Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| NUTRITION & GENETIC | - | Spring Semester | 3+0 | 3 | 7 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Second Cycle (Master's Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
| Assistant(s) | |
| Aim | This course aims to find out the factors affecting the genetic constitution determining the nutritional habits, being kept away from the genetically inherited disease and the importance of nutrition for a high life quality and the explanation of its consequences, and explain the genetic constitution of different personal parameters such as food allergy, cholesterol level, blood sugar. |
| Course Content | This course contains; Genetic variation: nutritional uses,The relationship between genes and nutritional elements or food components,Nutritional elements and gene expression,Nutrigenomics in the evaluation of efficiency and security of food components,Genetics variation and nutritional necessities,Vitamin metabolism, genetics and environment-I,Vitamin metabolism, genetics and environment-II,Genes, diet and plasma lipids,Nutrigenomics,Gene: Environmental effects and coronary heart disease,Gene-Nutrition element interaction in type 1 Diabetics,Cancer nutrigenomics,Article discussion,Overview. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Evaluate the relationship between the genetic factors and nutrition. | 10, 16, 9 | A |
| 2. Analyze nutrition suggestions consumption suggestions while increasing the genes’ expression related to diseases. | 10, 16, 9 | A, H |
| 3. Define the difference of the genetic diversity and ethnic differences in nutrition. | 10, 16, 9 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, H: Performance Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Genetic variation: nutritional uses | Preparation from related courses sources |
| 2 | The relationship between genes and nutritional elements or food components | Preparation from related courses sources |
| 3 | Nutritional elements and gene expression | Preparation from related courses sources |
| 4 | Nutrigenomics in the evaluation of efficiency and security of food components | Preparation from related courses sources |
| 5 | Genetics variation and nutritional necessities | Preparation from related courses sources |
| 6 | Vitamin metabolism, genetics and environment-I | Preparation from related courses sources |
| 7 | Vitamin metabolism, genetics and environment-II | Preparation from related courses sources |
| 8 | Genes, diet and plasma lipids | Preparation from related courses sources |
| 9 | Nutrigenomics | Preparation from related courses sources |
| 10 | Gene: Environmental effects and coronary heart disease | Preparation from related courses sources |
| 11 | Gene-Nutrition element interaction in type 1 Diabetics | Preparation from related courses sources |
| 12 | Cancer nutrigenomics | Preparation from related courses sources |
| 13 | Article discussion | Preparation from related courses sources |
| 14 | Overview | Preparation from related courses sources |
| Resources |
| Powerpoint presentation files. |
| Articles related to the topic. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | ||||||
| 3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | ||||||
| 4 | Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | |||||
| 5 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | ||||||
| 8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | They have general cultural knowledge that profession requires. | X | |||||
| 11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 3 | 42 | |||
| Guided Problem Solving | 14 | 6 | 84 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 3 | 15 | 45 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 3 | 5 | 15 | |||
| General Exam | 3 | 5 | 15 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 201 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(201/30) | 7 | |||||
| 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 |
|---|---|---|---|---|---|
| NUTRITION & GENETIC | - | Spring Semester | 3+0 | 3 | 7 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Second Cycle (Master's Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
| Assistant(s) | |
| Aim | This course aims to find out the factors affecting the genetic constitution determining the nutritional habits, being kept away from the genetically inherited disease and the importance of nutrition for a high life quality and the explanation of its consequences, and explain the genetic constitution of different personal parameters such as food allergy, cholesterol level, blood sugar. |
| Course Content | This course contains; Genetic variation: nutritional uses,The relationship between genes and nutritional elements or food components,Nutritional elements and gene expression,Nutrigenomics in the evaluation of efficiency and security of food components,Genetics variation and nutritional necessities,Vitamin metabolism, genetics and environment-I,Vitamin metabolism, genetics and environment-II,Genes, diet and plasma lipids,Nutrigenomics,Gene: Environmental effects and coronary heart disease,Gene-Nutrition element interaction in type 1 Diabetics,Cancer nutrigenomics,Article discussion,Overview. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Evaluate the relationship between the genetic factors and nutrition. | 10, 16, 9 | A |
| 2. Analyze nutrition suggestions consumption suggestions while increasing the genes’ expression related to diseases. | 10, 16, 9 | A, H |
| 3. Define the difference of the genetic diversity and ethnic differences in nutrition. | 10, 16, 9 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, H: Performance Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Genetic variation: nutritional uses | Preparation from related courses sources |
| 2 | The relationship between genes and nutritional elements or food components | Preparation from related courses sources |
| 3 | Nutritional elements and gene expression | Preparation from related courses sources |
| 4 | Nutrigenomics in the evaluation of efficiency and security of food components | Preparation from related courses sources |
| 5 | Genetics variation and nutritional necessities | Preparation from related courses sources |
| 6 | Vitamin metabolism, genetics and environment-I | Preparation from related courses sources |
| 7 | Vitamin metabolism, genetics and environment-II | Preparation from related courses sources |
| 8 | Genes, diet and plasma lipids | Preparation from related courses sources |
| 9 | Nutrigenomics | Preparation from related courses sources |
| 10 | Gene: Environmental effects and coronary heart disease | Preparation from related courses sources |
| 11 | Gene-Nutrition element interaction in type 1 Diabetics | Preparation from related courses sources |
| 12 | Cancer nutrigenomics | Preparation from related courses sources |
| 13 | Article discussion | Preparation from related courses sources |
| 14 | Overview | Preparation from related courses sources |
| Resources |
| Powerpoint presentation files. |
| Articles related to the topic. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | ||||||
| 3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | ||||||
| 4 | Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | |||||
| 5 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | ||||||
| 8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | They have general cultural knowledge that profession requires. | X | |||||
| 11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |