Learning of nutrition, microbiota and health relation
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
-
Instructor(s)
Assist. Prof. Dr. GÖZDE EKİCİ
Course Assistant(s)
Researcher Assistant Rümeysa Özçalkap
Schedule
Wednesday 09:00-11:45 AM, CATS
Office Hour(s)
Wednesday 08:30-09:00 AM, CATS
Teaching Methods and Techniques
- Lecture, Discussion, Question-Answer
Principle Sources
- Schwiertz, A. Microbiata of the Human Body. Springer, 2016.
Other Sources
-
Course Schedules
Week
Contents
Learning Methods
1. Week
Microbiota concept
Lecture, Discussion, Question-Answer
2. Week
Overview of health and microbiota relation
Lecture, Discussion, Question-Answer
3. Week
Microbiota - cancer relation
Lecture, Discussion, Question-Answer
4. Week
Current literature discussion
Lecture, Discussion, Question-Answer
5. Week
Microbiota - neurological disease relation
Lecture, Discussion, Question-Answer
6. Week
Current literature discussion
Lecture, Discussion, Question-Answer
7. Week
Midterm
8. Week
Microbiota - obesity relation
Lecture, Discussion, Question-Answer
9. Week
Current literature discussion
Lecture, Discussion, Question-Answer
10. Week
Microbiota - degenerative disease relation
Lecture, Discussion, Question-Answer
11. Week
Current literature discussion
Lecture, Discussion, Question-Answer
12. Week
Microbiota - relation to inflammation
Lecture, Discussion, Question-Answer
13. Week
Current literature discussion
Lecture, Discussion, Question-Answer
14. Week
Current literature discussion
Lecture, Discussion, Question-Answer
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
Learns the relationship between nutrition and microbiota.
LO-2
Learns the relation of healthy microbiota to diseases.
