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 |
MBG2003 | Computation for Biological Sciences I | Spring Fall |
2 | 2 | 3 | 7 |
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 Lecturer(s): |
Dr. Öğr. Üyesi SERKAN AYVAZ Prof. Dr. SÜREYYA AKYÜZ |
Course Objectives: | This class intended to provide a general introduction to computational tools for biology. |
The students who have succeeded in this course; 1. Have learned important biological data sources. 2. Can evaluate the results of biological analysis statistically and mathematically. 3. Have learned how to use various tools to evaluate genome sequencing data. 4. Have learned basic level analyses in Matlab. |
Evaluation and analysis of general biological and genome sequencing data using related computational tools efficiently. |
Week | Subject | Related Preparation |
1) | Biological data | |
2) | Biyological databases | |
3) | Sequencing data | |
4) | Sequence alignment | |
5) | Genome sequencing data | |
6) | Genome assembly | |
7) | Genetic variation analysis I | |
8) | Genetic variation analysis II | |
9) | Gene expression analysis | |
10) | Microarray data analysis | |
11) | Mass Spec analysis | |
12) | Molecular modelling I | |
13) | Molecular modelling II | |
14) | Molecular modelling III |
Course Notes / Textbooks: | Ders notları verilecektir. Course notes will be supplied. |
References: | Computational Biology Series Editors: Dress, A., Linial, M., Troyanskaya, O., Vingron, M. ISSN: 1568-2684, 2009 |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 10 | % 10 |
Presentation | 1 | % 15 |
Midterms | 1 | % 25 |
Final | 1 | % 50 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 4 | 56 |
Study Hours Out of Class | 14 | 7 | 98 |
Presentations / Seminar | 5 | 4 | 20 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 178 |
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 |