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

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
MBG4052	Plant Biology and Genetics	Spring Fall	3	0	3	6

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction:	English
Type of course:	Non-Departmental Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Dr. Öğr. Üyesi ELIZABETH HEMOND
Course Objectives:	The objective of this course is to introduce the basic concepts in the areas of plant biology and plant genetics. Also, the latest improvements and important technologies used in plant biotechnology will be discussed.

Learning Outcomes

The students who have succeeded in this course;
1. Define how the system works in plants.
2. Discuss the structure, physiology and development of plants.
3. Recognize the importance of plant diversity.
4. Define plant genetics and breeding.
5. Define plant biotechnology.
6. Discuss the latest improvements in plant science.
7. Discuss the importance of plants for the world.

Course Content

An introductory course on plant sciences and genetics, including topics on plant structure, physiology and development as well as subjects related with plant genetics and biotechnology.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction
2)	Plant structure and function I
3)	Plant structure and function II
4)	Plant physiology
5)	Plant growth and development
6)	Plant reproduction
7)	Plant diversity
8)	Overview
9)	Plant genetics: Introduction
10)	Special topics in plant genetics
11)	Advances in plant genetics
12)	Plant breeding and propagation
13)	Plant biotechnology I
14)	Plant biotechnology II

Sources

Course Notes / Textbooks:

Course notes will be supplied

References:

1) Plant, genes and crop biotechnology, Chrispeels MJ and Sadava DE,2nd edition, 2003, Johns and Bartlett Publishers Inc., ISBN 0-7637-1586-7.
2) Introductory plant biology, Kingsley R Stern, James E Bidlack,
and Shelley H Jansky, 12th edition, 2011, McGraw-Hill Higher Education, ISBN: 0073040525.
3) Plant Biotechnology and genetics: Principles, techniques and applications, Stewart CN, 2008, Wiley and Sons. NJ.

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance	1	% 5
Presentation	1	% 20
Midterms	1	% 25
Final	1	% 50
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Study Hours Out of Class	14	8	112
Presentations / Seminar	1	2	2
Final	1	2	2
Total Workload			158

Contribution of Learning Outcomes to Programme Outcomes

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