Courses

Also available in: Türkçe

FIRST YEAR

Fall Semester

Course Code Course Name C/E T P C ECTS
BES 105 Professional Orientation I C 1 0 1 1
BES 109 Principles of Nutrition I C 2 0 2 3
BES 111 Application of Principles of Nutrition I C 0 3 1 3
KİM 131 Basic Chemistry  I C 3 0 3 3
MAT 117 Basic Mathematics C 3 0 3 3
EKO 115 General Economics C 3 0 3 3
İNG 123 Reading Skills I C 2 0 2 2
İNG 125 Occupational English I C 2 0 2 2
TKD 103 Turkish Language I C 2 0 2 2
Total ECTS credits (must courses) 18 3 19 22
Course Code Course Name C/E T P C ECTS
BED 101 Physical Education E 1 2 2 1
BES 103 Nutrition Basics-I E 1 0 1 3
PDR  155 Self Knowledge and Communicaiton Skills E 2 0 2 4
BES 107 Nutritional Anthropology E 1 0 1 3
SOS 103 SocietyScience E 2 0 2 2
Total ECTS credits   (elective courses ) 8
Semester Total ECTS 30

Spring Semester

Course Code Course Name C/E T P C ECTS
BES 106 Professional Orientation II C 1 0 1 1
BES 110 Principles of Nutrition II C 2 0 2 3
BES 112 Application of Principles of Nutrition II C 0 3 1 3
KİM 132 Basic Chemistry  II C 3 0 3 3
MEB 102 Medical Biology and Genetic C 3 0 3 3
PSİ 108 Basic Psychology C 2 0 2 2
BES 108 Demographical  Structure and Health C 2 0 2 2
İNG 124 Reading Skills II C 2 0 2 2
ING 126 Occupational English II C 2 0 2 2
TKD 104 Turkish Language II C 2 0 2 2
Total ECTS credits (must courses) 19 3 20 23
Course Code Course Name C/E T P C ECTS
BED 102 Physical Education E 1 2 2 1
BİS 102 Computer Science E 2 2 3 5
BES 104 Nutrition Basics-II E 1 0 1 3
PDR 156 Interpersonal Relation. and Communication E 2 0 2 4
Total ECTS credits(elective courses) 7
Semester Total ECTS 30

BES 105 is the prerequisite for BES 106, BES 109 is the prerequisite for BES 110, KİM 131 is the prerequisite for KİM 132, ING 123 is the prerequisite for ING 124, ING 125 is the prerequisite for ING 126

SECOND YEAR

Fall Semester

Course Code Course Name C/E T P C ECTS
AİT 203 Atatürk’s Principles and the History of the Turkish Revolution C 2 0 2 2
BES 221 Nutritional Biochemistry I C 3 0 3 4
BES 231 Food Chemistry and Analyses I C 2 3 3 5
ANA 201 Anatomy I C 2 0 2 2
FZY 203 Physiology I C 2 0 2 2
MİK 203 Basic  Microbiology C 2 2 3 5
İNG 223 Akademic Writing Skills C 2 0 2 2
Total ECTS credits (must courses ) 15 5 17 22
Course Code Course Name C/E T P C ECTS
BES 207 Nutrition and Healthy Life E 2 0 2 4
BED 201 Physical Education E 1 2 2 1
BES 201 Healthy Food  Choices  I* E 2 0 2 2
BES 203 Development of Health E 2 0 2 4
Total ECTS credits (elective courses ) 8
Semester Total ECTS 30

 
Spring Semester

Course Code Course Name C/E T P C ECTS
AİT 204 Atatürk’s Principles and the History of the Turkish Revolution C 2 0 2 2
BES 222 Nutritional Biochemisrty II C 3 0 3 4
BES 232 Food Chemistry and Analyses II C 2 3 3 5
ANA 202 Anatomy II C 2 0 2 2
FZY 204 Physiology II C 2 0 2 2
MİK 222 Food Microbiology C 2 2 3 5
BBY 202 Information Management in Nutrition of Science C 2 0 2 2
İNG 224 Oral Communication Skills C 2 0 2 2
Total ECTS credits (must courses) 17 5 19 24
Course Code Course Name C/E T P C ECTS
BES 216 Exercise and Nutrition E 2 0 2 4
BED 202 Physical Education E 1 2 2 1
BES 224 Methods of Nutrient Diagnosis E 1 2 2 4
BES 202 Healthy Food Choices II* E 2 0 2 2
Total ECTS credits (elective courses) 6
Semester Total ECTS 30

