| 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 |
| NTD1106 | General Microbiology | Spring | 2 | 2 | 3 | 7 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | En |
| Type of course: | Must Course |
| Course Level: | Bachelor |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Assoc. Prof. GÖKÇEN GARİPOĞLU |
| Course Objectives: | The aim of this course is to describe the importance of microorganisms and microbiology in medicine via explaining the basic structure and metabolism of microorganisms with nutrient and other physical needs, transmission ways, host-microorganism interaction, properties of the immune system, treatment of infections, precautions of infection control and how clinical samples are taken from patients and processed in the laboratory. |
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The students who have succeeded in this course; Describe the structure, metabolism and genetic characteristics of bacteria Explain the structure and clinical importance of other microorganism groups such as viruses, fungi and parasites Describe host parasite relationships. Describe the methods of disinfection and sterilization Explain the antibiotic effects and resistance mechanisms Explain the structure of the antibody and antigen, also the mechanisms of the immune response |
| 1. Introduction to microbiology (structure and metabolism of microorganisms) 2. The structure, metabolism and genetic characteristics of bacteria 3. Virulence factors and transmission pathways of bacteria 4.General principles of the microbiology laboratory 5.Bacterial growth, nutritional and physical requirements, media and colony morphologies 6. Sterilization and disinfection methods 7. İmportant bacterial infections 8. Introduction to immunology and host-pathogen interactions 9. Hypersensitivity and immunodeficiency 10. Vaccines 11. Introduction to virology and important viral infections 12. Introduction to micology and important fungal infections 13. Introduction to parasitology and important parasitic infections 14. Antimikrobiyal drugs and resistance |
| Week | Subject | Related Preparation | |
| 1) | Introduction to microbiology (structure and metabolism of microorganisms) | ||
| 2) | The structure, metabolism and genetic characteristics of bacteria | ||
| 3) | Virulence factors and transmission pathways of bacteria | ||
| 4) | General principles of the microbiology laboratory | ||
| 5) | Bacterial growth, nutritional and physical requirements, media and colony morphologies | ||
| 6) | Sterilization and disinfection methods | ||
| 7) | Important bacterial infections | ||
| 8) | Introduction to immunology and host-pathogen interactions | ||
| 9) | Hypersensitivity and immunodeficiency | ||
| 10) | Vaccines | ||
| 11) | Introduction to virology and important viral infections | ||
| 12) | Introduction to micology and important fungal infections | ||
| 13) | Introduction to parasitology and important parasitic infections | ||
| 14) | Antimicrobial drugs and resistance | ||
| Course Notes: | Patrick M et al. Medical Microbiology (2013), 7th edition. Saunders/Elsevier |
| References: | Patrick M et al. Medical Microbiology (2013), 7th edition. Saunders/Elsevier |
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| 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. | 3 |
| 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. | 3 |
| 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. | 3 |
| 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. | 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 |