Pharmacology and Toxicology (CEAC417) Course Detail

Course Name	Course Code	Season	Lecture Hours	Application Hours	Lab Hours	Credit	ECTS
Pharmacology and Toxicology	CEAC417		3	0	0	3	5

Pre-requisite Course(s)
N/A

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, Question and Answer.
Course Coordinator
Course Lecturer(s)	Assoc. Prof. Dr. S.Belgin İşgör
Course Assistants
Course Objectives	The main aim of the course is to raise awareness about the environmental risks and consequences of natural or synthetic chemicals used for commercial purposes, whether informed or unconscious. It also presents the basic concepts of pharmacology and toxicology, the mechanisms and the behavior of toxic substances in the body.
Course Learning Outcomes	The students who succeeded in this course; To guide students to understand the principles of toxicology Introduce the effect of the route and dose of toxic materials to the organisms/introduce effect of the of drug application dose. To introduce Dose-response relations To define detoxification and biotransformation mechanisms To inform about the Antioxidant enzyme systems, Phase I and Phase II Enzymes and their role in detoxification processes. Reasons and results of the Mass poisoning and thier possible precautions.
Course Content	The history of toxicology and pharmacology, basics of toxicology, dose response relationship, dose and route of intake of toxic materials, factors that affect toxic response: tendency, metabolism, metabolism for toxic response, biological and chemical factors that affect structure, determination of the examples of toxic effects caused by certain ch

Weekly Subjects and Releated Preparation Studies

Week	Subjects	Preparation
1	Historical aspects of Toxicology and Pharmocology
2	Basic principles of toxicology
3	Toxicity tests used all around the world
4	Dose-response relations and their applications
5	Dose and routes for absorption of toxic chemicals
6	Biotransformation
7	Phase I and Phase II Enzymes
8	Midterm
9	Factors affecting toxic response: metabolism
10	Metabolic ways for drugs and xenobiotics
11	Mass poisoning
12	Midterm Exam
13	Sample Presentations of Recorded Mass Poisoning on the Earth
14	Presentations
15	Presentations
16	Final Exam

Sources

Evaluation System

Requirements	Number	Percentage of Grade
Attendance/Participation	-	-
Laboratory	-	-
Application	-	-
Field Work	-	-
Special Course Internship	-	-
Quizzes/Studio Critics	-	-
Homework Assignments	2	20
Presentation	1	20
Project	-	-
Report	-	-
Seminar	-	-
Midterms Exams/Midterms Jury	1	25
Final Exam/Final Jury	1	35
Toplam	5	100

Percentage of Semester Work	70
Percentage of Final Work	30
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
#	Program Qualifications / Competencies	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.
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.
3	Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values.
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.
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.
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.
7	Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings.
8	Can make all necessary dietary adjustments where special nutrition is required.
9	Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels.
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.
11	Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries.

ECTS/Workload Table

Activities	Number	Duration (Hours)	Total Workload
Course Hours (Including Exam Week: 16 x Total Hours)	3	13	39
Laboratory
Application
Special Course Internship
Field Work
Study Hours Out of Class
Presentation/Seminar Prepration	1	20	20
Project
Report
Homework Assignments	2	6	12
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury	2	15	30
Prepration of Final Exams/Final Jury	1	25	25
Total Workload			126