COURSE CONTENTS
COMPULSORY COURSES
HS101 Anatomy (3,2,4)
This course is aimed at providing an introduction to human anatomy giving and introduction from basic cellular level to organ systems. Students will learn details of all all organ systems and key anatomical terms. References: Anatomy & Physiology by Gary A. Thibodeau/Kevin T. Patton/ Published by Mosby – Edition 6 ISBN: 0-3230-3718-6
HS103 Physiology (4,0,4)
The aim of this course; Have an enhanced knowledge and appreciation of human phsyiology. Understand the functions of important physiological systems including the cardio-respiratory, renal, reproductive and metabolic systems. Understand how these separate systems interact to yield integrated physiological responses to challenges such as exercise, fasting and ascent to high altitude, and how they can sometimes fail. References: Fox, S. I., & Rompolski, K. (1996). Human physiology (p. 832). Dubuque, IA: Wm. C. Brown.
HS105 Psychology (2,0,2)
The aim of this course; It will help you understand human behaviour and mental processes and allow you to better understand how we think act and feel. References: Gurung, R. A. (2018). Health psychology. Cambridge University Press.
ND101 Basic approaches in Nutrition and Dietetics (2,0,2)
Throught this course the students familiarize themselves with the profession of nutrition and dietetics during his course. This course focuses on the scope and nature of work in the nutrition field, including higher education pathways, career opportunities, professional roles, skills, responsibilities, and ethics. References: E.A. Winterfeldt, M.L.Bogle, L.L.Ebro, Dieteties: Practice and Future trends, 3rd, Jones and Bartlett Publisher, USA,2011., J.R.Payne-Palacio,D.D.Canter, The Profession of Dietetics- A Team Approach, Jones& Barlett Learning, 4th, USA, 2011.
ND103 General Chemistry (2,2,3)
The aim of this course; Common outcomes of general chemistry should include knowledge of basic chemical concepts, strength in quantitative problem solving, preparation for higher-level course work, maturation of students' knowledge of chemistry, and application of mathematical skills. References: McQuarrie, D. A., Rock, P. A., & Gallogly, E. B. (1984). General chemistry (p. 1116). New York: WH Freeman.
HS203 Medical Biology Genetics (3,0,3)
This course is aimed to provide knowledge into basic cell biology and an introduction to genetics References: Molecular Biology of the Cell (Bruce Alberts et al.), The Cell A Molecular Approach (Geoffrey M. Cooper&Robert E. Hausman), Medical Genetics Thompson&Thompson (Robert L. Nussbaum et al.), Genetics (William S. Klug et al.), Lehninger Principles of Biochemistry (David L. Nelson&Michael M. Cox).
HS115 Basic Mathematics (3,0,3)
The aim of this course; Students master basic skills and extend their knowledge as they prepare for more advanced work. Topics include basic number concepts such as whole numbers, counting, place value, rounding, exponents, and negative numbers; addition and subtraction; and multiplication and division. References: Cornish-Bowden, A. (2012). Basic mathematics for biochemists. Springer Science & Business Media.
TURK001 Turkish Language I (2,0,-)
This course concentrated on the importance of language in society, the relationship between culture and language, comparative study of Turkish and other languages, historical development of Turkish Language and its spread. In addition, the course introduces Turkish from a phonetic perspective and provides skills in grammatical rules and their application.
NH001 National History I (2,0,-)
This course informs about the revolutionary movements in the Turkish Republic and Atatürk’s principles as well as introducing the cognitive skills behind his ideologies.
ND102 Organic Chemistry (2,0,2)
In organic chemistry, you will learn about the reactions chemists use to synthesize crazy carbon based structures, as well as the analytical methods to characterize them. You will also think about how those reactions are occurring on a molecular level with reaction mechanisms. References: Anslyn, E. V., & Dougherty, D. A. (2006). Modern physical organic chemistry. University science books.
ND104 Introduction to Nutrients (2,0,2)
The introduction to the nutrients. Macronutrients and micronutrients. Energy yielding nutrients. Chemical composition of nutrients (inorganic vs. organic nutrients). Vitamins (water soluable and fat soluable). Properties of nutrients (functional, chemical and physical). Nutritional needs of the body throught lifespan (lifetime). References: Mahan, L.K.Raymond, J.L. (2017) Krause's: Food and the nutrition care process, 14th edition, Elsevier, ISBN: 978-0-323-34075-5., Lutz, C. Mazur, E. Litch, N. (2015) Nutrition and diet therapy, 6th edition, F.A. Davis Company, ISBN 978-0-8036-3718-4., Schlenker, E.D. Gilbert, J. (2015) Wiliam's Essentials of Nutrition and Diet Therapy, 11th edition, Elsevier, ISBN: 978-0-323-18580-6.
HS102 Growth and Development (2,0,2)
The purpose of the Growth & Development course is to equip you with the knowledge, skill and competence to work effectively in a variety of community/social care settings, where frequent demand is made on the individual to relate to people at various levels of personal development. References: Bogin, B. (2020). Patterns of human growth (Vol. 88). Cambridge University Press.
HS104 Self-knowledge and Communication Methods (2,2,3)
This subject aims to increase students' self-understanding and to improve their communication skills by using the experiential learning approach. References: Flanagan, J. (1997). Quest for self-knowledge: An essay in Lonergan's philosophy. University of Toronto Press.