 

BES 221 is the prerequisite for BES 222,BES 231 is the prerequisite for BES 232,ANA 201 is the prerequisite for ANA 202,FZY 203 is the prerequisite for FZY 204

THIRD YEAR

Fall Semester

Course Code Course Name C/E T P C ECTS
BES 311 Mother  and Child Nutrition C 2 0 2 3
BES 313 Applications in Mother  and Child Nutrition C 0 3 1 2
BES 321 Nutritional Assessment of Community C 3 0 3 3
BES 343 Food Service Systems I C 3 0 3 3
BES 345 Medical Nutrition  Therapy in Diseases I C 2 0 2 3
BES 347 Medical Nutrition  Therapy in Diseases Prac.I C 0 3 1 2
BES 349 Nutrition Education C 2 0 2 2
PAT 311 Physiopathology of Chronic Diseases I C 2 0 2 2
BES 317 Sports Nutrition and Health C 2 0 2 2
Total ECTS credits (must courses) 16 6 18 22
Course Code Course Name C/E T P C ECTS
BED 301 Physical Education E 1 2 2 1
BİS 335 Research Methods in  Health Sciences E 2 0 2 4
BES 301 Functional Foods and Health E 1 0 1 3
BES 305 Cancer and Nutrition E 1 0 1 3
IYB 371 General  Management E 2 0 2 4
Total ECTS credits (elective courses) 8
Semester Total ECTS 30

Spring Semester

Course Code Course Name C/E T P C ECTS
BES 312 Pediatric  Nutrition in Acute and Chronic Diseases C 2 0 2 3
BES 314 Pediatric  Nutrition in Acute and Chronic Diseases Practice C 0 3 1 2
BES 322 Community  Nutrition and Epidemiology C 1 2 2 3
BES 334 Food Control and Legislation C 2 0 2 2
BES 344 Food Service Systems II C 3 0 3 3
BES 346 Medical Nutrition Therapy in Diseases II C 2 0 2 3
BES 348 Medical Nutrition  Therapy in Diseases Prac.II C 0 3 1 2
PAT 312 Physiopathology of Chronic Diseases II C 2 0 2 2
HAS 320 Community  Health C 2 0 2 2
BİS 302 Biostatistics C 3 0 3 3
Total ECTS credits (must courses) 17 8 20 25
Course Code Course Name C/E T P C ECTS
BES 320 Physical Activity and Health E 2 0 2 4
PDR 356 Time Management E 2 0 2 4
BED 302 Physical Education E 1 2 2 1
BES 318 Nutrigenetics and Nutrigenomics E 1 0 1 3
BES 324 Nutritional Screening Tools E 1 0 1 3
BİS  326 Health Informatics C/E 2 2 3 3
Total ECTS credits (elective courses) 5
Semester Total ECTS 30

BES 311 is the prerequisite for BES 312, BES 321 is the prerequisite for BES 322,BES 343 is the prerequisite for BES 344, BES 345 is the prerequisite for BES 346, PAT 311 is the prerequisite for PAT 312

FOURTH YEAR

Fall Semester

Course Code Course Name C/E T P C ECTS
BES 431 Graduate Thesis C 0 3 2 5
BES 448 Practice in Children’s Hospital C 0 14 6 7
BES 449 Practice in Adult’s Hospital C 0 14 6 7
BES 450 Practice in Institutional Food Service Systems C 0 14 6 7
BES 451 Practice in Hospitals and Institutions C 0 14 6 7
BES 441 Practice in Community Health Nutrition C 0 35 9 6
BES 445 Seminar C 0 2 1 3
Total ECTS credits (must courses) 0 68 24 28
Course Code Course Name C/E T P C ECTS
BED 401 Physical Education E 1 2 2 1
BES 403 Branding Strategies and Personal Branding E 2 0 2 2
BES 405 Pediatric Enteral and Parenteral Nutrition E 1 1 2 4
BES 406 Ethics in Health Sciences E 2 0 2 2
Total ECTS credits (elective courses) 2
Semester Total ECTS 30

