Food and Nutritional Sciences

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1st Semester

Course Code Course Name M/E T P C ECTS
BES 601 Food and Nutritional Sciences Seminar M 2 2 3 4
Total ECTS credits (Must courses) 2 2 3 4
CODE COURSE NAME M/E T P C ECTS
BES 603 Nutritional Biochemistry M 2 4 4 10
BES 605 Food Safety M 3 0 3 6
BES 607 Functional Foods M 3 0 3 6
BES 609 Purchasing and Storage Techniques M 3 0 3 6
BES 611 Menu Planning M 3 0 3 6
BES 613 Food Preparation and Cooking Methods in Food Services M 3 0 3 6
BES 615 Advanced Sports Nutrition M 3 0 3 6
BES 619 Assesment of Nutrition Status M 3 0 3 6
BES 621 Food Consumption Surveys M 3 0 3 6
BES 623 Health Informatics M 2 3 3 8
Total ECTS credits (Electivecourses) 26
1st Semester Total ECTS 30

2. SEMESTER

Course Code Course Name M/E T P C ECTS
BES 602 Advanced Nutrition M 3 0 3 10
Total ECTS credits (Must courses) M 3 0 3 10
CODE COURSE NAME M/E T P C ECTS
BES 604 Food Quality E 3 0 3 6
BES 606 Nutrition Impact of Food Processing Methods E 2 3 3 8
BES 608 Organization and Administration of Food Service E 3 0 3 6
BES 610 Food Service Sanitation E 3 0 3 6
BES 612 Computer Applications in Food Systems E 2 4 4 10
BES 614 Information Management in Nutritional Sciences E 3 0 3 6
BES 616 Advanced Exercises and Nutrition E 3 0 3 6
BES 618 Public Nutrition E 3 0 3 6
BES 620 Nutrition of the School Children E 3 0 3 6
BES 622 Nutritional Anthropometry E 2 3 3 8
Total ECTS credits (Electivecourses) 20
2nd Semester Total ECTS 30

3. SEMESTER

Course Code Course Name M/E T P C ECTS
BES 600-01 Thesis M 4 0 0 30
Total ECTS credits (Must courses) 4 0 0 30
Total ECTS credits (Elective courses) 0
3rd Semester Total ECTS 30

4. SEMESTER

Course Code Course Name M/E T P C ECTS
BES 600-02 Thesis M 4 0 0 30
Total ECTS credits (Must courses) 4 0 0 30
4th Semester Total ECTS 30
PROGRAM ECTS SUMMARY

Semesters ECTS credits in total for Must Courses 74
Semesters ECTS credits in total for Elective Courses 46
Sum of ECTS credits required for graduation from the program 120
Course code Course code and aim
BES 600

Searching, planning and presenting of the thesis study in a special topic in the field of food and nutrition under the control of thesis adviser.
BES 601

Research and evaluation of the latest scientific data on nutrients and food components and their metabolism, biological effects and bioavailability, and discussion of innovations; reporting and presentation of collected the data collected.
BES 602

Nutritional, biochemical and physiological aspects of macro and micronutrients and mentioning their roles in maintaining health and prevention of chronic diseases.
BES 603

Metabolism and functions of nutrients, structure and properties of some biomolecules, biochemical energy cycles, biosynthesis of vitamins and cofactors, to identify human requirements for energy, amino acids, minerals, and vitamins, food fortification, current human nutritional problems, laboratory operation, capabilities, and limitations of laboratory instruments.
BES 604

Evaluation of the food quality and characteristics by objective and subjective methods. Principle of instrumental measurements of color, aroma and flavor. Rheological technique and instrumental analysis methods for measuring the properties of foods and relationship of these properties with food textural qualities.
BES 605

Advanced study of toxicological factors, affecting the food safety; such as food additives, pesticides, metallic contaminants, plastic monomers and detergents.
BES 606