HS106 Sociology and Health (2,0,2)
Course Purpose and Objectives The objective of this course is to teach students the main principles of the sociology of health and illness and train them in how to apply and use these principles to explain real-life health conditions. References: Morrall, P. (2009). Sociology and health: An introduction. Routledge., Twaddle, A. C., & Hessler, R. M. (1977). A sociology of health. The CV Mosby Company, 11830 Westline Industrial Drive, St Louis, Missouri 63141, USA.
TURK002 Turkish Language II (2,0,-)
This course is an extension of TURK001 and investigates the topics outlined in TURK001 at further depth.
NH002 National History II (2,0,-)
This course is designed to add further knowledge on the topics outlines in NH001 but extends to facilitating accurate evaluation of the issues of the Republic of Turkey and her Government.
ND201 Principles of Nutrition and Dietetics I (3,2,4)
This course constitutes of the following topics: carbohydrate, protein, fat, vitamin and mineral content of nutrients; their chemistry, properties, sources, digestion, absorption and metabolism; requirements; problems of excessive and imbalanced intake; calorific values; energy expenditure, energy balance and imbalance problems; and relationship between nutrition and health. References: E.Whitney, S.R. Roffes (2013). Understanding Nutrition, 13rd; Wadsworth Cengage Learning, USA., Mahan, L.K. Escott-Stamp, S., Raymond, J. (2017). Krause’s Food and Nutrition Care Process, 14th; Elsevier, USA.
ND203 Nutritional Biochemistry I (3,0,3)
This course is aimed at providing knowledge on the bodily functions of carbohydrates and fats; give details about their metabolism, give details about biochemical and functional changes due to insufficient or excessive intake, providing knowledge about hormones and enzymes. References: T. Brody, Nutritional Biochemistry, 2nd ed., Academic Press, USA, 1998., R.K. Murray, D.A.Bender, K.M. Botham, P.J.Kennelly,P.A.Weil, Harper's Illustrated biochemistry, 28th ed., The McGrow-Hill Companies, USA, 2009., J. Koolman, K.-H.Roehm, Color Atlas of Biochemistry, 2nd ed., Thieme,Stuttgart, Germany,2005., D.L.Nelson, M.M.Cox, Lehninger Principles of Biochemistry,6th ed., W.H.Freeman and Company, New York, 2013., S.S.Gropper, J.L.Smith, Advanced Nutrition and Human Metabolism, 6th ed., Wadsworth Cengage Learning, USA, 2013.
ND205 Food Chemistry (2,2,3)
The aim of the course is to provide the students with a deep understanding of how food components contribute to overall quality of foods; and to enable students to evaluate and explain how the highly complex nature of food may result in a multitude of desired and undesired reactions which are controlled by a variety of. References: Belitz, H. D., Grosch, W., & Schieberle, P. (2008). Food chemistry. Springer Science & Business Media.
HS107 Microbiology-Parasitology (3,2,4)
Have an enhanced knowledge and appreciation of microorganisms. Compare and contrast the characteristics of various microbes with regards to infections, treatment and control. Summarize basic bacterial genetic principles and analyze consequences of mutation. Articulate and diagram the role of the immune system in maintaining homeostasis. Understand the role of vaccines in controlling infections. Learn infection control paractices that can help reduce the spread of disease. References: Dronamraju, K. R. (Ed.). (2004). Infectious disease and host-pathogen evolution. Cambridge University Press.
EGL101 Development of Reading Skills (3,0,3)
This course aims to develop the students reading skills through the use of selected paragraphs and sections and their reading practice.
ND202 Nutritional Biochemistry II (3,0,3)
This course is aimed at providing knowledge on the bodily functions of proteins, vitamins, minerals and water; give details about their metabolism, give details about biochemical and functional changes due to insufficient or excessive intake. References: Brody, T. (1998), Nutritional Biochemistry, 2nd edition, Academic Press,ISBN: 0-12-134836-9, Cox,C. (2015), Nutritional biochemistry: Current Topics in Nutrition Research, Taylor and Francis Group, ISBN-13: 978-1-77188-285-9., Bender, D. A. (2014), Nutrition and Metabolism, 5th edition, Taylor and Francis Group, ISBN-13: 978-1-465-7225-6.
ND204 Food Microbiology and Food Safety (2,2,3)
Water, carbohydrates, lipids, proteins, vitamins, and minerals in foods; biochemical and functional properties, enzymes, food additives (emulsifiers, pigments, colors, flavors, preservatives, and sweeteners) and texture as related to properties in food systems and during processing. References: H.D.Belitz, W. Grosch, P.Schieberle, Food Chemistry, 3rd ed. Springer Verlag,Berlin,2004., T.P.Coultate, Food:The Chemistry of its Components, 4th ed., The Royal Society of Chemistry, Cambridge, 2002.
ND206 Introduction to Nutritional Services (3,0,3)
The classification of business providing catering service. Catering design (organization of he are for food and beverage in catering service, menu planning). Food service operation management ( 8 steps of foodservice process- including purhasing, reception and storage of foodstuff). Examples of catering service: hospital catering and flight catering. Different methods of catering. Menu planning in off-premise catering service. New catering systems and cost-control of food and beverages and managing quality. References: Payne-Palacio, J. Theis, H.(2008) Introduction to Fodservic, 11th edition, Prentice Hall, ISBN:9780135008201., Loman Scanlon, N. (2007) Catering Management, 3rd edition, John Wiley and Sons, ISBN-13: 978-0471-42981-4., Thomas, C. Hansen, B. (2013) Off-premise Catering Management, 3rd edition, John Wiley and Sons, ISBN: 978-040-88971-8.
