NUT101 - Principles of Nutrition I (2 + 2) 6

Energy metabolism; the importance of carbohydrates, lipids and proteins on nutrition; the structures, definitions, classifications, functions, sources, recommended dietary allowances, and excessive intakes of these nutrients; methods of individual dietary records and physical activity records.

NUT103 - Medical Biology and Genetics (2 + 0) 4

Living organisms, biomolecules, cell structure, genetic material, DNA packaging, chromosome structure, RNA structure, function and synthesis, genetic code and protein synthesis, basic principles of inheritance, cell division, mutation, DNA methylation, epigenetics, nutrigenetics, structure of biotechnologically generated nutrition supporting products.

NUT102 - Principles of Nutrition II (2 + 2) 6

The importance of nutrition, structures, definitions, classifications, functions; vitamin and mineral contents of foods, preparations and cooking methods and the applications of some basic and conventional recipes in the laboratory.

NUT207 - Ethics in Nutrition and Dietetics (2 + 0) 4

The definition of ethics and the current theories about ethics; the importance of ethical behaviors in nutrition and dietetics education and practices; the responsibilities of dietitians to the public, patients, clients colleagues and other health professions.

NUT201 - Nutritional Biochemistry I (3 + 0) 6

Carbohydrates, lipids, protein and energy metabolism, hormones and enzymes functions, nucleic acids metabolism, metabolic regulation and integration.

NUT205 - Professional Orientation (2 + 0) 3

Information about the Department and the subdivisions, professional ethics and deontology,introduction to the courses, regulations and students responsibilities, professional standarts and practices, professional history and international associations, introduction to professional literature.

NUT203 - Food Chemistry and Analysis (3 + 2) 6

Solutions and colloidal systems, carbohydrates, proteins and lipids, enzymes, pigments, aroma and flavor compounds, milk and dairy products, meat and milk proteins, eggs and egg proteins, vegetables and fruits, cereals and gluten complex formation, tea, coffee and so on, genetically modified foods and pre-, pro, symbiotic.

NUT204 - Food Microbiology and Safety (2 + 2) 5

The life and death of microorganisms, biosecurity, degradation of meat, poultry and seafood, deterioration in milk and dairy products, degradation of vegetables and fruits, deterioration of nuts and grains, food-borne pathogenic bacteria, toxigenic fungi, epidemiology of intrinsic diseases, advanced techniques in food microbiology.

NUT202 - Nutritional Biochemistry II (3 + 0) 6

Lipid and water soluble vitamins, vitamin like substances, minerals, water and electrolytes, metabolism in starvation and fed state.

NUT208 - Communication, Counseling and Nutrition Education (2 + 0) 2

Defining of education and principles, methods and materials used in education, communication skills in education, the basic principles of child and adult education, behaviour therapies principles and applications, preparing education modules, presentation and demonstrations of education modules, reading and discussing a suggested book.

NUT206 - Food Control and Legislation (3 + 0) 4

Basic concepts of food quality control and legislation, legal regulations related with food, in Turkey and World, factors corrupting the food safety, their effects on health and related legislations.

NUT210 - Functional Foods (2 + 0) 5

Definition of functional foods and bioactive compounds, classification of bioactive compounds, possible effects of functional foods on health, functional food market.

NUT212 - Food Additives (2 + 0) 5

The identification, general features and classification of food additives, usage areas, toxicological evaluations on food additives and their impacts on health, purposes and methods in the food industry, legal arrangements related to food additives in Turkey and the World.

NUT214 - Endocrine System and Nutrition (2 + 0) 5

Basic principles of hormone action and endocrine system,genetical and enviromental factors in endocrine dysfunction,commonly seen endocrine disorders,endocrine disrupters, essential micronutrients (Iodine,zinc,folic acid,iron,selenium etc.);vitamins(A,B,C,E,D vitamins) deficiencies and treatment strategies,major metabolic pathways for energy homeostasis, the metabolic syndrome:definition,global impact and pathophysiology,diabetes mellitus,nutrition and lifestyle changes in prevention of diabet

NUT303 - Institutional Food Service I (3 + 0) 5

Importance of institutional food service systems, management of food services, kitchen and dining hall building plan, equipment in institutional food service systems, menu planning, methods of food purchasing/storage and control, work safety.

NUT305 - Nutrition and Diet Therapy in Diseases I (3 + 2) 5

Obesity and medical nutrition therapy, anorexia nervosa, bulimia nervosa, diabetes mellitus, reactive hypoglycemia, cardiovascular diseases, hypertension, gastrointestinal system diseases, movement system impairments, dietary fiber and health effects.

NUT307 - Nutritional Anthropology (3 + 0) 4

Anthropological factors that affect nutrition, origin and basic characteristics of human nutrition, evolution of nutritional habits in history. 

NUT301 - Maternal and Child Nutrition (3 + 2) 5

The importance of maternal and childhood nutrition in Turkey and in the world, physiological and metabolic changes, metabolic adaptation, nutrient (macro and micronutrient) needs in pregnancy and lactation, nutrition and mental development.

