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OKAN UNIVERSITY
FACULTY OF HEALTH SCİECENCE
DEPARTMENT of NUTRITON and DIETETICS
COURSE CONTENTS
1st SEMESTER
ANA 101 Anatomy
Description of Anatomy and terminology. Skeleton system, Bone types, Neurocranium,
viscerocranium,hyoid bone-Vertebrae-thorax. Apendiculer Bones, Pectoral; claviculaescapulae. Upper limb, humerus-ulnae-radius-carpal bones, metacarpal bones-phalangs-pelvic
structure. Brachial Plexus, Lower limb, femur-patella-tibia-fibulae. Lumbo Sacral Plexus,
Classification of joints, Aging and Joints. Movements of skeleton muscles. Surface Muscles,
muscles of face, eyes, lingual and neck. Muscles of larynx, head, abdomen and thorax.
Muscles of humerus, radius, ulna and wrist. Muscles of abdominal wall. Muscles of pectoral
region. Muscles of femur, tibia, fibula and feet. Muscles of pelvis and perineum.
NUT 101 Principles of Nutrition I
Definition of adeaquate, balanced and healthy nutrition, features of food groups and foods,
definition and classification of nutrients, proteins and amino acids, carbohydrates and lipids,
fat-soluble and water-soluble vitamins, macro minerals and trace elements, water balance,
water requirement and drinks, basic principles of nutrition in special cases, adverse
consequences of obesity and malnutrition, frequently asked basic nutrition questions and
answers, examples of menu planning for daily food consumption, calculation of energy and
nutrient values of the menus, introduction of tables and formulas used in the calculation of
energy and nutrient needs of individuals.
CHM
101
Chemistry
Metric systems, conversion factors, density, specific gravity, temperature relationships,
structure of atoms, isotopes, electron arrangement, orbitals, periodic table properties,
compounds, bonding, mole concept, radioactivity, physical states of matter, the general
principles of inorganic chemistry, physical states of matter, and energy, gases, solutions,
solubility, and electrolytes.
TRD 111 Turkish Language
Language, narrative, paragraph, forms of written expression, types of writing, oral expression
NUT 103 Vocational Orrentation
General introduction to the Department of Nutrition and Dietetics, national and international
programs and standards of practice, presentation and content of the courses in the curriculum,
job opportunities and legislation, introducing national and international dietetic organizations,
academic promotion opportunities, evaluation of dietitian’s role in media, introduction and
job discriptions of the areas dietitans can be assigned such as in clinical settings, institutional
food services, community nutrition programs, specific formulas sections in pharmaceutical
sectors, food production sectors and private consulting services with the help of invited
representative dietitians.
ATA 111 History of Turkish Republic I
Basic concepts about History of Atatürk’s Principles and Reforms, The Industrial Revolution
and the French Revolution, The distribution of the Ottoman Empire (XIX. Centruies), 1st and
2nd constitutionalism, War of Tripoli and The Balkan Wars, First World War, Armistice of
Mudros, Wilson's Principles, Paris Conference, national Congress, The opening of the
Assembly of Deputies, Parliament and internal revolts, First and Second War of İnönü, War
of Independence and treaties during The War of Independence, Treaty of Lausanne,
2nd SEMESTER
PHY 102 Physiology
Cell and blood physiology, body fluids, nutrition and metabolism, nervous system,
physiology of renal, respiratory, digestion, endocrine and reproductive systems. Cell
physiology, peripheral nervous system physiology, muscle physiology, blood physiology,
cardiovascular physiology, respiratory physiology, urinary physiology, digestive physiology,
metabolism physiology, sensory physiology, endocrine physiology.
NUT 102 Principles of Nutrition II
Principles to be considered in food laboratroy usage, changes happening in carbohydrates,
protein and fats during cooking, types of fiber and the effect of acid and base, changes in
pigments of foods during preparation and cooking, the use of sugar and salt in food
preservation for long-term storage, food drying methods, the use of a refrigerator, placement
of foods in it and the cleaning of refrigerators, definition of critical areas for microbial
growth in laboratory and issues to be considered in laboratory cleaning, definition and usage
principles of cleaning tools and solutions
TRD 112 Turkish Language II
Historical development of Turkish, today’s Turkish, Turkish grammar, text analysis.