ND208 Nutritional Education and Consultancy (2,2,3)
Introduction to nutrition education. Communication skills (verbal and nonverbal communication).Interwieving (nutritional interwiev and different kind of it). Nutrition counseling (nondirective counseling, counseling processes and directive counseling). Counseling for Behavior Modification. Counseling for Cognitive Chnage. Cross- Cultural and Life-Span counseling. Motivating client. Principles and theories of learning. Planning learning. Planing, selecting and using instructional media (development and distribution of brochures related to nutrition). References: Gable, J. (2007), Counselling Shills for Dietitians, 2nd edition, Blackwell Publishing Ltd, ISBN: 978 140514727 9., Bauer, D.K. Sokolik, C.A. (2016) Nutrition counselling and education skill development, 3rd edition, Cengage Learning, ISBN: 978-1-305-25248-6.
ND210 Food Preparation and Cooking Methods (2,2,3)
Introduction to food preparation, methods of preparation food including pre-preparation. Effects of cooking on nutrients (food). Sufficient and balanced feeding (groups of nutrient required for the sufficient and balanced feeding of individuals or group). Elements of the contents of the nutrient forming the nutrient goups for food preparation (4 basic food molecules, effects of heat on the food,safe food) .Types of meal, menu, calorie balanced meals. Basic features and division with different aspects, menu and normatives. Systems of food preparation. Types of food service system. References: Drummond,K.E.Brefere, L.M. (2014), Nutrition for foodservice and culinary professionals, 8th edition, John Wiley and Sons, ISBN: 978-1-118-42973-0., Brown, A. (2011), Understanding Food:Principles and Preparation,4th edition, Wadsworth Cengage Learning, ISBN-13:978-0-538-73498-1.
EGL102 Development of Writing Skills (3,0,3)
This course is aimed at developing the students’ writing skills and is supported by summaries of paragraphs and structural bases of written material. (Pre-requisite: EGL 101)
STJ001 Summer Internship
The internship programme is designed to help students reinforce the basic theories, concepts and skills they have learned from their lectures through practical applications at various arenas. The programme has duration of 30 working days. Students can do their summer internship in any place where there is a dietitian. For example; such as catering company, private hospital, gyms, individual nutrition counseling center, government hospitals.
ND301 Mother and Child Nutrition (2,2,3)
This course will cover an extensive knowledge base and will include the following topics: Nutrition during pregnancy and breastfeeding; importance of nutrition during pregnancy in mother and child health; Energy and nutrient requirements during pregnancy; nutrition in pregnant women; physiology of lactation and factors affecting it; energy and nutrient requirements during breastfeeding; nutrition in breastfeeding women; nutrition in breastfeeding baby; sufficiency of breast milk; factors preventing from breastfeeding; nutritional problems in pre-school children; nutrition of the baby in the first 4 months; baby food and formula food; nutrition of 4-12 month old babies, pre-school period; nutrition of 1-5 year old children; nutrition of school-age children.
ND303 Community and Health I (3,0,3)
The relationship between health and social sciences; social, cultural and biological factors affecting health; population; understanding society structure; and structure of health systems will form the knowledge content of this course.
ND305 Medical Nutrition in Adult Diseases I (3,2,4)
Through this course, the students will be informed about : Definitions related to medical nutrition; relationship between nutrition and health; determination of nutritional status; principles of dietary planning; the role and responsibilities of a dietician in clinical trials; medical nutrition in the treatment of obesity/thinness, diabetes, cardiovascular diseases, hypertension, diseases of the digestive system, inflammatory and infective diseases, and burns.
ND307 Management of Food Services I (2,0,2)
This course covers the following essential topics in catering services management: Food safety systems; hazard analysis and critical control points (HACCP), kitchen planning; the management structure of food and beverage in different organizations and their comparisons.
ND309 Legal Procedures for Nutrition (2,0,2)
This course covers the topics related to the legal aspects in the field of nutrition such as: Food quality and properties; legal arrangements and provisions; factors affecting the efficiency of food safety; food additives; chemical contaminations.
HS301 Professional Ethics (2,0,2)
In this course the students will gain knowledge on the fundamental ethical concepts and be able to evaluate the situations they encounter from an ethical perspective.
ND311 Business Management Skills (2,0,2)
As the world economy becomes more oriented toward knowledge-based work, and organizations increasingly recognize that people truly are a major source of competitive advantage, Business Management Skills has taken on a more strategic role. Consequently, decisions made in organizations about who to hire, what training to give them, how to reward them, and so on have become more important. In addition, these decisions are not just made by the managers. Managers are responsible for selection, training, performance management, and compensation decisions. At the same time, our society is becoming increasingly litigious. It is in your best interests as future employees and future managers to understand your responsibilities. References: Ray, L. & Hauton, M. (Eds.) (2017). Management skills for archivists and records managers. London, UK: Facet Publishing.
ND302 Nutrition in Child Diseases (3,2,4)
The topics of: nutrition of premature babies, nutrition of undernourished babies, nutrition in diseases of absorption, nutrition in gastroenteritis and infective diseases, nutrition in Type I Insulin dependent diabetes, nutrition in congenital metabolic diseases, nutrition for the renal, muscular and nervous diseases, is covered in this course. The students will also gain knowledge on observation and examination in childhood diseases and enteral-parenteral nutrition in children and premature babies.
