Türkçe
Fethiye Faculty of Health Sciences Department of Nutrition and Dietetic

Qualification Awarded

Bachelors Degree

Specific Admission Requirements

To satisfactorily meet the required points in the placement and transition to higher education exams held by OSYM

Qualification Requirements

Eight semesters of education after the completion of the summer internship of 240 credits, a student with a 2.00 GPA (4.00 system) and above is eligible to graduate.

Recognition of Prior Learning

Upon student's request, courses completed earlier are evaluated by the Recognition of Prior Learning Committee taking course content and course hours into account. If deemed appropriate, student's planner is aligned with current undergraduate program.

History

With the decision of Turkish Higher Education Council in its meeting held on 11/05/2011, it was deemed appropriate to open "Nutrition and Dietetics" section as a part of Fethiye Faculty of Health Sciences. Academic staff of Department of Nutrition and Dietetics consists of one Professor in Biochemistry, three Ph. D. senior lecturers in Food Microbiology, Food Chemistry, and Organic Chemistry. The Department of Nutrition and Dietetics continues its activities by rules and regulations of Turkish Higher Education Council with reference to letter #39264 dated 24/05/2018 within Fethiye Faculty of Health Sciences Higher Education with its 60+2 students as of 2018-2019 academic year. The department has a fully-equipped laboratory for research and education purposes.

Profile of the Programme

Nutrition and Dietetics Department investigates, evaluates and offer solutions to the health problems caused by nutrients and nutrition; determines the nutritional status of the community; researches the solutions for the improvement of nutritional level and applies suggestions; identifies and directs the country's nutrient and nutrition plans and policies; creates, trains, enforces and monitors both natural and therapeutic nutrient planning in presence of diseases and other specialties in accordance with the medical and surgical treatment; runs scientific studies on management and organization of food service/catering; aims to educate manpower to ensure adequate and balanced nutrition awareness in terms of public healthcare specifically health protection, health improvement and treatment of diseases.

Program Outcomes

1- Explain the concepts and intra-conceptual relations of nutrition and dietetics.
2- Explain the interactions between nutrients and their interactions in chemical, biochemical, microbiological and metabolic mechanisms.
3- Explains nutritional sources, nutritional properties and the inter-relationship between them and their preparation-cooking-preservation methods with budget-friendly use
4- Plans each stage of nutritional systems appropriate to the conditions of places where collective nutrition is made and according to the characteristics/needs of community or individuals; and informs society or individuals about healthy nutrition.
5- Regarding age, gender, socio-cultural, economic, disease and health conditions, organizes implements, educates and monitors individual diet and diet programs.
6- Conducts diet programs consisting of both natural and therapeutic nutrients and offers solutions for congenital or post-congenital diseases and for special cases together with the medical and surgical treatments
7- Efficiently benefits and encourages using scientific methods, techniques and information sources in order to follow the developments related to Nutrition and Dietetics and to develop a positive attitude towards lifelong learning.
8- Acquires, evaluates, interprets and shares the information in the field of Nutrition and Dietetics.
9- - Applies the laws, regulations, legislation and professional ethics, and rules about duties, rights and responsibilities as individuals.

Exam Regulations & Assesment & Grading

Determined by the instructor in charge of the course in accordance with Muğla Sıtkı Koçman University undergraduate education regulations.

Graduation Requirements

The education activity consists of 4 years and 8 semesters. Students must take a minimum of 240 ECTS credits overall.

Occupational Profiles of Graduates

Graduates can work at all private and public institutions providing inpatient and outpatient services; healthcare institutions (Diabetes, oncology, metabolic, cardiology, rehabilitation,and etc.); institutional food service which are the entities that provide meals at institutions including schools, daycare centers, hotels, catering factories, government institutes, health centers, restaurants, and etc.); food industry and food control laboratories; national and international organizations for community health; nutrition and diet counseling centers

Access to Further Studies

Graduated students can continue (post)graduate courses if they meet the necessary requirements.

