make proper recomendations.
Content
Nutrition according to the sport types and extremity
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
1) Explains the duties and responsibilities of
the sport nutrition specialist. 8
1,2,3
1,2,3,4,5
2) Explains the principles of sports nutrition. 8
1,2,3 1,2,3,4,5
3) Explains the energy metabolism of
athletes. 8
1,2,3 1,2,3,4,5
4) Identifies the nutritional requirements of
athletes. 8
1,2,3 1,2,3,4,5
5) Defines the nutrition methods before,
during and after competitions. 8
1,2,3 1,2,3,4,5
6) Identifies the terms and types of ergogenic
aids and doping. 8
1,2,3 1,2,3,4,5
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
PRINCIPLES OF SPORTS NUTRITION
2
ENERGY METABOLISM IN ATHLETES
3
NUTRITIONAL REQUIREMENTS OF ATHLETES
4
THE IMPORTANCE OF HYDRATION AND LIQUID INTAKE
5
WEIGHT MANAGEMENT IN ATHLETES
6
THE ROLE OF EXERCISE IN WEIGHT MANAGEMENT
7
MIDTERM
8
NUTRITION BEFORE COMPETITION
9
NUTRITION DURING COMPETITION
10
NUTRITION AFTER COMPETITION
11
ERGOGENIC AIDS
12
DOPING
13
MENU PLANNING DURING CAMPS
14
NUTRITION FOR DIFFERENT TYPES OF SPORTS
15
OVERVIEW
RECOMMENDED SOURCES
Textbook
Additional Resources Dan Benardot, Advanced Sports Nutrition, Second Edition.
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
80
Quizzes
N.A.
N.A.
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
X
2
To gain expertise in the scientific research methods.
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
X
4
To breed people who have ethics of the Nutritional Counselling.
X
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases.
7
To instruct students to be an expert in the individual and group counselling
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
X
9
To get learn students to social construct and nutrition.
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
X
11
To instruct students about food service systems.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
16
2
32
Hours for off-the-classroom study (Pre-study, practice)
16
3
48
Mid-terms
1
2
2
Homework
1
24
24
Final examination
1
2
2
Total Work Load
108
Total Work Load / 25 (h)
4,3
ECTS Credit of the Course
4
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
SEMINAR
NUT 408
8
4+ 0
4 10
Prerequisites N.A.
Language of
Instruction
ENGLISH
Course Level
First Cycle Programmes
Course Type
Compulsory
Course Coordinator
Prof.Dr. Serdar ÖZTEZCAN
Instructors
Asisst.Prof.Dr. İskender KARALTI
Asisst.Prof.Dr. Arzu DURUKAN
Asisst.Prof.Dr. Binnur OKAN BAKIR
Asisst.Prof.Dr. Hülya DEMİR
Lec.Gözde DUMLU BİLGİN
Lec. İrem KAYA CEBİOĞLU
Asisst.Prof.Dr. İskender
Ins. Binnur OKAN BAKIR
Ins. Arzu DURUKAN
Assistants
Goals
The aim of this course is to teach preparing and presenting of
seminar in food, nutrition and dietetics subjects.
Content Preparing and presenting a seminar on special topics in nutrition or dietetics.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
1)Apply effective strategies in literature
searches using different databases
2,6,8,9,10
1,2,3
1,2,3,4,5
2) Describe how to search for Evidence
Based Health Care 2,6,8,9,10
1,2,3 1,2,3,4,5
3)Identify and use the variety of academic resources
available at the university libraries.
2,6,8,9,10
1,2,3
1,2,3,4,5
4)Acquire a clear understanding of web
based instructional design
and role of technology in education
2,6,8,9,10
1,2,3
1,2,3,4,5
5)Incorporate a research assignment for their
students
2,6,8,9,10
1,2,3,12
1,2,3,4,5
Teaching
Methods:
1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods:
1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics
Study Materials
1
INTRODUCTION TO SEMINAR
2
SEARCING DATABASES
3
EVIDENCE BASED SCIENTIFIC RESEARCH
4
SELECTION SUBJECT
5
INTERTIONAL JOURNAL CLASSIFICATION
6
ARTICLE SEARHING
7
ARTICLE SELECTION
8
MIDTERM
9
ARTICLE SCANNING
10
REFERENCE
11
ARTICLE CITATION
12
PRESENTATION PROGRAMMES
13
PRESENTATION I
14
PRESENTATION II
15
OVERVIEW
RECOMMENDED SOURCES
Textbook
BİLİMSEL MAKALE YAZIM TEKNİKLERİ, ULUOĞLU C., 2008.
