NUTRITION AND DIETETICS

About the Program

The department, in the field of nutritional sciences and dietetics, in our country and in the world, trains health professionals who determine the nutritional and nutritional needs of each individual, group and society, determine and implement evidence-based protocols for a healthy life, and create the capacity to solve the necessary standards.

Our goal is, besides its infrastructure and scientific research and development facilities, Sabahattin Zaim University Faculty of Health Sciences Department, education and training program with leading academicians, theoretical courses with intensive foreign language support, as well as laboratory practices, course practices, hospital and field internships.Opportunities Offered to Students:

Minor
Double major
Study abroad with international exchange programs (1 or 2 semesters)
Possibility to continue postgraduate programs after graduation.

Career Opportunities:

A dietician is a health professional who has successfully completed the nutrition and dietetics education program and earned the "Nutrition and Dietetics Bachelor Degree".

Working Areas of Dietitians:

Treatment institutions (private and public hospitals, polyclinics, health centers, dialysis units, etc.)
Catering industry (food factories, hotel food and beverage departments, all private and public institutions that provide catering, etc.)
Institutions providing public health services (Mother-child health centers, health centers, child and elderly nursing homes, sports schools, etc.)
Food industry
Research institutions
Educational institutions

Program Objectives & Goals

Objectives

The objective of the Department of Nutrition and Dietetics is to educate “Dieticians” who enhances the protection, improvement and conditioning of community health and provides opportunities for the sufficient and healthy nutrition of the community, who are in compliance with the qualities determined within the framework of international profession standards, who act in the light of universal values, who bear scientific and ethical values, and who follow search and implement the developments in the science of nutrition and dietetics.
Yaşam boyu toplumun yeterli ve dengeli beslenme ile sağlığının korunması, iyileştirilmesi, geliştirilmesi ve yaşam kalitesinin artırılması amacıyla, uluslararası standartlar çerçevesinde belirlenen niteliklere uygun, evrensel düşünce ve değerlere sahip, ülke ve dünya kültürüne saygılı diyetisyen yetiştirmek; bilim ve teknolojiye dayalı, uluslararası standartlarda eğitim-öğretim, araştırma ve danışmanlık hizmetleri sunmaktır.

Program Learning Outcomes

KNOWLEDGE

It has advanced theoretical and practical knowledge supported by textbooks with basic and up-to-date information on nutrition and dietetics, application tools and multimedia teaching materials and other resources.
Theoretical and practical knowledge gained in dietician education is used at the individual and social level for the development of health, the prevention of diseases and the treatment when necessary.

SKILL

Scientifically proven knowledge in nutrition and dietetics reaches, evaluates, interprets and shares knowledge.
Determines nutrition-based health problems at the individual and social level and brings solution proposals by observing professional and ethical values.
Takes into account the age, gender, socio-cultural, economic, sickness and health conditions and arranges individual nutrition and diet programs, applies, educates and monitors.
It uses occupational domain-specific computer programs, related technologies and educational tools.

COMPETENCE

It uses a wealth of knowledge about the field of nutrition and dietetics to conduct a study independently and takes responsibility as a team member in other business groups working in this field.
Responsible as individuals and team members to solve complex and unforeseen problems encountered in applications.
Identify learning needs and resources, and guide learning to use resources effectively.
Develop a positive attitude towards lifelong learning and transform it into behavior.
Social responsibility plays a role in research, projects and events in consortia with the health team and other disciplines.
They can assess individual and cultural differences by having knowledge about the traditions and cultures of countries.
It follows the scientific resources in its field and communicates with colleagues by using English at least at European Language Portfolio B1 General Level.
In nutrition and dietetic applications, it acts in accordance with the legislation on occupational, rights and responsibilities and rules of professional ethics.
Conforms to quality management and processes
After graduation, participate in internal, national and international trainings.
Develops and implements strategies that will encourage individuals and communities to choose safe and healthy nutrition / food choices.

