Week |
Subject |
Related Preparation |
1) |
Basic terms and concepts. Tissue culture laboratory, required devices and equipment |
|
2) |
Aseptic techniques |
|
3) |
Animal cell culture media |
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4) |
Maintaining of primary cell cultures and cell lines |
|
5) |
How to use laminal flow, CO2 incubators, organize the cell cultre room |
|
6) |
General techniques in cell culture: determine the cell types, seeding conditions I |
|
7) |
General techniques in cell culture: determine the cell types, seeding conditions II |
|
8) |
Cell counting methods, cell seeding and culturing |
|
9) |
Cell preparation, cell freezing, and thawing of cells |
|
10) |
Determine cell viability: MTT methods |
|
11) |
Determine cell viability: Trypan blue staining |
|
12) |
To determine cell death: PI staining |
|
13) |
To determine the various metabolic functions in cells I |
|
14) |
To determine the various metabolic functions in cells II |
|
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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) |
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. |
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7) |
To use life-long learning, problem-solving and critical thinking skills. |
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8) |
To act in accordance with ethical principles and values in professional practice. |
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9) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
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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. |
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