ND304 Community and Health II (3,0,3)
Main topics covered in this course, which mainly develop epidemiological skills, are: Prevalence and causes of health issues, methods of protection, risk groups in society, health status of risk groups, and prevention measures for health improvement, planning, data collection, analysis and report writing.
ND306 Medical Nutrition in Adult Diseases II (3,2,4)
The topics covered during this course are: Medical nutrition and trial diet in the treatment of liver, gall bladder, pancreas, kidney, bone and joint, and nervous system diseases as well as cancer.
ND308 Nutritional Support Systems (2,2,3)
Description and types of malnutrition; Methods used in the depiction of nutritional status; Main principles of enteral-parenteral feeding and their complications, indications, advantages/disadvantages; enteral-parenteral products and their areas of use; calculation of energy and nutritional element requirements in enteral-parenteral feeding; disease-specific nutritional support treatments; analysis of job implementation of nutrition teams in the hospitals; and practical applications, are the main topics covered in this course.
ND310 Community Health Internship (0,16,8)
The students are provided with the opportunity to carry out a field study.
STJ002 Summer Internship
The internship programme is designed to help students reinforce the basic theories, concepts and skills they have learned from their lectures through practical applications at various arenas. The programme has duration of 30 working days. Students can do their summer internship in any place where there is a dietitian. For example; such as catering company, private hospital, gyms, individual nutrition counseling center, government hospitals.
ND401 Education at Workplace I (0,16,8)
This course serves the purpose of unifying and reinforcing knowledge and skills by carrying out applications in professional fields.
ND403 Graduation Project I (2,0,2)
The requirements for the graduation project ensures the student attains competence in carrying out a scientific study, writing reports and present findings related to the field of catering services and nutrition and dietetics under supervision.
HS303 Biostatistics (2,2,3)
Through this course, the students are expected to understand the fundamental concepts in statistics and the use of statistics in health science, and be able to evaluate statistics in the literature and research.
HS403 Education (4,4,6)
This course is designed to facilitate students’: Understanding of the concepts of learning and education; learning of educational methods; ability to recognize the techniques and equipment necessary for the evaluation of learning needs and outcomes; ability to use this knowledge in their own life and in patient education.
ND402 Education at Workplace II (0 20 10)
This course serves the purpose of unifying and reinforcing knowledge and skills by carrying out applications in professional fields.
ND404 Graduation Project II (2 0 2)
The requirements for the graduation project ensures the student attains competence in carrying out a scientific study, writing reports and present findings related to the field of catering services and nutrition and dietetics under supervision.
ND406 Diseases Related to Nutrition (2 0 2)
This course is aimed at providing knowledge on the characteristics of and protection specifications for the diseases related to nutrition.
HS302 First-Aid and Emergency (2 2 3)
Through this course, the students will gain knowledge and skills necessary for the application of life-saving procedures in cases of emergency.
ND408 Case Analysis (2 2 3)
This course provides the students with the opportunity: to identify the problem through systematic use of problem solving and analytic skills; and to choose the appropriate methods for generating solutions in large group discussions, relevant to the issues or scenarios they would potentially face at workplace.
| CODE | COURSE NAME | T | P | C | ECTS | Prereq. | Syllabus | Description |
|---|---|---|---|---|---|---|---|---|
| HS101 | Anatomy | 3 | 2 | 4 | 6 | The aim of this course is to familiarize the students with the structural systems of the human body, the inter-relationship of the structures within these systems and the related terminology. Richard Drake, A. Wayne Vogl and Adam W. M. Mitchell. Gray's Anatomy for Students ( 2009) Elsevier Publications. |
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| HS103 | Physiology | 4 | 0 | 4 | 5 | The aim of this course is to provide the students with a sound understanding of the functional characteristics of the human body, the functional principles of the systems comprising the human body and the principles of the unified functioning of these systems for homeostasis. Stuart Ira Fox. Human Physiology (2010). McGraw Hill Publications |
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| HS105 | Psychology | 2 | 0 | 2 | 2 | The aim of this course is to introduce the fundamental topic, theories and branches of psychology to the students; provide the skills for an objective and scientific approach to human behaviour. In addition, basic and historical approaches in psychology, the fundamental topics of learning, motivation, social cognition, personality, sensation and perception, attention will be studied during this course. Nicky Hayes. Understand Psychology: Teach Yourself (2010) Hachette UK |