ATA 112 History of Turkish Republic
The Eastern Front, The struggle with Armanians and Gümrü Agreement, The Western Front,
The Wars of İnönü, Sakarya and Dumlupınar, Mudanya Agreement and the end of sultanate,
Lozan Peace Conference and the establishment of Republic, The New Republic, The
renovations in education and culture, The Mousul question, The experiment of Multiparty
system.
CLP 001 Career and Life
Professional and personal development courses, seminars, workshops, specialized certificate
programs, introduction to sector and business area, meetings with proffessionals, work on-site
training (internship and part-time working), social, sportive and cultural activities.
3rd SEMESTER
NUT 201 Nutritional Biochemistry I
Introduction to nutrition biochemistry, the chemical composition of the body, cell structure
and metabolic pathways, carbohydrate digestion, absorption and metabolic processes, protein
digestion, absorption and metabolic processes, lipid digestion, absorption and metabolic
processes, energy metabolism, vitamins and their roles in metabolism.
NUT 203 Food Chemistry and Analysis
Solutions and colloidal systems, water reactions and ice, the effect of carbohydrates and acidbase, reactions that leads to structural changes in amino acids, peptides and proteins, reactions
with fatty acids, factors affecting enzyme activity, enzymes found in foods and usage in food
industry, color pigments found in foods, taste substances and items in foods, sensory quality
evaluation, functional foods, prebiotic- and pro-biotics, genetic modified foods, nano-food
technology and nano-foods, reactions in ready-made products processes with milk, egg, meat,
reactions in ready-made products processes with cereals, legumes, vegetables and fruits.
GMB 205 General Microbiology
Basic morphologic structures of bacteria, bacterial metabolism and growth, bacterial genetics,
general properties of Rickettsiae, Mycoplasmas, Chlamydiae and Spirochetes, general
properties of viruses, general properties of fungi, general properties of parasites, sterilization,
disinfection, antibacterial agents, environmental microbiology, transmission ways and
pathogenesis of infectious agents and normal flora, transmission ways and pathogenesis of
infectious agents and normal flora, Introduction to immune system, mechanisms of innate
immunity, mechanisms of specific immunity, infectious agents transmitted from
gastrointestinal tract and food borne infections.
HM 201 Public Health
Introduction to public health, the concepts of health and disease, demographic structure and
health relationship, the criteria determining the level of health, epidemiological research
methods, women in society and development, the basic principles and programs in healthcare
management, maternal and child health, immunization, primary health-reproductive health
and family planning in development plans, nutrition programs and community involvement in
development plans, occupational health, environmental health.
4th SEMESTER
NUT 202 Nutritional Biochemistry II
Hormones and functions, nucleic acids, purine and pirimidine metabolism, DNA and its role
in cell regeneration and proliferation, DNA damage, oxidative stress, antioxidant defense
systems, neurotransmitters, eicosanoids and prostaglandins, factors affecting nutrient intake,
hunger, satiety and appetite.
NUT 204 Nutrition Microbiology
Introduction to food microbiology, factors affecting the growth of microorganisms in foods,
bacterial spores and indicator microorganisms, fermentation of nutrients, deterioration of
fruits and vegetables, deterioration of milk and milk products, methods of microbiological
assessment, deterioration of meat, meat products and fish, mycotoxigenic molds and other
fungi that cause foods to deteriorate, food poisoning, food storage methods.
NUT 206 Food Control and Legislation
Introduction to food control and legislation, food control in Turkey (responsible institutions
and practices), laws and regulations of food control, food statements, features and usage of
food additives in foods, gegislations related to food additives, nutrient pollution and related
legislations (Pesticides, Plant Growth Regulators), food pollution and related legislations
(Anabolics, metabolic infections, radionucleids, plastic monomers, detergents).
NUT 208 Nutrition Education
Introduction to course, definition of content and expectations, health promotion and basic
principles of health education, the importance of community participation in health programs,
determination of community necessities and steps in developing
education and training
programs, determining the strategies to rise society awareness in general health and nutrition,
basic principles in child and adolescent education, basic principles in adult education,
educational principles, methods and materials used in education and training, interpersonal
communication, empathy and emotional awareness.