It has advanced theoretical and practical knowledge supported by textbooks with basic and up-to-date information on nutrition and dietetics, application tools and multimedia teaching materials and other resources.
Theoretical and practical knowledge gained in dietician education is used at the individual and social level for the development of health, the prevention of diseases and the treatment when necessary.
Scientifically proven knowledge in nutrition and dietetics reaches, evaluates, interprets and shares knowledge.
Determines nutrition-based health problems at the individual and social level and brings solution proposals by observing professional and ethical values.
Takes into account the age, gender, socio-cultural, economic, sickness and health conditions and arranges individual nutrition and diet programs, applies, educates and monitors.
It uses occupational domain-specific computer programs, related technologies and educational tools.
It uses a wealth of knowledge about the field of nutrition and dietetics to conduct a study independently and takes responsibility as a team member in other business groups working in this field.
Responsible as individuals and team members to solve complex and unforeseen problems encountered in applications.
Identify learning needs and resources, and guide learning to use resources effectively.
Develop a positive attitude towards lifelong learning and transform it into behavior.
Social responsibility plays a role in research, projects and events in consortia with the health team and other disciplines.
They can assess individual and cultural differences by having knowledge about the traditions and cultures of countries.
It follows the scientific resources in its field and communicates with colleagues by using English at least at European Language Portfolio B1 General Level.
In nutrition and dietetic applications, it acts in accordance with the legislation on occupational, rights and responsibilities and rules of professional ethics.
Conforms to quality management and processes
After graduation, participate in internal, national and international trainings.
Develops and implements strategies that will encourage individuals and communities to choose safe and healthy nutrition / food choices.

