NUTRITION AND DIETETIC (TURKISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
MBG4056 | Special Topics in Genetics II | Spring | 3 | 0 | 3 | 6 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
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: | Special Topics in Genetics-II course aims to analyze publications in genetics in terms of hypothesis, methodology, results and impact on scientific background. Students will also be able to follow the most recent advances in genetics. |
The students who have succeeded in this course; 1. Acquire knowledge about the innovations in the field of genetics. 2. Discuss the validity of this information. 3. Discuss how to make a hypothesis, outline a research, and validate the data obtained. 4. Evaluate how the new information is applied into research. |
This discussion based course will update the students with the most recent advances in the field of genetics. |
Week | Subject | Related Preparation |
1) | Article discussion | |
2) | Article discussion | |
3) | Article discussion | |
4) | Article discussion | |
5) | Presentations | |
6) | Article discussion | |
7) | Article discussion | |
8) | Overview | |
9) | Article discussion | |
10) | Presentations | |
11) | Article discussion | |
12) | Article discussion | |
13) | Article discussion | |
14) | Article discussion |
Course Notes / Textbooks: | Class notes will be provided |
References: | 1. iGenetics: A Molecular Approach with Mastering Genetics, Peter J. Russell, Third Edition, Pearson Education Inc., 2010 (ISBN-13: 978-0-321-56976-9) 2. Concepts of Genetics, William S. Klug, Michael R. Cummings, Tenth Edition, Pearson Benjamin Cummings, 2011 (ISBN-13: 978-0321732330) 3. Genes X, Jocelyn E. Krebs, Elliott S. Goldstein, Stephen T. Kilpatrick Jones & Bartlett Publishers, 2009 (ISBN-13: 978-0763766320) |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 2 | % 15 |
Project | 1 | % 25 |
Midterms | 1 | % 10 |
Final | 1 | % 50 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 25 | |
PERCENTAGE OF FINAL WORK | % 75 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Study Hours Out of Class | 14 | 8 | 112 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 158 |
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 |