 

Spring Semester

Course Code Course Name C/E T P C ECTS
BES 431 Graduate Thesis C 0 3 2 5
BES 450 Practice in Institutional Food Services C 0 14 6 7
BES 451 Practice in Hospital and Institutions C 0 14 6 7
BES 445 Seminar C 0 2 1 3
Total ECTS credits (must courses) 3 33 15 22
Course Code Course Name C/E T P C ECTS
BED 402 Physical Education E 1 2 2 1
BES 403 Branding Strategies and Personal Branding E 2 0 2 2
BES 406 Ethics in Health Sciences E 2 0 2 4
BES 408 Enteral and Parenteral Nutrition in Adults E 1 1 2 4
Total ECTS credits (elective courses) 8
Semester Total ECTS 30

 

PROGRAM ECTS SUMMARY
Years ECTS credits in total for Must Courses 188
Years ECTS credits in total for Elective Courses 52
Sum of ECTS credits required for graduation from the program 240

First, second and third year lessons which have BES codes  are the prerequisite for BES 441.

First, second and third year lessons which have BES codes are the prerequisite for BES 448, BES 449, BES 450, BES 451.BES 431 and BES 445 can only be chosen in one of the semesters. Only two of these BES 448, BES 449, BES 450, BES 451courses can be chosen in a semester. Field Studies and Instutional Practices are conducted according to the established regulations.

BES 105
Professional Orientation I
History of Nutrition and Dietetics, guides for improving occupational standards, deontology, ethical and legal standards.

BES 109
Principles of Nutrition I
Introduction to nutrition; fundamental concept, nutrient functions, human nutritional requirements, food sources, evaluating nutrition information, food safety, role of nutrition in chronic diseases, nutrition policy, nutrition and the environment.

BES 111
Application of Principles of Nutrition I
Assessment of the foods according to their energy, carbohydrate, protein and fat contents, teaching daily energy, carbohydrate, protein and fat requirements for different ages and genders, and type and amounts of foods that can provide these nutrients, and do practical work on these subjects, application of individual dietary records and physical activity records for assessing nutritional status, and developing recommendations for healthy eating.

KİM 131
Basic Chemistry  I
Matter-its properties and measurement, atoms and atomic theory, chemical compounds, chemical reactions, reactions of aqueous solutions, gases, electrons in atoms, the periodic table and some atomic properties, chemical bonding.

MAT 117
Basic Mathematics
Set theory, relations, functions, exponentials and radicals, logarithm, permutation, combination and binomial theorem, matrices, determinants and systems of linear equations.

EKO 115
General Economics
The main concepts and fundamental problems of economics, economic systems, introduction to price theory, consumer equilibrium, theory of firm, basic concepts and fundamental problems of macro economy and public accounting problems.

İNG 123
Reading Skills I
It covers teaching academic reading skills for the students at the faculties where the medium of instruction is English.
İNG 125
Occupational English I
Basic information about vocabulary that is mostly related with health topics, nutrition and dietetics.
TKD 103
Turkish Language I
What is language? The place and the importance of the language in the life of a nation as a social institution, the relationship between language and culture, the place of Turkish language among the world’s languages, the development and historical periods of Turkish language, today’s situation and expansion of Turkish language, the sounds and classification of sounds in Turkish language, the sound characteristic of Turkish, the usage syllables, emphasis, grammar and punctuations rules, constructive suffixes, adverbs, particles.

BED 101
Physical Education
Explaining some topics such as physical education and sport, nutrition, sports manegement, first aid etc.

