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Bachelor of Science in Nutrition and Dietetics

  • Duration: Four Years

  • Qualification attained: BSc.

  • Medium of Education: English

 

“Nutrition and Dietetics” is a 4-year programme, and the teaching language is English. The programme has been running successfully since 2012.

The aim of the programme is to prepare self-confident, personally and scientifically well-equipped Dietitians who will always work for the favour of their communities. They can manage this by encouraging adequate and balanced nutrition since what we choose to eat has a big impact on our lives, and this is the case from fuelling our growth to helping prevent diseases.

Summer internships and work placements are aimed to provide one to one contact with the community where prospective dietitians will have the chance to collect information about community’s nutrition. Therefore, in addition to the work experience during the placements, the prospective dietitians will be able to help community to improve their eating habits towards a healthier diet.

 

Assist. Prof. Dr. Besim Özyel
Head of Department



CODE COURSE NAME T P C ECTS Prereq. Syllabus
HS101 Anatomy 3 2 4 6 download
HS103 Physiology 4 0 4 5 download
HS105 Psychology 2 0 2 2 download
ND101 Basic approaches in Nutrition and Dietetics 2 0 2 3 download
ND103 General Chemistry 2 2 3 4 download
HS203 Medical Biology Genetics 3 0 3 3 download
HS115 Basic Mathematics 3 0 3 3 download
TURK001 Turkish Language I 2 0 0 2 download
NH001 National History I 2 0 0 2 download
ND102 Organic Chemistry 2 0 2 4 download
Total 23 34


+-Course Descriptions

HS101 Anatomy (3 2 4)

The aim of this course is to familiarize the students with the structural systems of the human body, the inter-relationship of the structures within these systems and the related terminology.

Richard Drake, A. Wayne Vogl and Adam W. M. Mitchell. Gray`s Anatomy for Students ( 2009) Elsevier Publications.


HS103 Physiology (4 0 4)

The aim of this course is to provide the students with a sound understanding of the functional characteristics of the human body, the functional principles of the systems comprising the human body and the principles of the unified functioning of these systems for homeostasis.

Stuart Ira Fox. Human Physiology (2010). McGraw Hill Publications


HS105 Psychology (2 0 2)

The aim of this course is to introduce the fundamental topic, theories and branches of psychology to the students; provide the skills for an objective and scientific approach to human behaviour. In addition, basic and historical approaches in psychology, the fundamental topics of learning, motivation, social cognition, personality, sensation and perception, attention will be studied during this course.

Nicky Hayes. Understand Psychology: Teach Yourself (2010) Hachette UK



ND101 Basic Approaches in Nutrition and Dietetics (2 0 2)

The students familiarize themselves with the profession of nutrition and dietetics during his course. They understand the duties, capabilities, responsibilities and the work ethics of the profession.



Joan Webster-Gandy, Angela Madden and Michelle Holdsworth. Oxford Handbook of Nutrition and Dietetics (Oxford Medical Handbooks) (2011) Oxford University Press.


ND103 General Chemistry (2 2 3)

This course will cover the fundamental topics in chemistry including: Structure of atoms, elements and their properties, molecules, chemical compounds, chemical bonds, chemical equations and reactions, aqueous solutions, periodic table, gases and the electronic structure of the atom.

Raymond Chang and Jason Overby . General Chemistry: The Essential Concepts (2010) McGraw Hill.


HS203 Medical Biology Genetics (1 0 1)

The aim of this course is to inform the students on Mendel’s Genetics, chromosomes and genetic inheritance, population genetics and congenital diseases.

Edward S. Tobias, Michael Connor and Malcolm Ferguson Smith. Essential Medical Genetics (2011) Wiley Blackwell.


HS115 Basic Mathematics (3 0 3)

This course will include topics such as: real numbers, definitive values, number scales, integers, coordinates, functions, limits: change ratio, tangents, differentials and differentiation, graphical presentations; maxima-minima problems, quadratic equations, matrices, double variable quadratic inequalities: two-dimensional quadratic programming, geometry.  

