| 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: |
In this course, student should learn about genetic changes in cancer, phenotype of cancer cells, oncogenes, tumor suppressor genes, hereditary cancers, cell cycle, apoptosis, senescence, DNA repair and cancer, multicellular interactions in cancer. |
| Week |
Subject |
Related Preparation |
| 1) |
Cancer as a disease |
|
| 2) |
Model organisms and techniques used in cancer studies |
|
| 3) |
Mutated genomes of cancer cells, DNA gains, DNA losses and nucleotide changes |
|
| 4) |
Epigenetic changes in cancer cells |
|
| 5) |
Viral and cellular oncogenes |
|
| 6) |
Tumor suppressor genes |
|
| 7) |
Overview of phenotypic changes in cancer cells |
|
| 8) |
Cell cycle and cancer |
|
| 9) |
DNA damage response in cancer cells |
|
| 10) |
DNA repair and cancer |
|
| 11) |
Senescence aberrations in cancer cells |
|
| 12) |
Apoptotic and autophagic aberrations in cancer cells |
|
| 13) |
Invasive and metastatic abilities of cancer cells |
|
| 14) |
Tumor heterogeneity and "cancer stem cells" |
|
| |
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. |
|
| 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. |
|
BAHÇEŞEHİR UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