BES 103
Nutrition Basics-I
Definition of nutrition, importance of nutrients in human health, basic food sources for nutrients and energy.

PDR 155
Self Knowledge and Communicaiton Skills
Self-awareness, ways of self awareness, practice of self-awareness, assertive behavior, passive behavior, manipulative behavior, empathy, emphatic communication, human and cognitive traits, cognitive distortances, stress and coping with stres, solving problem, patient-dietitian relationship, ınterpersonal communication conflict and solving of it.

BES 107
Nutritional Anthropology
Food and nutrition from evolutionary, behavioural, social and cultural perspectives, and how these interact in the production of nutritional health at the individual, community and population levels.

SOS 103
Society Science
The Course starts with a brief examination of the concepts of science, social science and sociology, principal features and forms of scientific knowledge, the methods of collecting and processing scientific data and information, and the significance of science in the organization of human social life in contemporary society. The focus of the second part is on culture, the individual and social interaction. Here, particular emphasis is laid on examining the processes, forms, strategies and consequences of socialization within life cycle. The third part concentrates on social stratification, groups and organizations, and forms of social control. The final part, however, concentrates on examining kinship, marriage and the family, education, and work and economic life as some of the basic social institutions within their wider context and under the influence of current tendencies and developments.  In addition prepared a web page about the Course; lecture readings, materials and communication possibility are provided for students.

BES 106
Professional Orientation II
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To learn and improve presentation skills on basic nutrition.

BES 110
Principles of Nutrition II
Structures, definitions, classifications, functions, sources, recommended dietary allowances, excessive intakes and toxicity symptoms of vitamins and minerals.  Nutrient Contents, processing and cooking methods of food groups, applications in the laboratory of some basic and conventional recipies according to the nutritional principles.

BES 112
Application of Principles of Nutrition II
Assessment of the foods according to their energy, carbohydrate, protein and fat contents, teaching daily energy, carbohydrate, protein and fat requirements for different ages and genders, and type and amounts of foods that can provide these nutrients, and do practical work on these subjects, application of individual dietary records and physical activity records for assessing nutritional status, and developing recommendations for healthy eating.

KİM 132
Basic Chemistry  II
Chemical equilibrium, chemical kinetics, acids and bases, organic chemistry.

MEB 102
Medical Biology and Genetic
Living systems, biomolecules, cell structure and function, energy metabolism, DNA structure, synthesis and function, DNA packaging and fine structure of chromosomes, RNA structure, synthesis and function, genetic Code and protein synthesis, basic principles in inheritance and Mendel inheritance in single gene disorders, cell cycle and cell divisions, mutation, genetic basis of cancer, molecular genetic techniques.

PSİ 108
Basic Psychology
Development; principles learning and behavior; language and communication; drives and motivations; arousal and awareness; feelings and emotions; sensations and perception; personality; behavioral abnormalities and therapies; attitude and prejudice; social behaviors. Examine the life process of human being from the beginning of childhood.

BES 108
Demographical  Structure and Health
Introduction to demography, definitions, data sources, methods, population size, structure, composition, fertility, factors affecting fertility, mortality, migration, urbanization, maternal and child health, nutrition and anthropometric indicators, general information level of aids and sexually transmitted diseases.

İNG 124
Reading Skills II
This Course is the second stage of the reading Courses designed to teach academic reading skills to the first year students in spring term at the faculties where medium of instruction is English.

ING 126
Occupational English II
Provide understanding for written and spoken English in contexts related to general health and nutrition.

TKD 104
Turkish Language II
Sentences, the analyze of sentences, the oral and written expression, the problems in expression, the rules that must be obeyed during the preparation of scientific writings (report, article, announcement… etc.) by being supported by the example texts which have been chosen from Turkish and world’s literature, the development of the student correctly and well speaking and the ability of his writing skills and the rhetoric practice about this.

BED 102
Physical Education
Explaining some topics such as physical education and sport, nutrition, sports manegement, first aid etc.

BİS 102
Computer Science
Computers and parts of a computer system. Hardware and software. Operating systems. Windows operating system. Windows applications: Microsoft Word, Excell, and Power Point.

