Department of Nutrition and Dietetics

Courses

Students will be taught how to use the written and verbal communication tools accurately and efficiently in this course. Various types of verbal and written statements will be examined through a critical point of view by doing exercises on understanding, telling, reading, and writing. Punctuation and spelling rules, which are basis of written statement, will be taught and accurate usage of these rules for efficient and strong expression will be provided. As for verbal statement, students will be taught how to use the body language, use accent and intonation elaborately, and use presentation techniques.

This is a compulsory English course which provides basic language skills such as reading, writing, listening and speaking at the beginning level.

The course will help students recognize the skills needed for university life and their career goals. These skills include self-awareness, goal setting, time management, effective communication, mindfulness and analytical thinking. The course will also raise students’ awareness on problems such as addiction and bullying.

This course covers the characteristics of the musculoskeletal, respiratory, circulatory, and nervous systems in human anatomy, including the locations and functions of organs within these systems.

Explaining the physiology of peripheral nervous, musculoskeletal, blood circulatory and respiratory systems, cells, tissues, organs and systems.

This course includes information about the preparation and cooking of foods in accordance with the basic principles of health, hygiene, economic and nutritional values.

This course includes general definitions, concepts and theories related to basic chemistry.

This course contains information about the relationship between nutrition and psychology and provides information about gaining healthy eating behavior.

This course provides a general information of the events from the end of the 19. century until the end of the Turkish War of Independence and the signing of the Treaty of Lausanne in 1923 and the following period until 1990’s.

This is a compulsory English course which provides basic language skills such as reading, writing, listening and speaking at the beginning level.

This course covers the characteristics of the digestive, urogenital, and autonomic nervous systems, as well as the locations and functions of their organs in human anatomy.

This course includes information about the physiology of excretory, gastrointestinal, endocrine, sensory and nervous systems and metabolism related cells, tissues, organs and systems.

This course covers ethics in science, research ethics in health sciences and basic principles of professional ethics. It is aimed to introduce and implement the science of nutrition and dietetics and the profession of dietetics within the framework of ethical conditions. The course will examine the responsibilities of dietitians towards society, patients, colleagues and other professional groups and the behaviors that are considered ethical. In addition, the importance of internationally defined ethical practice principles will be emphasized and positive and negative examples related to scientific and professional ethics will be discussed.

This course includes the functions of water and micronutrients (vitamins, minerals) in body functioning, their properties, the foods in which they are found, the properties of these nutrients, their usage patterns.

This course covers the structure of the cell, organelles and their interactions with each other, structural features of genetic material and replication mechanism, genetic code and genetic control mechanisms, types and properties of human inheritance models and the importance of genetics in nutritional disorders.

This course covers the typical carbon compounds, their nomenclature, synthesis and reactions related to organic chemistry.

This course is designed for students in health care services to assist them in managing and performing tasks and duties by using the proper English to interact in real life health situations.

This course is designed for students in health services to enable them to improve their communication and organization skills in the areas of listening, writing, and reading to develop their emerging practical skills in English.

This course is designed to prepare students to apply their communication skills to interact in real life situations in English.

This course is designed for students in health care services to help them improve a professional level of communication.

This course is designed for students in health care services to enable them to write effectively while fulfilling tasks and duties.

This course is designed for health sciences students to enable them to document and explain patients’ history and findings by writing effectively and professionally in their field.

Elective Courses

BES 350 Feeding Services Management

BES 351 Genetic and Nutrition

BES 352 Antropology and Nutrition

BES 353 Enteral and Parenteral Nutrition: Pediatrics and Adult

BES 354 Sportsman Nutrition

BES 355 Nutrition and İmmune System

BES 356 Pharmacology: Food and Drug İnteraction

BES 357 Food Toxicology

BES 358 Food Technology

BES 359 Nutrition in Food Sensitivities and Allergies

BES 360 Feeding Behavior Disorders

BES 361 Nutrition in Congenital Metabolic Diseases

BES 362 Food Additives

IEU 200 Volunteering Studies

This course includes theoretical and practical processes related to the concept of volunteering, focusing on humanitarian, social, and cultural issues and values, and emphasizes sustainable projects.

İMT 310 Turkish Sign Language*

In this course, the history, alphabet, and basic concepts of Turkish Sign Language will be taught. Within the framework of this course, hearing individuals will be educated on sign language as a visual language, enabling them to have basic knowledge of the sign language to help deaf individuals in a variety of community settings such as hospitals, schools, courtrooms or police stations.

MI 370 Gender and Media

SB 230 Speaking and Presentation Skills

This course includes theoretical knowledge and practices on effective speaking and presentation techniques.

SB 344 Movement and Dance

This course covers the meaning of movement and dance, its functions, health effects, communication, expression and empathy.

SB 360 Disability and Society

Handicap is a phenomenon that people come across not only in the face of diseases, but also in developmental periods of childhood, elderly, and even during pregnancy because of sociocultural deficits and lack of regulations. In order to follow a holistic treatment approach, it is important for health professionals to know the physical and environmental adaptations for decreasing the physical limitations, legal regulations, family lives and social adjustment of handicapped individuals, and to improve their communication skills with handicapped individuals.

SB 410 Entrepreneurship and Innovation in Health Sciences

YMİ 460 Language and Pronunciation in Communication*

Students will learn how to control their diction and pronunciation and then practice in several forms of speech. *This course could be taken without its credits being included in the total ECTS credits by the students who are enrolled in undergraduate programs in English. This course could be taken with its credits being included in the total ECTS credits by the students who are enrolled in undergraduate programs in Turkish.