Additional Resources
MATERIAL SHARING
Documents
Power point presentations
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
80
Quizzes
N.A.
N.A.
Assignment
1
20
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5 1
To educate people as a Dietetitian and Nutritional Counseller in direct of the
needs of our country.
X
2
To gain expertise in the scientific researh methods.
X
3
To educate students and to make them as an expert in the fields of child and
adolescent nutrition.
X
4
To breed people who have ethics of the Nutritional Counselling.
X
5
To educate students and to make them as an expert in the fields of nutrition
in pregnancy and lactating.
6
To instruct students about diseases of adulthood and to teach individual based
dietary therapy in these diseases.
X
7
To instruct students to be an expert in the individual and group counselling
X
8
To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
X
9
To get learn students to social construct and nutrition.
X
10
To instruct students to be an expert current theories and follow new scientific
recommendations.
X
11
To instruct students about food service systems.
X
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course hours)
16
2
32
Hours for off-the-classroom study (Pre-study, practice)
16
14
224
Mid-terms
1
2
2
Homework
1
2
2
Final examination
1
2
2
Total Work Load
262
Total Work Load / 25 (h)
10,4
ECTS Credit of the Course
10
COURSE INFORMATON
Course Title
Code
Semester L+P
Hour
Credits
ECTS
HEALTH PSYCHOLOGY AND
INTERPERSONAL RELATIONSHIPS
FHS103
5
2 + 0
2
3
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
ELECTIVE
Course Coordinator
Instructors
Lec. Özden Uslu
Assistants
Goals
The aim of the course is the development of health, biological,
psychological and social factors that endanger health or to
explain and improve the behavior, stress management, stress
coping strategies to teach
Content
Health Promotion biological, psychological and social factors, or
to improve the health endangering behavior, stress
management, stress coping strategies, the relationship between
patient and health-generating unit, the use of health services,
provides ways of coping with pain management and disease
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
1) Health Promotion biological, psychological and social factors, health-endangering
behavior or tells you to improve
1,7,8,9
1,2,4,5
1,2,3,4
2) Stress management, coping strategies, the relationship between patient and health-generating
unit, describes the use of health services.
1,7,8,9 1,2,4,5 1,2,3,4
3) refers to ways of coping with pain management and disease.
1,7,8,9 1,2,4,5 1,2,3,4
4) private life, family life, community, and workplace communications explains.
1,7,8,9 1,2,4,5 1,2,3,4
5) describes the role of communication in the
creation of healthy interpersonal communication. 1,7,8,9 1,2,4,5 1,2,3,4
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
Methods: 4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics Study
Materials
1 INTRODUCTION
2 What is health?
3 HEALTH PROMOTION
4 ENDANGERING HEALTH BEHAVIOURS
5 IMPROVING HEALTH BEHAVIORS
6 STRESS MANAGEMENT
7 Coping STRATEGIES
8 MIDTERM EXAM
9 USE OF HEALTH SERVICES
10 PAIN MANAGEMENT
11 COPING STYLE DISEASES
12 PRIVATE LIFE FAMILY LIFE AND SOCIETY
13 INTERPERSONAL COMMUNICATION OF HEALTY PERSONS
14 GENERAL
15 OVERVIEW
RECOMMENDED SOURCES
Textbook HANDBOOK OF THE COURSE
Additional Resources
MATERIAL SHARING
Documents Related video, film, photographs
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
90
Quizzes
N.A.
N.A.
Assignment
1
10
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5
1 To educate people as a Dietetitian and Nutritional Counseller in direct of
the needs of our country.
X
2
To gain expertise in the scientific researh methods.
x
3 To educate students and to make them as an expert in the fields of child
and adolescent nutrition.