BES 104
Nutrition Basics-II
The influence of nutrition on health and disease.

PDR 156
Interpersonal Relationships and Communication
This lecture clarifies the interpersonal relationship and its relation to other different disciplines. It also helps to understand; different approaches, models and communication skills.  Additionally, this lecture introduces a communication process which includes social context, social identity and social perception and it evaluates the relationship between these three case.

AİT 203
Atatürk’s Principles and the History of the Turkish Revolution
Reform movements as a reaction to decline and disintegration of the Ottoman Empire caused by political, social, cultural and socio-psychological problems that emerged as a result of the encounter of the western and Turkish cultures; Political events during the transitional period from the Ottoman Empire to the nation-state and the foundation of the Turkish Republic following the national struggle led by Mustafa Kemal Atatürk.

BES 221
Nutritional Biochemistry I
Classification of biological structures, digestion and absorption, nutrients that resist or escape digestion, regulations of energy metabolism and energy requirement.
BES 231
Food Chemistry and Analyses I
Solutions and colloid systems. Structures, classifications and properties of carbohydrates, proteins and lipids with related quantitative and qualitative analysis. Structures and classifications of enzymes; their occurrence in foods and usage in food industry. Factors affecting enzymatic reactions. Functions and specifications of pigments, aroma and flavor compounds.

ANA 201
Anatomy I
Anatomy of musculoskeletal system, neuroanatomy, cardiorespiratuar system, gastrointestinal system.

FZY 203
Physiology I
Physiology of cell, muscle, nerve, blood circulation, excretion, respiration, digestion.

MİK 203
Basic  Microbiology
Basic microbiology and basic immunology.

İNG 223
Akademic Writing Skills
This Course is designed for the second year students in fall term at some faculties and departments where the medium of instruction is English. It covers teaching academic writing skills.

BES 207
Nutrition and Healthy Life
The nutritional related diesase such as obesity, cardiovascular diseases, type-2 diabetes and cancer related with life span. Diet quality and life quality indexes.

BED 201
Physical Education
Explaining some topics such as physical education and sport, nutrition, sports manegement, first aid etc.

BES 201
Healthy Food  Choices  I
Some terms related with foods, importance of foods, basic food groups, nutritional values of various foods, main points in food safety.

BES 203
Development of Health
Basic concepts of health and health promotion,  factors affects health, importance of nutrition and the role of dietitian, the studies on health imporovement and country policy.

AİT 204
Atatürk’s Principles and the History of the Turkish Revolution
Political social, economic and cultural changes and developments caused by the restructuring of the state and society in line with the Atatürk’s principles and revolutions which aimed at rising the Turkish Republic to the level of modern nations; Evaluation and analysis of the internal and foreign political events in the light of contemporary Turkey’s problems.

BES 222
Nutritional Biochemisrty II
Water and fat-soluble vitamins, vitamin like substances, minerals,electrolytes and water.

BES 232
Food Chemistry and Analyses II
Food quality and affecting factors. Sensory evaluation of foods. Functional foods, pre-and probiotics, genetically modified foods, soy. Functions and properties of components which are found in fruits and vegetables, egg, milk and milk products, meat and meat products, cereals, tea, coffee, cacao and chocolate.

ANA 202
Anatomy II
Anatomy of musculoskeletal system, neuroanatomy, cardiorespiratuar system, gastrointestinal system.

FZY 204
Physiology II
Metabolism, endocrine, sensory organs and their regulation system are taught.

MİK 222
Food Microbiology
Basics of Food Microbiology, Gram-Negative Foodborne Pathogenic Bacteria, Gram-Positive Foodborne Pathogenic Bacteria, Other Microbes Important in Food, ontrol of Microorganisms in Food.

BBY 202
Information Management in Nutrition of Science
Basic definitions and concepts of knowledge management of nutritional sciences, knowledge importance and searching skills, knowledge databases, classification of knowledge databases of nutrition and dietetic sciences.

