Aim
The aim of the department of Nutrition and Dietetics is to graduate expert professionals, defining and evaluating the problems for individuals and society, seeking for the solutions, determining energy and food requirements of different age groups, giving consultancy and education for individuals and groups, preparing and implementing specific diets for diseases, carrying out management and organization activities at the institutions rendering catering services and food industry, conduct training, implementation and research activities.Qualification Awarded
First Cycle (Bachelor's Degree)Registration and Admission Requirements
In order to be accepted to this program, it is necessary to have completed a high school or equivalent education and to have a diploma and to have obtained enough points in Higher Education Institutions Examination (YKS). Students are accepted to the program according to AYT NUMERICAL score type and the principles determined by Higher Education Council. Foreign Students are accepted according to the success criteria determined by the Senate.Graduation Requirements
Students must successfully finish all courses and internships set by the program taking at least 240 ECTS credits in total, to be granted with the Bachelor's degree. Graduation eligibility is determined by academic average score. For this purpose, the sum of the weighted scores of all courses taken throughout the education is divided by the sum of ECTS values.Recognition of Prior Learning
Students may apply for exemption from the courses they have taken in another higher education or equally accredited institution. Exemption requests are decided by the board of governors of the School, which considers the opinion of the lecturer responsible for that course.Lesson Plan - AKTS Credits
* The courses indicated in this course table shows current course plan information in Student Affairs.
** Compulsory courses are certainly opened whereas opening of elective and optional courses may differ according to preferences and quota condition in related term.
*** Theoretical and practical course hours of vocational (professional) clinical courses are not considered weekly. These course hours refer to total course hours.
Please click on the course title in the table below in order to see detailed information about course objectives and learning outcomes etc.
| Fall Semester Courses Plan | ||||||
| Code | Course | Language of Instruction | T+U | UK | ECTS | Download |
| BES1170510 | ANATOMY I | Turkish | 2 | - | 4 | |
| BES1111800 | INFORMATION TECHNOLOGIES and TOOLS I | Turkish | 2 | - | 2 | |
| BES1156300 | GENERAL CHEMISTRY | Turkish | 2+3 | - | 5 | |
| BES1182330 | MEDICAL BIOLOGY and GENETICS | Turkish | 3 | - | 4 | |
| BES1153220 | GENERAL ECONOMICS | Turkish | 2 | - | 2 | |
| BES1182320 | ANATOMY I | Turkish | 2+2 | - | 4 | |
| BES1153000 | ORIENTATION of PROFESSION | Turkish | 2 | - | 3 | |
| BES1115000 | COMMUNICATION in HEALTH SERVICES | Turkish | 2 | - | 2 | |
| ATA1110800 | HISTORY of the TURKISH REPUBLIC I | Turkish | 2 | - | 2 | |
| İNG1111200 | ENGLISH I | English | 4 | - | 4 | |
| TDL1110200 | TURKISH LANGUAGE I | Turkish | 2 | - | 2 | |
| Spring Semester Courses Plan | ||||||
| Code | Course | Language of Instruction | T+U | UK | ECTS | Download |
| BES1270520 | ANATOMY II | Turkish | 2 | - | 4 | |
| BES1211900 | INFORMATION TECHNOLOGIES and TOOLS II | Turkish | 2 | - | 2 | |
| BES1253100 | ORGANIC CHEMISTRY | Turkish | 2 | - | 4 | |
| BES1282310 | PHYSIOLOGY | Turkish | 3 | - | 4 | |
| BES1210700 | ANATOMY II | Turkish | 2+2 | - | 4 | |
| BES1214700 | WORLD CUISINE | Turkish | 2 | - | 2 | |
| BES1214800 | HUMAN RESOURCES MANAGEMENT | Turkish | 2 | - | 2 | |
| BES1272000 | INTRODUCTION to FOODS | English | 2 | - | 2 | |
| BES1216000 | MEDICAL FIRST AID | Turkish | 2 | - | 2 | |
| BES1217000 | BEHAVIORAL SCIENCES | Turkish | 2 | - | 2 | |
| ATA1210000 | HISTORY of the TURKISH REPUBLIC II | Turkish | 2 | - | 2 | |
| İNG1211300 | ENGLISH II | English | 4 | - | 4 | |
| TDL1220000 | TURKISH LANGUAGE II | Turkish | 2 | - | 2 | |
Program Qualification
Theoretical, Factual
They have basic knowledge in the field of Nutrition and Dietetics.
Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
Employment Opportunities
Graduates can work in public institutions, private sector, research institutes or universities.Upgrading
Students may apply for the graduate programs, to obtain Master and PhD degrees in related field, following the rules defined by the Turkish Higher Education Council.Type of Training
Full TimeAssessment and Evaluation
The success of a course is determined by the course grade. Course achievement grade is obtained by evaluating the student's midterm exam, applied studies, group studies and similar studies in the semester and the final exam. For all courses, students who do not get at least 50 points from the final exam are considered unsuccessful. To be successful in the course at least 60 points or 2,27 achievement quotient must be achieved at the end of the semester.Head of Department
Prof.Dr. Gülgün ERSOYTeaching Methods
Teaching - learning methods and strategies are selected in such a way as to increase the skills of the students such as self - study, lifelong learning, observation, teaching to others, critical thinking, team work, effective use of information. It is also noted that the teaching style is designed to support students with different abilities. The teaching methods used in the program are given in the following list **:
Education Teaching Procedure * | Learning Activities | Tools Used |
|---|---|---|
Lecture | Listening and understanding | Standard classroom technologies, multimedia tools, projector, computer, overhead projector |
Brainstorming | Listening and understanding, observing/processing situations, critical thinking, development, teamwor | Standard classroom technologies, multimedia tools, projector, computer, overhead projector |
Seminar | Learn to transferring one subject an audience by preparing presentations on various subjects and to speaking in front of the public. | Standard classroom technologies, multimedia tools, projector, computer |
Case study | Ability to interpret the case report | |
Experiment / Laboratory | Performance experiments, support visual learning and develop manual skills. | Laboratory, Laboratory equipment and tools |
Self-Study | Investigation of details within the scope of the lecture or similar subjects | Investigation of details within the scope of the lecture or computer, textbook/ supplementary books, databases of similar subjects |
Problem solving | Pre-planned special skills | |
Project Based Learning | Describing the subject, determining the methods to be used and interpreting the results | databases, books |
Reflective Thinking | Supporting learning by an active, persistent, and careful consideration of a belief or supposed form of knowledge | |
Case Study | Pre-planned special skills | |
Concept map | ||
Question - Answer | Interactive brainstorming with question-answer | Standard classroom technologies, multimedia tools, projector, computer |
Discussion | Listening and understanding, observation/processing situations, critical thinking, question development | Standard classroom technologies, multimedia tools, projector, computer |
Exercise, Practice | Research and lifelong learning, writing, reading, critical thinking and application | Laboratory, standard classroom technologies, multimedia tools, projector, computer |
Demonstration | Field trip, demonstration of the subjects/techniques learned in the lectures and visits at the facilities. | Mannequin, laboratory equipment and device |
Role Model, Making an example | Supporting learning by seeing | Video, film, databases |
Role Play | Supporting learning by creating related situation | Standard classroom technologies, special equipment |
Teamwork | Realization of projects, assignments and experiments, learning, gaining teamwork skills | Standard classroom technologies, library |
Simulation | Supporting learning by the imitation of the operation of a real-world process or system over time | Computer models, virtual reality tools |
Written Exam | Research – lifelong learning, processing situations, question development, interpretation | |
Oral Exam | Research – lifelong learning, processing situations, question development, interpretation, presentation | |
Homework | Research – lifelong learning, writing, reading, Informatics | Internet databases, library databases, e-mail, textbooks, or supplementary books |
Project / Design | Identifies, field of application, collecting, and analyzing data, literature review, preparing and presenting report | Internet databases, library databases, e-mail, textbooks, or supplementary books |
Quiz | Learning, processing context/states, learning questions, interpreting | |
Performance task | Project-based presentation techniques | Presentation, smart board, projector, computer. |
Course - Program Competencies Relations
| Course | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 |
|---|---|---|---|---|---|---|---|---|---|---|---|
| ACADEMIC TRANSLATION and WRITING SKILLS | 1 | 1 | 1 | 4 | 1 | 1 | 5 | 4 | 3 | 3 | 3 |
| ALTERNATIVE DIETS | 5 | 5 | 2 | 3 | 2 | 0 | 0 | 3 | 0 | 5 | 5 |
| ANATOMY I | 2 | 1 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| ANATOMY II | 0 | 0 | 0 | 3 | 0 | 0 | 0 | 1 | 0 | 0 | 0 |
| ASSESMENT of NUTRITIONAL STATUS in the COMMUNITY | 5 | 5 | 3 | 5 | 5 | 5 | 3 | 4 | 5 | 1 | 2 |
| BARIATRIC SURGERY and NUTRITION | 5 | 5 | 5 | 5 | 5 | 5 | 3 | 5 | 5 | 2 | 2 |
| BASIC PRINCIPLES in WOMEN'S HEALTH | 3 | 3 | 3 | 2 | 3 | 1 | 2 | 1 | 3 | 2 | 3 |
| BEHAVIORAL SCIENCES | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 5 |
| BIOISTATISTICS | 1 | 3 | 1 | 3 | 5 | 1 | 1 | 3 | 1 | 1 | 3 |
| BUSINESS ACCOUNTING | 0 | 0 | 0 | 0 | 0 | 5 | 0 | 5 | 0 | 5 | 5 |
| CHILD DEVELOPMENT | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 5 |
| CHRONIC DISEASES PATHOPHYSIOLOGY | 5 | 2 | 2 | 2 | 2 | 2 | 2 | 3 | 2 | 3 | 3 |
| CLINICAL ADULT NUTRITION TRAINING | 5 | 5 | 5 | 4 | 4 | 5 | 4 | 5 | 5 | 4 | 5 |
| CLINICAL CHILD NUTRITION TRAINING | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 |
| COMMUNICATION in HEALTH SERVICES | 5 | 2 | 1 | 2 | 1 | 1 | 1 | 4 | 5 | 2 | 5 |
| COMMUNITY NUTRITION | 5 | 5 | 5 | 5 | 5 | 2 | 2 | 3 | 2 | 2 | 1 |
| COMMUNITY-BASED FOOD SYSTEM TRAINING | 4 | 5 | 5 | 5 | 4 | 5 | 2 | 5 | 5 | 3 | 3 |
| DEMOGRAPHIC STRUCTURE & HEALTH | 1 | 1 | 1 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 |
| DIETETICS | 5 | 5 | 3 | 5 | 5 | 3 | 5 | 5 | 4 | 1 | 1 |
| EATOLGY | 2 | 3 | 2 | 3 | 3 | 2 | 2 | 4 | 2 | 5 | 5 |
| ELECTIVE TRAINING | 1 | 5 | 5 | 5 | 4 | 5 | 3 | 5 | 5 | 1 | 3 |
| ENGLISH III | 0 | 2 | 2 | 2 | 4 | 1 | 5 | 2 | 2 | 0 | 1 |
| ENGLISH IV | 0 | 2 | 1 | 1 | 5 | 0 | 5 | 0 | 3 | 2 | 2 |
| ENTERAL and PARENTERAL NUTRITION | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 4 |
| ETHICS in HEALTH SCIENCES | 3 | 1 | 0 | 1 | 2 | 5 | 1 | 3 | 2 | 0 | 2 |
| FOOD CHEMISTRY and ANALYSIS I | 5 | 4 | 5 | 5 | 4 | 5 | 5 | 4 | 5 | 5 | 5 |
| FOOD CHEMISTRY and ANALYSIS II | 5 | 4 | 5 | 5 | 4 | 5 | 5 | 4 | 5 | 5 | 5 |
| FOOD CONTROL and LEGISLATION | 5 | 3 | 3 | 4 | 3 | 5 | 1 | 1 | 4 | 5 | 4 |
| FOOD DRUG INTERACTION | 2 | 3 | 2 | 3 | 2 | 1 | 2 | 0 | 2 | 3 | 2 |
| FOOD MICROBIOLOGY and FOOD SAFETY | 3 | 0 | 0 | 1 | 1 | 0 | 0 | 1 | 0 | 1 | 0 |
| FOOD SERVICE SYSTEMS I | 5 | 5 | 4 | 4 | 4 | 4 | 1 | 3 | 3 | 1 | 1 |
| FOOD SERVICE SYSTEMS II | 5 | 4 | 4 | 4 | 3 | 5 | 1 | 3 | 4 | 2 | 1 |
| FOOD TECHNOLOGY | 5 | 4 | 2 | 4 | 5 | 5 | 3 | 2 | 1 | 4 | 1 |
| FUNCTIONAL FOODS and HEALTH | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 3 | 3 | 5 | 3 |
| FUNDAMENTALS of NUTRITIONAL SCIENCES | 5 | 4 | 4 | 3 | 3 | 1 | 4 | 2 | 1 | 0 | 2 |
| GENERAL CHEMISTRY | 3 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 1 | 0 |
| GENERAL ECONOMICS | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 1 | 3 |
| GENERAL MICROBIOLOGY | 3 | 0 | 0 | 1 | 1 | 0 | 0 | 1 | 0 | 2 | 0 |
| GRADUATE THESIS | 1 | 2 | 2 | 5 | 5 | 1 | 5 | 5 | 1 | 3 | 4 |
| HUMAN RESOURCES MANAGEMENT | 1 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 3 | 2 | 0 |
| INFORMATION TECHNOLOGIES and TOOLS I | 0 | 0 | 0 | 0 | 4 | 0 | 1 | 0 | 4 | 0 | 1 |
| INFORMATION TECHNOLOGIES and TOOLS II | 0 | 0 | 0 | 0 | 4 | 0 | 1 | 0 | 4 | 0 | 1 |
| INTRODUCTION to FOODS | 5 | 2 | 3 | 1 | 4 | 1 | 5 | 1 | 1 | 4 | 4 |
| INTRODUCTION to PSYCHOLOGY | 0 | 0 | 3 | 0 | 0 | 3 | 0 | 0 | 2 | 4 | 5 |
| INTRODUCTION to SOCIAL and CULTURAL ANTHROPOLOGY | 3 | 3 | 2 | 3 | 4 | 2 | 3 | 3 | 2 | 4 | 5 |
| MED. NUTRIT. THERAPY in ONCOLOGIC DISEASES and TRANS. | 5 | 5 | 3 | 2 | 2 | 2 | 2 | 5 | 2 | 5 | 5 |
| MEDICAL BIOLOGY and GENETICS | 2 | 1 | 0 | 4 | 3 | 1 | 3 | 0 | 2 | 2 | 1 |
| MOTHER and CHILD NUTRITION | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 3 | 3 |
| NUTRITION & DIET THERAPY in DISEASE II | 5 | 5 | 3 | 5 | 5 | 3 | 4 | 5 | 4 | 5 | 4 |
| NUTRITION and DIET THERAPY in DISEASES I | 5 | 5 | 3 | 5 | 5 | 3 | 4 | 5 | 4 | 5 | 4 |
| NUTRITION and GENETIC | 3 | 4 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| NUTRITION COUNSELING and COMMUNICATION SKILLS | 4 | 5 | 5 | 5 | 4 | 5 | 1 | 5 | 5 | 3 | 2 |
| NUTRITION EDUCATION | 3 | 3 | 5 | 3 | 2 | 4 | 3 | 3 | 3 | 2 | 4 |
| NUTRITION in CHILDHOOD DISEASES | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 3 | 4 |
| NUTRITION in ELDERLY | 4 | 4 | 3 | 2 | 4 | 4 | 3 | 4 | 3 | 3 | 4 |
| NUTRITION in SPECIAL SITUATIONS | 3 | 3 | 3 | 4 | 3 | 2 | 2 | 2 | 3 | 3 | 5 |
| NUTRITION PSYCHOLOGY | 4 | 4 | 3 | 1 | 3 | 4 | 3 | 3 | 4 | 4 | 4 |
| NUTRITIONAL ANTHROPOLOGY | 5 | 5 | 5 | 4 | 1 | 0 | 3 | 2 | 4 | 5 | 1 |
| NUTRITIONAL BIOCHEMISTRY I | 5 | 4 | 4 | 5 | 4 | 5 | 5 | 4 | 5 | 5 | 5 |
| NUTRITIONAL BIOCHEMISTRY II | 5 | 4 | 4 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 |
| NUTRITIONAL SUPPLEMENTS | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 2 |
| ORGANIC CHEMISTRY | 2 | 0 | 0 | 2 | 1 | 0 | 1 | 0 | 0 | 3 | 0 |
| ORIENTATION of PROFESSION | 5 | 1 | 0 | 1 | 5 | 5 | 3 | 0 | 3 | 5 | 4 |
| PHYSICAL ACTIVITY and HEALTH | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 5 |
| PHYSIOLOGY | 0 | 2 | 0 | 1 | 2 | 0 | 0 | 1 | 0 | 1 | 0 |
| PRACTICE in COMMUNITY HEALTH NUTRITION | 2 | 5 | 5 | 5 | 4 | 5 | 2 | 5 | 5 | 1 | 2 |
| PRINCIPLES of NUTRITION I | 5 | 5 | 3 | 3 | 5 | 5 | 3 | 4 | 3 | 5 | 5 |
| PRINCIPLES of NUTRITION II | 5 | 5 | 4 | 3 | 5 | 5 | 3 | 0 | 3 | 4 | 4 |
| RESEARCH METHODS | 0 | 0 | 0 | 5 | 5 | 0 | 5 | 0 | 0 | 0 | 0 |
| SEMINAR | 0 | 4 | 2 | 5 | 4 | 3 | 5 | 5 | 5 | 3 | 4 |
| SPORTS NUTRITION | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 3 |
| TURKISH CUISINE | 5 | 0 | 1 | 4 | 1 | 1 | 1 | 0 | 3 | 5 | 4 |
| WORLD CUISINE | 5 | 1 | 4 | 5 | 2 | 5 | 5 | 1 | 4 | 5 | 2 |
| İlişkili Ders Sayısı / 73/76 | 229 | 206 | 181 | 226 | 222 | 190 | 180 | 189 | 201 | 201 | 211 |
Surveys for Students
| Öğretim elemanı değerlendirme anketi | Kesinlikle katılmıyorum | Katılmıyorum | Kısmen katılıyorum | Katılıyorum | Kesinlikle katılıyorum | Fikrim yok |
|---|---|---|---|---|---|---|
| Dönem başında dersin amacını, kapsamını ve öğrencidenbeklenenleri anlaşılır bir şekilde açıklar. | ||||||
| Dersin kaynaklarını dersin amaçlarına uygun olarak seçer veduyurur. | ||||||
| Ders için önerdiği kaynaklara ulaşmada öğrencilere yolgösterir/yardımcı olur. | ||||||
| Anlatımı (Dersi sunumu) akıcı, açık ve anlaşılırdır. | ||||||
| Öğretim teknolojilerini (etkili bir şekilde) kullanabilir. | ||||||
| Sınıfta çok yönlü iletişim ve etkileşim sağlayacakuygulamalara yer verir. | ||||||
| Geleneksel öğretim strateji yöntem ve teknikleri konusundagelişmiş bir bilgi birikimine sahiptir. | ||||||
| Derste işlediği öğretim yöntemlerini kendi uygulamalarındakullanır. | ||||||
| Ders saatleri dışında ders ile ilgili öğrenciye yeterince zamanayırır. | ||||||
| Derse düzenli olarak gelir ve zamanı etkin kullanır. | ||||||
| Ders sırasında sınıfa hakimiyeti kurmada oldukça başarılıdır. | ||||||
| Güncel konular hakkında öğrencileri bilgilendirir. | ||||||
| Öğrenci görüşlerine açık tutum ve davranışları ile örnek teşkileder. | ||||||
| Başarı ölçme yöntemleri ve araçları (klasik/test/sözlü sınav/proje/ödev vb.) dersin hedef ve içeriği ile uyumludur. | ||||||
| Sınav kağıdımla ilgili soru sormak istediğimde bana yardımcı olur. | ||||||
| Laboratuvar/saha/uygulama çalışmaları dersin amacı ileuyuşmaktadır. | ||||||
| Dersin öğrenme ve öğretme sürecinin yaratıcı düşünme süreç vebecerilerini geliştirir. | ||||||
| Ders güncel konu ve konuklarla desteklenir. | ||||||
| Yukarıdaki sorular dışında iletmek istedikleriniz |