5th SEMESTER
NUT 301 Maternal and Child Nutrition
Introduction to mather and child health, nutrition and physical avtivity in pregnancy,
gestational diabetes, nutrition and physical activity during lactation, nursing techniques,
factors affecting mik production, chemical and biochemical components and microbiological
assessment of breast milk, newborn and child nutrition, complementary foods, premature
babies and their nutrition, parenteral nutrition and formulas, 1-2 years old children's nutrition,
nutrition in nurseries, 2-5 years children nutrition, nutrition in kindergardens, 6-10 years
children nutrition and physical activity, 11-18 years adolescent nutrition and the importance
of sport, nutrition and mental development.
NUT 303 Institutional Nutrition I
Definition of institutional food service systems and caterings, development of international
catering systems, management and control of food service systems, job description, work
schedule and work necessities of personel working in institutional food service systems staff
training programs and tools, kitchen planning and layouts, materials and utensils in kitchens
and cafeterias and their properties, HACCP implementations in catering systems, methods
applied in purchasing foods, food quality definitions, menu planning and their evaluation.
NUT 305 Diet Therapy of Diseases I
Body weight control, energy imbalance problems, obesity etiology, obesogenic environment,
pathophysiology, malnutrition and eating disorders, cardiovascular diseases, reasons and
pathophysiology of dyslipidemia, nutrition treatment of cardiovascular diseases, hypertension
and nutrition treatment, metabolic syndrome and nutrition treatment, history, definition and
classification of Diabetes Mellitus, nutrition treatment in diabetes mellitus, food exchanges
and carbohydrate countings.
NUT 309 Nutritional Anthropology
Human being evolutional stages and their nutrition, nutrition during paleolithic and neolithic
ages, food habits of communities, factors affecting food choice of communities, differences
in food habits of different cultures, factors affecting food habits changes, basic properties of
American, Europe, African, Far East Coutries cuisines and differences in food preparation and
cooking, Turkish Cuisine.
6th SEMESTER
NUT 302 Child Diseases Nutrition
The importance of medical nutrition therapy in childhood disease, nutrition in premature
infants, protein energy malnutrition and its medical nutrition therapy, acute gastroenteritis and
its medical
nutrition therapy, malabsorbtions (CHO, Protein, Lipid) and their medical
nutrition therapy, metabolic disorders in children and their medical nutrition therapy (Protein,
carbohydrate and fat metabolism disorders), Type 1 diabetes and its medical nutrition therapy,
chronic kidney diseases and their medical nutrition therapy, infection diseases and their diet
therapy.
NUT 304 Institutional Nutrition II
Food preparation and cooking in institutional food service systems, recipe standardization,
food purchasing methods, food quality control measurements, portion control and food
service sytems, food wastes and their control, dishwashing and garbage disposal, kitchen
accidents and preventions, measurements of productivity and work simplification.
NUT 306 Diet Therapy of Diseases II
Definition ethiology and complications of liver diseases, gall bladder disease, renal diseases,
infections, cancer, gut, Cushing’s syndrome Addison’s disease, rheumatic diseases, nervous
system diseases, arthritis and food allergies and their dietary treatments, test diets, food and
drug interactions.
NUT 308 Nutrition Problems
Identification of nutrition problems in the community, investigating the relationship of
nutrition and disease and their prevention, generating nutritional plan and programs for
prevention and development of the diseases and preparing food guidlines for specific groups
such as public, school children, adolescents and elderly.
7th SEMESTER
NUT 403 Institution and Hospital Practice I
Students practical placements periods for their preparation to work in mass catering
institutions and hospitals like health settings. Dietitians working in selected instutitions and
hospitals and academic staff are responsible in consulting the students during their stay in
these places.
HM 403 Epidemiology
Definition, objectives and historical development of epidemiology, epidemiological data
sources, classification of data sources, properties of data sources, data collection tools,
epidemiological criteria, criteria determining the level of death (mortality) and fertility,
epidemiological research planning, important variables in epidemiological studies, survey
methods and properties, types of survey, sections of the questionnaire, epidemiology of
infectious diseases, general characteristics of the problem of infectious diseases, various
concepts related to communicable diseases, control of infectious diseases, epidemiological
investigation of outbreaks, important infectious diseases.
8th SEMESTER
NUT 404 Institution and Hospital Practice II
Students practical placements periods for their preparation to work in mass catering
institutions and hospitals like health settings. Dietitians working in selected instutitions and
hospitals and academic staff are responsible in consulting the students during their stay in
these places.