Mechanisms involved in the effect of processing and storage conditions on the properties of lipids, carbohydrates, proteins and some minor food components. Especially the interaction between food matrix components. Lipid oxidation, protein stability and modification and the factors effecting cell wall polysaccharides. The formation of aroma components and factors effecting the formation of aroma components.
BES 607

New concepts in nutrition sciences, importance of quality of life, means of functional foods, the history of functional foods, international developments relating to functional foods, functional foods science, the scientific basis of functional foods science, the aims of functional foods science, technological view to functional food science, the components of functional foods and their properties and the roles of functional foods on the prevention of disease and positive effects on quality of life.
BES 608

Management period, management function, management of institutional actions, management techniques, organization and administration principles and periods at food service.
BES 609

Food specifications, purchasing principles, ethic rules in purchasing, choosing and evaluating the supply, quality control in purchasing, storage varieties/ principles/ techniques.
BES 610

Basic principles of microbiology, food –microbiology relations, microbial contamination, factors effecting microbial improvement, prevention of food poisoning, the principles of personal hygiene, food, kitchen and equipment sanitation, food microbial problems and storage methods, HACCP, and personnel training in hygiene and sanitation.
BES 611

Menu description, and menu prepearing, menu management and control, factors effecting menu planning, menu advantages/functions/varietes, importance of menu planning and evaluation/purposes, menu types and samples, menu planning steps, neglected issues in menu planning and important problems
BES 612

Exploration of the use data processing systems in food production and services.
BES 613

Various preparation and cooking methods for mass catering and the effect of these methods on organoleptic, physical characteristics and nutritional value of foods.
BES 614

The aim of the course is to develop a advanced understanding of the fundamentals of nutrition and dietetics information; students to be able to gain knowledge and experience about foundations of nutrition and dietetics information management.
BES 615 Practices of basic principles of sports nutrition, liquid consumption program, ergogenic support, menu planning, nutiriton of sportsman in special conditions.
BES 616 Research planning about nutrition of athletes to improve sports performance, Practice of the research, Assessment of the research, Presentation of the research
BES 618 Prevention and promotion of health, nutritional problems in the community and their epidemiology, nutritional problems in risk groups, prevention of nutritional problems, interventions, food and nutrition policies
BES 619 Community nutrition, nutritional epidemiology and assessment of nutritional status, Techniques of nutrition assessment: anthropometry, clinical signs, biophysical and biochemical methods, health statistics; age-specific mortality and morbidity rates, food consumption surveys, ecological factors.
BES 620 Importance and characteristics of nutrition in school children, recommended food and nutrient intakes, nutritional problems and habits, school nutrition programmes in Turkey, and situation in the world.
BES 621 Food consumption surveys and importance, methods used in dietary intake surveys, food balance sheets and household budget surveys/Household income and expenditure surveys, household and individual food consumption surveys recommended daily intakes of energy and nutrients (RDA, DRI, EAR, UL etc.)
BES 622 Nutritional anthropometry, assessment of body fat and lean body mass, length, height and body weight, segment lengths, circumferences, breadth and skin fold thickness measurements, bioelectrical impedance analysis, laboratory applications
BES 623 This course is designed to give graduate-level student an overview of contemporary health informatics terminology and developments in information technology. It also provides an overview of home care, e-health, mobile health, tele health systems and computer based patient records/electronic health records. Topics include data entry, minimum data sets, general applications of electronic health records, standards in health informatics, coding and classification systems. Current applications in all areas of health science like use of data and knowledge management, decision support systems. Students will be guided for present and potential uses of health informatics in various fields of health care.
Prof. Dr. Sevinç Yücecan
Prof. Dr. Mine Yurttagül
Doç. Dr. Emel Özer
Doç. Dr. Mesut Yalvaç
Prof. Dr. Yasemin Beyhan
Prof. Dr. F Tümay Sözen
Prof. Dr. İpek Özkan Akman
Prof. Dr. Hüseyin Uzunboylu
Doç. Dr. Erdal Güryay
Doç. Dr. Hüseyin Özdeşer
Doç. Dr. Mustafa Sağsan
Yrd. Doç. Dr. Şerife Zihni Eyüpoğlu
Yrd. Doç. Dr. Rüksan Çehreli