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| ND101 | Basic approaches in Nutrition and Dietetics | 2 | 0 | 2 | 3 | The students familiarize themselves with the profession of nutrition and dietetics during his course. They understand the duties, capabilities, responsibilities and the work ethics of the profession. Joan Webster-Gandy, Angela Madden and Michelle Holdsworth. Oxford Handbook of Nutrition and Dietetics (Oxford Medical Handbooks) (2011) Oxford University Press. |
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| ND103 | General Chemistry | 2 | 2 | 3 | 4 | This course will cover the fundamental topics in chemistry including: Structure of atoms, elements and their properties, molecules, chemical compounds, chemical bonds, chemical equations and reactions, aqueous solutions, periodic table, gases and the electronic structure of the atom. Raymond Chang and Jason Overby . General Chemistry: The Essential Concepts (2010) McGraw Hill. |
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| HS203 | Medical Biology Genetics | 3 | 0 | 3 | 3 | The aim of this course is to inform the students on Mendel’s Genetics, chromosomes and genetic inheritance, population genetics and congenital diseases. Edward S. Tobias, Michael Connor and Malcolm Ferguson Smith. Essential Medical Genetics (2011) Wiley Blackwell. |
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| HS115 | Basic Mathematics | 3 | 0 | 3 | 3 | This course will include topics such as: real numbers, definitive values, number scales, integers, coordinates, functions, limits: change ratio, tangents, differentials and differentiation, graphical presentations; maxima-minima problems, quadratic equations, matrices, double variable quadratic inequalities: two-dimensional quadratic programming, geometry. Trevor Johnson and Hugh Neill. Complete Mathematics: Teach Yourself (2010) Hachette UK |
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| TURK001 | Turkish Language I | 2 | 0 | 0 | 2 | This course concentrated on the importance of language in society, the relationship between culture and language, comparative study of Turkish and other languages, historical development of Turkish Language and its spread. In addition, the course introduces Turkish from a phonetic perspective and provides skills in grammatical rules and their application. | ||
| NH001 | National History I | 2 | 0 | 0 | 2 | This course informs about the revolutionary movements in the Turkish Republic and Atatürk’s principles as well as introducing the cognitive skills behind his ideologies. | ||
| ND102 | Organic Chemistry | 2 | 0 | 2 | 4 | In this course, the students will be provided with the knowledge about and the cognitive skills required for understanding the chemical properties of acids, bases, alcohols, Ethers, Aldehydes, Ketones, Esters, carboxylic acids and their derivatives, amines, amides, carbohydrates, proteins and lipids. Paul M. Dewick. Essentials of Organic Chemistry: For Students of Pharmacy, Medicinal Chemistry and Biological Chemistry (2006) John Wiley and Sons Ltd. |
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| HS101 | ANATOMY | 4 | 0 | 4 | 5 | Download | ||
| Total | 27 | 39 |
| CODE | COURSE NAME | T | P | C | ECTS | Prereq. | Syllabus | Description |
|---|---|---|---|---|---|---|---|---|
| ND104 | Introduction to Nutrients | 2 | 0 | 2 | 4 | With this course, it is aimed that the students will gain an understanding of the fundamental theories related to nutrients, their types and their properties. A. L. Benedict. Golden Rules of Dietetics: The General Principles and Empiric Knowledge of Human Nutrition, Analytic Tables of Foodstuffs, Diet Lists and Rules (2010) Kessinger Publishing |
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| HS102 | Growth and Development | 2 | 0 | 2 | 2 | In this course the students will understand the normal sensory, motor, cognitive and psychosocial processes of human development and the factors which affect them. Chris Beckett and Hilary Taylor. Human Growth and Development (2010) Sage Publications |
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| HS104 | Self-knowledge and Communication Methods | 2 | 2 | 3 | 4 | This course relates to the understanding of characteristics of human behaviour, development of self- assessment instinct, basic theories and principles of communication and providing the students with the ability to implement this knowledge in their professional and social lives. Mandy Kotzman , Anne Kotzman.Listen to Me, Listen to You: A Step-by-step Guide to Communication Skills Training: A Step-by-step Guide to Communication Skills Training. BPA Print Group, Australia. |
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| HS106 | Sociology and Health | 2 | 0 | 2 | 2 | This course will provide knowledge for the students on topics such as social theories, urbanization, community development, sociological disciplines and general community issues. Anne-Marie Barry and Chris Yuill . Understanding the Sociology of Health: An Introduction ( 2008) Sage Publications. |
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| TURK002 | Turkish Language II | 2 | 0 | 0 | 2 | This course is an extension of TURK001 and investigates the topics outlined in TURK001 at further depth. | ||
| NH002 | National History II | 2 | 0 | 0 | 2 | This course is designed to add further knowledge on the topics outlines in NH001 but extends to facilitating accurate evaluation of the issues of the Republic of Turkey and her Government. | ||
| REC302 | Tennis | 2 | 2 | 3 | 4 | Elective | ||
| REC312 | Swimming | 2 | 2 | 3 | 4 | Elective | ||
| REC208 | Table Tennis | 2 | 2 | 3 | 4 | Elective | ||
| REC206 | Folk Dancing | 2 | 2 | 3 | 4 | Elective | ||
| ART150 | Photography | 0 | 0 | 3 | 4 | Elective | ||
| Total | 24 | 36 |
| CODE | COURSE NAME | T | P | C | ECTS | Prereq. | Syllabus | Description |
