DEPARTMENT OF NUTRITION AND DIETETICS
CODE | COURSE NAME | C/E | T | P | C | ECTS |
AİT 101 | Atatürk’s Principles and the History of
the Turkish Revolution |
C | 2 | 0 | 2 | 2 |
NAD 105 | Professional Orientation I | C | 1 | 0 | 1 | 1 |
NAD 113 | Principles of Nutrition I | C | 2 | 3 | 3 | 6 |
CHM 101 | Chemistry I | C | 3 | 2 | 4 | 5 |
MTH 117 | Basic Mathematics | C | 3 | 0 | 3 | 3 |
ECO 115 | General Economics | C | 3 | 0 | 3 | 3 |
ENG 101 | English I | C | 3 | 0 | 3 | 3 |
YİT 101 | Turkish for Foreign Students I | C | 2 | 0 | 2 | 2 |
Total ECTS for compulsory courses | 19 | 5 | 21 | 25 | ||
CODE | COURSE NAME | C/E | T | P | C | ECTS |
NAD 103 | Nutrition Basics I* | E | 1 | 0 | 1 | 3 |
NAD 107 | Nutritional Anthropology | E | 1 | 0 | 1 | 3 |
AID 103 | First Aid | E | 2 | 0 | 2 | 3 |
NAD 115 | Food Diversity | E | 2 | 0 | 2 | 2 |
FHS 155 | Self Knowledge and Communication
Skills |
E | 2 | 0 | 2 | 3 |
Total ECTS for elective courses | 5 | |||||
1. Semester total ECTS | 30 |
CODE | COURSE NAME | C/E | T | P | C | ECTS |
AİT 102 | Atatürk’s Principles and the History of
the Turkish Revolution |
C | 2 | 0 | 2 | 2 |
NAD 106 | Professional Orientation II | C | 1 | 0 | 1 | 1 |
NAD 114 | Principles of Nutrition II | C | 2 | 3 | 3 | 6 |
CHM 102 | Chemistry II | C | 3 | 2 | 4 | 5 |
MLB 102 | Medical Biology and Genetics | C | 3 | 0 | 3 | 3 |
PSY 102 | Psychology | C | 2 | 0 | 2 | 2 |
NAD 108 | Demographical Structure and Health | C | 2 | 0 | 2 | 2 |
ENG 102 | English II | C | 3 | 0 | 3 | 3 |
YİT 102 | Turkish for Foreign Students II | C | 2 | 0 | 2 | 2 |
Total ECTS for compulsory courses | 20 | 5 | 22 | 26 | ||
CODE | COURSE NAME | C/E | T | P | C | ECTS |
COM 102 | Computer | E | 3 | 0 | 3 | 4 |
NAD 104 | Nutrition Basics II* | E | 1 | 0 | 1 | 3 |
NAD 118 | Cypriot Cuisine | E | 1 | 0 | 1 | 3 |
NAD 120 | Food Choice in Optimal Nutrition | E | 2 | 0 | 2 | 2 |
FHS 156 | Interpersonal Relationships and Communication | E | 2 | 0 | 2 | 3 |
FHS 158 | Developmental Psychology | E | 2 | 0 | 2 | 3 |
NAD 122 | Nutrients and Health | E | 2 | 0 | 2 | 4 |
NAD 124 | Aging and Nutrition | E | 2 | 0 | 2 | 4 |
FHS 104 | Occupational Health and Safety | E | 2 | 0 | 2 | 4 |
Total ECTS for elective courses | 4 | |||||
2. Semester total ECTS | 30 |
CODE | COURSE NAME | C/E | T | P | C | ECTS |
NAD 221 | Nutritional Biochemistry I | C | 3 | 0 | 3 | 4 |
NAD 231 | Food Chemistry and Analyses I | C | 2 | 3 | 3 | 5 |
ANT 201 | Anatomy I | C | 2 | 0 | 2 | 2 |
PHS 203 | Physiology I | C | 2 | 0 | 2 | 2 |
MIC 203 | Basic Microbiology | C | 2 | 2 | 3 | 5 |
ENG 201 | English III | C | 3 | 0 | 3 | 3 |
Total ECTS for compulsary courses | 14 | 5 | 16 | 21 | ||
CODE | COURSE NAME | C/E | T | P | C | ECTS |
YİT 201 | Turkish for Foreign Students III | E | 3 | 0 | 3 | 3 |
BES 241 | Occupational English I | E | 2 | 0 | 2 | 2 |
NAD 201 | Healthy Food Choices I* | E | 2 | 0 | 2 | 3 |
NAD 203 | Development of Health | E | 2 | 0 | 2 | 4 |
NAD 207 | Nutrition and Healthy Life | E | 2 | 0 | 2 | 3 |
NAD 211 | Food Industry | E | 2 | 0 | 2 | 3 |
Total ECTS for elective courses | 9 | |||||
3. Semester total ECTS | 30 |
CODE | COURSE NAME | C/E | T | P | C | ECTS |
NAD 222 | Nutritional Biochemistry II | C | 3 | 0 | 3 | 4 |
NAD 232 | Food Chemistry and Analyses II | C | 2 | 3 | 3 | 5 |
ANT 202 | Anatomy II | C | 2 | 0 | 2 | 2 |
PHS 204 | Physiology II | C | 2 | 0 | 2 | 2 |
MIC 222 | Food Microbiology | C | 2 | 2 | 3 | 5 |
IMN 202 | Information Management in Nutrition Science | C | 2 | 0 | 2 | 2 |
ENG 202 | English IV | C | 3 | 0 | 3 | 3 |
Total ECTS for compulsary courses | 16 | 5 | 18 | 23 | ||
CODE | COURSE NAME | C/E | T | P | C | ECTS |
YİT 202 | Turkish for Foreign Students IV | E | 3 | 0 | 3 | 3 |
BES 242 | Occupational English II | E | 2 | 0 | 2 | 2 |
NAD 202 | Healthy Food Choices II* | E | 2 | 0 | 2 | 3 |
NAD 216 | Exercise and Nutrition | E | 2 | 0 | 2 | 3 |
NAD 224 | Methods of Food Control | E | 1 | 2 | 2 | 3 |
NAD 228 | Basic Approaches in Evaluation of Dietary Assessment | E | 2 | 0 | 2 | 4 |
NAD 230 | Current Scientific Topics in Nutritional Sciences | E | 1 | 0 | 1 | 2 |
Total ECTS for elective courses | 7 | |||||
4. Semester total ECTS | 30 |
CODE | COURSE NAME | C/E | T | P | C | ECTS |
NAD 315 | Mother and Child Nutrition | C | 2 | 3 | 3 | 5 |
NAD 321 | Nutritional Assessment of Community | C | 3 | 0 | 3 | 3 |
NAD 343 | Food Service Systems I | C | 3 | 0 | 3 | 3 |
NAD 351 | Medical Nutrition Therapy in Diseases I | C | 2 | 3 | 3 | 5 |
