NUTRITION AND DIETETIC (ENGLISH)
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code Course Name Semester Theoretical Practical Credit ECTS
NTD3080 Nutrition and Microbiota Fall 2 0 2 6
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction: English
Type of course: Departmental Elective
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Face to face
Course Coordinator : Assist. Prof. İLAYDA ÖZTÜRK ALTUNCEVAHİR
Course Lecturer(s): Assoc. Prof. HAKAN GÜVELİ
Course Objectives: The aim of the course is to explain to students the diversity, balance and health effects of intestinal microbiota, and to emphasize how nutritional habits affect this microbiota and therefore its importance on general health.

Learning Outcomes

The students who have succeeded in this course;
Students who successfully complete this course will;
1. Systematically use theoretical and methodological approaches, evidence-based principles and scientific literature in the field of Nutrition and Dietetics,
2. Implement dietetic practices by taking into account the cultural differences of the society in which they are located and the different health needs of different groups within this society,
3. Gain the ability to conduct literature searches in databases and information sources related to health sciences, and to access and use information.

Course Content

In this course, the diversity, balance and health effects of intestinal microbiota will be explained, and how nutritional habits affect this microbiota and its general health effects will be conveyed.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction and Basic Concepts Formation of Intestinal Microbiota Review of Course Syllabus
2) Dysbiosis Microbiota Interactions Student Presentations
3) Microbiota and Metabolic Inflammation Microbiota and Energy Balance Student Presentations
4) Definition, Classification, General Information and Effects on Microbiota of Probiotics Definition, Classification, General Information and Effects on Microbiota of Prebiotics Student Presentations
5) Interaction of Intestinal Microbiota and Obesity (Etiology and Mechanisms) Student Presentations
6) Interaction of Intestinal Microbiota and Diabetes (Etiology and Mechanisms) Student Presentations
7) Interaction of Intestinal Microbiota, Cardiovascular and Atherosclerosis Disease (Etiology and Mechanisms) Interaction of Intestinal Microbiota and Cancer Student Presentations
8) Interaction of Intestinal Microbiota and Autoimmune Diseases (Etiology and Mechanisms) Interaction of Intestinal Microbiota and Non-Alcoholic Liver Disease (Etiology and Mechanisms) Student Presentations
9) Interaction of Intestinal Microbiota and Rheumatological Diseases (Etiology and Mechanisms) Interaction of Intestinal Microbiota and Neurodegenerative Diseases (Alzhemier, Parkinson, Dementia) (Etiology and Mechanisms) Student Presentations
10) Mediterranean Diet and Microbiota Interactions Interactions of Low Carbohydrate Diet with Microbiota Student Presentations
11) Vegan and Vegetarian Nutrition and Microbiota Interactions Interactions of Time-Restricted, Fasting Diets and Microbiota Student Presentations
12) Interactions of Ketogenic Diet with Microbiota Student Presentations
13) Nutritional (Mufa, Pufa, Trans and Others) Microbiota Interactions Student Presentations
14) Benefits of Exercise on Microbiota Evaluation of the course Student Presentations

Sources

Course Notes / Textbooks: • Rakel, D. (2023). Integrative medicine-E-book. Elsevier health sciences.
• Integrative and Functional Medical Nutrition Therapy: Principles and Practices (Nutrition and Health) 1st ed. 2020 Edition
• Sareen S. Gropper. Advanced Nutrition and Human Metabolism. 2021. 8th Edition
• ScienceDirect (EKUAL)'deki makalelerden hazırlanmış notlar.
References: • Rakel, D. (2023). Integrative medicine-E-book. Elsevier health sciences.
• Integrative and Functional Medical Nutrition Therapy: Principles and Practices (Nutrition and Health) 1st ed. 2020 Edition
• Sareen S. Gropper. Advanced Nutrition and Human Metabolism. 2021. 8th Edition
• Notes prepared from articles in ScienceDirect (EKUAL).

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Presentation 1 % 30
Midterms 1 % 20
Final 1 % 50
Total % 100
PERCENTAGE OF SEMESTER WORK % 50
PERCENTAGE OF FINAL WORK % 50
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 2 14 28
Presentations / Seminar 2 7 14
Final 2 14 28
Total Workload 70

Contribution of Learning Outcomes to Programme Outcomes

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. 4
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. 3
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) 5
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research. 5
5) To communicate effectively with advisee, colleagues for effective professional relationships. 4
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. 4
7) To use life-long learning, problem-solving and critical thinking skills. 3
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. 4
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. 5
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