Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| NUTRIGENETICS | YBES4116436 | Fall Semester | 2+0 | 2 | 4 |
| Course Program | Cuma 09:00-09:45 Cuma 10:00-10:45 |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Assist.Prof. Sibel ÖZALP |
| Assistant(s) | |
| Aim | The objective of this course is to explain the impact of an individual's hereditary structure on determining their dietary habits, to minimize their exposure to diseases to which they are genetically predisposed as much as possible, and to evaluate the importance and impact of nutrition in ensuring a high quality of life. |
| Course Content | This course contains; Course orientation, presentation of the course objective and syllabus, evaluation methods, and attendance-absence rules,Basic genetic concepts (Replication, Transcription, and Translation Mechanisms, Mutation, Polymorphism Concepts, and DNA Repair Mechanisms),Concepts Related to Nutritional Genomics (Genomics, Transcriptomics, Proteomics, Metabolomics, Nutrigenomics, Epigenetics, Nutrigenetics),Human Genome Project,Gene Expression and Epigenetic Mechanisms,Fetal Programming,The effect of nutrients on gene expression,The effect of genes on nutrients and food components,Gene-diet interactions in obesity,Gene-diet interactions in diabetes,Gene-diet interactions in cardiovascular diseases,Gene-diet interactions in cancer,Genetic counseling,General review and evaluation. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Interprets the relationship between the genetic factors and nutrition. | 10, 14, 16, 19, 9 | A, C, E |
| 2. Compares genetic diversity and ethnic differences. | 10, 14, 16, 19, 9 | A, C, E |
| 3. Comprehends the importance of nutrition in diseases developing due to the diversity of disease-related genes. | 10, 14, 16, 19, 9 | A, C, E |
| 4. Develops nutrient consumption recommendations to increase the expression of disease-related genes. | 10, 14, 16, 19, 9 | A, C, E |
| Teaching Methods: | 10: Discussion Method, 14: Self Study Method, 16: Question - Answer Technique, 19: Brainstorming Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Course orientation, presentation of the course objective and syllabus, evaluation methods, and attendance-absence rules | Evaluation of the Course Syllabus |
| 2 | Basic genetic concepts (Replication, Transcription, and Translation Mechanisms, Mutation, Polymorphism Concepts, and DNA Repair Mechanisms) | Preparation from related course sources |
| 3 | Concepts Related to Nutritional Genomics (Genomics, Transcriptomics, Proteomics, Metabolomics, Nutrigenomics, Epigenetics, Nutrigenetics) | Preparation from related course sources |
| 4 | Human Genome Project | Preparation from related course sources |
| 5 | Gene Expression and Epigenetic Mechanisms | Preparation from related course sources |
| 6 | Fetal Programming | Preparation from related course sources |
| 7 | The effect of nutrients on gene expression | Preparation from related course sources |
| 8 | The effect of genes on nutrients and food components | Preparation from related course sources |
| 9 | Gene-diet interactions in obesity | Preparation from related course sources |
| 10 | Gene-diet interactions in diabetes | Preparation from related course sources |
| 11 | Gene-diet interactions in cardiovascular diseases | Preparation from related course sources |
| 12 | Gene-diet interactions in cancer | Preparation from related course sources |
| 13 | Genetic counseling | Preparation from related course sources |
| 14 | General review and evaluation | End-of-term general evaluation |
| Resources |
