Beslenme ve Diyetetik (YL) (Tezli)
Ders İçerikleri


1. Semester

Course CodeCourse Name(T+A+L)ECTSCompulsory/Elective
BES5101 Advanced Nutrition 1 3+0+0 7 Compulsory
The assimilation and use of macronutrients are emphasized, and energy balance, carbohydrate, protein and fat metabolisms and their interactions with health are examined in the form of lectures, discussions and student seminars.
Course CodeCourse Name(T+A+L)ECTSCompulsory/Elective
BES5105 Methods Used in Nutrition Research 3+0+ 7 Compulsory

2. Semester

Course CodeCourse Name(T+A+L)ECTSCompulsory/Elective
BES5102 Advanced Nutrition 2 3+0+0 7 Compulsory
The properties, biochemical and physiological functions, vitamin and mineral interactions, deficiency symptoms and toxic effects of micronutrients are examined in lectures, discussions and student seminars.
Course CodeCourse Name(T+A+L)ECTSCompulsory/Elective
BES5104 Seminar 0+0+ 6 Compulsory
Research, evaluation, discussion of current scientific data in the field of Nutrition and Dietetics, and writing and presenting the compiled information as a report.
Course CodeCourse Name(T+A+L)ECTSCompulsory/Elective
LEE5500 Scientific Research Methods and Ethics 3+0+0 9 Compulsory

3. Semester

Course CodeCourse Name(T+A+L)ECTSCompulsory/Elective
BES5201 Thesis Study 1 0+0+ 30 Compulsory
Determining a thesis topic under the supervision of a supervisor, examination of publications on the subject, determining the material and method, collecting and analyzing data, reporting and presenting data.

4. Semester

Course CodeCourse Name(T+A+L)ECTSCompulsory/Elective
BES5202 Thesis Study 2 0+0+ 30 Compulsory
Determining a thesis topic under the supervision of a supervisor, examination of publications on the subject, determining the material and method, collecting and analyzing data, reporting and presenting data.


