ECTS - Medical Biology and Genetics

Medical Biology and Genetics (NUT103) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Medical Biology and Genetics NUT103 2 0 0 2 4
Pre-requisite Course(s)
Course Language English
Course Type N/A
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Discussion.
Course Coordinator
Course Lecturer(s)
  • Instructor Dr. Sevil KÖSE
Course Assistants
Course Objectives To provide knowledge about molecular biology, cell biology and molecular genetics and skill development towards nutrition and dietetics.
Course Learning Outcomes The students who succeeded in this course;
  • Understand the components of the cell and its organelles and explain how cells interact with each other.
  • Describe the molecular structure and functional properties of the DNA molecule and understand the DNA replication process.
  • Explain the importance of the genetic code and genetic control mechanisms of the cells.
  • Understand the main properties of inheritance.
  • Describe the molecular mechanisms and importance of DNA variations.
  • Understand the role of genetics in malnutrition and generation of biotechnological products.
Course Content 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.

Weekly Subjects and Releated Preparation Studies

Week Subjects Preparation
1 The universal features of cells and the components of a cell Read from the source
2 Cell structure and function Read from the source
3 DNA structure, function and replication Read from the source
4 Organization of the human genome: chromosome and chromatin structure Read from the source
5 1. Ara Sınav Read from the source
6 RNA structure and function Read from the source
7 Gene expression: RNA synthesis (transcription) Read from the source
8 Gene expression: protein synthesis (translation) Read from the source
9 Cell cycle and cell division: Mitosis and Meiosis Read from the source
10 2nd Midterm Read from the source
11 The basic principles of inheritance Read from the source
12 Mutation, DNA methylation Read from the source
13 Epigenetics, nutrigenetics Read from the source
14 Biotechnological products related with nutrition Read from the source
15 Overview Read from the source
16 Final Exam Read from the source


Course Book 1. Molecular Biology of The Cell, Bruce Alberts, 2007

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation - -
Laboratory - -
Application - -
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments 1 10
Presentation - -
Project - -
Report - -
Seminar - -
Midterms Exams/Midterms Jury 2 40
Final Exam/Final Jury 1 50
Toplam 4 100
Percentage of Semester Work 50
Percentage of Final Work 50
Total 100

Course Category

Core Courses X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

The Relation Between Course Learning Competencies and Program Qualifications

# Program Qualifications / Competencies Level of Contribution
1 2 3 4 5
1 Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. X
2 Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. X
3 Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. X
4 Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. X
5 Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. X
6 Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. X
7 Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. X
8 Can make all necessary dietary adjustments where special nutrition is required. X
9 Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. X
10 Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. X
11 Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. X

ECTS/Workload Table

Activities Number Duration (Hours) Total Workload
Course Hours (Including Exam Week: 16 x Total Hours) 16 2 32
Special Course Internship
Field Work
Study Hours Out of Class 16 2 32
Presentation/Seminar Prepration
Homework Assignments 1 10 10
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury 2 5 10
Prepration of Final Exams/Final Jury 1 15 15
Total Workload 99