The purpose of this course is to assess the importance and influence of nutrition for the elucidation of the nutritional habits of the hereditary structure of the individual as far as possible from the diseases they are susceptible to genetically predisposed and for the provision of high quality of life.
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
-
Instructor(s)
Course Assistant(s)
-
Schedule
This course is not offered in this academic year.
Office Hour(s)
-
Teaching Methods and Techniques
- Expression
- Discussion
Principle Sources
- Ordovas JM. Nutrigenetics And Nutrigenomics, World Review of Nutrition and Dietetics,Vol.93,Karger, 2004.
Relationship between genes and nutrients or food components
Oral presentation, practice
3. Week
Nutrients and gene expression
Oral presentation, practice
4. Week
Nutrigenomics in evaluating the efficacy and safety of food ingredients
Oral presentation, practice
5. Week
Genetic variation and nutritional requirements
Oral presentation, practice
6. Week
Vitamin metabolism, genetics and environment
Oral presentation, practice
7. Week
Midterm
8. Week
Genes, diet and plasma lipids
Oral presentation, practice
9. Week
Nutrigenomics
Oral presentation, practice
10. Week
Gene: Environmental interactions and coronary heart disease
Oral presentation, practice
11. Week
Gene-nutrient interactions in type 1 diabetes
Oral presentation, practice
12. Week
Cancer nutrigenomics
Oral presentation, practice
13. Week
Obesity genetics, Epigenetics
Oral presentation, practice
14. Week
Seminar
Oral presentation
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.
Learning Outcomes
LO-1
Will be able to learn the relationship between genetic factors and nutrition.
LO-2
Nutrient consumption may be a recommendation for increasing the expression of genes associated with diseases.