Department/Programme Elective Courses


Course CodeCourse Name(T+A+L)ECTS
BES5012 Anatomy of the Circulatory-Respiratory System 3+0+0 8
Nutritional anthropometry, assessment of body fat and lean tissue, measurements of length, diameter, width, skinfold thickness, bioelectrical impedance analysis
Course CodeCourse Name(T+A+L)ECTS
BES5013 Anatomy of the Digestive System 3+0+0 8
Metabolism and functions of nutrients, structure and properties of some biomolecules, biochemical energy conversions, biosynthesis of vitamins and cofactors, operations in laboratory equipment, studies on determining capabilities and limits.
Course CodeCourse Name(T+A+L)ECTS
BES5014 Thesis 1 3+0+0 8
Importance and position of the kitchen for businesses, kitchen planning, location and physical features of the kitchen, optimization in kitchen design, kitchen tools and utensils, parts of the kitchen, maintenance and cleaning of kitchen equipment, main materials used in the manufacturing of kitchen tools, sanitation in kitchen servies, hygiene and safety, power supplies used to run kitchen equipment, materials used in surface coating and insulation.
Course CodeCourse Name(T+A+L)ECTS
BES5015 Thesis 2 3+0+0 8
Menu planning principles and methods, factors affecting menu planning, menu types and examples, menu management and control
Course CodeCourse Name(T+A+L)ECTS
BES5016 Nutrition in Digestive System Diseases 3+0+0 8
Anthropological factors affecting nutrition, origin and basic characteristics of human diet, changes in nutritional habits in the historical process
Course CodeCourse Name(T+A+L)ECTS
BES5017 Nutritional Anthropometry 3+0+0 8
Food components, reactions depending on food and environmental conditions, analysis methods and applications
Course CodeCourse Name(T+A+L)ECTS
BES5018 Nutritional Biochemistry 3+0+0 8
Community nutrition, public health dietitian and nutrition epidemiology, nutritional assessment methods, anthropometric measurements, clinical symptoms, biochemical and biophysical methods, food consumption studies, health statistics, age-specific mortality and morbidity rates, etc, nutritional status screening tests/tools, application of the anthropometric measurements, implementation, evaluation and reporting of the individual food consumption research.
Course CodeCourse Name(T+A+L)ECTS
BES5019 Kitchen Planning and Design 3+0+0 8
Management and organization principles in collective nutrition systems, manager's characteristics, management theory and functions, problems of collective nutrition managers
Course CodeCourse Name(T+A+L)ECTS
BES5020 Menu Planning 3+0+0 8
Importance of maternal and child nutrition in the world and in Turkey, nutrition during pregnancy and lactation, nutrition in infancy (0-1 years) and breast milk (0-6 months), nutrition in infancy (0-1 years) and complementary feeding (6-12 months), nutrition in infancy (0-1 years) and cow milk, formulas and other commercial products, common nutrition problems during infancy and recommendations, evaluation and monitoring of growth-development, nutrition in the preschool period, common nutritional problems in pre-school period and recommendations, nutrition during school period, nutrition in adolescence, common nutritional problems during school period and adolescence and recommendations, evaluation and monitoring of growth during infancy, childhood and adolescence.
Course CodeCourse Name(T+A+L)ECTS
BES5021 Management and Organization in Collective Feeding Places 3+0+0 8
Nutritional problems in chronic diseases, effects of dietary changes, collection, evaluation and follow-up of lifestyle data
Course CodeCourse Name(T+A+L)ECTS
BES5022 Mother and Child Nutrition 3+0+0 8
Problems in clinical nutrition and the relationship between these problems and diseases.
Course CodeCourse Name(T+A+L)ECTS
BES5023 Nutritional Anthropometry 3+0+0 8
Includes the term of communication, communication processes, types and characteristics of communication, communication barriers, communication methods and tools to be used while providing nutritional counseling to different groups, learning theories, teaching methods, development and evaluation of the training program, and applying training to various groups.
Course CodeCourse Name(T+A+L)ECTS
BES5024 Nutritional Biochemistry 3+0+0 8
Examining and learning all the steps of research planning, obtaining the necessary information to work appropriately in planning and to form control groups, learning the ways of accessing information and data sources and using it while doing research, to know the steps such as research design, computer usage, variable measurement and using them throughout the academic life.
Course CodeCourse Name(T+A+L)ECTS
BES5025 Kitchen Planning and Design 3+0+0 8
Protection and improvement of health, common nutritional problems in society and its epidemiology, nutritional problems in risk groups, methods of prevention of nutritional problems, food and nutrition plans and policies.
Course CodeCourse Name(T+A+L)ECTS
BES5026 Menu Planning 3+0+0 8
Terms of nutrigenetics, nutrigenomics, epigenetics, metabolomics, genomics, proteomics; methylation; effects of nutrients on gene expression and gene regulation; the genetics of some chronic diseases constitute the content of this course.
Course CodeCourse Name(T+A+L)ECTS
BES5027 Anthropology of Nutrition 3+0+0 8
To evaluate food safety control methods from farm to fork, food safety legislation and related legal regulations in terms of food and nutrition.
Course CodeCourse Name(T+A+L)ECTS
BES5028 Food Chemistry and Analysis 3+0+0 8
Natural compounds that can cause toxic effects in foods, chemical pollutants and their effects on human health, the legal regulations on food toxicology in Turkey and in the world.
Course CodeCourse Name(T+A+L)ECTS
BES5029 Community Nutrition and Epidemiology 3+0+0 8
Definition and classification of endocrine disruptors, natural and synthetic endocrine disruptors and their properties, mechanisms of action, legal regulations and their effects on health.
Course CodeCourse Name(T+A+L)ECTS
BES5030 Management and Organization in Collective Feeding Places 3+0+0 8
Interaction of exercise, nutrition and health, energy and macronutrients of athletes, micronutrients of athletes, nutritional characteristics before, during and after training / competition, the importance of fluid consumption, ergogenic aid, body composition, weight control, and nutritional properties in exercise in different conditions.
Course CodeCourse Name(T+A+L)ECTS
BES5031 Mother and Child Nutrition 3+0+0 8
Definition of eating disorders, DSM criteria, Blumia Nervosa, Anorexia Nervosa, Binge Eating Syndrome, Night Eating Syndrome, etiology, epidemiology and treatment criteria of other eating disorders, approach to patients with eating disorders, determination of nutritional status of patients with eating disorders, nutrition education and counseling in eating disorders, medical nutrition therapy in eating disorders, obesity, etiology of obesity, approaches.
Course CodeCourse Name(T+A+L)ECTS
BES5032 Special-Purpose Product Development 3+0+0 8
Developing products for special purposes to meet the needs of different segments of the society, examining the legal regulations and regulations related to them in terms of nutrition, evaluating the compliance status of current and future products with the legislation
Course CodeCourse Name(T+A+L)ECTS
BES5033 Nutrition in Digestive System Diseases 3+0+0 8
Incidence, etiology, symptoms and medical nutrition therapy of digestive system diseases.
Course CodeCourse Name(T+A+L)ECTS
BES5034 Scientific Research Techniques and Publication Ethics 3+0+ 8
Teaching publication ethics and research methods
Course CodeCourse Name(T+A+L)ECTS
BES5036 Longevity and Nutrition 3+0+0 8
Course CodeCourse Name(T+A+L)ECTS
BES5037 Food Philosophy 3+0+0 8
Course CodeCourse Name(T+A+L)ECTS
BES5038 Health and Professional Ethics 3+0+ 8
Course CodeCourse Name(T+A+L)ECTS
LEE5001 Basic Statistics 3+0+ 8