faculty of health sciences, department of nutrition and ... · 6 portfolio courses & program l....

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

mailto:[email protected]

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

http://www.eatright.org/

http://www.usda.gov/

http://www.mypyramidonline.com/

http://www.hsph.harvard.edu/nutritionsource/


http://www.tarim.gov.tr/

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


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


Study

Assessment



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


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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1


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


4


5

To educate students and to make them as an expert in the fields of nutrition


6



7


8



x

9


X

10

To instruct students to be an expert current theories and follow new scientific

recommendations.

x

11



Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

4

64


16

1

16

Mid-terms

1

2

2

Homework

1

14

14

Final examination

1

2

2

Total Work Load

98


3,92


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


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


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


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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



X

2


X

3



X

4


X

5



X

6


dietary therapy in these diseases.

7


X

8



X

9


X

10


recommendations.

X

11


X


Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

2

32


16

5

80

Mid-terms

1

2

2

Homework

5

10

50

Final examination

1

2

2

Total Work Load

166


6,64


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


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

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1141147/



1: Lecture, 2: Question-Answer, 3: Discussion, 9: Simulation, 12: Case Study

Teaching


Study

Assessment



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


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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



x

2


X

3



4


5



6



7


8



x

9


10


recommendations.

x

11



Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

4

64


16

2

32

Mid-terms

1

2

2

Homework

12

4

48

Final examination

1

2

2

Total Work Load

148


5,92


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


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


Study

Assessment



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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



X

2


x

http://www.eatright.org/

http://www.usda.gov/

http://www.hsph.harvard.edu/nutritionsource/


http://www.tarim.gov.tr/

3 To educate students and to make them as an expert in the fields of child and


4


5



6



7


8



X

9


x

10


recommendations.

x

11



Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

4

64


16

3

48

Mid-terms

1

2

2

Homework

2

20

40

Final examination

1

2

2

Total Work Load

156


6,24


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


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


Study

Assessment



COURSE CONTENT

Week

Topics

Study Materials

1

THE RESPIRATORY SYSTEM

2

THE RESPIRATORY SYSTEM

3

INTRODUCTION TO NUTRITION

4

THE DIGESTIVE SYSTEM

5


6


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


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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



x

2


x

3



4


x

5



6



x

7


x

8



x

9


x

10


recommendations.

x

11



Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


16

4

64

hours)


16

1

16

Mid-terms

1

2

2

Homework

1

16

16

Final examination

1

2

2

Total Work Load

100


4


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


Course Type

Compulsory

Course Coordinator

Asisst.Prof.Dr. İskender KARALTI

Instructors


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).


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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



X

2


X

3



X

4


X

5



6 To instruct students about diseases of adulthood and to teach individual

based dietary therapy in these diseases.

X

7


X

8



X

9


10


recommendations.

X

11


X


Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

3

48


16

2

32

Mid-terms

1

2

2

Homework

2

8

16

Final examination

1

2

2

Total Work Load

100


5,9


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


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


Study

Assessment



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


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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



x

2


X

3



4


5



6 To instruct students about diseases of adulthood and to teach individual based


7


8



x

9


10


recommendations.

x

11



Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

4

64


16

3

48

Mid-terms

1

2

2

Homework

12

1 12

Final examination

1

2

2

Total Work Load

128


5,12


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


Course Type

Compulsory

Course Coordinator

Prof.Dr. Serdar ÖZTEZCAN

Instructors


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


Study

Assessment



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


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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



X

2


X

3



4


5



6



X

7


X

8



X

9


X

10


recommendations.

X

11



Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

3

48


16

6

96

Mid-terms

1

2

2

Homework

4

12

48

Final examination

1

2

2

Total Work Load

196


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


Course Type

Compulsory

Course Coordinator


Instructors


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



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


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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



X

2


X

3



X

4


X

5



6



X

7


X

8



X

9


X

10


X

recommendations.

11


X


Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

4

64


16

2

32

Mid-terms

1

2

2

Homework

1

12

12

Final examination

1

2

2

Total Work Load

112


4.48


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


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



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


MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Mid-terms

1

40

Quizzes

1

40

Assignment

1

20

Total

100


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



X

2


X

3



4


5



6



7


8



X

9


10


recommendations.

