ECTS - - Nutrition and Dietetics

Compulsory Departmental Courses

CEAC202 - Organic Chemistry (3 + 0) 6

Basic concepts and definitions, bonding in organic compounds, stereochemistry, mechanisms and applications of substitution, addition and elimination reactions, ionic and free radical reactions of alkenes and alkynes, alcohols, ethers and conjugated unsaturated systems and their reactions.

CHE108 - Chemistry (3 + 2) 6

Basic concepts and definitions, nomenclature of compounds, energy, bonds, Lewis structure, electronegativity, bond polarity, solutions, chemical equilibrium, acids and bases, buffer, types of structural formulas, nomenclature of alkanes, stereochemistry, chiral molecules, enantiomer, diastereomer, chirality, R-S configuration, saccharides, oils, amino acids, nucleic acids

ENG101 - English For Academic Purposes I (4 + 0) 3.5

English language skills, especially academic skills, such as reading comprehension, vocabulary building and critical analysis of texts; listening and note-taking, class discussions, presentations, writing, research assignments and use of technology.

ENG102 - English for Academic Purposes II (4 + 0) 3.5

Academic skills such as reading comprehension, class discussions, use of academic vocabulary and critical analysis of texts; research assignments and review of the English language structure; skills such as listening and note-taking, analysis of written products, writing, portfolio keeping, presentation and use of technology.

ENG201 - English for Academic Purposes III (3 + 0) 3

Advanced reading and writing skills, applying critical reading skills and strategies, identifying the organization of a reading text, main ideas of the texts, and the author?s main purpose, summarizing a given text, outlining and writing an argumentative essay.

ENG202 - English for Academic Purposes IV (3 + 0) 3

Preparing and writing research reports and delivering effective oral/written informative and persuasive presentations; gathering information, organizing data, outlining, using appropriate techniques in presentation and delivering for a maximum impact, using visual aids and citation effectively.

ENG301 - English for Occupational Purposes I (3 + 0) 3

Job-related communication skills;the functions such as describing relationships at work,discussing performance reviews and giving feedback,discussing plans and arrangements,using social media for professional communication,discussing on recruitment tests and job interviews,presenting a service or product,writing reviews on websites

ENG302 - English for Occupational Purposes II (3 + 0) 3

More detailed job-related communication skills;describing and organising meetings,developing communicational styles in various cultural settings,handling mistakes and apologizing,getting familiar with marketing styles and advertising,deciding how to adapt and market a product in different countries,

HIST111 - Principles of Atatürk and History of Turkish Revolution I (in English) (2 + 0) 2

French Revolution; structure and geopolitic positioning of Ottoman Empire, reasons of its decline; Westernization movements, First and Second Constitutional Monarchy declarations; Libya and Balkan wars; First World War; period before the War of Independence, congresses, National Pact, establishment of Turkish Grand National Assembly.

HIST112 - Principles of Atatürk and History of Turkish Revolution II (in English) (2 + 0) 2

War of Independence; Lausanne Treaty; declaration of the Republic; removal of sultanic rule and caliphate; Atatürk`s revolutions; establishment of national economy; Second World War, before and after; Turkish Republic after 1960.

HIST221 - History of Civilization (3 + 0) 3

A chronological order of the rise of civilizations from Sumer until the Scientific Revolution.

MED180 - Public Health (2 + 0) 3.5

Basic concepts such as individual health status and social structure which are the basis of community health; basic concepts essential to create and sustain a healthy society; social and health yworking conditions and basic factors.

MED181 - Physiology (3 + 0) 6

Physiology of cell, nerve, muscle, heart, circulatory system, respiratory system, digestive system, excretory system, endocrine system, reproductive system, central nervous system, sensory system and body fluids and electrolytes.

MED182 - Area Specific Physiology (3 + 0) 6

General physiology, cell physiology, muscle physiology, neurophysiology, cardiovascular system physiology, respiratory system physiology, central nervous system, gastrointestinal system physiology, sensory system physiology.

MED183 - Anatomy (4 + 4) 8.5

Anatomy of musculoskeletal system, cardiovascular system, gastrointestinal system, urogenital system, central nervous system, endocrine system and sense organs.

MED185 - Microbiology (2 + 2) 4

Basic microbiology, bacteriology, virology, parasitology, mycology, natural and acquired immunity, hospital infections and microbiological diagnostic processes.

MED283 - Biostatistics (2 + 0) 4

Basic statistical concepts, introduction to biostatistics, standardization, probability, theoretical distributions, sampling distributions, sampling methods, descriptive statistics, data collection forms and data collection methods, data entry into statistical programs, hypothesis testing, single sample tests, two sample and k sample tests (dependent, independent), parametric tests, nonparametric tests, correlation and regression analysis, creating tables and graphics, reporting of data.

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.

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.

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.

NUT104 - Public Health and Nutrition (2 + 0) 3.5

Basic concepts such as individual health status and social structure which are the basis of community health will be explained.The basic concepts that students should know in order to create and sustain a healthy society; Social and healthy working conditions and basic factors. Identification of infectious and non-communicable diseases, examination of their relationship with nutrition, the effect of the nutritional level of the society on the onset of these diseases

NUT201 - Nutritional Biochemistry I (3 + 0) 6

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

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.

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.

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.

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.

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.

NUT208 - Communication, Counseling and Nutrition Education (2 + 1) 3

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.

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.

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.

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.

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.

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.

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.

NUT307 - Nutritional Anthropology (3 + 0) 4

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

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.

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.

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.

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.

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.

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.

TURK401 - Turkish Language I (2 + 0) 2

Languages and their classification; history of Turkish language, its spread over the world and its place among other languages; Turkish language in the republic era; orthography; expressions; foreign words, suffixes and prefixes; punctuation; language and verbalism.

TURK402 - Turkish Language II (2 + 0) 2

Written expression and its genres; bibliography; sentence structure and types; misexpression; verbal expressions.

Elective Courses

NUT-AE2SP1 - Departmental Elective (0 + 0) 5

NUT-AE3FA1 - Departmental Elective (0 + 0) 4

NUT-AE3SP1 - Departmental Elective (0 + 0) 4

NUT-AE4FA1 - Departmental Elective (0 + 0) 4

NUT-AE4SP1 - Departmental Elective (0 + 0) 4

NUT-GE2SP1 - Non-Departmental Elective (0 + 0) 4

NUT-GE3FA1 - Non-Departmental Elective (0 + 0) 4

NUT-GE3SP1 - Non-Departmental Elective (0 + 0) 4

NUT-GE4FA1 - Non-Departmental Elective (0 + 0) 4

NUT-GE4SP1 - Non-Departmental Elective (0 + 0) 4

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