Mode of Study

Turkish

Programme Director

Prof.Dr. Fatmagül YUR

ECTS Coordinator

Asist Prof.Dr. Nilgün ÖNCÜL

Course Structure Diagram with Credits

1. Year - 1. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
ATB1801 Ataturk's Prıncıples And Revolutıon Hıstory I Required 2 0 2
ATBY1801 ATATURK'S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION I Required 2 0 2
BDB1003 Principles of Nutrition-I Required 2 2 6
BDB1005 Health Sociology Required 2 0 3
BDB1501 Nutrition and Business Managament Elective 2 0 3
BDB1503 Health Terminology Elective 2 0 3
ENF1805 Use Of Basıc Informatıon Technology Required Elective 3 0 3
KİM1003 Basic Chemistry Required 2 0 5
TDB1801 Turkısh Language I Required 2 0 2
TDBY1801 TURKISH LANGUAGE Required 2 0 2
YDB1811 Englısh I v * Required Elective 3 0 3
YDB1813 German I * Required Elective 3 0 3
YDB1815 French I * Required Elective 3 0 3
İSG1901 Occupational Health And Safety Elective 2 0 3
       
1. Year - 2. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
ATB1802 Ataturk's Prıncıples And Revolutıon Hıstory II Required 2 0 2
BDB1006 Medical Biology and Genetic Required 3 0 4
BDB1008 Principles of Nutrition II Required 2 2 6
BDB1502 Nutritional Anthropology Elective 2 0 3
BDB1504 Introduction to foods Elective 2 0 3
BDB1506 LABORATORY TECHNİQUES AND SAFETY Elective 2 0 3
KİM1808 Organic Chemistry Required 2 0 4
PSİ1804 Basic Psycology Required 2 0 3
TDB1802 Turkısh Language II Required 2 0 2
YDB1812 Englısh II * Required Elective 3 0 3
YDB1814 German II * Required Elective 3 0 3
YDB1816 French II * Required Elective 3 0 3
       
2. Year - 1. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
BDB2001 Nutritional Biochemistry 1 Required 3 0 3
BDB2003 Anatomy I Required 3 0 4
BDB2005 Physiology I Required 3 0 4
BDB2007 General Microbiology Required 2 0 5
BDB2009 Food Chemistry and Analysis I Required 2 0 5
BDB2501 Ethics in Nutrition and Dietetics Elective 2 0 3
BDB2503 Nutrition and Genetic Elective 2 0 3
BDB2505 Basic İmmunology Elective 2 0 3
BDB2507 FOOD PRESERVATİON AND STORAGE Elective 2 0 3
YDB2811 ENGLSSH III Elective 3 0 3
YDB2813 German III Required Elective 3 0 3
YDB2815 French III Required Elective 3 0 3
       
2. Year - 2. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
BDB2002 Nutritional Biochemistry II Required 3 0 3
BDB2004 Anatomy II Required 3 0 4
BDB2006 Physiology II Required 3 0 4
BDB2008 Food Microbiology Required 2 0 5
BDB2010 Food Chemistry and Analysis II Required 2 0 5
BDB2502 Community and Health Elective 2 0 3
BDB2504 Food and Personnel Hygiene Elective 2 0 3
BDB2506 Food Poisoning and Allergy Elective 2 0 3
BDB2508 Demographics and Health Elective 2 0 3
YDB2812 ENGLSSH IV Elective 3 0 3
YDB2814 German IV Required Elective 3 0 3
YDB2816 FRENCH IV Elective 3 0 3
       
3. Year - 1. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
BDB3001 Mother and Child Nutrition Required 2 2 5
BDB3003 Assessment Methods of Nutritional Status Required 3 0 4
BDB3005 Community Nutrition Systems-II Required 3 0 4
BDB3007 Nutrition and Diet Therapy in Diseases I Required 2 2 5
BDB3009 Nutritional Ecology Required 2 0 3
BDB3501 Food Technology Elective 2 0 3
BDB3503 Food Packaging and Storage Elective 2 0 3
BDB3505 Food Additives and Toxicology Elective 2 0 3
BDB3507 Genetic Modified Organism and Nutrition Elective 2 0 3
BDB3509 Nutrition Education Elective 2 0 3
BDB3511 Professional English-I Elective 2 0 3
       
3. Year - 2. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
BDB3012 Community Nutrition Systems-II Required 3 0 5
BDB3014 Nutrition and Diet Therapy in Diseases II Required 2 2 6
BDB3016 Nutrition in Childhood Diseases Required 2 2 5
BDB3018 Community Nutrition and Epidemiology Required 2 2 5
BDB3502 Statistics in Nutrition Elective 2 0 3
BDB3504 Foods Biotechnology Elective 2 0 3
BDB3506 Food Preparation and Cooking Essentials Elective 2 0 3
BDB3508 Food Control and Legislation Elective 2 0 3
BDB3510 Communication Skills in Dietetics Elective 2 0 3
BDB3512 Sustainable Nutrition Elective 2 0 3
BDB3514 Professional English-II Elective 2 0 3
       