11



Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

3

48


16

2

32

Mid-terms

1

2

2

Homework

1

16

16

Final examination

1

2

2

Total Work Load

100


4


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


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


Study

Assessment



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



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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



X

2


X

3



4


X

5



X

6



X

7


X

8



X

9


X

10


recommendations.

X

11


X


Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

2

32


16

2

32

Mid-terms

1

2

2

Homework

1

2

2

Final examination

1

2

2

Total Work Load

70


2,8


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


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


Study

Assessment



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


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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



X

2


x

3



4


x

5



6



7


x

8



X

9


x

10

To instruct students to be an expert current theories and follow new


x

11


x


Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


16

2

32

hours)


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


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


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


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



MATERIAL SHARING


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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



X

2


x

3



4


x

5



6



x

7


x

8



X

9


x

10



x

11


x


Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

3

48


16

2

32

Mid-terms

1

2

2

Homework

2

6

12

Final examination

1

2

2

Total Work Load

96


3,84


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


Course Type

Compulsory

Course Coordinator


Instructors


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


Study

Assessment



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



HARPER’S ILLUSTRATED BIOCHEMISTRY, PRINCIPLES OF

BIOCHEMISTRY (LEHNINGEN), LIPPINCOTT’S BIOCHEMISTRY

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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



X

2


X

3



4


5



6



X

7


X

8



X

9


X

10


recommendations.

X

11



Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


16

3

48

hours)


16

4

64

Mid-terms

1

2

2

Homework

7

12

84

Final examination

1

2

2

Total Work Load

200


8


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


Instructors


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



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.


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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



X

2


X

3



X

4


X

5



6



X

7


X

8



X

9


X

10


recommendations.

11


X


Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

5

80


16

2

32

Mid-terms

1

2

2

Homework

4

15

60

Final examination

1

2

2

Total Work Load

176


7,04


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


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


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


MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Mid-terms

1

40

Quizzes

1

40

Assignment

1

20

Total

100


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



X

2


X

3



4


5



6



7


8



X

9


10


recommendations.

11



Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

3

48


16

2

32

Mid-terms

1

2

2

Homework

1

16

16

Final examination

1

2

2

Total Work Load

100


4


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


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


Study

Assessment



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


http://www.gkgm.gov.tr

http://www.codexalimentarius.org

MATERIAL SHARING

Documents

Assignments

Exams

http://www.gkgm.gov.tr/

http://www.codexalimentarius.org/

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Mid-terms

1

80

Quizzes

N.A.

N.A.

Assignment

1

20

Total

100


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



x

2


x

3



4


5



6



7


8



x

9


x

10


recommendations.

x

11


x


Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

2

32


16

1

16

Mid-terms

1

2

2

Homework

10

10

100

Final examination

1

2

2

Total Work Load

152


6,08


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


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


Study

Assessment



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


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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



X

2


3



X

4


X

5



X

6



X

7


X

8



X

9


X

10


recommendations.

11



Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

4

64


16

3

48

Mid-terms

1

2

2

Homework

6

10

60

Final examination

1

2

2

Total Work Load

176


7,04


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


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


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


Study

Assessment



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


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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



x

2


x

3



X

4


x

5



X

6



7


x

8



x

9


x

10


recommendations.

X

11


x


Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

3

48


16

2

32

Mid-terms

1

2

2

Homework

3

10

30

Final examination

1

2

2

Total Work Load

114


4,6


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


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.


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


Study

Assessment



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


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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



x

2


x

3



4


x

5



6



7


8



x

9


x

10


recommendations.

x

11


X


Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


16

2

32

hours)


16

2

32

Mid-terms

1

2

2

Homework

1

16

16

Final examination

1

2

2

Total Work Load

84


3,36


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


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.


Outcomes Teaching

Methods Assessment

Methods


improvement and enhancement of the

health of the society.

