| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | BES026 | ||||
| Course Name: | Microbiota and Dietary Interaction | ||||
| 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: | E-Learning | ||||
| Course Coordinator: | Prof. Dr. PINAR YURDAKUL MESUTOĞLU | ||||
| Course Lecturer(s): |
Prof. Dr. PINAR YURDAKUL MESUTOĞLU |
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| Course Assistants: |
| Course Objectives: | This course examines the effects of dietary foods on the human microbiota. The effects of nutrition in the early and late stages of life on the number and proportion of microorganisms in the microbiota, the mechanisms of these effects at the molecular level and their contribution to human health are described. In this course, the use of different dietary approaches for therapeutic purposes, microbiota - intestinal - nervous system relationship summarizes the connection of this relationship with various human diseases. |
| Course Content: | The content of this course dec the concept of microbiota, the properties and functions of microbiota, the functional and molecular interaction between diet and microbiota, and the relationship of this interaction with human health and disease conditions. |
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The students who have succeeded in this course;
1) They have knowledge about microbiota, microbiome and matagenome. 2) They learn about the effects of dietary components on the microbiota. 3) They understand the effects of nutrition in the early and late stages of life on the number and proportion of microorganisms in the microbiota. 4) They understand the effect of dietary microbiota relationship on metabolism at the molecular and functional level. 5) They study the concept and purpose of fecal transplantation. 6) They have an idea of the microbiota - the brain-intestinal axis. 7) They comprehend the relationship of diet - microbiota and various disease states. 8) They will have information about the current literature. |
| Week | Subject | Related Preparation |
| 1) | The concept of microbiota - general characteristics | |
| 2) | Microbiome and Metagenome Introduction to Nutrition and Microbiota The Importance of Early-Term Nutrition | |
| 3) | Microbiota of the Colon The Effect of Dietary Components on Microbiota-1 | |
| 4) | The Effect of Dietary Components on Microbiota-2 | |
| 5) | Food Additives and Microbiota | |
| 6) | The effect of dietary microbiota influence on metabolism - 1 | |
| 7) | The effect of dietary microbiota influence on metabolism - 2 | |
| 8) | Midterm | |
| 9) | Antibiotics and microbiota | |
| 10) | Fecal transplantation | |
| 11) | Microbiota - the axis of the brain intestine | |
| 12) | Inflammation, Diseases and Diet-microbiota relationship | |
| 13) | Article Discussion-1 | |
| 14) | Article Discussion-2 | |
| 15) | Final exam |
| Course Notes / Textbooks: | Sağlık Bilimleri için Mikrobiyoloji. Nobel Yayınları Jawetz, Melnick&Adelberg's Medical Microbiyology, 28 th Edition, 2019 Brock Biology of Microorganisms -Pearson 2019 |
| References: | Sağlık Bilimleri için Mikrobiyoloji. Nobel Yayınları Jawetz, Melnick&Adelberg's Medical Microbiyology, 28 th Edition, 2019 Brock Biology of Microorganisms -Pearson 2019 |
| 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. | 1 | 1 | 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. | 1 | ||||||||||||||
| 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. | 1 | 1 | |||||||||||||
| 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. | 1 | ||||||||||||||
| 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. | 1 | ||||||||||||||
| 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. | |||||||||||||||
| 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) | 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. | 1 |
| 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. | 1 |
| 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. | 1 |
| 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. |
| 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 | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 2 | 0 | 0 | ||||
| Application | 4 | 0 | 0 | ||||
| Midterms | 1 | 0 | 0 | ||||
| Final | 1 | 0 | 0 | ||||
| Total Workload | 0 | ||||||