MASTER’S LEVEL COURSES

Course Code Course Name T P K E/C*
BES 600 Dissertations in Food and Nutritional Science Program 0 4 0 C
BES 601 Food and Nutritional Sciences Seminar 0 2 0 C
BES 602 Advanced Nutrition 3 0 3 E
BES 603 Advanced Nutritional Biochemistry 3 0 3 E
BES 604 Food Quality 3 0 3 E
BES 605 Food Safety 3 0 3 E
BES 606 Nutrition Impact of Food Processing Methods 3 0 3 E
BES 600 Functional Foods 3 0 3 E
BES 608 Organization and Administration of Food
Service
3 0 3 E
BES 609 Purchasing and Storage Techniques 3 0 3 E
BES 610 Food Service Sanitation 3 0 3 E
BES 611 Menu Planning 3 0 3 E
BES 612 Computer Applications in Food Systems
3 0 3 E
BES 613 Food Preparation and Cooking Methods in
Food Systems, Cost Control
3 0 3 E
BES 614 Information Management in Nutritional Sciences 3 0 3 E
BES 615 Advanced Sports Nutrition 3 0 3 E
BES 616 Advanced Exercises and Nutrition 3 0 3 E
BES 618 Public Nutrition 3 0 3 E
BES 619 Assesment of Nutritional Nutrition in Public 3 0 3 E
BES 620 Nutrition of the School Children 3 0 3 E
BES 621 Food Consumption Surveys 3 0 3 E
BES 622 Nutritional Antropometry 3 0 3 E
BES 623 Health Informatics 3 0 3 E

