| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI261 | ||||
| Course Name: | Regenerative Biology and Medicine Applications | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
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| Mode of Delivery: | E-Learning | ||||
| Course Coordinator: | Dr. Öğr. Üy. ASLI PINAR ZORBA YILDIZ | ||||
| Course Lecturer(s): | Aslı Pınar Zorba Yıldız | ||||
| Course Assistants: |
| Course Objectives: | The aim of this course is to learn about regenerative biology, evaluation of tissues, wounds or immune processes such as antibody-vaccine that cannot be performed using today's technology, current treatment approaches, biomaterials used and 3D bioprinter systems, and learning the age-appropriate information and ways to reach information suitable for 21st century skills. |
| Course Content: | The content of this course includes current uses of regenerative biology in various treatments with today's technology and how it will be carried forward with new generation technologies in the future, various legal regulations and good laboratory practices. |
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The students who have succeeded in this course;
1) Explains the concept of regenerative biology and compares it with examples in nature. 2) Classifies treatment methods that fall into the field of regenerative medicine. 3) Compares stem cell and somatic cell systems and their application areas. 4) Explain the basic principles of tissue engineering, biomaterials and application areas. 5) Explains transplantation processes, stem cell vaccines and immune response. 6) Explains artificial tissue engineering application areas and processes according to systems. 7) Explains and classifies nanotechnological approaches and cloning. 8) Explains working principles and legal regulations under GMP conditions. |
| Week | Subject | Related Preparation |
| 1) | History, Medical Purpose and Importance of Regenerative Biology | |
| 2) | Cloning Technology: Therapeutic and Reproductive Cloning | |
| 3) | Somatic Cell Culture Basic Principles and Applications | |
| 4) | Stem Cell Systems, Types and Application Areas | |
| 5) | Exosome Technology and Applications | |
| 6) | Antibody Engineering and Stem Cell Vaccines | |
| 7) | Midterm | |
| 8) | Basic Tissue Engineering, Cell and Tissue Transplantation and Immunity | |
| 9) | Biomaterials Used in Regenerative Medicine and Their Properties | |
| 10) | Artificial Tissue Engineering with 3-D Printers | |
| 11) | Musculoskeletal System, Diabetes and Islet Regenerative Medicine Applications | |
| 12) | Central and Peripheral Nervous System Regenerative Medicine Applications | |
| 13) | Nanobiotechnology Introduction, Nanorobotic Systems and Pharmaceutical Applications | |
| 14) | GMP (Good Manufacturing Practice) Technology, Working Areas, Legal Regulations | |
| 15) | Final | |
| 16) | Final |
| Course Notes / Textbooks: | • Alp Can, Kök Hücre, Akademisyen Kitapevi • Prof. Dr. Adil M. Allahverdiyev , Somatik ve Kök Hücre Kültür Sistemlerinin Temel İlkeleri, Nobel Tıp Kitapevleri • Michael A. Palladino, William J. Thieman, Biyoteknolojiye Giriş, Palme Yayıncılık • Steven R. Goodman , Goodman's Medical Cell Biology, 4th Edition, Elsevier |
| References: | • Alp Can, Kök Hücre, Akademisyen Kitapevi • Prof. Dr. Adil M. Allahverdiyev , Somatik ve Kök Hücre Kültür Sistemlerinin Temel İlkeleri, Nobel Tıp Kitapevleri • Michael A. Palladino, William J. Thieman, Biyoteknolojiye Giriş, Palme Yayıncılık • Steven R. Goodman , Goodman's Medical Cell Biology, 4th Edition, Elsevier |
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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. | |||||||||||||||
| 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. | |||||||||||||||
| 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. | |
| 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. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 5 |
| Presentation | 1 | % 5 |
| Project | 1 | % 20 |
| Midterms | 1 | % 20 |
| Final | 1 | % 50 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| total | % 100 | |
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 2 | 14 | 28 | ||||
| Presentations / Seminar | 1 | 20 | 20 | ||||
| Project | 1 | 20 | 20 | ||||
| Homework Assignments | 2 | 10 | 20 | ||||
| Midterms | 1 | 10 | 10 | ||||
| Final | 1 | 16 | 16 | ||||
| Total Workload | 114 | ||||||