PTH 311 | Physiopathology of Chronic Diseases I | C | 2 | 0 | 2 | 2 |
NAD 349 | Nutrition Education | C | 2 | 0 | 2 | 2 |
BST 301 | Biostatistics | C | 3 | 0 | 3 | 5 |
Total ECTS for compulsory courses | 17 | 6 | 19 | 25 | ||
CODE | COURSE NAME | C/E | T | P | C | ECTS |
NAD 301 | Functional Foods and Health | E | 1 | 0 | 1 | 3 |
NAD 305 | Cancer and Nutrition | E | 1 | 0 | 1 | 3 |
NAD 307 | Food Technology | E | 3 | 0 | 3 | 3 |
NAD 317 | Sports Nutrition and Health | E | 2 | 0 | 2 | 2 |
NAD 371 | General Management | E | 3 | 0 | 3 | 5 |
FHS 335 | Research Methods in Health Sciences | E | 2 | 0 | 2 | 3 |
Total ECTS for elective courses | 5 | |||||
5. Semester total ECTS | 30 |
CODE | COURSE NAME | C/E | T | P | C | ECTS |
NAD 316 | Pediatric Nutrition in Acute and Chronic
Diseases |
C | 2 | 3 | 3 | 5 |
NAD 322 | Community Nutrition and Epidemiology | C | 3 | 0 | 3 | 3 |
NAD 334 | Food Control and Legislation | C | 2 | 0 | 2 | 2 |
NAD 344 | Food Service Systems II | C | 3 | 0 | 3 | 3 |
NAD 352 | Medical Nutrition Therapy in Diseases II | C | 2 | 3 | 3 | 5 |
PTH 312 | Physiopathology of Chronic Diseases II | C | 2 | 0 | 2 | 2 |
HIN 302 | Health Informatics | C | 3 | 0 | 3 | 5 |
Total ECTS for compulsary courses | 17 | 6 | 19 | 25 | ||
CODE | COURSE NAME | C/E | T | P | C | ECTS |
NAD 318
GCE 292 |
Nutrigenetics, Nutrigenomics and
Personalized Nutrition |
E | 3 | 0 | 3 | 5 |
NAD 320 | Physical Activity and Health | E | 2 | 0 | 2 | 3 |
NAD 350 | Nutritional Screening Tools | E | 1 | 0 | 1 | 2 |
PUH 320 | Community Health | E | 2 | 0 | 2 | 2 |
FHS 356 | Time Management | E | 2 | 0 | 2 | 3 |
NAD 356 | Scientific Publication Analysis | E | 2 | 0 | 2 | 3 |
Total ECTS for elective courses | 5 | |||||
6. Semester total ECTS | 30 |
CODE | COURSE NAME | C/E | T | P | C | ECTS |
NAD 431 | Graduate Thesis | C | 0 | 3 | 2 | 5 |
NAD 448 | Professional Practice in Children’s
Hospital |
C | 0 | 14 | 6 | 7 |
NAD 449 | Professional Practice in Adult’s
Hospital |
C | 0 | 14 | 6 | 7 |
NAD 441 | Professional Practice in Nutrition and
Dietetics Field |
C | 0 | 35 | 9 | 6 |
NAD 445 | Seminar | C | 0 | 2 | 1 | 3 |
Total ECTS for compulsary courses | 0 | 68 | 24 | 28 | ||
CODE | COURSE NAME | C/E | T | P | C | ECTS |
FHS 403 | Branding Strategies and Personal
Branding |
E | 2 | 0 | 2 | 3 |
NAD 405 | Counselling in Nutrition and Dietetics | E | 1 | 0 | 1 | 2 |
NAD 407 | Eating Disorders | E | 1 | 0 | 1 | 2 |
NAD 411 | Current Applications in Pediatrics I | E | 3 | 0 | 3 | 5 |
NAD 419 | Enteral and Parenteral Nutrition I | E | 3 | 0 | 3 | 4 |
NAD 413 | Current Applications in Medical Nutrition Therapy I | E | 3 | 0 | 3 | 5 |
NAD 415 | Menu Planning in Diseases I | E | 3 | 0 | 3 | 5 |
NAD 417 | Mediterranean Diet and Health I | E | 2 | 2 | 3 | 5 |
NAD 421 | Nutrient-Drug Interaction | E | 2 | 0 | 2 | 4 |
Total ECTS for elective courses | 2 | |||||
7. Semester total ECTS | 30 |
CODE | COURSE NAME | C/E | T | U | K | ECTS |
NAD 431 | Graduate Thesis | C | 0 | 3 | 2 | 5 |
NAD 450 | Professional Practice in Institutional Food Services | C | 0 | 14 | 6 | 7 |
NAD 451 | Professional Practice in Hospital and Institutions | C | 0 | 14 | 6 | 7 |
NAD 445 | Seminar | C | 0 | 2 | 1 | 3 |
Zorunlu olarak alınması gereken ECTS toplamı | 0 | 33 | 15 | 22 | ||
CODE | COURSE NAME | C/E | T | U | K | ECTS |
FHS 403 | Branding Strategies and Personal
Branding |
E | 2 | 0 | 2 | 3 |
NAD 406 | Ethics in Health Sciences | E | 2 | 0 | 2 | 4 |
NAD 408 | Enteral and Parenteral Nutrition II | E | 2 | 2 | 3 | 4 |
NAD 412 | Current Applications in Pediatrics II | E | 3 | 0 | 3 | 5 |
NAD 414 | Current Applications in Medical Nutrition Therapy I | E | 3 | 0 | 3 | 5 |
NAD 416 | Menu Planning in Diseases I | E | 3 | 0 | 3 | 5 |
NAD 418 | Mediterranean Diet and Health I | E | 2 | 2 | 3 | 4 |
NAD 422 | Eating Behaviour Disorders | E | 1 | 0 | 1 | 2 |
NAD 424 | Nutrient-Drug Interaction | E | 2 | 0 | 2 | 4 |
Total ECTS for elective courses | 8 | |||||
8. Semester total ECTS | 30 |
ECTS SUMMARY | |
Total ECTS for all compulsary courses | 187 |
Total ECTS for all elective courses | 53 |
Total ECTS credits for graduation | 240 |
NAD 431 and NAD 445 courses can only be registered for one semester
NUTRITION AND DIETETICS
Course Code | Course Name | C/E | T | P | C | ECTS |
AİT 103 | Principles of Ataturk and the History of Turkish
Revolution 1 |
C | 2 | 0 | 2 | 2 |
Course Content
