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.
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,Genes, diet and plasma lipids,Nutrigenomics,Gene: Environmental effects and coronary heart disease,Gene-Nutrition element interaction in type 1 Diabetics,Cancer nutrigenomics,Nutrigenetics in obesity,Epigenetics,Seminar.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Interprets the relationship between the genetic factors and nutrition.
14, 19, 5, 9
A, E
2. Develops nutrition suggestions consumption suggestions while increasing the gene
expression related to diseases.
14, 19, 5, 9
A, D, E
3. Compares the genetic diversity and ethnic differences in nutrition.
A: Traditional Written Exam, D: Oral Exam, E: Homework
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 in the evaluation of efficiency and security of food components
Preparation from related course sources
5
Genetics variation and nutritional necessities
Preparation from related course sources
6
Vitamin metabolism, genetics and environment
Preparation from related course sources
7
Genes, diet and plasma lipids
Preparation from related course sources
8
Nutrigenomics
Preparation from related course sources
9
Gene: Environmental effects and coronary heart disease
Preparation from related course sources
10
Gene-Nutrition element interaction in type 1 Diabetics
Preparation from related course sources
11
Cancer nutrigenomics
Preparation from related course sources
12
Nutrigenetics in obesity
Preparation from related course sources
13
Epigenetics
Preparation from related course sources
14
Seminar
Preparation from related course sources
Resources
1) Lecture notes 2) Ordovas JM. Nutrigenetics And Nutrigenomics, World Review of Nutrition and Dietetics,Vol.93,Karger, 2004.
Journals
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PQ-1. They have basic knowledge in the field of Nutrition and Dietetics.
X
2
PQ-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
PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
PQ-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
PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
PQ-9. Communicates effectively both verbally and written in occupational field.
X
10
PQ-10. They have general cultural knowledge that profession requires.
X
11
PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior.
X
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
14
1
14
Term Project
1
1
1
Presentation of Project / Seminar
1
3
3
Quiz
1
1
1
Midterm Exam
1
12
12
General Exam
1
23
23
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
124
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(124/30)
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
NUTRITION and GENETIC
-
Fall Semester
2+0
2
4
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's 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.
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,Genes, diet and plasma lipids,Nutrigenomics,Gene: Environmental effects and coronary heart disease,Gene-Nutrition element interaction in type 1 Diabetics,Cancer nutrigenomics,Nutrigenetics in obesity,Epigenetics,Seminar.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Interprets the relationship between the genetic factors and nutrition.
14, 19, 5, 9
A, E
2. Develops nutrition suggestions consumption suggestions while increasing the gene
expression related to diseases.
14, 19, 5, 9
A, D, E
3. Compares the genetic diversity and ethnic differences in nutrition.
A: Traditional Written Exam, D: Oral Exam, E: Homework
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 in the evaluation of efficiency and security of food components
Preparation from related course sources
5
Genetics variation and nutritional necessities
Preparation from related course sources
6
Vitamin metabolism, genetics and environment
Preparation from related course sources
7
Genes, diet and plasma lipids
Preparation from related course sources
8
Nutrigenomics
Preparation from related course sources
9
Gene: Environmental effects and coronary heart disease
Preparation from related course sources
10
Gene-Nutrition element interaction in type 1 Diabetics
Preparation from related course sources
11
Cancer nutrigenomics
Preparation from related course sources
12
Nutrigenetics in obesity
Preparation from related course sources
13
Epigenetics
Preparation from related course sources
14
Seminar
Preparation from related course sources
Resources
1) Lecture notes 2) Ordovas JM. Nutrigenetics And Nutrigenomics, World Review of Nutrition and Dietetics,Vol.93,Karger, 2004.
Journals
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PQ-1. They have basic knowledge in the field of Nutrition and Dietetics.
X
2
PQ-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
PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
PQ-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
PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
PQ-9. Communicates effectively both verbally and written in occupational field.
X
10
PQ-10. They have general cultural knowledge that profession requires.
X
11
PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior.