NUT309 - Water and Food Resources in the World (2 + 0) 4

Hunger and the global food and water resources, ecological systems and biodiversity, soil pollution, farm, safe farming practices and agricultural food resources, genetically modified foods, fishery, air pollution, livestock, climate changes, policies about sustainable food and water resources in Turkey and the World.

NUT311 - Enteral and Parenteral Nutrition (2 + 0) 4

Nutritional status assessment in adult patients, enteral and parenteral nutrition methods, requirements, products in adult patients, different approaches and methods in the field of enteral and parenteral nutrition therapy, enteral and parenteral nutrition practices in adult patients.

NUT302 - Nutrition in Pediatric Diseases (3 + 2) 5

Case follow up rules in clinic, acute gastroenteritis, malnutrition, lactose intolerances, other carbohydrate malabsorptions, coeliac diseases-other protein malabsorptions, food allergies, childhood obesity, metabolic syndrome, eating disorders, type 1 diabetes mellitus, kidney diseases and nutrition therapy.

NUT304 - Institutional Food Service II (3 + 0) 5

Commercial catering staff and organizations, kitchen planning, various food preparation/cooking methods, service methods, hygiene/ HACCP, ISO 22000, cost control methods.

NUT306 - Nutrition and Diet Therapy in Diseases II (3 + 2) 5

Infectious diseases, AIDS, cancer and nutrition, renal diseases and nutrition, liver diseases and nutrition, gallbladder and pancreas diseases and nutrition, burn, pre and post operative term.

NUT308 - Community Nutrition (3 + 0) 4

Community nutrition, community health dietitian and nutritional epidemiology, assessment of nutritional status, nutritional anthropometry, clinical signs, biochemical and biophysical methods, dietary intake surveys, health statistics; age specific mortality and morbidity rates, nutrition screening tools.

NUT310 - Developing Standard Recipes (2 + 0) 4

Standard recipes and their importance, standard recipes developing stages, standard grammage, sensory evaluation.

NUT312 - Turkish Cuisine Culture (2 + 0) 4

Historical and cultural development of national and regional/local Turkish cuisine, foods and beverages, food processing, preparation, cooking and storage methods, cuisine operations on specific days and events.

NUT401 - Instution and Hospital Practice I (0 + 15) 12

To apply the theoretical knowledge obtained in the field of nutrition and dietetics to different study fields, gain educative skills, obtain knowledge and skills in discussing observations, reporting and suggesting.

NUT403 - Seminar/Project I (1 + 0) 8

Planning and conducting individual projects/seminars on current issues related to food, nutrition and dietetics; planning of the project/seminar work under supervision of faculty member, reviewing the literature.

NUT499 - Internship in Nutrition and Dietetics Area (0 + 15) 6

To apply the theoretical knowledge obtained in the field of nutrition and dietetics to different study fields, gain educative skills, obtain knowledge and skills in discussing observations, reporting and suggesting.

NUT405 - Nutrition in Workers (2 + 0) 4

Occupational health and safety, energy and nutrient needs in accordance with occupation groups, application of nutrition principles at work and out of work, principles of menu preparation in accordance with occupation.

NUT407 - Cancer and Nutrition (2 + 0) 4

Cancer, development of cancer, the clinical picture of cancer, nutritional therapy practices in cancer patients, the effects of food and food compounds in cancer development and treatment, the usage of medical nutritional product in cancer patients, food carsinogens.

NUT409 - General Nutrition Knowledge (2 + 0) 4

The importance of nutrition, structures, definitions, classifications, functions, sources, recommended dietary allowances, excessive intakes and toxicity of macro and micro nutrients; nutrition in special conditions and introduction of foods in specific food groups.

NUT402 - Instution and Hospital Practice II (0 + 15) 12

To apply the theoretical knowledge obtained in the field of nutrition and dietetics to different study fields, gain educative skills, obtain knowledge and skills in discussing observations, reporting and suggesting.

NUT404 - Seminar/Project II (2 + 2) 8

Planning and conducting individual projects/seminars on current issues related to food, nutrition and dietetics; planning of the project/seminar work under supervision of faculty member, reviewing the literature.

NUT406 - Nutrition in Geriatrics (2 + 0) 4

Factors which affect food intake in elderly, importance of healthy nutrition in elderly, nutritional needs and dietary concerns of the elderly, nutritional assessments of elderly, nutritional deficiency disorders in elderly and nutritional recommendations in elderly for health protection, improvement, development.

NUT408 - Quality Systems in Food Service (2 + 0) 4

Definitions and importance of quality, food safety, quality systems and consumer expectation, ISO 9000:2000 quality management system, definition, importance and history of HACCP system, operational prerequisite programs, principles of HACCP, TS EN ISO 22000 and FSSC 22000 food safety management systems, new approaches in food safety.