1,6,8

1,2,3

1,2,3,4,5


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


Study

Assessment



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


7

MIDTERM

8


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


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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



x

2


x

3



4


x

5



6



x

7


x

8



x

9


x

10


recommendations.

x

11



Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

4

64


16

3

48

Mid-terms

1

2

2

Homework

16

4

64

Final examination

1

2

2

Total Work Load

180


7,2


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


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



1,2,3

1,2,3,4,5



1,2,3 1,2,3,4,5



1,2,3 1,2,3,4,5



1,2,3 1,2,3,4,5



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


Study

Assessment



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



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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



X

2


X

3



4


X

5



6



7


X

8



X

9


X

10



X

11


X


Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


16

2

32

hours)


16

2

32

Mid-terms

1

2

2

Homework

1

10

10

Final examination

1

2

2

Total Work Load

78


3,12


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


Course Type

Compulsory

Course Coordinator


Instructors


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.


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


Study

Assessment



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


6


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


MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Mid-terms

1

40

Quizzes

1

40

Assignment

1

20

Total

100


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



X

2


3



X

4


X

5



X

6



X

7


X

8



X

9


X

10


recommendations.

11



Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


16

4

64

hours)


16

3

48

Mid-terms

1

2

2

Homework

6

10

60

Final examination

1

2

2

Total Work Load

176


7,04


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


Course Type

Compulsory

Course Coordinator

Instructors

Öğr. Gör. İrem Cebioğlu

Assistants

Goals

Content


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


Study

Assessment



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


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


GRADE

60


GRADE

40

Total 100



No


Contribution

1 2 3 4 5 1



x

2


x

3



x

4


x

5



x

6



x

7


x

8



X

9


x

10


recommendations.

x

11



Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

3

48


16

1

16

Mid-terms

1

2

2

Homework

3

7

21

Final examination

1

2

2

Total Work Load

89


3,6


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


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.


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


Study

Assessment



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


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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



x

2


x

3



4


x

5



6



7


8



x

9


x

10


recommendations.

x

11


X


Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

2

32


16

2

32

Mid-terms

1

2

2

Homework

8

2

16

Final examination

1

2

2

Total Work Load

84


3,36


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


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.


Outcomes Teaching

Methods Assessment

Methods




1,6,8

1,2,3

1,2,3,4,5




1,6,8

1,2,3

1,2,3,4,5



1,2,3 1,2,3,4,5



1,2,3 1,2,3,4,5



1,2,3 1,2,3,4,5



1,2,3 1,2,3,4,5

Teaching


Study

Assessment



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



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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



x

2


x

3



4


x

5



6



x

7


x

8



x

9


x

10


recommendations.

x

11



Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

4

64


16

3

48

Mid-terms

1

2

2

Homework

16

4

64

Final examination

1

2

2

Total Work Load

180


7,2


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



1,2,3

1,2,3,4,5



1,2,3 1,2,3,4,5



1,2,3 1,2,3,4,5



1,2,3 1,2,3,4,5



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


Study

Assessment



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



Sağlık Bilimlerinde Araştırma ve İstatistik Yöntemler

(Prof.Dr.Osman Hayran)

MATERIAL SHARING

Documents


Assignments

Exams

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Mid-terms

1

80

Quizzes

YOK

YOK

Assignment

1

20

Total

100


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



X

2


X

3



4


5



6



7


X

8



X

9


X

10



X

11


X


Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

2

32


16

3

48

Mid-terms

1

2

2

Homework

1

10

10

Final examination

1

2

2

Total Work Load

97


3,76


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


Course Type

Compulsory

Course Coordinator


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


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


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














RECOMMENDED SOURCES

Textbook

Modern Nutrition in Health and Diseases


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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



X

2


X

3



X

4


X

5



X

6



X

7


X

8



X

9


X

10


recommendations.

X

11


X

Methods: Study


Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

18

288


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


12,3


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


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


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:



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


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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



2


3



4


5



6



X

7


8



9


10


recommendations.

11


X


Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

2

32


16

1

16

Mid-terms

1

2

2

Homework

N.A.

N.A.

N.A.

Final examination

1

2

2

Total Work Load

52


2,08


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


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.


