NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
NTD1105 | Medical Biology and Genetics | Fall | 2 | 0 | 2 | 4 |
Language of instruction: | English |
Type of course: | Must Course |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Dr. Öğr. Üyesi CAN ERGÜN |
Recommended Optional Program Components: | None. |
Course Objectives: | The aim of this course is to define the basic concepts of molecular biology and genetics and to provide a basis for understanding the importance of basic cellular mechanisms in medicine. |
The students who have succeeded in this course; Define the cell structure and function Compare eukaryotic and prokaryotic cells Explain cell differentiation and epigenetic mechanisms Explain structure and function of organelles Describe structure and function the cell membrane Describe cytoskeleton filaments and their clinical significance Explain extracellular matrix and adhesion molecules, cell-cell junctions and their clinical importance Explain signal transduction mechanisms of the cell Explain cell cycle, mitosis and meiosis mechanisms and the clinical significance Explain genetic material and the basic concepts of genetics Explain DNA damage and repair mechanisms Count common genetic diseases and describe the underlying causes |
1) Cell organization, prokaryotic and eukaryotic cells 2) Cell organelles 3) Cytoskeleton 4) Cell membrane and transport mechanisms 5) Signal transduction mechanisms 6) Extracellular matrix and adhesion molecules 7) Cell-cell junctions 8) Genetic material 9) DNA-RNA-protein 10) DNA damage and repair mechanisms 11) Introduction to genetics and mendelian interitance 12) Exceptions to classical mendelian inheritance 13) Common genetic diseases-1 14) Common genetic diseases-2 |
Week | Subject | Related Preparation |
1) | Cell organization, prokaryotic and eukaryotic cells | |
2) | Cell organelles | |
3) | Cytoskeleton | |
4) | Cell membrane and transport mechanisms | |
5) | Signal transductional mechanisms | |
6) | Extracellular matrix and adhesion molecules | |
7) | Cell-cell junctions | |
8) | Genetic material | |
9) | DNA-RNA-protein | |
10) | DNA damage and repair mechanisms | |
11) | Introduction to genetics and mendelian interitance | |
12) | Exceptions to classical mendelian inheritance | |
13) | Common genetic diseases-1 | |
14) | Common genetic diseases-2 |
Course Notes / Textbooks: | Alberts B et al. Essential Cell Biology (2014). 4th edition. Garland Science. Nussbaum RL et al. Thompson&Thompson Genetics in Medicine (2007). 7th edition. Saunders/Elsevier. |
References: | Alberts B et al. Essential Cell Biology (2014). 4th edition. Garland Science. Nussbaum RL et al. Thompson&Thompson Genetics in Medicine (2007). 7th edition. Saunders/Elsevier. |
Semester Requirements | Number of Activities | Level of Contribution |
Total | % | |
PERCENTAGE OF SEMESTER WORK | % 0 | |
PERCENTAGE OF FINAL WORK | % | |
Total | % |
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 have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 2 |
3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 3 |
4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 4 |
5) | To communicate effectively with advisee, colleagues for effective professional relationships. | 3 |
6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 3 |
7) | To use life-long learning, problem-solving and critical thinking skills. | 4 |
8) | To act in accordance with ethical principles and values in professional practice. | 4 |
9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 3 |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 4 |
11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 5 |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 4 |