*E:Elective C:Compulsory

Course code Course code and aim
BES 600 Searching, planning and presenting of the thesis study in a special topic in the field of food and nutrition under the control of thesis adviser.
BES 601 Research and evaluation of the latest scientific data on nutrients and food components and their metabolism, biological effects and bioavailability, and discussion of innovations; reporting and presentation of collected the data collected.
BES 602 Nutritional, biochemical and physiological aspects of macro and micronutrients and mentioning their roles in maintaining health and prevention of chronic diseases.
BES 603 Metabolism and functions of nutrients, structure and properties of some biomolecules, biochemical energy cycles, biosynthesis of vitamins and cofactors, to identify human requirements for energy, amino acids, minerals, and vitamins, food fortification, current human nutritional problems, laboratory operation, capabilities, and limitations of laboratory instruments.
BES 604 Evaluation of the food quality and characteristics by objective and subjective methods. Principle of instrumental measurements of color, aroma and flavor. Rheological technique and instrumental analysis methods for measuring the properties of foods and relationship of these properties with food textural qualities.
BES 605 Advanced study of toxicological factors, affecting the food safety; such as food additives, pesticides, metallic contaminants, plastic monomers and detergents.
BES 606 Mechanisms involved in the effect of processing and storage conditions on the properties of lipids, carbohydrates, proteins and some minor food components. Especially the interaction between food matrix components. Lipid oxidation, protein stability and modification and the factors effecting cell wall polysaccharides. The formation of aroma components and factors effecting the formation of aroma components.
BES 607 New concepts in nutrition sciences, importance of quality of life, means of functional foods, the history of functional foods, international developments relating to functional foods, functional foods science, the scientific basis of functional foods science, the aims of functional foods science, technological view to functional food science, the components of functional foods and their properties and the roles of functional foods on the prevention of disease and positive effects on quality of life.
BES 608 Management period, management function, management of institutional actions, management techniques, organization and administration principles and periods at food service.
BES 609 Food specifications, purchasing principles, ethic rules in purchasing, choosing and evaluating the supply, quality control in purchasing, storage varieties/ principles/ techniques.
BES 610 Basic principles of microbiology, food –microbiology relations, microbial contamination, factors effecting microbial improvement, prevention of food poisoning, the principles of personal hygiene, food, kitchen and equipment sanitation, food microbial problems and storage methods, HACCP, and personnel training in hygiene and sanitation.
BES 611 Menu description, and menu prepearing, menu management and control, factors effecting menu planning, menu advantages/functions/varietes, importance of menu planning and evaluation/purposes, menu types and samples, menu planning steps, neglected issues in menu planning and important problems
BES 612 Exploration of the use data processing systems in food production and services.
BES 613 Various preparation and cooking methods for mass catering and the effect of these methods on organoleptic, physical characteristics and nutritional value of foods.
BES 614 The aim of the course is to develop a advanced understanding of the fundamentals of nutrition and dietetics information; students to be able to gain knowledge and experience about foundations of nutrition and dietetics information management.
BES 615 Practices of basic principles of sports nutrition, liquid consumption program, ergogenic support, menu planning, nutiriton of sportsman in special conditions.
BES 616 Research planning about nutrition of athletes to improve sports performance, Practice of the research, Assessment of the research, Presentation of the research
BES 618 Prevention and promotion of health, nutritional problems in the community and their epidemiology, nutritional problems in risk groups, prevention of nutritional problems, interventions, food and nutrition policies
BES 619 Community nutrition, nutritional epidemiology and assessment of nutritional status, Techniques of nutrition assessment: anthropometry, clinical signs, biophysical and biochemical methods, health statistics; age-specific mortality and morbidity rates, food consumption surveys, ecological factors.
BES 620 Importance and characteristics of nutrition in school children, recommended food and nutrient intakes, nutritional problems and habits, school nutrition programmes in Turkey, and situation in the world.
BES 621 Food consumption surveys and importance, methods used in dietary intake surveys, food balance sheets and household budget surveys/Household income and expenditure surveys, household and individual food consumption surveys recommended daily intakes of energy and nutrients (RDA, DRI, EAR, UL etc.)
BES 622 Nutritional anthropometry, assessment of body fat and lean body mass, length, height and body weight, segment lengths, circumferences, breadth and skin fold thickness measurements, bioelectrical impedance analysis, laboratory applications
BES 623 This course is designed to give graduate-level student an overview of contemporary health informatics terminology and developments in information technology. It also provides an overview of home care, e-health, mobile health, tele health systems and computer based patient records/electronic health records. Topics include data entry, minimum data sets, general applications of electronic health records, standards in health informatics, coding and classification systems. Current applications in all areas of health science like use of data and knowledge management, decision support systems. Students will be guided for present and potential uses of health informatics in various fields of health care.
1st Semester

Course Code Course Name M/E T P C ECTS
BTB 601 Seminar in Medical Nutrition Therapy   M 2 2 3 4
Total ECTS credits (Must courses) 2 2 3 4
CODE COURSE NAME M\E T P C ECTS
BTB 603 Renal Diseases and Medical Nutrition Therapy E 3 0 3 6
BTB 605 Diabetes Mellitus and Medical Nutrition Therapy E 3 0 3 6
BTB 607 Cancer and Medical Nutrition Therapy E 3 0 3 6
BTB 609 Case Analysis in Diabetes and Diabetes Education E 3 0 3 6
BTB 611 Nutrition in Acute and Chronic Child Diseases E 3 0 3 6
Total ECTS credits (Elective courses) 26
1st Semester Total ECTS 30