A Concise Political History of Ottoman Empire 1300-1914, Decline and the Ottoman Modernization Ottoman State and Society in Classical Period, The organization of National Resistance Movement: The Circular of Amasya, The Congresses of Erzurum and Sivas Invasions, Mustafa Kemal and National Resistance Movement Ottoman Empire in the First World War I, Armistice of Mudros, The Treaty of Sevres and the National Liberation War against the Armenians and Greeks I, The Armistice of Mudanya and the Peace Treaty of Lausanne. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 105 | Professional Orientation I | C | 1 | 0 | 1 | 1 |
Course Content
History of Nutrition and Dietetics, guides for improving occupational standards, deontology, ethical and legal standards. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 113 | Principles of Nutrition I | C | 2 | 3 | 3 | 6 |
Course Content
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. Main focus is on macro nutrients; carbohydrates, proteins and lipids. 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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
CHM 101 | Chemistry I | C | 3 | 2 | 4 | 5 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
MTH 117 | Basic Mathematics | C | 3 | 0 | 3 | 3 |
Course Content
Set theory, relations, functions, exponentials and radicals, logarithm, permutation, combination and binomial theorem, matrices, determinants and systems of linear equations. |
Course Code | Course Name | C/E | T | P | C | ECTS |
ECO 115 | General Economics | C | 3 | 0 | 3 | 3 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
ENG 101 | English I | C | 3 | 0 | 3 | 3 |
Course Content
It covers teaching academic reading skills for the students at the faculties where the medium of instruction is English. |
Course Code | Course Name | C/E | T | P | C | ECTS |
TUR 101 | Turkish Language I | C | 2 | 0 | 2 | 2 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
YİT 101 | Turkish for Foreign Students I | C | 2 | 0 | 2 | 2 |
Course Content
Basic rules of Turkish, phonetics (sounds, alphabet reading rules), vocabulary (recognition of words as structure, relations between words), sentence knowledge (sentence organizations, general structure and sentence types), reading-writing (reading rules and writing techniques, spelling rules, comprehension of speech and writing language. spelling rules.) reading-comprehension (reading comprehension techniques, applications on texts), listening (understanding what is listening, making the necessary interpretation by taking notes, practices on texts suitable for students' own professions), speaking ( learning speaking techniques, learning certain forms such as emphasis and intonation, applications on appropriate texts) |
Course Code | Course Name | C/E | T | P | C | ECTS |
BES 103 | Nutrition Basics-I | E | 1 | 0 | 1 | 3 |
Course Content
Definition of nutrition, importance of nutrients in human health, basic food sources for nutrients and energy. |
Course Code | Course Name | C/E | T | P | C | ECTS |
FHS 155 | Self Knowledge and Communicaiton Skills | E | 2 | 0 | 2 | 3 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 107 | Nutritional Anthropology | E | 1 | 0 | 1 | 3 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
AID 103 | First Aid | E | 2 | 0 | 2 | 3 |
Course Content
The definition and importance of first aid, disaster management, watching first aid films, evaluation of the scene and the patient / injury, removal of the injury from the accident environment and transportation, basic life support, bleeding and shock, poisonings, animal and human bites, traumas (soft tissue, burns, hot strikes and freezing, drowning, foreign body abduction in the eyes, nose and ears, civil defense issues and classroom practices. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 115 | Food Diversity | E | 2 | 0 | 2 | 2 |
Course Content
Basic concepts of nutrition and food diversity. Importance of food diversity on health promotion. Food groups and functions of particular food groups on overall health. |
Course Code | Course Name | C/E | T | P | C | ECTS |
AİT 104 | Principles of Ataturk and the History of Turkish Revolution 2 | C | 2 | 0 | 2 | 2 |
Course Content
