NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

NTD1106

Ders İsmi:

General Microbiology

Ders Yarıyılı:

Spring

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	2	3	7

Language of instruction:

English

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Must Course

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Assoc. Prof. GÖKÇEN GARİPOĞLU

Course Lecturer(s):

Dr. Öğr. Üyesi SEYDA İĞNAK

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:

The aim of this course is to describe the importance of microorganisms and microbiology in medicine via explaining the basic structure and metabolism of microorganisms with nutrient and other physical needs, transmission ways, host-microorganism interaction, properties of the immune system, treatment of infections, precautions of infection control and how clinical samples are taken from patients and processed in the laboratory.

Course Content:

1. Introduction to microbiology (structure and metabolism of microorganisms)
2. The structure, metabolism and genetic characteristics of bacteria
3. Virulence factors and transmission pathways of bacteria
4.General principles of the microbiology laboratory
5.Bacterial growth, nutritional and physical requirements, media and colony morphologies
6. Sterilization and disinfection methods
7. İmportant bacterial infections
8. Introduction to immunology and host-pathogen interactions
9. Hypersensitivity and immunodeficiency
10. Vaccines
11. Introduction to virology and important viral infections
12. Introduction to micology and important fungal infections
13. Introduction to parasitology and important parasitic infections
14. Antimikrobiyal drugs and resistance

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	Introduction to microbiology (structure and metabolism of microorganisms)
2)	The structure, metabolism and genetic characteristics of bacteria
3)	Virulence factors and transmission pathways of bacteria
4)	General principles of the microbiology laboratory
5)	Bacterial growth, nutritional and physical requirements, media and colony morphologies
6)	Sterilization and disinfection methods
7)	Important bacterial infections
8)	Introduction to immunology and host-pathogen interactions
9)	Hypersensitivity and immunodeficiency
10)	Vaccines
11)	Introduction to virology and important viral infections
12)	Introduction to micology and important fungal infections
13)	Introduction to parasitology and important parasitic infections
14)	Antimicrobial drugs and resistance

Sources

Course Notes / Textbooks:	Patrick M et al. Medical Microbiology (2013), 7th edition. Saunders/Elsevier
References:	Patrick M et al. Medical Microbiology (2013), 7th edition. Saunders/Elsevier

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları
Program Outcomes
1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research.
5) To communicate effectively with advisee, colleagues for effective professional relationships.
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.
7) To use life-long learning, problem-solving and critical thinking skills.
8) To act in accordance with ethical principles and values in professional practice.
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.	2
2)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.	2
3)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)	3
4)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.	3
5)	To communicate effectively with advisee, colleagues for effective professional relationships.	4
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.	3
7)	To use life-long learning, problem-solving and critical thinking skills.	3
8)	To act in accordance with ethical principles and values in professional practice.	3
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	4
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.	4
11)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.	5
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	4

Öğrenme Etkinliği ve Öğretme Yöntemleri

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Total		%
PERCENTAGE OF SEMESTER WORK		% 0
PERCENTAGE OF FINAL WORK		%
Total		%