Learning the relationship between immune system and nutrition and specific nutritional factors.
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
Attendance
Instructor(s)
Course Assistant(s)
-
Schedule
This course is not offered in this academic year.
Office Hour(s)
-
Teaching Methods and Techniques
Lecture, Discussion, Question & Answer, Teaching-Practice, Presentation Practice
Principle Sources
-Mahan L.K., Escott-Stump S. Krause's Food, Nutrition and Diet Therapy, 10th Edition, W. B. Saunders Company, USA, 2000.
Other Sources
-Friedland,J.,Lightstone L. Infection and Immunity,2th Edition,Taylor Francis Group,UK,2004.
-Gershwin,E.,Nestel P.,Keen C.Handbook of Nutrition and Immunity,Humana Press,New Jersey,2004. Watson
-R.,Zibadi S.,Preedy V.Dietary Components and Immune Function,New Jersey,2010.
Course Schedules
Week
Contents
Learning Methods
1. Week
Immun System Identification and Immun System Organs
Lecture, Discussion, Question-Answer, Practice
2. Week
Immune System Functions and Immune Response
Lecture, Discussion, Question-Answer, Practice
3. Week
Humoral and cellular immunity
Lecture, Discussion, Question-Answer, Practice
4. Week
Inflammation and Immunosuppressives I
Lecture, Discussion, Question-Answer, Practice
5. Week
Inflammation and Immunosuppressives II
Lecture, Discussion, Question-Answer, Practice
6. Week
Malnutrition, Obesity and Immune Functions
Lecture, Discussion, Question-Answer, Practice
7. Week
1st midterm
8. Week
İmmunoutrient and Glutamine
Lecture, Discussion, Question-Answer, Practice
9. Week
Arginine/w-3 fatty acids
Lecture, Discussion, Question-Answer, Practice
10. Week
Selenium, zinc, copper
Lecture, Discussion, Question-Answer, Practice
11. Week
Folic Acid, Vitamin A, Vitamin C
Lecture, Discussion, Question-Answer, Practice
12. Week
2nd midterm
13. Week
Immunonutrition in Non-Surgical and Surgical Oncologic Diseases
Lecture, Discussion, Question-Answer, Practice
14. Week
Immunonutrition in Non-Surgical and Surgical Oncologic Diseases
Lecture, Discussion, Question-Answer, Practice
15. Week
Final exam
16. Week
Final exam
17. Week
Final exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
2
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.
Learning Outcomes
LO-1
Learns the relationship between immune system and nutrition.