Discussion on "revolution", "Evolution" and the great revolutions in history. Transformation in the Political system: From a Sultanate to Republic Transformation in education and cultural life Transformation in Social and economical life. Unsuccessful attempts for multi-party system and consolidation of the Single Party Regime. Atatürkçülük/Kemalizm and the 6 principles of Ataturk, Nationalism, Secularism-Laicism, Populism. Sheikh Said Rebellion: Kurdish Nationalism or A Reaction to Secular policies of the new regime Turkey During the Second World War. Turkey and the League of Nations Turkey in the Regional Organizations. Turkish Foreign Policy and the Foreign Policy Issues Statism, Republicanism, Revolutionism. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 106 | Professional Orientation II | C | 1 | 0 | 1 | 1 |
Course Content
To learn and improve basic knowledge about nutrition and nutritional disorders. Importance of optimal nutrition on overall well-being. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 114 | Principles of Nutrition II | C | 2 | 3 | 3 | 6 |
Course Content
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 recipes according to the nutritional principles. 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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
CHM 102 | Basic Chemistry II | C | 3 | 2 | 4 | 5 |
Course Content
Chemical equilibrium, chemical kinetics, acids and bases, organic chemistry. |
Course Code | Course Name | C/E | T | P | C | ECTS |
MLB 102 | Molecular Biology | C | 3 | 0 | 3 | 3 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
PSY 102 | Psychology | C | 2 | 0 | 2 | 2 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 120 | Food Choice in Optimal Nutrition | C | 2 | 0 | 2 | 2 |
Course Content
Information on Food Groups and their benefits and how they function in the body. |
Course Code | Course Name | C/E | T | P | C | ECTS |
ENG 102 | English II | C | 3 | 0 | 3 | 3 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
TUR 102 | Turkish Language II | C | 2 | 0 | 2 | 2 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
YİT 102 | Turkish for Foreign Students II | C | 2 | 0 | 2 | 2 |
Course Content
Basic rules of Turkish, phonetics (sounds, alphabet reading rules), vocabulary (recognition of words as structure, relations between words), sentence knowledge (sentence organizations, general structure and sentence types), reading-writing (reading rules and writing techniques, spelling rules, comprehension of speech and writing language. spelling rules.) reading-comprehension (reading comprehension techniques, applications on texts), listening (understanding what is listening, making the necessary interpretation by taking notes, practices on texts suitable for students' own professions), speaking ( learning speaking techniques, learning certain forms such as emphasis and intonation, applications on appropriate texts) |
Course Code | Course Name | C/E | T | P | C | ECTS |
COM 102 | Computer Science | E | 3 | 0 | 3 | 4 |
Course Content
Computers and parts of a computer system. Hardware and software. Operating systems. Windows operating system. Windows applications: Microsoft Word, Excell, and Power Point. |
Course Code | Course Name | C/E | T | P | C | ECTS |
BES 104 | Nutrition Basics-II | E | 1 | 0 | 1 | 3 |
Course Content
The influence of nutrition on health and disease. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 118 | Cypriot Cuisine | E | 1 | 0 | 1 | 3 |
Course Content
Historical and cultural development of national and regional/local Cypriot cuisine, foods and beverages, food processing, preparation, cooking and storage methods,cuisine operations on specific days and events |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 116 | Thought Education | E | 2 | 0 | 2 | 2 |
Course Content
The course that teaches how to control your thoughts in different topics. |
Course Code | Course Name | C/E | T | P | C | ECTS |
FHS 156 | Interpersonal Relationships and Communication | E | 2 | 0 | 2 | 3 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
FHS 158 | Developmental Psychology | E | 2 | 0 | 2 | 3 |
Course Content
Human psycho-social development, cognitive development as well as physical development throughout the lifespan. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 122 | Nutrients and Health | E | 2 | 0 | 2 | 3 |
Course Content
Investigation of the importance of nutrients and their relationship with health and diseases |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 124 | Nutrients and Health | E | 2 | 0 | 2 | 3 |
Course Content
Factors which effects food intake in elderly, importance of healthy nutrition in elderly, nutritional needs and dietary concerns of the elderly, nutritional assessments of elderly, nutritional deficiency disorders in elderly and nutritional recommendations in elderly for health protection, improvement, development. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 221 | Nutritional Biochemistry I | C | 3 | 0 | 3 | 4 |
Course Content
Classification of biological structures, digestion and absorption, nutrients that resist or escape digestion, regulations of energy metabolism and energy requirement. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 231 | Food Chemistry and Analyses I | C | 2 | 3 | 3 | 5 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
ANT 201 | Anatomy I | C | 2 | 0 | 2 | 2 |
Course Content
Anatomy of musculoskeletal system, neuroanatomy, cardio-respiratory system, gastrointestinal system. |
Course Code | Course Name | C/E | T | P | C | ECTS |
PHS 203 | Physiology I | C | 2 | 0 | 2 | 2 |
Course Content
Physiology of cell, muscle, nerve, blood circulation, excretion, respiration, digestion. |
Course Code | Course Name | C/E | T | P | C | ECTS |
MIC 203 | Basic Microbiology | C | 2 | 2 | 3 | 5 |
Course Content
Basic microbiology and basic immunology. |
Course Code | Course Name | C/E | T | P | C | ECTS |
ENG 201 | English III | C | 3 | 0 | 3 | 3 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
YİT 201 | Turkish for Foreign Students II | E | 3 | 0 | 3 | 3 |
Course Content
Reading, comprehension, speaking and listening in Turkish will be emphasized. The features of speaking and written language and reading comprehension techniques will be studied with applications on the text. Listening comprehension, making the necessary interpretation by taking notes on what they listened to, students will be supported with reading texts by developing applications on texts suitable for their profession. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 207 | Nutrition and Healthy Life | E | 2 | 0 | 2 | 3 |
Course Content
The nutritional related diseases such as obesity, cardiovascular diseases, type-2 diabetes and cancer related with life span. Diet quality and life quality indexes. |
Course Code | Course Name | C/E | T | P | C | ECTS |
BES 241 | Occupational English I | E | 2 | 0 | 2 | 2 |
Course Content
Basic information about vocabulary that is mostly related with health topics, nutrition and dietetics. |
Course Code | Course Name | C/E | T | P | C | ECTS |
BES 201 | Healthy Food Choices I | E | 2 | 0 | 2 | 3 |
Course Content
Some terms related with foods, importance of foods, basic food groups, nutritional values of various foods, main points in food safety. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 203 | Development of Health | E | 2 | 0 | 2 | 4 |
Course Content
Basic concepts of health and health promotion, factors affects health, importance of nutrition and the role of dietitian, the studies on health improvement and country policy. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 211 | Food Industry | E | 2 | 0 | 2 | 3 |
Course Content
Understanding the food Industry, allied industries, quality factors in foods, unit operations, food deterioration, preservation methods, packaging, food productions, environmental concerns, food safety, regulation and labeling. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 222 | Nutritional Biochemistry II | C | 3 | 0 | 3 | 4 |
Course Content
Water and fat-soluble vitamins, vitamin like substances, minerals,electrolytes and water. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 232 | Food Chemistry and Analyses II | C | 2 | 3 | 3 | 5 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
ANT 202 | Anatomy II | C | 2 | 0 | 2 | 2 |
Course Content
Anatomy of musculo-skeletal system, neuroanatomy, cardio-respiratory system, gastrointestinal system. |
Course Code | Course Name | C/E | T | P | C | ECTS |
PHS 204 | Physiology II | C | 2 | 0 | 2 | 2 |
Course Content
Metabolism, endocrine, sensory organs and their regulation system are taught. |
Course Code | Course Name | C/E | T | P | C | ECTS |
MIC 222 | Food Microbiology | C | 2 | 2 | 3 | 5 |
Course Content
Basics of Food Microbiology, Gram-Negative Foodborne Pathogenic Bacteria, Gram-Positive Foodborne Pathogenic Bacteria, Other Microbes Important in Food, ontrol of Microorganisms in Food. |
Course Code | Course Name | C/E | T | P | C | ECTS |
IMN 202 | Information Management in Nutrition of Science | C | 2 | 0 | 2 | 2 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
ENG 202 | English IV | C | 3 | 0 | 3 | 3 |
Course Content
Communication, communication skills, oral communication skills. |
Course Code | Course Name | C/E | T | P | C | ECTS |
YİT 202 | Turkish for Foreign Students II | E | 3 | 0 | 3 | 3 |
