Introduction to general microbiology and classification of microorganisms
Expression-Question Answer
2. Week
Safe working techniques and good laboratory practices in the laboratory
Expression-Question Answer
3. Week
Culture of microorganisms, identification, antibiogram-Bacterial genetics
Expression-Question Answer
4. Week
Sterilization
Expression-Question Answer
5. Week
Gram positive cocci, Gram negative cocci
Expression-Question Answer
6. Week
Gram positive rods, Gram-negative rods
Expression-Question Answer
7. Week
Spiroket, Chlamydia, Rickettsia, Mycoplasma
Expression-Question Answer
8. Week
Mycology, Virology, Immunology
Expression-Question Answer
9. Week
Serology, Parasitology
Expression-Question Answer
10. Week
Midterm
11. Week
Laboratory
Practices
12. Week
Laboratory
Practices
13. Week
Laboratory
Practices
14. Week
Laboratory
Practices
15. Week
Final exam
16. Week
Final exam
17. Week
Final exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
40
Final Exam
1
60
Program Outcomes
PO-1
It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team.
PO-2
To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data.
PO-3
Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results.
PO-4
Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken.
PO-5
To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods.
PO-6
Nutrition and Dietetic students and stays, professional trainings and internships.
PO-7
To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector.
PO-8
Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields.
PO-9
Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits.
PO-10
To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.