|---|---|---|---|---|---|---|---|---|
| ND201 | Principles of Nutrition | 3 | 2 | 4 | 6 | This course constitutes of the following topics: Carbohydrate, protein, fat, vitamin and mineral content of nutrients; their chemistry, properties, sources, digestion, absorption and metabolism; requirements; problems of excessive and imbalanced intake; calorific values; energy expenditure, energy balance and imbalance problems; and relationship between nutrition and health. Martin Eastwood. Principles of Human Nutrition ( 2003) Blackwell Publishing |
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| ND203 | Nutritional Biochemistry I | 3 | 0 | 3 | 4 | This course is aimed at providing knowledge on the bodily functions of carbohydrates, proteins, fats, and minerals and vitamins; biochemical and functional changes due to insufficient or excessive intake. Sareen Stepnick Gropper and Eva May Nunnelley Hamilton The Biochemistry of Human Nutrition: A Desk Reference (Health Science) (2000) |
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| ND205 | Food Chemistry | 2 | 2 | 3 | 4 | This course covers the topics of: Structure, classification, properties, and analyses of Carbohydrates, proteins, lipids and enzymes, as well as learning the colour and taste elements of nutrients. T.P. Coultate. Food: The Chemistry of Its Components . (2008) RSC Publishing |
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| HS107 | Microbiology-Parasitology | 3 | 2 | 4 | 6 | The students will gain knowledge on the factors causing disease, their properties, and the mechanisms of their functions; the immune system; characteristics of immunisation and treatment. Katherine N. Ward, A. Christine McCartney, Bishan Thakker . Notes on Medical Microbiology: Including Virology, Mycology and Parasitology (2008) Churchill Livingstone EGL 101 Development of Reading Skills (3 0 3) This course aims to develop the students reading skills through the use of selected paragraphs and sections and their reading practice. |
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| EGL101 | Development of Reading Skills | 3 | 0 | 3 | 3 | Through this course, the students will gain an understanding of how water and electrolyte balance is achieved in the body and its importance; hormones; and metabolic changes in starvation and excessive food intake. Sareen Stepnick Gropper and Eva May Nunnelley Hamilton The Biochemistry of Human Nutrition: A Desk Reference (Health Science) (2000) |
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| Electives List | 0 | 0 | 7 | 7 | ||||
| Total | 24 | 30 |
| CODE | COURSE NAME | T | P | C | ECTS | Prereq. | Syllabus | Description |
|---|---|---|---|---|---|---|---|---|
| ND202 | Nutritional Biochemistry II | 3 | 0 | 3 | 4 | Through this course, the students will gain an understanding of how water and electrolyte balance is achieved in the body and its importance; hormones; and metabolic changes in starvation and excessive food intake. Sareen Stepnick Gropper and Eva May Nunnelley Hamilton The Biochemistry of Human Nutrition: A Desk Reference (Health Science) (2000) |
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| ND204 | Food Microbiology and Food Safety | 2 | 2 | 3 | 5 | This course aims to provide information about bacteria and other micro-organisms, gut flora, disinfection, and sterilisation; diseases developing through nutrient intake; and the importance of micro-organisms in the preparation and production of food and beverages. Sagar Goyal. Viruses in Foods (Food Microbiology and Food Safety) (2006) Springer. Ynes R. Ortega. Foodborne Parasites (Food Microbiology and Food Safety) (2006) Springer. |
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| ND206 | Introduction to Nutritional Services | 3 | 0 | 3 | 4 | This course will cover the topics of: The classification of businesses providing catering services; organization of the area for food and beverages; purchasing, receipt and storage of foodstuffs; methods in catering services; new catering systems; and cost-control of food and beverages. Sari Edelstein. Managing Food and Nutrition Services for Culinary, Hospitality, and Nutrition Professionals (2007) |
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| ND208 | Nutritional Education and Consultancy | 2 | 2 | 3 | 4 | This course mainly aims to develop student skills on education in nutrition, and their communication and presentation skills. Within this context, they will learn about individual learning and behaviour theories; motivational strategies, their analysis; application of the techniques used in behavioural modification; cognitive-behavioural strategies; assessment and discussion of individual learning and behaviour theories; as well as the development and distribution of brochures related to nutrition. | ||
| ND210 | Food Preparation and Cooking Methods | 2 | 2 | 3 | 5 | This course covers the following topics: Nutrient groups required for the sufficient and balanced feeding of individuals or groups; Structural and non-structural elements of the contents of the nutrients forming the nutrient groups; Changes involved in the stages spanning from the purchase of foodstuffs to the service of the prepared food. EGL102 Development of Writing Skills (3 0 3) This course is aimed at developing the students’ writing skills and is supported by summaries of paragraphs and structural bases of written material. (Pre-requisite: EGL 101) |
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| Total | 15 | 22 |
| CODE | COURSE NAME | T | P | C | ECTS | Prereq. | Syllabus | Description |
|---|---|---|---|---|---|---|---|---|