Trevor Johnson and Hugh Neill. Complete Mathematics: Teach Yourself (2010) Hachette UK

 


TURK001 Turkish Language I (2 0 2)

This course concentrated on the importance of language in society, the relationship between culture and language, comparative study of Turkish and other languages, historical development of Turkish Language and its spread. In addition, the course introduces Turkish from a phonetic perspective and provides skills in grammatical rules and their application.



NH001 National History I (2 0 2)

This course informs about the revolutionary movements in the Turkish Republic and Atatürk’s principles as well as introducing the cognitive skills behind his ideologies.



ND102 Organic Chemistry (2 0 2)

In this course, the students will be provided with the knowledge about and the cognitive skills required for understanding the chemical properties of acids, bases, alcohols, Ethers, Aldehydes, Ketones, Esters, carboxylic acids and their derivatives, amines, amides, carbohydrates, proteins and lipids.

Paul M. Dewick. Essentials of Organic Chemistry: For Students of Pharmacy, Medicinal Chemistry and Biological Chemistry (2006) John Wiley and Sons Ltd.



ND104 Introduction to Nutrients (2 0 2)

With this course, it is aimed that the students will gain an understanding of the fundamental theories related to nutrients, their types and their properties.

A. L. Benedict. Golden Rules of Dietetics: The General Principles and Empiric Knowledge of Human Nutrition, Analytic Tables of Foodstuffs, Diet Lists and Rules(2010) Kessinger Publishing


HS102 Growth and Development (2 0 2)

In this course the students will understand the normal sensory, motor, cognitive and psychosocial processes of human development and the factors which affect them.


Chris Beckett and Hilary Taylor. Human Growth and Development (2010) Sage Publications

 

HS104 Self-knowledge and Communication Methods (2 2 3)

This course relates to the understanding of characteristics of human behaviour, development of self- assessment instinct, basic theories and principles of communication and providing the students with the ability to implement this knowledge in their professional and social lives.

Mandy Kotzman , Anne Kotzman.Listen to Me, Listen to You: A Step-by-step Guide to Communication Skills Training: A Step-by-step Guide to Communication Skills Training. BPA Print Group, Australia.



HS106 Sociology and Health (2 0 2)

This course will provide knowledge for the students on topics such as social theories, urbanization, community development, sociological disciplines and general community issues.

Anne-Marie Barry and Chris Yuill . Understanding the Sociology of Health: An Introduction ( 2008) Sage Publications.



TURK002 Turkish Language II (2 0 2)

This course is an extension of TURK001 and investigates the topics outlined in TURK001 at further depth.



NH002 National History II (2 0 2)

This course is designed to add further knowledge on the topics outlines in NH001 but extends to facilitating accurate evaluation of the issues of the Republic of Turkey and her Government.



ND201 Principles of Nutrition (3 2 4)

This course constitutes of the following topics: Carbohydrate, protein, fat, vitamin and mineral content of nutrients; their chemistry, properties, sources, digestion, absorption and metabolism; requirements; problems of excessive and imbalanced intake; calorific values; energy expenditure, energy balance and imbalance problems; and relationship between nutrition and health.

Martin Eastwood. Principles of Human Nutrition ( 2003) Blackwell Publishing


ND203 Biochemistry of Nutrition I (3 0 3)

This course is aimed at providing knowledge on the bodily functions of carbohydrates, proteins, fats, and minerals and vitamins; biochemical and functional changes due to insufficient or excessive intake.

Sareen Stepnick Gropper and Eva May Nunnelley Hamilton The Biochemistry of Human Nutrition: A Desk Reference (Health Science) (2000)


ND205 Chemistry of Nutrients (2 2 3)

This course covers the topics of: Structure, classification, properties, and analyses of Carbohydrates, proteins, lipids and enzymes, as well as learning the colour and taste elements of nutrients.

T.P. Coultate. Food: The Chemistry of Its Components . (2008) RSC Publishing


HS107 Microbiology-Parasitology (3 2 4)

The students will gain knowledge on the factors causing disease, their properties, and the mechanisms of their functions; the immune system; characteristics of immunisation and treatment.

