Nutrition and Dietetics
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code: SBF107
Course Name: Microbiology
Semester: Fall
Course Credits:
ECTS
3
Language of instruction: Turkish
Course Condition:
Does the Course Require Work Experience?: No
Type of course: Compulsory Courses
Course Level:
Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Mode of Delivery: Face to face
Course Coordinator: Araş. Gör. ELİF BALKAN
Course Lecturer(s): Asst. Prof. Oncu Akgul
Course Assistants:

Course Objective and Content

Course Objectives: This course aims to teach the general characteristics of microorganisms causing infections in humans, transportation ways of these microorganisms and general features of infections with protection methods.
Course Content: Introduction to microbiology, structure, physiology and genetics of bacteria, pathogenesis, antibiotics and resistance mechanisms, introduction to immunology, basic immunological response mechanisms, identification of virus, fungi and parasites, sterilization and disinfection principles

Learning Outcomes

The students who have succeeded in this course;
1) Classifies microorganisms and knows their properties
2) Defines the disease-making mechanisms of microorganisms
3) Knows diseases carried by water, food and animals.
4) Knows the organs involved in natural and acquired immunity
5) Knows and applies sterilization and disinfection methods
6) Knows the epidemiology of infectious diseases
7) Knows the relationship between microorganisms and infectious diseases
8) Identifies primary pathogens that cause disease in humans

Course Flow Plan

Week Subject Related Preparation
1) Introduction to Medical Microbiology
2) Bacterial structure
3) Bacterial growing and diagnosis
4) Gram positive bacteria
5) Gram Negative Bacteria
6) Mycobacteria, spirochetes, and other bacteria
7) Midterm exam
8) Antibiotics and their mechanism of action
9) Viruses
10) Parasites
11) Fungus
12) Microbiota
13) Infections Transmitted by Water, Food, and Animals
13) Sterilization and disinfection
14) Sterilization, Disinfection And Antisepsis, Hospital Acquired Infections
15) Course evaluation
16) Final exam

Sources

Course Notes / Textbooks: 1. Hemşireler için Mikrobiyoloji. Editör: Mustafa Altındiş. Nobel Tıp Kitabevleri
2. Lippicott’un Şekillerle Açıklamalı Derleme Ders Kitapları. Mikrobiyoloji. Çeviri Editörü: ÖzdemAnğ. Nobel Tıp Kitabevleri
References: Öğretim üyesinin sunumları ve önerdiği makaleler

Course - Program Learning Outcome Relationship

Course Learning Outcomes

1

2

3

4

5

6

7

8
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.
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.
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.

Course - Learning Outcome Relationship

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. 2
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. 2
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.
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. 2
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.

Assessment & Grading

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

Workload and ECTS Credit Calculation

Activities Number of Activities Workload
Course Hours 14 28
Study Hours Out of Class 16 32
Presentations / Seminar 2 4
Midterms 1 2
Final 1 2
Total Workload 68