Outcomes Teaching

Methods Assessment

Methods




1,6,7

1,2,3

1,2




1,6,7

1,2,3

1,2



1,2,3 1,2



1,2,3 1,2



1,2,3 1,2



1,2,3 1,2

Teaching


Study

Assessment



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



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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



x

2


x

3



x

4


x

5



x

6



x

7


x

8



9


10


recommendations.

x

11



Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

2

32


16

2

32

Mid-terms

1

2

2

Homework

10

1

10

Final examination

1

2

2

Total Work Load

78


3,12


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


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


Study

Assessment



COURSE CONTENT

Week

Topics Study

Materials

1 FOLLOWING-UP OF PERSONAL RESEARCHES

2

FOLLOWING-UP OF PERSONAL RESEARCHES

3


4


5


6


7






12 EVALUATION OF RESEARCHES




RECOMMENDED SOURCES



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


GRADE

60


GRADE

40

Total

100



No


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


X

3 To educate students and to make them as an expert in the fields of child

and adolescent nutrition.

X

4


X

5 To educate students and to make them as an expert in the fields of

nutrition in pregnancy and lactating.

X



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


X

9


X

10 To instruct students to be an expert current theories and follow new


X

11


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


16

4

64

Mid-terms

1

0

0

Homework

1

10

10

Final examination

1

0

0

Total Work Load

106


4,2


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


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



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



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


Study

Assessment



COURSE CONTENT

Week

Topics

Study Materials

1

WORK PRACTICE IN A HOSPITAL OR AN ORGANISATION

2 WORK PRACTICE IN A HOSPITAL OR AN ORGANISATION














RECOMMENDED SOURCES

Textbook



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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



X

2


X

3



X

4


X

5



X

6



X

7


X

8



X

9


X

10


recommendations.

X

11


X


Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

16

256


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


10,44


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


Course Type

Compulsory

Course Coordinator


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



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



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


Study

Assessment



COURSE CONTENT

Week

Topics

Study Materials

1

WORK PRACTICE IN HOSPITALS AND ORGANISATIONS















RECOMMENDED SOURCES

Textbook



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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



X

2


X

3



X

4


X

5



X

6



X

7


X

8



X

9


X

10


recommendations.

X

11


X


Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

18

288


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


12,3


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


Course Type

Compulsory

Course Coordinator


Instructors


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


Study

Assessment



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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



X

2


3



X

4


X

5



6



7


8



X

9


10


recommendations.

X

11



Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


hours)

16

2

32


16

3

48

Mid-terms

1

2

2

Homework

1

24

24

Final examination

1

2

2

Total Work Load

108


4,3


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


Course Type

Compulsory

Course Coordinator


Instructors


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:



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.


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


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5 1



X

2


X

3



X

4


X

5



6



X

7


X

8



X

9


X

10


recommendations.

X

11


X


Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)

Course Duration (Including the exam week: 16x Total course hours)

16

2

32


16

14

224

Mid-terms

1

2

2

Homework

1

2

2

Final examination

1

2

2

Total Work Load

262


10,4


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


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


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



MATERIAL SHARING


Assignments

Exams

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Mid-terms

1

90

Quizzes

N.A.

N.A.

Assignment

1

10

Total

100


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5



X

2


x



4


X





X


counselling

X



X

9


X



X

11


x


DESCRIPTION

Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


course hours)

16

2

32


16

1

16

Mid-terms

1

2

2

Homework

2

10

20

Final examination

1

2

2

Total Work Load

72


2,88


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


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


Study

Assessment



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



MATERIAL SHARING


Assignments

Exams

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Mid-terms

1

90

Quizzes

N.A.

N.A.

Assignment

1

10

Total

100


GRADE

60


GRADE

40

Total

100



No


Contribution

1 2 3 4 5



X

2




X

4


X



X



X


counselling



9


X



11



DESCRIPTION

Activities

Quantity

Duration

(Hour)

Total

Workload

(Hour)


course hours)

16

2

32


16

1

16

Mid-terms

1

2

2

Homework

2

10

20

Final examination

1

2

2

Total Work Load

72


2,88


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


11


12 SHARING OF THE CLINICAL AND FIELD EXPERIENCES

13

BASIC PRINCIPLES OF NUTRITION

14

BASIC PRINCIPLES OF NUTRITION

15

OVERVIEW

RECOMMENDED SOURCES

Textbook


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


GRADE 60


GRADE 40

Total 100



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


child and adolescent nutrition.

4 To breed people who have ethics of the Nutritional Counselling.

X



6 To instruct students about diseases of adulthood and to teach

individual based dietary therapy in these diseases

X

7


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



X

11 To instruct students about food service systems.


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