Katherine N. Ward, A. Christine McCartney, Bishan Thakker.Notes on Medical Microbiology: Including Virology, Mycology and Parasitology (2008) Churchill Livingstone


EGL 101 Development of Reading Skills (3 0 3)

This course aims to develop the students reading skills through the use of selected paragraphs and sections and their reading practice.


ND202 Biochemistry of Nutrition II (3 0 3)

Through this course, the students will gain an understanding of how water and electrolyte balance is achieved in the body and its importance; hormones; and metabolic changes in starvation and excessive food intake.

Sareen Stepnick Gropper and Eva May Nunnelley Hamilton The Biochemistry of Human Nutrition: A Desk Reference (Health Science) (2000)


ND204 Food Microbiology and Food Safety (2 2 3)

This course aims to provide information about bacteria and other micro-organisms, gut flora, disinfection, and sterilisation; diseases developing through nutrient intake; and the importance of micro-organisms in the preparation and production of food and beverages.

Sagar Goyal. Viruses in Foods (Food Microbiology and Food Safety) (2006) Springer.

Ynes R. Ortega. Foodborne Parasites (Food Microbiology and Food Safety) (2006) Springer.


ND206 Introduction to Catering Services (3 0 3)

This course will cover the topics of: The classification of businesses providing catering services; organization of the area for food and beverages; purchasing, receipt and storage of foodstuffs; methods in catering services; new catering systems; and cost-control of food and beverages.

Sari Edelstein. Managing Food and Nutrition Services for Culinary, Hospitality, and Nutrition Professionals ( 2007)


ND208 Education and Consultancy in Nutrition (2-2-3)

This course mainly aims to develop student skills on education in nutrition, and their communication and presentation skills. Within this context, they will learn about individual learning and behaviour theories; motivational strategies, their analysis; application of the techniques used in behavioural modification; cognitive-behavioural strategies; assessment and discussion of individual learning and behaviour theories; as well as the development and distribution of brochures related to nutrition.



ND210 Methods of Food Preparation and Cooking (2 2 3)

This course covers the following topics: Nutrient groups required for the sufficient and balanced feeding of individuals or groups; Structural and non-structural elements of the contents of the nutrients forming the nutrient groups; Changes involved in the stages spanning from the purchase of foodstuffs to the service of the prepared food.


EGL102 Development of Writing Skills (3 0 3)

This course is aimed at developing the students’ writing skills and is supported by summaries of paragraphs and structural bases of written material. (Pre-requisite: EGL 101)


ND214 Summer Internship

The internship programme is designed to help students reinforce the basic theories, concepts and skills they have learned from their lectures through practical applications at various arenas. The programme has duration of 2 weeks.


ND 301 Mother and Child Nutrition (3 2 3)

This course will cover an extensive knowledge base and will include the following topics: Nutrition during pregnancy and breastfeeding; importance of nutrition during pregnancy in mother and child health; Energy and nutrient requirements during pregnancy; nutrition in pregnant women; physiology of lactation and factors affecting it; energy and nutrient requirements during breastfeeding; nutrition in breastfeeding women; nutrition in breastfeeding baby; sufficiency of breast milk; factors preventing from breastfeeding; nutritional problems in pre-school children; nutrition of the baby in the first 4 months; baby food and formula food; nutrition of 4-12 month old babies, pre-school period; nutrition of 1-5 year old children; nutrition of school-age children.


ND303 Society and Health I (3 0 3)

The relationship between health and social sciences; social, cultural and biological factors affecting health; population; understanding society structure; and structure of health systems will form the knowledge content of this course.


ND305 Medico-Nutritional Treatment in Adult Diseases I (3 2 3)

Through this course, the students will be informed about : Definitions related to medical nutrition; relationship between nutrition and health; determination of nutritional status; principles of dietary planning; the role and responsibilities of a dietician in clinical trials; medical nutrition in the treatment of obesity/thinness, diabetes, cardiovascular diseases, hypertension, diseases of the digestive system, inflammatory and infective diseases, and burns.


ND307 Management of Catering Services (2 0 2)

This course covers the following essential topics in catering services management: Food safety systems; hazard analysis and critical control points (HACCP), kitchen planning; the management structure of food and beverage in different organizations and their comparisons.