Course Content
Reading, comprehension, speaking and listening in Turkish will be emphasized. The features of speaking and written language and reading comprehension techniques will be studied with applications on the text. Listening comprehension, making the necessary interpretation by taking notes on what they listened to, students will be supported with reading texts by developing applications on texts suitable for their profession. |
Course Code | Course Name | C/E | T | P | C | ECTS |
BES 242 | Occupational English II | C | 2 | 0 | 2 | 2 |
Course Content
Provide understanding for written and spoken English in contexts related to general health and nutrition. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 216 | Exercise and Nutrition | E | 2 | 0 | 2 | 3 |
Course Content
The importance of exercise for healthy life, effects of exercise on nutrient requirement, the importance of exercise and nutrition in various diseases. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 224 | Methods of Food Control | E | 1 | 2 | 2 | 3 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
BES 202 | Healthy Food Choices II | E | 2 | 0 | 2 | 2 |
Course Content
Some terms related with foods, importance of foods, basic food groups, nutritional values of various foods, main points in food safety. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 228 | Basic Approaches in Evaluation of Dietary Assessment | E | 2 | 0 | 2 | 2 |
Course Content
The significance of dietary records, different food record methods and their advantages and limitations, new technologies used in dietary recalls, dietary assessment methods for different age groups, calculation of energy and nutrient intakes by using food consumption data |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 230 | Current Scienctific Topics in Nutritional Sciences | E | 1 | 0 | 1 | 2 |
Course Content
Investigate the current scientific articles topics in nutritional science. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 315 | Mother and Child Nutrition | C | 2 | 3 | 3 | 5 |
Course Content
Nutrition during pregnancy and lactation, infancy, childhood, adolescence. 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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 321 | Nutritional Assessment of Community | C | 3 | 0 | 3 | 3 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 343 | Food Service Systems I | C | 3 | 0 | 3 | 3 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 351 | Medical Nutrition Therapy in Diseases I | C | 2 | 3 | 3 | 5 |
Course Content
Nutritional anemias, arthritis, cancer, cardiovascular disease, diabetes, eating disorders, food allergies, human immunodeficiency virus, hypertension, metabolic disorders, obesity, and osteoporosis. 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 nutrition therapy. |
Course Code | Course Name | C/E | T | P | C | ECTS |
PTH 311 | Physiopathology of Chronic Diseases I | C | 2 | 0 | 2 | 2 |
Course Content
Physiopathology of obesity and other diet related chronic diseases. |
Course Code | Course Name | C/E | T | P | C | ECTS |
BST 301 | Biostatistics | C | 3 | 0 | 3 | 5 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 317 | Sports Nutrition and Health | E | 2 | 0 | 2 | 2 |
Course Content
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). |
Course Code | Course Name | C/E | T | P | C | ECTS |
FHS 335 | Research Methods in Health Sciences | E | 2 | 0 | 2 | 3 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 301 | Functional Foods and Health | E | 1 | 0 | 1 | 3 |
Course Content
Definition of functional food and component, classifictaion of functional foods, legacy of functional foods and importance at marketing. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 305 | Cancer and Nutrition | E | 1 | 0 | 1 | 3 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 307 | Food Technology | E | 3 | 0 | 3 | 3 |
Course Content
Raw material handling, processing, packaging, storage and distribution of food products are covered for each food group. Certain topics are assigned to students as term projects. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 371 | General Management | E | 3 | 0 | 3 | 5 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 349 | Nutrition Education | C | 2 | 0 | 2 | 2 |
Course Content
Nutrition education principles, main curriculum for nutrition education according to disease, materials and methods for individual and group nutrition education. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 316 | Pediatric Nutrition in Acute and Chronic Diseases | C | 2 | 3 | 3 | 5 |
Course Content
Acute gastroenteritis,Malnutrition, Malabsorptions, Enteral-parenteral nutrition in childhood diseases, Type 1 diabetes, Metabolic disorders in children,Kidney disease and various childhood diseases and nutritional therapy. 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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 322 | Community Nutrition and Epidemiology | C | 3 | 0 | 3 | 3 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 334 | Food Control and Legislation | C | 2 | 0 | 2 | 2 |
Course Content
Basic concepts of food control and legislation, Legal regulations related with food, Factors corrupting the food safety, their effects on health and related legislations. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 344 | Food Service Systems II | C | 3 | 0 | 3 | 3 |
Course Content
Commercial catering staff and organizations, kitchen planning, various preparation / cooking and servicing methods, hygiene/ HACCP, cost control methods. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 352 | Medical Nutrition Therapy in Diseases II | C | 2 | 3 | 3 | 5 |
Course Content
Gastrointestinal diseases, gallbladder diseases, pancreatic diseases, kidney diseases , trauma, pulmonary disease, special feeding techniques, food and nutrient interactions, complementary and alternative therapies. 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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
PTH 312 | Physiopathology of Chronic Diseases II | C | 2 | 0 | 2 | 2 |
Course Content
Physiopathology of diet related chronic diseases. |
Course Code | Course Name | C/E | T | P | C | ECTS |
HIN 302 | Health Informatics | C | 3 | 0 | 3 | 5 |
Course Content
It 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 includeinformation 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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 318 | Nutrigenetics, Nutrigenomics and Personalized Nutrition | E | 3 | 0 | 3 | 5 |
Course Content
The relationship of nutrigenetics and nutrigenomics issues with personal nutrition and diseases will be discussed. 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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
PUH 320 | Community Health | E | 2 | 0 | 2 | 2 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 320 | Physical Activity and Health | E | 2 | 0 | 2 | 3 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
FHS 356 | Time Management | E | 2 | 0 | 2 | 3 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 350 | Nutritional Screening Tools | E | 1 | 0 | 1 | 2 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 354 | Nutrition Education | C | 2 | 0 | 2 | 2 |
Course Content
Nutrition education principles, main curriculum for nutrition education according to disease, materials and methods for individual and group nutrition education. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 356 | Scientific Publication Analysis | C | 2 | 0 | 2 | 2 |
Course Content
Content analysis of articles in the field of nutrition and dietetics using the current literature. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 431 | Graduate Thesis | C | 0 | 3 | 2 | 5 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 448 | Professional Practice in Children’s Hospital | C | 0 | 14 | 6 | 7 |
Course Content
Nutritional Treatment in Metabolic Disorders, malabsorptions and nutrition, prematurity, formulas, diabetes and medical nutrition therapy, 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 therapy in children, kidney diseases and nutritional theraphy. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 449 | Professional Practice in Adult’s Hospital | C | 0 | 14 | 6 | 7 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 450 | Professional Practice in Institutional Food Service Systems | C | 0 | 14 | 6 | 7 |
Course Content
Practicing the techniques of institutional dietitian (Dietetic Internship) by the supervisors. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 451 | Professional Practice in Hospitals and Institutions | C | 0 | 14 | 6 | 7 |
Course Content
Techniques of hospital and institutional dietitian (Dietetic Internship) by the supervisors. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 441 | Professional Practice in Nutrition and Dietetics Field | C | 0 | 35 | 9 | 6 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 445 | Seminar | C | 0 | 2 | 1 | 3 |
