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Course Code: 
NUT 250
Course Period: 
Autumn
Course Type: 
Area Elective
Theoric: 
2
Practice: 
0
Lab: 
0
Credits: 
2
ECTS: 
3
Course Language: 
English
Course Coordinator: 
Courses given by: 
Course Objectives: 
The aim of this course is to understand the effects of nutrition on gut microbiota. Comprehension of the importance of probiotics, prebiotics and synbiotics on human health.
Course Content: 

Scope of this course is understanding the importance of gut microbiota in health and disease and the interaction of the diet with microbiota.

Course Methodology: 
Teaching Methods: 1: Lecture, 2: Case Study, 3: Problem Solving Technics 4: Discussion, 5: Simulation, 6: Group Study
Course Evaluation Methods: 
Assessment Methods: 1:Writing Exam 2: Multiple Choice Test 3: Blank Filling 4: True-False 5: Oral Examination 6: Presentation

Vertical Tabs

Course Learning Outcomes

Learning Outcomes

Program Learning Outcomes

Teaching

Methods

Assessment Methods

1) Defines the healthy gut microbiota and microbiome.

1,2

1,4,5

1,2,3,4,6

 2) Gains knowledge about changes in intestinal microbiota in conditions such as obesity, cancer and immune system diseases.

1,2

1,4,5

1,2,3,4,6

3) Explain the importance of diet in gut microbiota.

1,2

1,4,5

 1,2,3,4,6

4) Defines prebiotics, probiotics and synbiotics and discusses their effects on health.

1,2

1,4,5

 1,2,3,4,6

 

Course Flow

COURSE CONTENT

Week

Topics

Study Materials

1

INTRODUCTION TO THE GASTROINTESTINAL SYSTEM

 

2

PROBIOTICS, PREBIOTICS AND SYNBIOTICS: HISTORY AND DEFINITION

 

3

MICROBIOTA AND BACTERIAS

 

4

ARTICLE REVIEW AND PRESENTATION

 

5

RELATIONSHIP BETWEEN HEALTH AND MICROBIOTA

 

6

EFFECTS OF DIET PATTERN ON MICROBIOTA I: WESTERN STYLE DIET

 

7

EFFECTS OF DIET PATTERN ON MICROBIOTA II: MEDITERRANEAN DIET

 

8

ARTICLE REVIEW AND PRESENTATION

 

9

PROBIOTIC - PREBIOTICS AND OBESITY

 

10

PROBIOTIC - PREBIOTICS AND IMMUNE SYSTEM

 

11

PROBIOTIC - PREBIOTICS AND CANCER

 

12

ARTICLE REVIEW AND PRESENTATION

 

13

PROBIOTIC - PREBIOTICS AND GUT DISEASES

 

14

PROBIOTIC - PREBIOTICS AND INFLAMMATION

 

15

ARTICLE REVIEW AND PRESENTATION

 

 

Recommended Sources

RECOMMENDED SOURCES

Textbook

Lecture presentations

Additional Resources

 

 

Material Sharing

MATERIAL SHARING

Documents

Slides, videos

Assignments

Current topics are evaluated by students

Exams

 

 

Assessment

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Oral presentation

1

100

Total

 

100

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE

 

30

CONTRIBUTION OF FINAL EXAM TO OVERALL GRADE

 

70

Total

 

100

 

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM

 

No

Program Learning Outcomes

Contribution

 

1

2

3

4

5

 
 

1

Knows chemical structures of nutrients and human nutrition under different conditions thoroughly and uses proper sources for implementation. 

 

 

 

 

X

 

 

2

 Gains expertise in the scientific researh methods.

 

 

 

 

X

 

 

3

Knows spesific nutritional requirements of children and adolescents, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

x

 

 

 

 

 

 

4

Applies professional ethics and legal regulations within the framework of nutrition and diet counseling.

x

 

 

 

 

 

 

5

Knows the nutritional requirements specific to the periods of pregnancy and lactation, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

x

 

 

 

 

 

 

6

Knows adulthood diseases requiring nutritional therapy and acts regarding those processes.

 

X

 

 

 

 

 

7

Develops solutions for social nutrition problems and contributes to the development of plans and policies.

x

 

 

 

 

 

 

8

 Gains abilitiy to communicate with his/her colleagues and applies the most  appropriate and recent techniques in multi-disciplinary work.

 

X

 

 

 

 

 

 

9

 Organizes activities aimed at improving nutritional status if necessary by     determining the nutritional status of his/her environment.

 

X

 

 

 

 

 

 

10

Develops himself/herself and creativity by following the developments in his/her profession and related technologies, and can take initiative when necessary.

 

 

X

 

 

 

 

 

11

Knows the importance of food service systems institutions on human health and applies total quality management in production processes.

x

 

 

 

 

 

 
                           

 

 

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities

Quantity

Duration

(Hour)

Total Workload (Hour)

Course Duration (Including the exam week: 15x Total course hours)

15

2

30

Hours for off-the-classroom study (Pre-study, practice)

15

2

30

Oral Presentation

1

4

4

Final

1

8

8

Total Work Load

 

 

72

Total Work Load / 25 (h)

 

 

2,88

ECTS Credit of the Course

 

 

3