ND309 Legal Arrangements in Nutrition (2 0 2)

This course covers the topics related to the legal aspects in the field of nutrition such as: Food quality and properties; legal arrangements and provisions; factors affecting the efficiency of food safety; food additives; chemical contaminations.


HS301 Professional Ethics (2 0 2)

In this course the students will gain knowledge on the fundamental ethical concepts and be able to evaluate the situations they encounter from an ethical perspective.


ND311 Business Knowledge (2 0 2)

The students will be informed about the concept of business and environmental factors; social and ethical responsibilities of businesses; business investments; business management; production management; marketing; human and financial resources management.


ND302 Nutrition in Childhood diseases (3 2 4)

The topics of: nutrition of premature babies, nutrition of undernourished babies, nutrition in diseases of absorption, nutrition in gastroenteritis and infective diseases, nutrition in Type I Insulin dependent diabetes, nutrition in congenital metabolic diseases, nutrition for the renal, muscular and nervous diseases, is covered in this course. The students will also gain knowledge on observation and examination in childhood diseases and enteral-parenteral nutrition in children and premature babies.


ND304 Society and Health II (3 0 3)

Main topics covered in this course, which mainly develop epidemiological skills, are: Prevalence and causes of health issues, methods of protection, risk groups in society, health status of risk groups, and prevention measures for health improvement, planning, data collection, analysis and report writing.


ND 306 Medico-Nutritional Treatment on Adult Diseases II II (3 2 4)

The topics covered during this course are: Medical nutrition and trial diet in the treatment of liver, gall bladder, pancreas, kidney, bone and joint, and nervous system diseases as well as cancer.


ND 308 Nutritional Support Systems (2 2 3)

Description and types of malnutrition; Methods used in the depiction of nutritional status; Main principles of enteral-parenteral feeding and their complications, indications, advantages/disadvantages; enteral-parenteral products and their areas of use; calculation of energy and nutritional element requirements in enteral-parenteral feeding; disease-specific nutritional support treatments; analysis of job implementation of nutrition teams in the hospitals; and practical applications, are the main topics covered in this course.


ND310 Community Health Internship (0 16 8)

The students are provided with the opportunity to carry out a field study.



ND314 Summer Internship

The students reinforce their academic gains through improving their practical skills on care and treatment by carrying out field studies in the format of an internship.



ND401 Education at Workplace I (0 16 8)

This course serves the purpose of unifying and reinforcing knowledge and skills by carrying out applications in professional fields.



ND403 Graduation Project I (2 0 2)

The requirements for the graduation project ensures the student attains competence in carrying out a scientific study, writing reports and present findings related to the field of catering services and nutrition and dietetics under supervision.



HS303 Biostatistics (2 2 3)

Through this course, the students are expected to understand the fundamental concepts in statistics and the use of statistics in health science, and be able to evaluate statistics in the literature and research.



HS403 Education (4 4 6)

This course is designed to facilitate students’: Understanding of the concepts of learning and education; learning of educational methods; ability to recognize the techniques and equipment necessary for the evaluation of learning needs and outcomes; ability to use this knowledge in their own life and in patient education.


ND402 Education at Workplace II (0 20 10)

This course serves the purpose of unifying and reinforcing knowledge and skills by carrying out applications in professional fields.


ND404 Graduation Project II (2 0 2)

The requirements for the graduation project ensures the student attains competence in carrying out a scientific study, writing reports and present findings related to the field of catering services and nutrition and dietetics under supervision.


ND406 Diseases Related to Nutrition (2 0 2)

This course is aimed at providing knowledge on the characteristics of and protection specifications for the diseases related to nutrition.


HS302 First-Aid and Emergency (2 2 3)

Through this course, the students will gain knowledge and skills necessary for the application of life-saving procedures in cases of emergency.


ND408 Case Analysis (2 2 3)

This course provides the students with the opportunity: to identify the problem through systematic use of problem solving and analytic skills; and to choose the appropriate methods for generating solutions in large group discussions, relevant to the issues or scenarios they would potentially face at workplace.