Course Content
Searching, discussion and presentation of data about special subject in food, nutrition and dietetics area under a supervision of a faculty member. |
Course Code | Course Name | C/E | T | P | C | ECTS |
FHS 403 | Branding Strategies and Personal Branding | E | 2 | 0 | 2 | 2 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 405 | Counselling in Nutrition and Dietetics | E | 1 | 0 | 1 | 2 |
Course Content
Consulting services in the area of nutrition and dietetics. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 407 | Eating Disorders | E | 1 | 0 | 1 | 2 |
Course Content
Nutrition and its importance, The description of eating disorders and its varieties, The eating disorders in Cyprus and in the world, The causes of eating disorders and nutrition, medical nutririton therapy of these disorders. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 411 | Current Applications in Pediatrics I | E | 3 | 0 | 3 | 5 |
Course Content
The aim of the lecture is to analyze medical nutrition therapy approaches in the field of pediatrics with the most up-to-date information and to make case studies. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 419 | Enteral and Parenteral Nutrition I | E | 2 | 3 | 3 | 4 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 413 | Current Applications in Medical Nutrition Therapy I | E | 3 | 0 | 3 | 5 |
Course Content
To examine the current approaches in the medical nutrition therapy of diseases and to develop critical thinking skills about their applicability and practical use, and to discuss based on references. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 415 | Menu Planning in Diseases I | E | 3 | 0 | 3 | 5 |
Course Content
Menu planning by applying medical nutrition therapy to case studies. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 417 | Mediterranean Diet and Health I | E | 3 | 0 | 3 | 5 |
Course Content
Learning the Mediterranean diet, compliance with this diet and its relationship with health. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 421 | Nutrient-Drug Interaction | E | 2 | 0 | 2 | 4 |
Course Content
To obtain information about the definition of the drug, its forms, pharmacokinetics, pharmacodynamics, the interaction mechanisms of drugs with food, bioactive components in foods, foods that accelerate or slow down the activity of the drug, and adverse effects. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 406 | Ethics in Health Sciences | E | 2 | 0 | 2 | 4 |
Course Content
Ethical concepts and principles, Health care ethics, Code of Ethics for Nutritionist-Dietitians, Ethical decision making. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 408 | Enteral and Parenteral Nutrition II | E | 2 | 3 | 3 | 4 |
Course Content
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. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 412 | Current Applications in Pediatrics II | E | 3 | 0 | 3 | 5 |
Course Content
The aim of the lecture is to analyze medical nutrition therapy approaches in the field of pediatrics with the most up-to-date information and to make case studies. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 414 | Current Applications in Medical Nutrition Therapy II | E | 3 | 0 | 3 | 5 |
Course Content
To examine the current approaches in the medical nutrition therapy of diseases and to develop critical thinking skills about their applicability and practical use, and to discuss based on references. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 416 | Menu Planning in Diseases II | E | 3 | 0 | 3 | 5 |
Course Content
Menu planning by applying medical nutrition therapy to case studies. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 417 | Mediterranean Diet and Health II | E | 3 | 0 | 3 | 5 |
Course Content
Learning the Mediterranean diet, compliance with this diet and its relationship with health. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 422 | Eating Behaviour Disorders | E | 1 | 0 | 1 | 2 |
Course Content
Examination of eating behavior disorders such as obesity, anorexia nervosa, bulimia nervosa. |
Course Code | Course Name | C/E | T | P | C | ECTS |
NAD 424 | Nutrient-Drug Interaction | E | 2 | 0 | 2 | 4 |
Course Content
To obtain information about the definition of the drug, its forms, pharmacokinetics, pharmacodynamics, the interaction mechanisms of drugs with food, bioactive components in foods, foods that accelerate or slow down the activity of the drug, and adverse effects. |