| ND301 | Mother and Child Nutrition | 2 | 2 | 3 | 5 | This course will cover an extensive knowledge base and will include the following topics: Nutrition during pregnancy and breastfeeding; importance of nutrition during pregnancy in mother and child health; Energy and nutrient requirements during pregnancy; nutrition in pregnant women; physiology of lactation and factors affecting it; energy and nutrient requirements during breastfeeding; nutrition in breastfeeding women; nutrition in breastfeeding baby; sufficiency of breast milk; factors preventing from breastfeeding; nutritional problems in pre-school children; nutrition of the baby in the first 4 months; baby food and formula food; nutrition of 4-12 month old babies, pre-school period; nutrition of 1-5 year old children; nutrition of school-age children. | ||
| ND303 | Community and Health I | 3 | 0 | 3 | 4 | The relationship between health and social sciences; social, cultural and biological factors affecting health; population; understanding society structure; and structure of health systems will form the knowledge content of this course. | ||
| ND305 | Medical Nutrition in Adult Diseases I | 3 | 2 | 4 | 6 | Through this course, the students will be informed about : Definitions related to medical nutrition; relationship between nutrition and health; determination of nutritional status; principles of dietary planning; the role and responsibilities of a dietician in clinical trials; medical nutrition in the treatment of obesity/thinness, diabetes, cardiovascular diseases, hypertension, diseases of the digestive system, inflammatory and infective diseases, and burns. | ||
| ND307 | Management of Food Services | 2 | 0 | 2 | 3 | This course covers the following essential topics in catering services management: Food safety systems; hazard analysis and critical control points (HACCP), kitchen planning; the management structure of food and beverage in different organizations and their comparisons. | ||
| ND309 | Legal Procedures for Nutrition | 2 | 0 | 2 | 3 | This course covers the topics related to the legal aspects in the field of nutrition such as: Food quality and properties; legal arrangements and provisions; factors affecting the efficiency of food safety; food additives; chemical contaminations. | ||
| HS301 | Professional Ethics | 2 | 0 | 2 | 2 | In this course the students will gain knowledge on the fundamental ethical concepts and be able to evaluate the situations they encounter from an ethical perspective. | ||
| ND311 | Bussiness Management Skills | 2 | 0 | 2 | 3 | The students will be informed about the concept of business and environmental factors; social and ethical responsibilities of businesses; business investments; business management; production management; marketing; human and financial resources management. | ||
| Electives List | 0 | 0 | 4 | 4 | ||||
| Total | 22 | 30 |
| CODE | COURSE NAME | T | P | C | ECTS | Prereq. | Syllabus | Description |
|---|---|---|---|---|---|---|---|---|
| ND302 | Nutrition in Child Diseases | 3 | 2 | 4 | 5 | The topics of: nutrition of premature babies, nutrition of undernourished babies, nutrition in diseases of absorption, nutrition in gastroenteritis and infective diseases, nutrition in Type I Insulin dependent diabetes, nutrition in congenital metabolic diseases, nutrition for the renal, muscular and nervous diseases, is covered in this course. The students will also gain knowledge on observation and examination in childhood diseases and enteral-parenteral nutrition in children and premature babies. | ||
| ND304 | Community and Health II | 3 | 0 | 3 | 4 | Main topics covered in this course, which mainly develop epidemiological skills, are: Prevalence and causes of health issues, methods of protection, risk groups in society, health status of risk groups, and prevention measures for health improvement, planning, data collection, analysis and report writing. | ||
| ND306 | Medical Nutrition in Adult Diseases II | 3 | 2 | 4 | 5 | The topics covered during this course are: Medical nutrition and trial diet in the treatment of liver, gall bladder, pancreas, kidney, bone and joint, and nervous system diseases as well as cancer. | ||
| ND308 | Nutritional Support Systems | 2 | 2 | 3 | 4 | Description and types of malnutrition; Methods used in the depiction of nutritional status; Main principles of enteral-parenteral feeding and their complications, indications, advantages/disadvantages; enteral-parenteral products and their areas of use; calculation of energy and nutritional element requirements in enteral-parenteral feeding; disease-specific nutritional support treatments; analysis of job implementation of nutrition teams in the hospitals; and practical applications, are the main topics covered in this course. | ||
| ND310 | Community Health Internship | 0 | 16 | 8 | 7 | The students are provided with the opportunity to carry out a field study. | ||
| ND314 | Summer Internship | 0 | 0 | 0 | 5 | The students reinforce their academic gains through improving their practical skills on care and treatment by carrying out field studies in the format of an internship. | ||
| Total | 22 | 30 |
| CODE | COURSE NAME | T | P | C | ECTS | Prereq. | Syllabus | Description |
|---|---|---|---|---|---|---|---|---|
| ND401 | Education at Workplace I | 0 | 16 | 8 | 12 | This course serves the purpose of unifying and reinforcing knowledge and skills by carrying out applications in professional fields. | ||
| ND403 | Graduation Project I | 2 | 0 | 2 | 4 | The requirements for the graduation project ensures the student attains competence in carrying out a scientific study, writing reports and present findings related to the field of catering services and nutrition and dietetics under supervision. | ||
