Nutrition and Dietetics

Prof. Dr. Şerife Zihni Eyüpoğlu
Doç. Dr. Emel Özer
Prof. Dr. Mesut Yalvaç
Prof. Dr. Yasemin Beyhan
Prof. Dr. F Tümay Sözen
Prof. Dr. İpek Özkan Akman
Doç. Dr. Erdal Güryay
Doç. Dr. Hüseyin Özdeşer
Yrd. Doç. Dr. Rüksan Çehreli

Course Code Course Name T P K E/C*
BDD 700 Dissertations in Nutrition and Dietetic Program 0 5 0 C
BDD 701 Nutrient- Nutrient Interactions 3 0 3 E
BDD 702 Nutrition and Cognitive Development 3 0 3 E
BDD 703 Advanced Food Chemistry 3 0 3 E
BDD 704 Pigments in Foodsand Food Flavor 3 0 3 E
BDD 705 Food Additives 3 0 3 E
BDD 706 Natural Food Toxins 3 0 3 E
BDD 707 Chronic Disease and Advanced Medical Nutrition Therapy 3 0 3 E
BDD 708 Advanced Medical Nutrition Therapy 3 0 3 E
BDD 709 Advanced Nutritional Biochemistry 3 0 3 E
BDD 710 Health and Nutrition Economics 3 0 3 E
BDD 711 Nutrition Ecology 3 0 3 E
BDD 712 Seminar in Nutrition and Dietetics 0 2 0 C
BDD 713 Ethics in health Sciences Researches 4 2 3 E
BDD 714 Research Problems in Health Sciences 3 0 3 E
BDD 715 Minerals in Advanced Nutrition 3 0 3 E
BDD 716 Vitamins in Advanced Nutrition 3 0 3 E
BDD 717 Nutrient Hormone Interactions 3 0 3 E
BDD 718 Molecular Nutrition and Cancer 3 0 3 E
BDD 720 Risk Managment in Food Service Systems 3 0 3 E
BDD 722 Occupational Health in Food Service Systems 3 0 3 E
BDD 723 Nutrition in Neurologic and Physiatric Diseases 3 0 3 E
BDD 724 Advanced Food Microbiology 3 0 3 E
BDD 725 Sports Nutrition 3 0 3 E
BDD 726 Exercises and Nutrition 3 0 3 E
BDD 727 Problems in Clinical Nutrition-Child 3 0 3 E
BDD 728 Nutrition in Congenital Metabolism Diseases 3 0 3 E
BDD 729 Phenylketonuria and Nutrition 3 0 3 E
BDD 730 Practices in Anthrophometrical Measurements 3 0 3 E
BDD 731 Promotion of Nutritional Status 3 0 3 E
BDD 732 Food Fortification and Public Health 3 0 3 E
BDD 733 Food and Nutrition Plans and Policies 3 0 3 E
BDD 734 Food-Based Dietary Guidelines 3 0 3 E
BDD 735 Decision Support Systems in Nutritional Sciences 3 0 3 E
BDD 736 Food Supplements and Public Health 3 0 3 E

*E:Elective C:Compulsory

Course code Course aim-content
BDD 700 To plan and conduct a research, which is expected to be in the line of current scientific interest. The data will be analyzed and written as PhD thesis, than viva will be taken place.
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 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 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 722 Learning the importance and practices of occupational health in food service sytstems
BDD 723 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 724 Factors affects microorganism growth, indicators of microorganisms, food

fermentation, new techniques and safety in food microbiology

BDD 725 Advanced practices of basic principles of sports nutrition, liquid consumption program, ergogenic support, menu planning, nutiriton of sportsman in special conditions.
BDD 726 Research planning about nutrition of athletes to improve sports performance, Practice of the research, Assessment of the research, Presentation of the research
BDD 727 The relationship between clinical pediatric nutrition problems and pediatric diseases
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