2nd Semester

Course Code Course Name M/E T P C ECTS
BES 602 Advanced Nutrition M 3 0 3 10
Total ECTS credits (Mustcourses) 3 0 3 10
CODE     COURSE NAME M\E T P C ECTS
BTB 602 Enteral and Parenteral Nutrition E 3 0 3 6
BTB 604 Coronary Heart Disesases and Medical Nutrition Therapy    E 3 0 3 6
BTB 606 Gastrointestinal Diseases and Medical Nutrition Therapy E 3 0 3 6
BTB 608 Medical Nutrition Therapy in Obesity and Eating Disorder E 3 0 3 6
BTB 610 Infant and Child Nutrition E 3 0 3 6
BTB 612 Pregnant and Breast Feeding Nutrition E 3 0 3 6
Total ECTS credits (Elective courses) 20
2nd Semester Total ECTS 30

3rd Semester

Course Code Course Name M/E T P C ECTS
BES 600-01 Thesis M 4 0 0 30
Total ECTS credits (Must courses) 4 0 0 30
Total ECTS credits (Elective courses) 0
3rd Semester Total ECTS 30

4th Semester

Course Code Course Name M/E T P C ECTS
BES 600-02 Thesis M 4 0 0 30
Total ECTS credits (Mustcourses) 4 0 0 30
4th Semester Total ECTS 30
PROGRAM ECTS SUMMARY
Semesters ECTS credits in total for Must Courses 74
Semesters ECTS credits in total for Elective Courses 46
Sum of ECTS credits required for graduation from the program 120
Course code Course aim-content
BTB600 Searching, planning and presenting of the thesis study in a special topic in the field of food and nutrition under the control of thesis adviser
BTB601 Advanced scientific research about the medical nutritional therapy
BES 602 Nutritional, biochemical and physiological aspects of macro and micronutrients and mentioning their roles in maintaining health and prevention of chronic diseases.
BTB602 Principles of enteral and parenteral nutrition, assessment of  nutritional status, variation of metabolism, nutrient requirements, contents of products, enteral-parenteral nutrition according to patient and diseases, determining of product or products according to disease patient.
BTB603 Physiology of the kidney, etiology, complications, clinical symptoms and medical nutrition therapy according to various renal diseases.
BTB604 Etiology, clinical symptoms, complications and medical nutritional therapy of coronary heart diseases.
BTB605 The definition, classifications, pathogenesis, complications, current treatment approach, medical nutrition therapy and implementation stage of medical nutrition therapy in prevention and treatment of diabetes and complications, carbohydrate counting, diabetes self management education, responsibilities of doctors and dietitians in the implementation of medical nutrition therapy
BTB606 Gastrointestinal diseases, incidence, etiology, symptoms and medical nutritional therapy of gastrointestinal system diseases
BTB607 Cancer pathogenesis and nutrition, effect of nutrition on cancer incidence, nutrition therapy and nutritional needs in cancer
BTB608 Medical nutrition therapy in obesity, slimness and eating disorders like anorexia nervosa, bulimia nervosa, binge eating and communication skills
BTB609 Medical nutrition therapy and diabetes education according to individual charesteristics and the medical therapy of people with diabetes such as type 1 diabetes, type 2 diabetes, gestational diabetes, pregnancy with diabetes, impaired glucose tolerance, reactive hypoglycaemia, microalbuminuria, nefropati, pre-post operative period.
BTB610 The students will learn and make further research about newborn’s digestive system functions, digestive secretions, properties, the importance of mother’s milk and its content and supplementary foods, prepare reports and present, to apply the scientific knowledge about newborn and childhood nutrition.
BTB611 At the end of this lecture the student will get knowledge about the importance of the acute and chronic childhood diseases in child development, clinical and labaratory findings and medical nutritional theraphy of theese diseases. They will be capable of planning the nutritional patterns according to these diseases and get the attitude to act with patient doctor and nurse interaction in a multidisiplinary work.
BTB612 At end of the this course the students will be able to learn all metabolic, nutritional physiology and endocrine changes in pregnancy and lactation especially nutrient requirement of pregnancy and lactation women (gestational diabetes, maternal PKU, NTD etc.) to give basic theoretical information about clinical nutrition practice.

