NUTRITION AND DIETETICS (TURKISH, THESIS)
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
BES5004	Advanced Nutrition II	Spring	3	0	3	8

Basic information

Language of instruction:	Turkish
Type of course:	Must Course
Course Level:
Mode of Delivery:
Course Coordinator :	Dr. Öğr. Üyesi CAN ERGÜN
Course Lecturer(s):	Dr. Öğr. Üyesi CAN ERGÜN
Recommended Optional Program Components:	None.
Course Objectives:	It is a detailed examination of the role of human nutrition in the protection and maintenance of health. It is aimed to evaluate micronutrients and water metabolism in terms of biochemistry, physiology, toxicology and nutritional sciences.

Learning Outcomes

The students who have succeeded in this course;
1. Have advanced knowledge on important points about nutrition,
2. Gain the competence to apply knowledge skills on micronutrients and their interactions with health,
3. Examines, compiles and presents printed materials in the field of nutrition
4. Gains the competence to discuss new topics related to nutrition (thinking, accessing information, evaluating and synthesizing)

Course Content

The properties, biochemical and physiological functions, vitamin and mineral interactions, deficiency symptoms and toxic effects of micronutrients are examined in lectures, discussions and student seminars.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	The importance of micronutrients in nutrition
2)	Fat-soluble vitamins and their interaction with health (A, D)
3)	Fat-soluble vitamins and their interaction with health (E, K)
4)	Water-soluble vitamins and their interaction with health (Thiamine, Riboflavin, Niacin)
5)	Water-soluble vitamins and their interaction with health (B6, Folate, B12)
6)	Water-soluble vitamins and their interaction with health (C, Pantothenic acid, Biotin)
7)	Midterm
8)	Minerals and their interaction with health (Calcium, Phosphorus)
9)	Minerals and their interaction with health (Iron, Zinc, Iodine)
10)	Minerals and their interaction with health (Copper, Selenium, Chromium, Fluorine)
11)	Micronutrients and gene expression
12)	Micronutrients as pro- and antioxidants and their interactions with health
13)	Presentation and overview/discussion
14)	Presentation and overview/discussion

Sources

Course Notes / Textbooks:

1.Introduction to Human Nutrition (ISBN: 978-1-4051-6807-6); The Nutrition Society, 2nd Edition, Wiley-Blackwell Publishing. 2009.
2.Nutrition and Metabolism (ISBN: 978-1-4051-6808-3); The Nutrition Society, Wiley-Blackwell Publishing. 2011.
3.Metabolic Regulation: A Human Perspective, 3rd edition (ISBN: 978-1-4051-8359-8); Wiley-Blackwell Publishing. 2010.
4.Modern Nutrition in Health and Disease, 11th edition (ISBN: 978-1-6054-7461-8); Williams & Wilkins. 2014.
5.Biochemical and Physiological and Molecular Aspects of Human Nutrition, 4th edition (ISBN: 978-0-323-44181-0); Elsevier, 2019.

References:

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
Total		% 100

Contribution of Learning Outcomes to Programme Outcomes

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

Program Outcomes

Level of Contribution