Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| NUTRITION and GENETICS | BESD1214960 | Spring Semester | 2+0 | 2 | 8 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Third Cycle (Doctorate Degree) |
| Course Type | Elective |
| Course Coordinator | |
| Name of Lecturer(s) | |
| 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,Nutrigenomics in the evaluation of efficiency and security of food components,Vitamin metabolism, genetics and environment I ,Vitamin metabolism, genetics and environment II,Genes, diet and plasma lipids,Genetics variation and nutritional necessities,Gene: Environmental effects and coronary heart disease,Gene-Nutrition element interaction in type 1 Diabetics,Cancer nutrigenomics,Article discussion,Article discussion. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Evaluate the relationship between the genetic factors and nutrition. | 10 | F |
| 1.1. Question the genetic variations and their relation with nutrition. | 10 | F |
| 1.2. Explain the genetics and diet relationship. | 10 | F |
| 1.3. Categorize the genetic factors related to nutrition. | 10 | F |
| 2. Plan nutrition suggestions consumption suggestions while increasing the genes’ expression related to diseases. | 10 | F |
| 2.1. İllustrate the functions of nutrigenomics of the effectiveness of nutrition components and the evaluation of nutrition security. | 10 | F |
| 2.2. Debate the gene expression related to diseases. | 10 | F |
| 2.3. Explain the effects of nutritional elements on gene expression. | 10 | F |
| 3. Compare the genetic diversity and ethnic differences in nutrition. | 10 | F |
| 3.1. Question the ethnic differences. | 10 | F |
| 3.2. Relate the genetic diversity as an indication of ethnic difference with nutrition. | 10 | F |
| 3.3. İnterpret the genetic constitution of different personal parameters such as food allergy, cholesterol level, blood sugar. | 10 | F |
| Teaching Methods: | 10: Discussion Method |
| Assessment Methods: | F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Genetic variation: nutritional uses | Preparation from related course sources |
| 2 | The relationship between genes and nutritional elements or food components | Preparation from related course sources |
| 3 | Nutritional elements and gene expression | Preparation from related course sources |
| 4 | Nutrigenomics | Preparation from related course sources |
| 5 | Nutrigenomics in the evaluation of efficiency and security of food components | Preparation from related course sources |
| 6 | Vitamin metabolism, genetics and environment I | Preparation from related course sources |
| 7 | Vitamin metabolism, genetics and environment II | Preparation from related course sources |
| 8 | Genes, diet and plasma lipids | Preparation from related course sources |
| 9 | Genetics variation and nutritional necessities | Preparation from related course sources |
| 10 | Gene: Environmental effects and coronary heart disease | Preparation from related course sources |
| 11 | Gene-Nutrition element interaction in type 1 Diabetics | Preparation from related course sources |
| 12 | Cancer nutrigenomics | Preparation from related course sources |
| 13 | Article discussion | Preparation from related course sources |
| 14 | Article discussion | Preparation from related course 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. | X | |||||
| 3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 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. | X | |||||
| 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 | 3 | 42 | |||
| Resolution of Homework Problems and Submission as a Report | 14 | 8 | 112 | |||
| Term Project | 3 | 10 | 30 | |||
| Presentation of Project / Seminar | 3 | 3 | 9 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 3 | 3 | |||
| General Exam | 1 | 5 | 5 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 243 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(243/30) | 8 | |||||
| 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 and GENETICS | BESD1214960 | Spring Semester | 2+0 | 2 | 8 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Third Cycle (Doctorate Degree) |
| Course Type | Elective |
| Course Coordinator | |
| Name of Lecturer(s) | |
| 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,Nutrigenomics in the evaluation of efficiency and security of food components,Vitamin metabolism, genetics and environment I ,Vitamin metabolism, genetics and environment II,Genes, diet and plasma lipids,Genetics variation and nutritional necessities,Gene: Environmental effects and coronary heart disease,Gene-Nutrition element interaction in type 1 Diabetics,Cancer nutrigenomics,Article discussion,Article discussion. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Evaluate the relationship between the genetic factors and nutrition. | 10 | F |
| 1.1. Question the genetic variations and their relation with nutrition. | 10 | F |
| 1.2. Explain the genetics and diet relationship. | 10 | F |
| 1.3. Categorize the genetic factors related to nutrition. | 10 | F |
| 2. Plan nutrition suggestions consumption suggestions while increasing the genes’ expression related to diseases. | 10 | F |
| 2.1. İllustrate the functions of nutrigenomics of the effectiveness of nutrition components and the evaluation of nutrition security. | 10 | F |
| 2.2. Debate the gene expression related to diseases. | 10 | F |
| 2.3. Explain the effects of nutritional elements on gene expression. | 10 | F |
| 3. Compare the genetic diversity and ethnic differences in nutrition. | 10 | F |
| 3.1. Question the ethnic differences. | 10 | F |
| 3.2. Relate the genetic diversity as an indication of ethnic difference with nutrition. | 10 | F |
| 3.3. İnterpret the genetic constitution of different personal parameters such as food allergy, cholesterol level, blood sugar. | 10 | F |
| Teaching Methods: | 10: Discussion Method |
| Assessment Methods: | F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Genetic variation: nutritional uses | Preparation from related course sources |
| 2 | The relationship between genes and nutritional elements or food components | Preparation from related course sources |
| 3 | Nutritional elements and gene expression | Preparation from related course sources |
| 4 | Nutrigenomics | Preparation from related course sources |
| 5 | Nutrigenomics in the evaluation of efficiency and security of food components | Preparation from related course sources |
| 6 | Vitamin metabolism, genetics and environment I | Preparation from related course sources |
| 7 | Vitamin metabolism, genetics and environment II | Preparation from related course sources |
| 8 | Genes, diet and plasma lipids | Preparation from related course sources |
| 9 | Genetics variation and nutritional necessities | Preparation from related course sources |
| 10 | Gene: Environmental effects and coronary heart disease | Preparation from related course sources |
| 11 | Gene-Nutrition element interaction in type 1 Diabetics | Preparation from related course sources |
| 12 | Cancer nutrigenomics | Preparation from related course sources |
| 13 | Article discussion | Preparation from related course sources |
| 14 | Article discussion | Preparation from related course 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. | X | |||||
| 3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 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. | X | |||||
| 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 | |