1st Semester

Course Code Course Name M/E T P C ECTS
BDD 701 Nutrient- Nutrient Interactions E 3 0 3 8
BDD 703 Advanced Food Chemistry E 3 0 3 8
BDD 705 Food Additives E 3 0 3 8
BDD 707 Chronic Diseases and Advanced Medical Nutrition Therapy E 3 0 3 8
BDD 709 Advanced Nutritional Biochemistry E 3 0 3 8
BDD 711 Nutrition Ecology E 3 0 3 8
BDD 713 Ethicsin Health Sciences Researches E 4 2 3 8
BDD 715 Minerals In Advanced Nutrition E 3 0 3 8
BDD 717 Nutrient- Hormone Interactions E 3 0 3 8
BDD 719 Nutrition in Neurological and Psychiatric Diseases E 3 0 3 8
BDD 721 Sports Nutrition E 3 0 3 8
BDD 723 Problems in Clinical Nutrition-Child E 3 0 3 8

2nd Semester

Course Code Course Name M/E T P C ECTS
BDD 712 Seminar in Nutrition and Dietetics M 2 3 3 8
Total Ects Credits (must courses) 2 3 3 8
BDD 702 Nutrition and Cognitive Development E 3 0 3 8
BDD 704 Food Pigments and Flavors E 3 0 3 8
BDD 706 Natural FoodToxins E 3 0 3 8
BDD 708 Advanced Medical Nutrition Therapy E 3 0 3 8
BDD 710 Health and Nutrition Economics E 3 0 3 8
BDD 714 Research Problems In Health Sciences E 3 0 3 8
BDD 16 Vitaminsin Advanced Nutrition E 3 0 3 8
BDD 718 MolecularNutrition and Cancer E 3 0 3 8
BDD 720 Risk Managmentin Food Service Systems E 3 0 3 8
BDD 722 Occupational Health in Food Service Systems E 3 0 3 8
BDD 724 Advanced Food Microbiology E 3 0 3 8
Total ECTS credits (Elective courses) 22
2nd Semester Total ECTS 30

3rd Semester

Course Code Course Name M/E T P C ECTS
BDD 727 Exercises and Nutrition E 3 0 3 8
BDD 728 Nutrition in Congenital Metabolic Diseases E 3 0 3 8
BDD 729 Phenylketonuria and Medical Nutrition Therapy E 3 0 3 8
BDD 730 Practicesin Anthrophometrical Measurements E 3 0 3 8
BDD 731 Promotion of Nutritional Status E 3 0 3 8
BDD 732 Food Fortification and Public Health E 3 0 3 8
BDD 733 Food and Nutrition Plans and Policies E 3 0 3 8
BDD 734 Food-Based Dietary Guidelines E 3 0 3 8
BDD 735 Decision Support Systems in Nutritional Sciences E 3 0 3 8
BDD 736 Food Supplements and Public Health E 3 0 3 8
Total ECTS credits (Elective courses) 30
3rd Semester Total ECTS 30

4th Semester

Course Code Course Name M/E T P C ECTS
BDD 799 PreparationtoDoctoralProficiency M 0 4 2 30
Total ECTS credits (Mustcourses) 0 4 2 30
Total ECTS credits (Elective courses) 0
4th Semester Total ECTS 30

5th Semester

Course Code Course Name M/E T P C ECTS
BDD 700-01 Thesis M 5 0 0 30
Total ECTS credits (Mustcourses) 5 0 0 30
Total ECTS credits (Elective courses) 0
5th Semester Total ECTS 30

6th Semester

Course Code Course Name M/E T P C ECTS
BDD 700-02 Thesis M 5 0 0 30
Total ECTS credits (Mustcourses) 5 0 0 30
Total ECTS credits (Elective courses) 0
6th Semester Total ECTS 30

7th Semester

Course Code Course Name M/E T P C ECTS
BDD 700-03 Thesis M 5 0 0 30
Total ECTS credits (Mustcourses) 5 0 0 30
Total ECTS credits (Elective courses) 0
7th Semester Total ECTS 30