| 1. Akbulut G. (Transl. Ed.). (2023). Krause's Food & the Nutrition Care Process. Nobel Tıp Kitabevleri. 2. Baş M., & Karaca Çelik E. (Eds.). (2023). Nutrigenetics: Applying the Science of Personal Nutrition (Nutrigenetik: Kişisel Beslenme Bilimini Uygulamak), Akademisyen Kitabevi. 3. Büyükuslu, N. (2022). Genetic Approaches in Personalized Nutrition (Kişiye özel beslenmede genetik yaklaşımlar). Ankara Nobel Tıp Kitabevleri. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PY-1. Beslenme ve Diyetetik alanında temel bilgiye sahiptir. | ||||||
| 2 | PY-2. Mesleki bilgi ve becerilerini, bireysel ve toplumsal düzeyde sağlığın geliştirilmesi, hastalıkların önlenmesi ve tedavisi için kullanır. | ||||||
| 3 | PY-3. Birey, aile ve topluma beslenme ve diyetetik alanında eğitim verir, danışmanlık yapar. | ||||||
| 4 | PY-4. Toplu beslenme sistemlerinde etkili bilgi ve beceri kazanarak, menü planlama, üretim, hijyen ve besin güvenliği gibi süreçleri yönetir. | ||||||
| 5 | PY-5. Bilgi birikimini kullanarak alanına ilişkin çalışmaları bağımsız olarak yürütür, sağlık ekibi ve diğer disiplinler ile işbirliği içinde araştırma, proje ve etkinliklerde rol alır. | ||||||
| 6 | PY-6. Mesleğini bilimsel araştırmalar, kanıtlar, gelişen teknoloji, güncel literatür ve sağlık politikaları doğrultusunda yürütür. | ||||||
| 7 | PY-7. Mesleki uygulamalarını etik ilke ve standartlar doğrultusunda gerçekleştirir. Davranışı ile meslektaşlarına ve topluma örnek olur. | ||||||
| 8 | PY-8. En az bir yabancı dili kullanarak alanına ilişkin uluslararası literatüre ulaşır, değerlendirir ve mesleki gelişim için kullanır. | ||||||
| 9 | PY-9. Beslenme ve Diyetetik alanında eleştirel düşünme, sorun çözme ve karar verme becerilerini kullanır. | ||||||
| 10 | PY-10. Mesleki alanda yazılı ve sözlü etkili iletişim kurar. | ||||||
| 11 | PY-11. Mesleğin gerektirdiği genel kültür bilgisine sahiptir. | ||||||
| 12 | PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 2 | 28 | |||
| Guided Problem Solving | 14 | 3 | 42 | |||
| Resolution of Homework Problems and Submission as a Report | 4 | 3 | 12 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 14 | 14 | |||
| General Exam | 1 | 25 | 25 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 121 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(121/30) | 4 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| NUTRIGENETICS | YBES4116436 | Fall Semester | 2+0 | 2 | 4 |
| Course Program | Cuma 09:00-09:45 Cuma 10:00-10:45 |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Assist.Prof. Sibel ÖZALP |
| Assistant(s) | |
| Aim | The objective of this course is to explain the impact of an individual's hereditary structure on determining their dietary habits, to minimize their exposure to diseases to which they are genetically predisposed as much as possible, and to evaluate the importance and impact of nutrition in ensuring a high quality of life. |
| Course Content | This course contains; Course orientation, presentation of the course objective and syllabus, evaluation methods, and attendance-absence rules,Basic genetic concepts (Replication, Transcription, and Translation Mechanisms, Mutation, Polymorphism Concepts, and DNA Repair Mechanisms),Concepts Related to Nutritional Genomics (Genomics, Transcriptomics, Proteomics, Metabolomics, Nutrigenomics, Epigenetics, Nutrigenetics),Human Genome Project,Gene Expression and Epigenetic Mechanisms,Fetal Programming,The effect of nutrients on gene expression,The effect of genes on nutrients and food components,Gene-diet interactions in obesity,Gene-diet interactions in diabetes,Gene-diet interactions in cardiovascular diseases,Gene-diet interactions in cancer,Genetic counseling,General review and evaluation. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Interprets the relationship between the genetic factors and nutrition. | 10, 14, 16, 19, 9 | A, C, E |
| 2. Compares genetic diversity and ethnic differences. | 10, 14, 16, 19, 9 | A, C, E |
| 3. Comprehends the importance of nutrition in diseases developing due to the diversity of disease-related genes. | 10, 14, 16, 19, 9 | A, C, E |
| 4. Develops nutrient consumption recommendations to increase the expression of disease-related genes. | 10, 14, 16, 19, 9 | A, C, E |
| Teaching Methods: | 10: Discussion Method, 14: Self Study Method, 16: Question - Answer Technique, 19: Brainstorming Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Course orientation, presentation of the course objective and syllabus, evaluation methods, and attendance-absence rules | Evaluation of the Course Syllabus |
| 2 | Basic genetic concepts (Replication, Transcription, and Translation Mechanisms, Mutation, Polymorphism Concepts, and DNA Repair Mechanisms) | Preparation from related course sources |
| 3 | Concepts Related to Nutritional Genomics (Genomics, Transcriptomics, Proteomics, Metabolomics, Nutrigenomics, Epigenetics, Nutrigenetics) | Preparation from related course sources |
| 4 | Human Genome Project | Preparation from related course sources |
| 5 | Gene Expression and Epigenetic Mechanisms | Preparation from related course sources |
| 6 | Fetal Programming | Preparation from related course sources |
| 7 | The effect of nutrients on gene expression | Preparation from related course sources |
| 8 | The effect of genes on nutrients and food components | Preparation from related course sources |
| 9 | Gene-diet interactions in obesity | Preparation from related course sources |
| 10 | Gene-diet interactions in diabetes | Preparation from related course sources |
| 11 | Gene-diet interactions in cardiovascular diseases | Preparation from related course sources |
| 12 | Gene-diet interactions in cancer | Preparation from related course sources |
| 13 | Genetic counseling | Preparation from related course sources |
| 14 | General review and evaluation | End-of-term general evaluation |
| Resources |
| 1. Akbulut G. (Transl. Ed.). (2023). Krause's Food & the Nutrition Care Process. Nobel Tıp Kitabevleri. 2. Baş M., & Karaca Çelik E. (Eds.). (2023). Nutrigenetics: Applying the Science of Personal Nutrition (Nutrigenetik: Kişisel Beslenme Bilimini Uygulamak), Akademisyen Kitabevi. 3. Büyükuslu, N. (2022). Genetic Approaches in Personalized Nutrition (Kişiye özel beslenmede genetik yaklaşımlar). Ankara Nobel Tıp Kitabevleri. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PY-1. Beslenme ve Diyetetik alanında temel bilgiye sahiptir. | ||||||
| 2 | PY-2. Mesleki bilgi ve becerilerini, bireysel ve toplumsal düzeyde sağlığın geliştirilmesi, hastalıkların önlenmesi ve tedavisi için kullanır. | ||||||
| 3 | PY-3. Birey, aile ve topluma beslenme ve diyetetik alanında eğitim verir, danışmanlık yapar. | ||||||
| 4 | PY-4. Toplu beslenme sistemlerinde etkili bilgi ve beceri kazanarak, menü planlama, üretim, hijyen ve besin güvenliği gibi süreçleri yönetir. | ||||||
| 5 | PY-5. Bilgi birikimini kullanarak alanına ilişkin çalışmaları bağımsız olarak yürütür, sağlık ekibi ve diğer disiplinler ile işbirliği içinde araştırma, proje ve etkinliklerde rol alır. | ||||||
| 6 | PY-6. Mesleğini bilimsel araştırmalar, kanıtlar, gelişen teknoloji, güncel literatür ve sağlık politikaları doğrultusunda yürütür. | ||||||
| 7 | PY-7. Mesleki uygulamalarını etik ilke ve standartlar doğrultusunda gerçekleştirir. Davranışı ile meslektaşlarına ve topluma örnek olur. | ||||||
| 8 | PY-8. En az bir yabancı dili kullanarak alanına ilişkin uluslararası literatüre ulaşır, değerlendirir ve mesleki gelişim için kullanır. | ||||||
| 9 | PY-9. Beslenme ve Diyetetik alanında eleştirel düşünme, sorun çözme ve karar verme becerilerini kullanır. | ||||||
| 10 | PY-10. Mesleki alanda yazılı ve sözlü etkili iletişim kurar. | ||||||
| 11 | PY-11. Mesleğin gerektirdiği genel kültür bilgisine sahiptir. | ||||||
| 12 | PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |