Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| NUTRIGENETICS | BES4116436 | 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 | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Assist.Prof. Fatma MERT BİBEROĞLU |
| 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 | 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. Gains effective knowledge and skills in mass food service systems and manages processes such as menu planning, production, hygiene, and food safety. | ||||||
| 5 | PQ-5. 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 | |||||
| 6 | PQ-6. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 7 | PQ-7. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 8 | PQ-8. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 9 | PQ-9. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 10 | PQ-10. Communicates effectively both verbally and written in occupational field. | X | |||||
| 11 | PQ-11. They have general cultural knowledge that profession requires. | X | |||||
| 12 | PQ-12. 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 | 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 | BES4116436 | 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 | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Assist.Prof. Fatma MERT BİBEROĞLU |
| 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 | 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. Gains effective knowledge and skills in mass food service systems and manages processes such as menu planning, production, hygiene, and food safety. | ||||||
| 5 | PQ-5. 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 | |||||
| 6 | PQ-6. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 7 | PQ-7. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 8 | PQ-8. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 9 | PQ-9. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 10 | PQ-10. Communicates effectively both verbally and written in occupational field. | X | |||||
| 11 | PQ-11. They have general cultural knowledge that profession requires. | X | |||||
| 12 | PQ-12. 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 | |