8th Semester

Course Code Course Name M/E T P C ECTS
BDD 700-04 Thesis M 5 0 0 30
Total ECTS credits (Mustcourses) 5 0 0 30
Total ECTS credits (Elective courses) 0
8th Semester Total ECTS 30
PROGRAM ECTS SUMMARY
Semesters ECTS credits in total for Must Courses 158
Semesters ECTS credits in total for Elective Courses 82
Sum of ECTS credit required for graduation from the program 240
Course code Course aim-content
BDD 700 Interactions between dietary factors which impact bioavailabilty, requirement and function of these nutrients in animals and humans.
BDD 701 Interactions between dietary factors which impact bioavailabilty, requirement and function of these nutrients in animals and humans.
BDD 702 Hunger and satiety physiology, methods used for weight management, behavioral determinants of food intake and nutritional status, pyschologicical factors affecting food selection, socio – cultural aspects of nutrient intake and behavioral response to nutrition, the effect of nutrients on behaviour, nutrients procurcers of neurotransmitters.
BDD 703 BDD703 Chemistry and analysis of volatile food components; qualitative and quantitative analysis, fractionation of proteins, starch and its derivatives, non-starch polysaccharides, dietary fibre constituents and lipids using advanced methods, analysis of vitamins; application of advanced separation techniques to food components.
BDD 704 Structure, physical and chemical properties of pigments. Biosynthesis of pigments and biochemical changes which occur during early food development, maturation and senescence and finally factors affecting these changes. The emphasis is on the qualitative and quantitative distribution of pigments in foods. Taste, description of taste, chemical structure and taste, taste inhibition and modification, odor and molecular structure, odor description, description of food flavors, flavor enhancement, flavor and off-flavor, flavor of some foods.
BDD 705 Specifications and classifications of food additives, principals of their applications and effects on health and relevant legislation.
BDD 706 Food sources of natural food toxins and effects on human health.
BDD 707 Epidemiology/pathophysiology of chronic disease related to nutrition (e.g., obesity, cardiovascular disease, osteoporosis, hypertension, diabetes) and recent knowledge and application related medical nutrition therapy of chronic disease related to nutrition.
BDD 708 Recent knowledge and application related medical nutrition therapy and pathopychology of diabetes and pregnancy, gestational diabetes and various of cancer.
BDD 709 Current research about nutritional biochemistry, biochemistry of disease regarding to nutrition, the influence of dietary component on metabolic pathways.
BDD 710 Introduction to concepts of economics and health economics, health markets, health institutions and organizations, government (public) and health, demand/supply analysis in health sector, cost/benefit/efficiency analysis in health sector, finacial problems of the health sector, health expenditures and its trends of development, analysis of financing of health sector in developed and developing countries, social dimensions of the health sector are the main topics of the course.
BDD 711 Nutrition ecology is an interdisciplinary scientific discipline that encompasses the entire nutrition system, with special consideration of the effects of nutrition on health, the environment, society, and the economy. Nutrition ecology involves all components of the food chain, including production, harvesting, preservation, storage, transport, processing, packaging, trade, distribution, preparation, composition, and consumption of food, as well as disposal of waste materials.
BDD 712 Research and evaluation of the latest scientific data on nutrients and food components and their metabolism, biological effects and bioavailability, and discussion of innovations; reporting and presentation of collected the data collected.
BDD 713 The aim of the course is to develop a clear understanding of fundamentals of scientific research ethics in the health sciences; to gain knowledege and experience to students relevant to ethics in health sciences researches.
BDD 714 The aim of the course is to develop a clear understanding of fundamentals of scientific research and its problems in the health sciences; to gain knowledege and experience to students relevant to especially solition of research problems in health sciences researches.
BDD 715 This advanced-level course, which aims to increase students awareness of current views on the principle roles of minerals in the prevention of disease and maintenance of optimal health in humans, will include the bioavailability, metabolic functions and current research findings regarding the minerals as related to health and disease.