4. Year - 1. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
BDB4009 Professional Practices in the Period I Required 3 24 21
BDB4501 Sports Nutrition Elective 2 0 3
BDB4503 Food and Beverage Management Elective 2 0 3
BDB4505 Functional Foods Elective 2 0 3
BDB4507 Principles and Problems in Dietetic Application Elective 2 0 3
BDB4509 Biochemistry of Diseases Elective 2 0 3
BDB4513 Project and Seminar I Elective 2 0 3
BDB4515 Interal and Parenteral Nutrition Elective 2 0 3
       
4. Year - 2. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
BDB4010 Professional Practices in the Period II Required 3 24 21
BDB4502 Nutrition in Physical Activities Elective 2 0 3
BDB4504 Elderly Nutrition Elective 2 0 3
BDB4506 Canser and Nutrition Elective 2 0 3
BDB4508 Nutritional Disorder in Adults Elective 2 0 3
BDB4510 Menu Planning Elective 2 0 3
BDB4514 Project and Seminar II Elective 2 0 3
BDB4516 Feeding Behavior Disorders Elective 2 0 3
       
 

Evaluation Questionnaires

Course & Program Outcomes Matrix

1. Year - 1. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9
Ataturk's Prıncıples And Revolutıon Hıstory I111121212
ATATURK'S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION I         
Principles of Nutrition-I555524555
Health Sociology111441111
Nutrition and Business Managament114331115
Health Terminology511111551
Use Of Basıc Informatıon Technology111121531
Basic Chemistry444111111
Turkısh Language I311111313
TURKISH LANGUAGE         
Englısh I v *11111 221
German I *121112121
French I *111211331
Occupational Health And Safety         
          
1. Year - 2. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9
Ataturk's Prıncıples And Revolutıon Hıstory II111121313
Medical Biology and Genetic441115111
Principles of Nutrition II555422555
Nutritional Anthropology534544555
Introduction to foods 54511111 
LABORATORY TECHNİQUES AND SAFETY211121222
Organic Chemistry554114111
Basic Psycology111443111
Turkısh Language II211111312
Englısh II *111111331
German II *121112121
French II *121112121
          
2. Year - 1. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9
Nutritional Biochemistry 1554335111
Anatomy I311144111
Physiology I331144111
General Microbiology453111111
Food Chemistry and Analysis I555111111
Ethics in Nutrition and Dietetics511114445
Nutrition and Genetic141135111
Basic İmmunology 4  34   
FOOD PRESERVATİON AND STORAGE         
ENGLSSH III555544455
German III121112121
French III121111221
          
2. Year - 2. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9
Nutritional Biochemistry II554335111
Anatomy II311144111
Food Microbiology555441111
Food Chemistry and Analysis II555111111
Community and Health311333111
Food and Personnel Hygiene 155541134
Food Poisoning and Allergy333445544
Demographics and Health411211111
ENGLSSH IV444554544
German IV111111221
FRENCH IV444555445
          
3. Year - 1. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9
Mother and Child Nutrition515544451
Assessment Methods of Nutritional Status411454554
Community Nutrition Systems-II445554334
Nutrition and Diet Therapy in Diseases I443455445
Nutritional Ecology523311555
Food Technology 144111451
Food Packaging and Storage 115411111
Food Additives and Toxicology155111111
Genetic Modified Organism and Nutrition133511111
Nutrition Education511111545
Professional English-I114531   
          
3. Year - 2. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9
Community Nutrition Systems-II545554434
Nutrition and Diet Therapy in Diseases II443455445
Nutrition in Childhood Diseases542555444
Community Nutrition and Epidemiology511544555
Statistics in Nutrition111111551
Foods Biotechnology144112451
Food Preparation and Cooking Essentials511311555
Food Control and Legislation444422545
Communication Skills in Dietetics235523355
Sustainable Nutrition5115 2332
Professional English-II114531   
          
4. Year - 1. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9
Professional Practices in the Period I555555555
Sports Nutrition544554555
Food and Beverage Management114511111
Functional Foods445144111
Principles and Problems in Dietetic Application111114155
Biochemistry of Diseases151155111
Project and Seminar I333231554
Interal and Parenteral Nutrition531144331
          
4. Year - 2. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9
Professional Practices in the Period II555555555
Nutrition in Physical Activities554151111
Elderly Nutrition 554355322
Canser and Nutrition451135111
Nutritional Disorder in Adults454155331
Menu Planning514345555
Project and Seminar II333231554
Feeding Behavior Disorders543555434
          
 

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