İNG 224
Oral Communication Skills
Communication, communication skills,  oral communication skills.

BES 216
Exercise and Nutrition
The importance of exercise for healthy life, effects of exercise on nutrient requirement, the importance of exercise and nutrition in various diseases.

BED 202
Physical Education
Explaining some topics such as physical education and sport, nutrition, sports manegement, first aid etc.

BES 224
Methods  of Nutrient  Diagnosis
The laboratory, the sample dilution preparation of fresh food  products, the total aerobic, psikrofil, yeast and mold, total and fecal coliforms, Staphylococcus spp, E. coli, Salmonella pathogen, such as analysis shows.

BES 202
Healthy Food  Choices II
Some terms related with foods, importance of foods, basic food groups, nutritional values of various foods, main points in food safety.

BES 311
Mother  and Child Nutrition
Nutrition during pregnancy and lactation, infancy, childhood, adolescence.

BES 313
Applications in Mother  and Child Nutrition
To comprehend the importance of healthy mother and child nutrition, to discuss the nutritional problems of childhood, to learn and investigate the current dietary practices related to these nutritional problems.

BES 321
Nutritional Assessment of Community
Community nutrition, nutritional epidemiology and assessment methods of nutritional status and develop knowledge and skills for using these methods in the assessment of nutritional status of patients and healthy people or the community.

BES 343
Food Service Systems I
Importance of institutional food service, catering systems, management of food services, kitchen planning and catering equipments, menu planning, methods of food purchasing/ storage and control and work safety.

BES 345
Medical Nutrition  Therapy in Diseases I
Nutritional anemias, arthritis, cancer, cardiovascular disease, diabetes, eating disorders, food allergies, human immunodeficiency virus, hypertension, metabolic disorders, obesity, and osteoporosis.

BES 347
Medical Nutrition  Therapy in Diseases Practice I
To teach medical nutrition therapy of liver diseases, alcoholism, gallbladder and pancreas diseases, renal diseases, neurological and psychiatric diseases, infections, musculoskeletal system diseases and gout,pulmonary diseases, AIDS, cancer, allergy, nutrient-drug interactions, pre-post operative nutrition, metabolic stress and nutrition diagnostic test diets and practice on medical nutririton therapy.

BES 349
Nutrition Education
Content.Nutrition education principles, main curriculum for nutrition education according to disease, materials and methods for individual and group nutrition education.

PAT 311
Physiopathology of Chronic Diseases I
Physiopathology of obesity and  other diet related chronic diseases.

BES 317
Sports Nutrition and Health
Energy, macro and micro nutrients (carbohydrate, protein, fat, vitamin, minerals and water) requirement, nutrition characteristics of athletes before, during and after competition and training, nutritional ergogenic aids, body composition, weight control, nutrition of specific groups (female, child, vegetarian, etc).

BED 301
Physical Education
Explaining some topics such as physical education and sport, nutrition, sports manegement, first aid etc.

BİS 335
Research Methods in  Health Sciences
Demonstrate a systematic understanding of quantitative and qualitative research methods, their applications, strengths and weaknesses and current methodological issues. Demonstrate a systematic understanding of health economic evaluation, its applications, strengths and weaknesses and current methodological issues. Demonstrate an advanced and  critical understanding of sociological concepts of health and illness.

BES 301
Functional Foods and Health
Definition of functional food and component, classifictaion of functional foods, legacy of functional foods and importance at marketing.

BES 305
Cancer and Nutrition
Cancer, cancer formation, clinics and treatment, nutiritonal therapy of cancer patients and nutiritonal support products, effects of food, nutrients and food components on cacner formation and process.

IYB 371
General  Management
Economic life and business, objectives and  types of firms, business system, foundation of businesses, legal structure of firms, merger of firms, management, management history, management functions, main functions of businesses, production, marketing, finance, human reCourse management, public relations, decision making.

BES 312
Pediatric  Nutrition in Acute and Chronic Diseases
Acute gastroenteritis,Malnutrition, Malabsorbtions, Enteral-parenteral nutrition in childhood diseases, Type 1 diabetes, Metabolic disorders in children,Kidney disease and various childhood diseases and nutritional therapy.