4
To breed people who have ethics of the Nutritional Counselling.
X
5 To educate students and to make them as an expert in the fields of
nutrition in pregnancy and lactating.
6 To instruct students about diseases of adulthood and to teach individual
based dietary therapy in these diseases.
X
7 To instruct students to be an expert in the individual and group
counselling
X
8 To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
X
9
To get learn students to social construct and nutrition.
X
10 To instruct students to be an expert current theories and follow new
scientific recommendations.
X
11
To instruct students about food service systems.
x
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE
DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total
course hours)
16
2
32
Hours for off-the-classroom study (Pre-study, practice)
16
1
16
Mid-terms
1
2
2
Homework
2
10
20
Final examination
1
2
2
Total Work Load
72
Total Work Load / 25(h)
2,88
ECTS Credit of the Course
3
COURSE INFORMATON
Course Title
Code
Semester
L+P Hour
Credits
ECTS
COUNSELLING APPLICATIONS
NUT313
6
2 + 0
2
3
Prerequisites N.A.
Language of
Instruction
English
Course Level
First Cycle Programmes
Course Type
ELECTIVE
Course Coordinator
Instructors
Didem Kanca Üstay
Assistants
Goals This course aims to give initial dietetic and follow-up consultations
and the practice of dietetic consultation
Content This course include initial dietetic and follow-up consultations, the dietetic consultation in practice, managing common difficulties.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
1)Explains first and subsequent follow-up counseling
sessions
1,6
1,2,4,5 1,2,3,4
2) Gives information about consulting practices for
dietitians 1,6 1,2,4,5 1,2,3,4
3) Explains consulting elements that may be included
in the process (meeting, the situation assessment and
decision-making to determine the client's changing
options, such as helping on the advisee).
1,6 1,2,4,5 1,2,3,4
4) The ways to overcome the difficulties encountered
are shown. 1,6 1,2,4,5 1,2,3,4
5) Consulting discusses common situations
encountered in practice. 1,6 1,2,4,5 1,2,3,4
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case
Study
Assessment
Methods: 1:Writing Exam 2: Multiple Choice Test 3: Gap Filling
4: True-False 5: Oral Examination 6: Portfolio
COURSE CONTENT
Week
Topics Study
Materials
1 INTRODUCTION
2 CONSULTING
3 FOLLOW-UP SESSIONS
4 APPLICATIONS CONSULTING FOR DIETITIANS
5 MEETING WITH CONSULTANT
6 ASSESSMENT OF THE CLIENT’S SITUATION
7 SUBMISSION OF OPTIONS
8 MIDTERM EXAM
9 DETERMINATION OF EXCHANGE OF OPTIONS
10 SUPPORT FOR DECISION MAKING
11 CHALLENGES
12 WAYS TO OVERCOME CHALLENGES
13 FAMILY COUNSELING
14 ALTERNATIVE NUTRITION WAYS
15 OVERVIEW
RECOMMENDED SOURCES
Textbook HANDBOOK OF THE COURSE
Additional Resources
MATERIAL SHARING
Documents Related video, film, photographs
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES
NUMBER
PERCENTAGE
Mid-terms
1
90
Quizzes
N.A.
N.A.
Assignment
1
10
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE
40
Total
100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No
Program Learning Outcomes
Contribution
1 2 3 4 5
1 To educate people as a Dietetitian and Nutritional Counseller in direct of
the needs of our country.
X
2
To gain expertise in the scientific researh methods.
3 To educate students and to make them as an expert in the fields of child
and adolescent nutrition.
X
4
To breed people who have ethics of the Nutritional Counselling.
X
5 To educate students and to make them as an expert in the fields of
nutrition in pregnancy and lactating.
X
6 To instruct students about diseases of adulthood and to teach individual
based dietary therapy in these diseases.
X
7 To instruct students to be an expert in the individual and group
counselling
8 To instruct students to be an expert in explaining and fighting with
epidemiologic nutritional problems.
9
To get learn students to social construct and nutrition.
X
10 To instruct students to be an expert current theories and follow new
scientific recommendations.
