Curriculum

Course Code Course Name Credit Theoretical Lab/Practical ECTS
BESD501 İLERI BESLENME I 3 3 0
Introduction to human nutrition, Structure and functions of carbohydrates, Metabolism of carbohydrates, Structure and functions of proteins, Metabolism of proteins, Structure and functions of lipids, Metabolism of lipids, Energy metabolism, Interactions of macro nutrients in energy metabolism, Metabolic regulation, Effects of dietary fiber on nutrition and health to gain.
BESD503 BESLENME ANTROPOMETRISI 3 3 0
The aim of this course is to characterize the students who completed their undergraduate education and to increase the ability of evaluation and interpretation by teaching basic measurements in terms of anthropometric in children and adults. This course includes; antipometric method, bioelectrical impedance analysis, anthropometric methods used in infants, anthropometric methods used in children and adolescents, adults, elderly and special methods are used.
BESDXX1 SEÇMELI 3 3 0
BESDXX2 SEÇMELI 3 3 0
BESDXX3 SEÇMELI 3 3 0
Course Code Course Name Credit Theoretical Lab/Practical ECTS
BESD500 BESLENME VE DIYETETIK TEZ ÇALIŞMASI 0 0 0
Gains the ability of planning, conducting, evaluating, reporting and presenting research under the supervision of a consultant in a selected area of current topics related to food and nutrition.
BESD502 İLERI BESLENME II 3 3 0
Introduction to human nutrition, Place of micronutrients in nutrition, Water soluble vitamins; C, Pantothenic acid, Biotin, Thiamine, Riboflavin, Niacin, B6, B12, Folate, Fat soluble vitamins; A, D, E, K, Minerals: Calcium, Phosphorus, Iron, Copper, Iodine, Selenium, Fluorine, Zinc, Chromium, Micronutrients and antioxidants.
BESD514 BESLENME VE DİYETETİK SEMİNERİ 0 0 0
The student gains the ability of searching, reporting and presenting resources related to a determined topic.
BESDXX4 SEÇMELI 3 3 0
Course Code Course Name Credit Theoretical Lab/Practical ECTS
BESD507 AĞIRLIK DENETİMİ VE YEME DAVRANIŞ BOZUKLUKLARI 3 3 0
BESD511 MENÜ YÖNETİM VE DENETİMİ 3 3 0
Principles and methods of menu planning, evaluation and interpretation of physiological, social and psychological factors affecting menu planning, menu planning in accordance with healthy nutrition principles for the target audience and institution that can meet the nutrient requirements of individuals, factors affecting menu planning, menu management and control with objective and subjective methods and to evaluate the performance of the menu to minimize residual and losses.
BESD510 GASTROİNTESTİNAL SİSTEM HASTALIKLARI VE DİYET TEDAVİSİ 3 3 0
The aim of this course; To learn the effect of nutrition on the formation and treatment of digestive system diseases. To learn the effects of digestive system diseases on nutritional status. To develop personalized nutritional therapy programs for people with digestive system disease. In this course; digestive system features, mouth, esophageal diseases and nutrition, mouth, esophageal diseases and nutrition, stomach diseases and nutrition, stomach diseases and nutrition, bowel diseases and nutrition, bowel diseases and nutrition, bowel diseases and nutrition, liver diseases and nutrition, pancreas diseases and nutrition, gall bladder diseases and nutrition.
BESD513 TOPLU BESLENME SİSTEMLERİNDE YÖNETİM VE ORGANİZASYON 3 3 0
Mass Feeding general management and organization principles in the work area as a dietician administrator in the system, modern management and organization methods and principles of management functions, administrators kazanılmas the ability to apply strategic management as a dietician and to gain knowledge and skills related to human resource management.
BESD517 BESİN DESTEĞİ VE SAĞLIK 3 3 0
BESD509 KALP DAMAR HASTALIKLARI VE DİYET TEDAVİSİ 3 3 0
BESD512 BEBEK VE ÇOCUK BESLENMESİ 3 3 0
BESD606 MEDICAL NUTRITION THERAPY IN CANCER 3 3 0
The aim of this course is to gain advanced knowledge about the place of nutrition in cancer prevention and treatment approaches; and the underlying biochemical mechanisms. Cancer and cancer formation, clinic, treatment, nutrition applications in cancer patients, effects of nutrients, nutrients and nutrients on cancer formation and process, nutritional support products used in cancer patients. To have knowledge about the mechanisms and pathogenesis of cancer formation, to evaluate the side effects of nutrition related to the treatment methods of cancer patients. examine and evaluate their use in the clinic. In this course, cancer and carcinogenesis mechanisms, cancer and energy balance, cancer and macro nutrients, cancer and micronutrients will be covered.