| HS303 | Biostatistics | 2 | 2 | 3 | 4 | Through this course, the students are expected to understand the fundamental concepts in statistics and the use of statistics in health science, and be able to evaluate statistics in the literature and research. | ||
| HS403 | Education | 4 | 4 | 6 | 6 | This course is designed to facilitate students’: Understanding of the concepts of learning and education; learning of educational methods; ability to recognize the techniques and equipment necessary for the evaluation of learning needs and outcomes; ability to use this knowledge in their own life and in patient education. | ||
| Electives List | 0 | 0 | 4 | 4 | ||||
| ND402 | Education at Workplace II | 0 | 20 | 10 | 14 | This course serves the purpose of unifying and reinforcing knowledge and skills by carrying out applications in professional fields. | ||
| Total | 33 | 44 |
| CODE | COURSE NAME | T | P | C | ECTS | Prereq. | Syllabus | Description |
|---|---|---|---|---|---|---|---|---|
| ND404 | Graduation Project II | 2 | 0 | 2 | 4 | The requirements for the graduation project ensures the student attains competence in carrying out a scientific study, writing reports and present findings related to the field of catering services and nutrition and dietetics under supervision. | ||
| ND406 | Nutrition related Diseases | 2 | 0 | 2 | 3 | This course is aimed at providing knowledge on the characteristics of and protection specifications for the diseases related to nutrition. | ||
| HS302 | First Aid and Emergency | 2 | 2 | 3 | 3 | Through this course, the students will gain knowledge and skills necessary for the application of life-saving procedures in cases of emergency. | ||
| ND408 | Case Analysis | 2 | 2 | 3 | 4 | This course provides the students with the opportunity: to identify the problem through systematic use of problem solving and analytic skills; and to choose the appropriate methods for generating solutions in large group discussions, relevant to the issues or scenarios they would potentially face at workplace. | ||
| Electives List | 0 | 0 | 2 | 2 | ||||
| Total | 12 | 16 |
NUTRITION AND DIETETICS
SEMESTER I
COUSE CODE | COURSE TITLE | T | P | C |
HS101 | Anatomy | 3 | 2 | 4 |
HS103 | Physiology | 4 | 0 | 4 |
HS105 | Psychology | 2 | 0 | 2 |
ND101 | Basic approaches in Nutrition and Dietetics | 2 | 0 | 2 |
ND103 | General Chemistry | 2 | 2 | 3 |
HS203 | Medical Biology Genetics | 3 | 0 | 3 |
HS115 | Basic Mathematics | 3 | 0 | 3 |
TURK001 | Turkish Language I | 2 | 0 | - |
NH001 | National History I | 2 | 0 | - |
| TOTAL COMPULSORY CREDITS |
|
| 21 |
SEMESTER II
COUSE CODE | COURSE TITLE | T | P | C |
ND102 | Organic Chemistry | 2 | 0 | 2 |
ND104 | Introduction to Nutrients | 2 | 0 | 2 |
HS102 | Growth and Development | 2 | 0 | 2 |
HS104 | Self-knowledge and Communication Methods | 2 | 2 | 3 |
HS106 | Sociology and Health | 2 | 0 | 2 |
TURK002 | Turkish Language II | 2 | 0 | - |
NH002 | National History II | 2 | 0 | - |
| TOTAL COMPULSORY CREDITS | 14 | 2 | 11 |
| ELECTIVE COURSES* |
|
| 9 |
| TOTAL CREDITS |
|
| 20 |
SEMESTER III
COUSE CODE | COURSE TITLE | T | P | C |
ND201 | Principles of Nutrition and dietetics I | 3 | 2 | 4 |
ND203 | Nutritional Biochemistry I | 3 | 0 | 3 |
ND205 | Food Chemistry | 2 | 2 | 3 |
HS107 | Microbiology-Parasitology | 3 | 2 | 4 |
EGL101 | Development of Reading Skills | 3 | 0 | 3 |
| TOTAL COMPULSORY CREDITS | 14 | 6 | 17 |
| ELECTIVE COURSES* |
|
| 7 |
| TOTAL CREDITS |
|
| 24 |
SEMESTER IV
COUSE CODE | COURSE TITLE | T | P | C |
ND202 | Nutritional Biochemistry II | 3 | 0 | 3 |
ND204 | Food Microbiology and Food Safety | 2 | 2 | 3 |
ND206 | Introduction to Nutritional Services | 3 | 0 | 3 |
ND208 | Nutritional Education and Consultancy | 2 | 2 | 3 |
ND210 | Food Preparation and Cooking Methods | 2 | 2 | 3 |
EGL102 | Development of Writing Skills | 3 | 0 | 3 |
| TOTAL COMPULSORY CREDITS | 15 | 6 | 18 |
STJ001 | Summer Internship |
|
| - |
| TOTAL CREDITS |
|
| 18 |
SEMESTER V
COUSE CODE | COURSE TITLE | T | P | C |
ND301 | Mother and Child Nutrition | 2 | 2 | 3 |
ND303 | Community and Health I | 3 | 0 | 3 |
ND305 | Medical Nutrition in Adult Diseases I | 3 | 2 | 4 |
ND307 | Management of Food Services I | 2 | 0 | 2 |
ND309 | Legal Procedures for Nutrition | 2 | 0 | 2 |
HS301 | Professional Ethics | 2 | 0 | 2 |
ND311 | Business Management Skills | 2 | 0 | 2 |
| TOTAL COMPULSORY CREDITS | 16 | 4 | 18 |
| ELECTIVE COURSES* |
|
| 4 |
| TOTAL CREDITS |
|
| 22 |
SEMESTER VI
COUSE CODE | COURSE TITLE | T | P | C |
ND302 | Nutrition in Child Diseases | 3 | 2 | 4 |
ND304 | Community and Health II | 3 | 0 | 3 |
ND306 | Medical Nutrition in Adult Diseases II | 3 | 2 | 4 |
ND308 | Nutritional Support Systems | 2 | 2 | 3 |
ND310 | Community Health Internship | 0 | 16 | 8 |
| COMPULSORY TOTAL CREDITS | 11 | 22 | 22 |
STJ002 | Summer Internship |
|
| - |
| TOTAL CREDITS |
|
| 22 |
SEMESTER VII
COUSE CODE | COURSE TITLE | T | P | C |
ND401 | Education at Workplace I | 0 | 16 | 8 |
ND403 | Graduation Project I | 2 | 0 | 2 |
HS303 | Biostatistics | 2 | 2 | 3 |
HS403 | Education | 4 | 4 | 6 |
| TOTAL COMPULSORY CREDITS | 8 | 22 | 19 |
| ELECTIVE COURSES* |
|
| 4 |
| TOTAL CREDITS |
|
| 23 |
SEMESTER VIII
COUSE CODE | COURSE TITLE | T | P | C |
ND402 | Education at Workplace I | 0 | 20 | 10 |
ND404 | Graduation Project II | 2 | 0 | 2 |
ND406 | Nutrition related Diseases | 2 | 0 | 2 |
HS302 | First Aid and Emergency | 2 | 2 | 3 |
ND408 | Case Analysis | 2 | 2 | 3 |
| TOTAL COMPULSORY CREDITS | 8 | 24 | 20 |
| ELECTIVE COURSES* |
|
| 2 |
| TOTAL CREDITS |
|
| 22 |