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 |
GEP1641 | Genesis of Life | Fall Spring |
3 | 0 | 3 | 5 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | Turkish |
Type of course: | GE-Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | RA İBRAHİM ERTUĞRUL YALÇIN |
Course Objectives: | Within the scope of the Genesis of Life course, it aims to teach the original history and physiological development processes of organisms. It is aimed to understand the variability between populations through phenotype and genotype differences. |
The students who have succeeded in this course; Learning Outcomes 1. To recognize the typical structural and physiological characteristics of living things. 2. To recognize the evolutionary history of organisms. 3. To examine the physiological development processes of organisms. 4. To examine the populations of a species in terms of hereditary-based traits. 5. To classfy basic concepts about the origin of life. 6. To recognize the environmental adaptations of organisms. |
In this course, students will be taught the origin of life and the basic concepts of evolutionary biology by explaining organisms' evolutionary history and physiological development processes. In addition, students will be able to understand the current importance of evolutionary biology and evaluate environmental adaptations and modern scientific applications. |
Week | Subject | Related Preparation |
1) | Basic Concepts on the Genesis of Life | |
2) | Genesis of Life and Evolution Theories | |
3) | Biodiversity and Classification | |
4) | Phylogenetic Trees and Evolutionary Relationships of Organisms | |
5) | Basic Principles of Evolutionary Biology | |
6) | The Role of Genetic Variation and Natural Selection; Adaptation and Environmental Adaptations of Living Organisms | |
7) | Cell Biology and Physiology on the Genesis of Life | |
8) | Midterm | |
9) | Cellular Structures, Physiology, and Functions of Organisms | |
10) | Evolutionary Biology and Current Applications | |
11) | Applications of Evolutionary Biology in Genetic Engineering, Medicine, and Environmental Sciences | |
12) | The Impact of Evolutionary Biology on Today's Scientific Discoveries and Social Problems | |
13) | Presentation/Seminar | |
14) | Presentation/Seminar |
Course Notes / Textbooks: | Kitap Adı: "Biological Science" Yazarlar: Scott Freeman, Kim Quillin, Lizabeth Allison, Michael Black, Greg Podgorski, Emily Taylor, and Jeff Carmichael Yayınevi: Pearson Yıl: 2019 ISBN-13: 9780135934302 Kitap Adı: "Oxford Handbook of Evolution, Biology, and Society" Yazar: Dr. Rosemary Hopcroft Yayınevi: Oxford University Press Yıl: 2018 ISBN-13: 9780190299323 |
References: | Book: "Biological Science" Authors: Scott Freeman, Kim Quillin, Lizabeth Allison, Michael Black, Greg Podgorski, Emily Taylor, and Jeff Carmichael Publishet: Pearson Year: 2019 ISBN-13: 9780135934302 Book: "Oxford Handbook of Evolution, Biology, and Society" Author: Dr. Rosemary Hopcroft Publisher: Oxford University Press Year: 2018 ISBN-13: 9780190299323 |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 14 | % 0 |
Presentation | 2 | % 20 |
Midterms | 1 | % 30 |
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 | 13 | 3 | 39 |
Study Hours Out of Class | 11 | 4 | 44 |
Presentations / Seminar | 2 | 18 | 36 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 123 |
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) | 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. |