BDD 716 Chemical properties, metabolism, physiological functions, deficiencies, toxicity, laboratory analysis methods, requirements for various age and physiological groups, assessment of nutritional status of vitamins and their effects on health
BDD 717 Properties of hormones, metabolism, biochemical and physiological functions and interactions of hormones, hormone receptors and nutrients.
BDD 718 Cancer, development of cancer, the clinical picture of cancer, nutritional therapy practices in cancer patients, the effects of food and food compounds in cancer development and treatment, the usage of medical nutritional product in cancer patients.
BDD 719 The definition, etiologies, symptoms, complications and treatments of neurological and psychiatric disorders such as Alzheimer, Epilepsy, Depression, Schizophrenia, Myestania Gravis, Parkinson, Multiple Sclerosis. Medical nutrition therapy in neurological and psychiatric disorders Modifying medical nutrition therapy according to medical history and medicine.
BDD 720 Introduction to food safety, food borne diseases, microbiologic hazards, chemical hazards, physical hazards, contamination sources of food borne diseases and prevention, critical control points, national regulations related food safety, prerequisite programmes, HACCP, ISO 22000, SQF, IFS, BRC/IOP, BRC.
BDD 721 Advanced practices of basic principles of sports nutrition, liquid consumption program, ergogenic support, menu planning, nutiriton of sportsman in special conditions
BDD 722 Learning the importance and practices of occupational health in food service sytstems
BDD 723 The relationship between clinical pediatric nutrition problems and pediatric diseases
BDD 724 Factors affects microorganism growth, indicators of microorganisms, food fermentation, new techniques and safety in food microbiology
BDD 727 Research planning about nutrition of athletes to improve sports performance, Practice of the research, Assessment of the research, Presentation of the research
BDD 728 Classification, diagnosis and screening methods, incidence, complications, clinical and laboratory findings of inborn errors of metabolism, medical therapy methods of inborn errors of metabolism, nutritional therapy methods and different approaches in nutritional therapy nethods of inborn errors of metabolism, case report in inborn errors of metabolism
BDD 729 Classification of phenylketonuria, diagnosis and screening methods, incidence, complications, clinical and laboratory findings.Medical therapy methods in phenylketonuria. Nutriton therapy methods and new approaches to nutriton therapy methods in phenylketonuria. Case reports in phenylketonuria
BDD 730 Discussions and practices at advanced levels on antopometric measurements.
BDD 731 International nutrition and world and country nutrition problems, nutrition improvement, a frame work for causes of malnutrition, promotion and protection of nutritional well-being, food production and food security, food environment and built environment, social and cultural factors in nutrition.
BDD 732 Discussion of terms such as, food fortification, food enrichment, nutrition and health problems from childhood to elderly period and approaches and programmes on food fortification, ethics and legislation enrolled for food fortification, history of food fortification, recent and future of food fortification
BDD 733 Need for action on food and nutrition policies and its principles, diet and disease; diet-related diseases, impact of physical activity on health, impaired infant and child growth and development, food safety and food control, food security and sustainable development, food and nutrition security, WHO Action Plan on Food and Nutrition Policy, what?s being done in Turkey and other countries.
BDD 734 Processes of the preparation of food-based dietary guidelines and applications in other countries.
BDD 735 This course presents decision support systems and their description, theory and uses in nutrition and health informatics field. Also introduce an overview of contemporary health informatics terminology and developments in information technology. Also introduces that decision support systems in homecare, e-health, mobile health, tele health systems. Students will be guided for DSS present and potential uses in various fields of health care. Topics include data entry, minimum data set, importance of coding and standardization. Current applications of decision support systems in all areas of health science.
BDD 736 Discussion of topics such as, food supplements, their types and properties, reading a labelling and understanding of it, good manufacturing processing, usage of food supplements in the prevention of primary and secondary nutrition related diseases