| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | BES037 | ||||
| Course Name: | Nutrition and Genetics | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Departmental Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Dr. Öğr. Üy. ORKUN GÜRBÜZ | ||||
| Course Lecturer(s): |
Dr. Öğr. Üy. ORKUN GÜRBÜZ |
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| Course Assistants: |
| Course Objectives: | The aim of the course is to teach the principles of genetics, nutrition and personalized genomics. |
| Course Content: | Molecular genetics, cytogenetics, familial pedigrees, hereditary patterns of disease, pharmacogenomics, nutrigenomics and personalized medicine will be taught. |
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The students who have succeeded in this course;
1) Will be able to interpret the relationship between genetic factors and nutrition. 2) Students will be able to analyze familial pedigrees, determine transmission patterns, carry out recurrence risks and current tests. 2) Questions genetic variations and their relationship with nutrition. 3) Explain the relationship between genetics and diet. 4) Exemplifies the functions of nutrigenomics in evaluating the efficacy and safety of food ingredients. 5) Explain the effects of nutrients on gene expression. |
| Week | Subject | Related Preparation |
| 1) | Basic principles of genetics;Chromosomes (chromatin, euchromatin and heterochromatin, mitosis and meiosis, gametogenesis and fertilization, chromosomal sex determination, human karyotyping, banding techniques, chromosomal pathology) | |
| 2) | Study of genealogy trees;Principles of heredity: Autosomal inheritance (Dominant autosomal characters and Recessive autosomal characters), Sex related inheritance, Dynamic mutations | |
| 3) | Multifactorial inheritance (genetic susceptibility, normal variation, susceptibility alleles and protective alleles, multifactorial diseases) | |
| 4) | Omic Technologies in Genetics | |
| 5) | Genetic bases of drug response; Drug Metabolism, Undesirable effects, Individual response and genetic determinants; Personalized Medicine | |
| 6) | Nutrigenomics; Food metabolism, Metabolism genes: cytochromes and metabolizers,Interaction between bioactive food and genome | |
| 7) | MİDTERM | |
| 8) | Metabolic diseases (metabolic syndrome, diabetes, celiac disease, obesity) | |
| 9) | Multifactorial diseases and eating habits: cancer | |
| 10) | Genetic Counselling | |
| 11) | Nutrient-pharmacogenomic molecular pathways | |
| 12) | Lifestyle: circadian biorhythms and individual response | |
| 13) | Epigenetics and nutri-epigenomics | |
| 14) | FINAL EXAM |
| Course Notes / Textbooks: | Öğretim üyesi tarafından hazırlanan öğretim materyali (örneğin slaytlar, Ders Notları, alıştırmalar gibi) ve öğretim üyesinden özel iletişim, sosyal medya platformunun içinde bulunan diğer destekleyici verilere ulaşabilirler. |
| References: | Teaching material (eg slides, lecture notes, exercises) and special communication from faculty members can access other supporting data within the social media platform. |
| Course Learning Outcomes | 1 |
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| Program Outcomes | |||||||||||||||
| 1) To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | |||||||||||||||
| 2) To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | |||||||||||||||
| 3) Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | 1 | ||||||||||||||
| 4) To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |||||||||||||||
| 5) To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | 2 | ||||||||||||||
| 6) Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | |||||||||||||||
| 7) Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |||||||||||||||
| 8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |||||||||||||||
| 9) Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |||||||||||||||
| 10) Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | |||||||||||||||
| 11) Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | |||||||||||||||
| 12) Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | 2 | ||||||||||||||
| 13) Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |||||||||||||||
| 14) All field studies and scientific studies work in teams with their colleagues and different professions. | |||||||||||||||
| 15) Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. | 1 | ||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | 2 |
| 2) | To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | |
| 3) | Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | |
| 4) | To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |
| 5) | To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | |
| 6) | Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | |
| 7) | Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |
| 8) | Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |
| 9) | Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |
| 10) | Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | 1 |
| 11) | Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | |
| 12) | Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |
| 13) | Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |
| 14) | All field studies and scientific studies work in teams with their colleagues and different professions. | |
| 15) | Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. | 1 |
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 12 | 24 |
| Study Hours Out of Class | 2 | 50 |
| Midterms | 1 | 20 |
| Final | 1 | 20 |
| Total Workload | 114 | |