11
To instruct students about food service systems.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE
DESCRIPTION
Activities
Quantity
Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total
course hours)
16
2
32
Hours for off-the-classroom study (Pre-study, practice)
16
1
16
Mid-terms
1
2
2
Homework
2
10
20
Final examination
1
2
2
Total Work Load
72
Total Work Load / 25(h)
2,88
ECTS Credit of the Course
3
COURSE INFORMATION
Course Title Code Semester L+P Hour Credits ECTS
OCCUPATIONAL ORIENTATION
NUT 105
1
3+0+3
3
3
Prerequisites -
Language of
Instruction English
Course Level Graduate
Course Type COMPULSORY
Course
Coordinator
Prof. Dr. B. Serdar ÖZTEZCAN
Instructors
Assistants
Goals
This course aims to inform students about the profession and department, to describe the professional competencies and requirements, to inform about the knowledge and skills planned to gain during undergraduate education, it aims to create infrastructure courses to be taken in the future.
Content
Job description, professional terminology, the content of Nutrition and Dietetics education and using in field
Course Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
1) The protection of public health,
explains the importance of developing
and improving.
1,6,8
1,2,3
1,2,3,4,5
2) Professional terminology is explained. 1,6,8
1,2,3 1,2,3,4,5
3) It provides meet with experts from
the profession. 1,6,8
1,2,3 1,2,3,4,5
4) It gives information about the courses
taken during university education.
1,6,8
1,2,3 1,2,3,4,5
5) University describes the knowledge and
skills to be acquired through training.
1,6,8
1,2,3 1,2,3,4,5
Teaching
Methods:
1. Lecture 2. Case Study Method 3. Problem Solving Method
4. Discussion Method 5. Demonstration Method 6. Group Work
Assessment
Methods:
1. Written Examination 2. Multiple Choice Test 3. Filling the Blank
4. True- False 5. Oral Examination 6. Portfolios
COURSE CONTENT
Week Topics Study
Materials
1 INTRODUCTION
2
SCHOOL AND DEPARTMENT INTRODUCTION
3 JOB PRESENTATION
4 OCCUPATIONAL TERMINOLOGY
5
OCCUPATIONAL TERMINOLOGY
6
OCCUPATIONAL TERMINOLOGY
7
MIDTERM
8 SHARING OF THE CLINICAL AND FIELD EXPERIENCES
9
SHARING OF THE CLINICAL AND FIELD EXPERIENCES
10
SHARING OF THE CLINICAL AND FIELD EXPERIENCES
11
SHARING OF THE CLINICAL AND FIELD EXPERIENCES
12 SHARING OF THE CLINICAL AND FIELD EXPERIENCES
13
BASIC PRINCIPLES OF NUTRITION
14
BASIC PRINCIPLES OF NUTRITION
15
OVERVIEW
RECOMMENDED SOURCES
Textbook
MODERN NUTRITION IN HEALTH AND DISEASES
Additional Resources ESPEN, CLINICAL NUTRITION, FUNDEMENTALS
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 80
Quizzes - -
Homework 1 20
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 40
Total 100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1 To educate people as a Dietetitian and Nutritional Counseller in direct
of the needs of our country.
X
2 To gain expertise in the scientific researh methods.
X
3 To educate students and to make them as an expert in the fields of
child and adolescent nutrition.
4 To breed people who have ethics of the Nutritional Counselling.
X
5 To educate students and to make them as an expert in the fields of
nutrition in pregnancy and lactating.
6 To instruct students about diseases of adulthood and to teach
individual based dietary therapy in these diseases
X
7
To instruct students to be an expert in the individual and group counselling
X
8 To instruct students to be an expert in explaining and fighting
with epidemiologic nutritional problems.
X
9 To get learn students to social construct and nutrition.
X
10 To instruct students to be an expert current theories and follow new
scientific recommendations.
X
11 To instruct students about food service systems.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE
DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Excluding the exam week: 13x Total
course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 1 16
Mid-terms 1 2 2
Homework 8 2 16
Final Examination 1 2 2
Total Work Load 84
Total Work Load / 25 (h) 3,36
ECTS Credit of the Course 3