BES 314
Pediatric  Nutrition in Acute and Chronic Diseases Practice
The course objective is to learn several acute and chronic disorders in pediatric patients, comprehend the importance of nutrition in pediatric diseases and to learn and investigate the current dietary treatments in pediatrics.

BES 322
Community  Nutrition and Epidemiology
Food and nutrition policies, nutritional problems and epidemiology, protein-energy malnutrition, protecting, promoting and supporting breastfeeding, growth monitoring, obesity, diet-related chronic diseases, physical activity and health, iron deficiency anemia, iodine deficiency disorders, dental caries, zinc deficiency., rickets, osteomalacia, osteoporosis, vitamin deficiencies, folic acid deficiency, nutrition of workers and elderly, management of nutrition in disasters, food fortification and supplementation, guidelines (nutrient goals, food-based dietary guidelines, food guides), national plan of action for food and nutrition of Turkey.

BES 334
Food Control and Legislation
Basic concepts of food control and legislation, Legal regulations related with food, Factors corrupting the food safety, their effects on health and related legislations.

BES 344
Food Service Systems II
Commercial catering staff and organizations, kitchen planning, various preparation / cooking and servicing methods, hygiene/ HACCP, cost control methods.

BES 346
Medical Nutrition Therapy in Diseases II
Gastrointestinal diseases, gallbladder diseases, pancreatic diseases,  kidney diseases , trauma, pulmonary disease, special feeding techniques, food and nutrient interactions, complementary and alternative therapies.

BES 348
Medical Nutrition  Therapy in Diseases Practice II
The course objective is to learn several acute and chronic disorders in pediatric patients, comprehend the importance of nutrition in pediatric diseases and to learn and investigate the current dietary treatments in pediatrics.

PAT 312
Physiopathology of Chronic Diseases II
Physiopathology of diet related chronic diseases.

HAS 320
Community  Health
Community health, demography and health, health disease and community,health system and administration in Turkey, health indicators, epidemiology, environmental health, immunization, maternal health and family planning.

BİS 302
Biostatistics
Definition and the uses of statistics and biostatistics. Methods of data collection and data processing for statistical analysis. Descriptive statistics and graphics. Concept of probability and probability distributions. Tests of hypothesis. Regression and correlation analysis.

BES 320
Physical Activity and Health
What is a physical activity. The relationship between physical activity and its health benefits. The relationship between physical inactivity and mortality. Physical activity and diseases. Physical activity recommendations according to age groups. National and international physical activity recommendations.

PDR 356
Time Management
Introduction to time and time management. Time wasters. Identify priorities and urgencies. Analyze how you are currently allocating your most precious resources: energy and time.Setting long term and short term goals.

BED 302
Physical Education
Explaining some topics such as physical education and sport, nutrition, sports manegement, first aid etc.

BES  318
Nutrigenetics and Nutrigenomics
Nutritional genomics has tremendous potential to change the future of dietary guidelines and personal recommendations. Nutritional genomics covers nutrigenomics, which explores the effects of nutrients on the genome, proteome and metabolome, and nutrigenetics, the major goal of which is to elucidate the effect of genetic variation on the interaction between diet and disease.

BES 324
Nutritional Screening Tools
Improvement or at least prevention of deterioration in mental and physical function,Reduced number or severity of complications of disease or its treatment. Accelerated recovery from disease and shortened convalescence. Reduced consumption of resources, e.g. length of hospital stay and other prescriptions.

BİS  326
Health Informatics
t is a multidisciplinary  field that uses health information technology (HIT) to improve health care via any combination of higher quality, higher efficiency (spurring lower cost and thus greater availability), and new opportunities. The disciplines involved include information science,computer science,social science,behavioral science,management science,and others.It deals with the resources, devices, and methods required to optimize the acquisition, storage, retrieval, and use of information in health and biomedicine.