NUT 409 Graduation Project/Seminar
Preparation and presentation of a graduate project/seminar about a topic selected among food,
nutrition or dietetics by reviewing the latest literature.
HM 408 Medical Ethics and Patient Rights
Medical ethic concepts and cases about the medical ethics, patient rights, right and liability of
health workers.
ELECTIVE COURSES
113 Academic Reading and Writing I
To train dietitians who realize the importance of English in their professional development by
reading internationally recognized articles and books published in English during their fouryear education
114 Academic Reading and Writing II
To train dietitians who realize the importance of English in their professional development by
reading internationally recognized articles and books published in English during their fouryear education.
NUT 152 Healthy Nutrition
Description of helath and nutrition. Macro and micro nutrients, proteins, carbohydrates, fats,
vitamins, minarels and water. Nutrition in pregnancy, lactation, childhood, adolescent, adult,
sports, elderly. The relationship between nutrition and diseases; cardiovaacular diseases, type
2 diabetes, obesity, hypertension and the other chronic diseases which belong to nutrition.
HM 204 Health Science and Medical Terminology
The terms which used for health sciences, their stems, usage, identification and their Turkish
equivalents.
NUT 205 The Principles of Cooking
Food groups and their main properties, nutrients foud in these food groups, changes occuring
during preparation and cooking in carbohydrates, protein, fats and vitamins, national and
international terms used in food preparation and cooking, manners in serving and eating
foods, dishes made by meat group, milk group, vegetables and fruits group, and cereals and
their basic cooking principles.
NUT 208 Introduction to Nutrition (English)
Introduction of the course objectives and content, review an article selected from a journal on
functions of main nutrients, review a chapter selected from the books on basic nutrition,
watch videos prepared for healthy nutrition, review an article selected from a journal on
antioxidants, review a chapter selected from the books on nutritional biochemistry, basic
nutrition terms and their definitions, functions of nutrients, foods groups and amounts to be
consumed, basic principles of cooking and preparation of foods, basic knowledge about child
nutrition, pregnant and lactating mothers.
BIO 302 Biostatistics
Definition of statistics and biostatistics, the use of statistics in health sciences and studies on
this issue, data collection, descriptive statistics, tables and graphs, probability and probability
distributions, sampling, hypothesis tests, regression and correlation analysis.
NUT 307 Sports Nutrition
Introduction to sports nutrition, energy calculating methods, energy requirements of athletes,
energy systems, carbohydrates, proteins, fats, minerals and vitamins and their importance in
sports nutrition, water, importance of water in life and sports nutrition, sports drinks,
hormonal adaptations to exercise, sports nutrition tips in competition period, athletes weight
problems and eating disoreders, ergogenic aids and doping.
NUT 310 Enteral Parenteral Nutrition
To inform students about enteral and parenteral nutrition principles, applying them in
diseases, products being used, compounds of these products, and interpretation of nutritional
status.
HM 401 Health Systems and Policies
Comparing Turkey to the other countries about the health politics and their histories.
NUT 405 Drug-Nutrient Interactions
Pharmacology, basic concepts, biopharmaceutics, pharmacokinetics, pharmacodynamics,
monitoring nutritional status in drug regimens, gastrointestinal disorders and drugs
interactions, cardiovascular and renal disease drugs, antihpertensives and chemotherapeutic
drugs, anticoagulants, hypoglycemic agents, digestive truct agents, obesity drugs and drugs
and their interactions with ingested foods, specification of nutrition and drug regimens in
older persons, carbohydrates, proteins, fats, vitamins and minerals and drug interactions,
alcohol, tea-coffee and drug Interactions, herbal and dietary Supplements and drug
interactions, dietary counseling to prevent food-drug interactions.
HM 407 Health Care Quality Management
Health management, principles of business management, health organization in Turkey,
organization of the Ministry of Health, types of public and private health care institutions and
forms of administrative structure of these institutions, leadership, goal-setting, identifying
priorities, assessment of health needs, performance measurement, hospital management,
management and organization of emergency medical services.
HM 413 Health Insurance
The notion of social security, right to have social security, social security systems, historical
process of social security systems, historical process of Turkish social security, the notion of
social insurance and types of social insurance, social security and general health insurance in
general, right to health, health systems, types of health insurance and general health insurance,
its extent and implementation principles.