BES 431
Graduate Thesis
Planning and conducting a research on food, nutrition and dietetics related subjects. Under supervision of a faculty member, the student will design and conduct a research project and prepare a written paper including a review of literature, identification of the problem, methodology, results and discussion, summary and citing of references.

BES 448
Practice in Children’s Hospital
Nutritional Treatment in Metabolic Disorders, malabsorbsions and nutrition, prematurity, formulas, diabetes and medical nutrition theraphy, micronutrients in child health, obesity, metabolic syndrome and eating disorders, enteral ve parenteral nutrition, infection diseases and nutrition, burns and nutritional theraphy, oncologic disorders and nutritional theraphy in children, kidney diseases and nutritional theraphy.

BES 449
Practice in Adult’s Hospital
Medical nutrition theraphy, and clinic symptoms of obesity, eating disorders, diabetes mellitus, reactive hypoglycemia, choronary artery diseases, hypertention, gastrointestinal tract diseases, liver, biliary systemand exocrine pancreas diseases, rheumatic disease, infection, renal disorders, food allergyand food intolerance, pulmonary disease, Human Immunodeficiency Virus Disease, cancer, neurological and psychiatric diseases, pre-post operative nutrition, metabolic stres: sepsis, trauma, burns and surgery, enteral and parenteral nutrition support, food-drug interactions.
BES 450
Practice in Institutional Food Service Systems
Practicing the techniques of institutional dietitian (Dietetic Internship) by the supervisors.

BES 451
Practice in Hospitals and Institutions
Techniques of hospital and institutional dietitian (Dietetic Internship) by the supervisors.

BES 441 
Practice in Community Health Nutrition
Nutritional status and nutrition habits, implementation of nutrition education and increasing awareness on nutrition and health, the community and individuals, development of nutrition education programmes/ materials for specific populations.

BES 445 
Seminar
Searching, discussion and presentation of data about special subject in food, nutrition and dietetics area under a supervision of a faculty member.

BED 401
Physical Education
Explaining some topics such as physical education and sport, nutrition, sports manegement, first aid etc.

BES 403
Branding Strategies and Personal Branding
Branding concept and definition. The difference between product and brand. Basic elements of  personal brand creation process. Basic dimensions of brand personality concept. Brand  management strategies. Building strategies to create brand name.

BES 405
Pediatric Enteral and Parenteral Nutrition
To be gained knowledge on the nutritional assessment methods, requirements, products and practices in different diseases in the field of enteral and parenteral nutrition in pediatric diseases, teach the related researches and to interpret the clinical practices in enteral and parenteral nutrition.

BES 406
Ethics in Health Sciences
Ethical concepts and principles, Health care ethics, Code of Ethics for Nutritionist-Dietitians, Ethical decision making.

BES 431
Graduate Thesis
Planning and conducting a research on food, nutrition and dietetics related subjects. Under supervision of a faculty member, the student will design and conduct a research project and prepare a written paper including a review of literature, identification of the problem, methodology, results and discussion, summary and citing of references.

BES 450
Practice in Institutional Food Services
Practicing the techniques of institutional dietitian (Dietetic Internship) by the supervisors.

BES 451
Practice in Hospital and Institutions
Practicing the techniques of hospital and institutional dietitian (Dietetic Internship) by the supervisors.

BES 445
Seminar
Searching, discussion and presentation of data about special subject in food, nutrition and dietetics area under a supervision of a faculty member.

BED 402
Physical Education
Explaining some topics such as physical education and sport, nutrition, sports manegement, first aid etc.

BES 403
Branding Strategies and Personal Branding
Branding concept and definition. The difference between product and brand. Basic elements of  personal brand creation process. Basic dimensions of brand personality concept. Brand  management strategies. Building strategies to create brand name.

BES 406
Ethics in Health Sciences
Ethical concepts and principles, Health care ethics, Code of Ethics for Nutritionist-Dietitians, Ethical decision making.

BES 408
Enteral and Parenteral Nutrition in Adults
To gain knowledge on the nutritional assessment methods, requirements, products and practices in different diseases in the field of enteral and parenteral nutrition in adults.

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