Subject-Specific Qualifications	Programme Learning Outcomes
KNOWLEDGE
Theoretical / Conceptual
Sağlık alanındaki temel ve güncel bilgileri içeren ders kitapları, uygulama araç-gereçleri ve multimedya eğitim araç gereçleri ile diğer kaynaklarla desteklenen ileri düzeydeki kuramsal ve uygulamalı bilgilere sahiptir. Bilginin doğası, kaynağı, sınırları, doğruluğu, güvenirliliği ve geçerliliğini değerlendirme bilgisine sahiptir. Sağlık alanındaki bilimsel bilgiye ulaşma, güncel literatürü izleme, değerlendirme ve uygulayabilme bilgisine sahiptir.	It has advanced theoretical and practical knowledge supported by textbooks with basic and up-to-date information on nutrition and dietetics, application tools and multimedia teaching materials and other resources. Theoretical and practical knowledge gained in dietician education is used at the individual and social level for the development of health, the prevention of diseases and the treatment when necessary.
SKILL
Cognitive / Pratical
Sağlık alanında edindiği ileri düzeydeki bilgi ve becerileri kullanarak bilimsel olarak kanıtlanmış verileri yorumlar ve değerlendirir, sorunları tanımlar, analiz eder, araştırmalara ve kanıtlara dayalı mesleki ve etik değerleri gözeterek çözüm önerileri geliştirir, bilgiyi paylaşır, ekip çalışması yapar Sağlık ve araştırma alanı ile ilgili bilgi teknolojilerini kullanır. Sağlık alanında edindiği ileri düzeydeki kuramsal ve uygulamalı bilgileri kullanarak birey, aile ve topluma yönelik sağlık eğitimi yapar. Alanına özgü sorunlara bilimsel veriler/kanıtlar doğrultusunda çözüm üretir.	Scientifically proven knowledge in nutrition and dietetics reaches, evaluates, interprets and shares knowledge. Determines nutrition-based health problems at the individual and social level and brings solution proposals by observing professional and ethical values. Takes into account the age, gender, socio-cultural, economic, sickness and health conditions and arranges individual nutrition and diet programs, applies, educates and monitors. It uses occupational domain-specific computer programs, related technologies and educational tools.
COMPETENCE
Competence to Work Independently and Take Responsibility
Sağlık alanı ile ilgili sahip olduğu ileri düzeydeki bilgi birikimini kullanarak bir çalışmayı bağımsız olarak yürütür ve bu alanda çalışan diğer meslek grupları ile işbirliği içinde ekip üyesi olarak sorumluluk alır. Sağlık alanı ile ilgili uygulamalarda karşılaşılan ve öngörülemeyen karmaşık sorunları çözmek için bireysel ve ekip üyesi olarak sorumluluk alır. Sorumluluğu altında çalışanların bir proje çerçevesinde gelişimlerine yönelik etkinlikleri planlar, yönetir ve süreci izleyip değerlendirir. Alanına özgü bilimsel bilgi üretme sorumluluğunu yerine getirir/tanımlayıcı düzeyde araştırma yapar.	It uses a wealth of knowledge about the field of nutrition and dietetics to conduct a study independently and takes responsibility as a team member in other business groups working in this field. Responsible as individuals and team members to solve complex and unforeseen problems encountered in applications.
Learning Competence
Sağlık alanında edindiği ileri düzeydeki bilgi ve becerileri eleştirel bir yaklaşımla değerlendirir. Öğrenme hedeflerini belirler ve öğrenmeyi öğrendiğini gösterir. Öğrenme kaynaklarını belirler, kaynaklara etkin/hızlı erişir. Yaşam boyu öğrenmeyi benimsediğin gösterir, gelişime açıktır ve bu davranışı devam ettirir. Bilgiye ulaşma yollarına karar verir ve uygular.	Identify learning needs and resources, and guide learning to use resources effectively. Develop a positive attitude towards lifelong learning and transform it into behavior.
Communication and Social Competence
Sağlık alanı ile ilgili konularda ilgili kişi ve kurumları bilgilendirir; düşüncelerini ve sorunlara ilişkin çözüm önerilerini yazılı ve sözlü olarak aktarır; ilgili kişi ve kurumların düşüncelerini, istek ve beklentilerini dinler. Sağlık alanı ile ilgili konularda düşüncelerini ve sorunlara ilişkin çözüm önerilerini nicel ve nitel verilerle destekleyerek ekip çalışması içinde ve sürecin etkin bir elemanı olarak uzman olan ve olmayan kişilerle paylaşır. Toplumsal sorumluluk bilinci ile yaşadığı sosyal çevre için diğer meslek grupları ile işbirliği içinde proje ve etkinlikler düzenler ve bunları uygular. Bir yabancı dili en az Avrupa Dil Portföyü B1 Genel Düzeyinde kullanarak alanındaki bilgileri izler ve meslektaşları ile iletişim kurar. Alanının gerektirdiği en az Avrupa Bilgisayar Kullanma Lisansı Düzeyinde bilgisayar yazılımı ile birlikte bilişim ve iletişim teknolojilerini kullanır. Sağlık alanında toplumun ve dünyanın gündemindeki olayları/gelişmeleri izler ve değerlendirir. Sözlü ve yazılı olarak etkili iletişim kurar. Kültürlerarası iletişim kurma bilgi ve becerisine sahiptir. Mesleki aktivite ve uygulamalarını etkin ve güvenli şekilde belgeler/doğru ve etkili kayıt tutar.	Social responsibility plays a role in research, projects and events in consortia with the health team and other disciplines. They can assess individual and cultural differences by having knowledge about the traditions and cultures of countries. It follows the scientific resources in its field and communicates with colleagues by using English at least at European Language Portfolio B1 General Level.
Field Specific Competence
Sağlık alanı ile ilgili verileri toplar, yorumlar, uygular ve sonuçlarının duyurulması aşamalarında ilgili disiplinlerden kişilerle işbirliği yapar ve toplumsal, bilimsel, kültürel ve etik değerlere uygun hareket eder. Kalite yönetimi ve süreçlerine uygun davranır ve bu süreçlere katılır. Bebek ve çocukları da kapsayacak şekilde, birey ve halk sağlığı, çevre koruma ve iş güvenliği konularında yeterli bilince sahiptir ve uygular. Birey olarak görev, hak ve sorumlulukları ile ilgili yasa, yönetmelik, mevzuata ve mesleki etik kurallarına uygun davranır. Profesyonel kimliği ile meslektaşlarına rol model ve topluma örnek olur. Sağlıklı ve/veya hasta bireyin yapısı, fizyolojik fonksiyonları ve davranışları; bireyin sağlığı ile fiziksel ve sosyal çevresi arasındaki ilişkisini anlamaya yetkindir. Mezuniyet sonrası kurum içi, yerel, ulusal ve uluslararası eğitimlere katılır; bunları kredilendirir ve belgeler. Etik ilkelerin ve etik kurulların eğitim- uygulama ve araştırma alanlarında birey ve toplum için önemini bilir.	In nutrition and dietetic applications, it acts in accordance with the legislation on occupational, rights and responsibilities and rules of professional ethics. Conforms to quality management and processes After graduation, participate in internal, national and international trainings. Develops and implements strategies that will encourage individuals and communities to choose safe and healthy nutrition / food choices.

Relationship Between Programme Learning Outcomes and Objectives

KNOWLEDGE		OBJECTIVE		T	%
Theoretical / Conceptual		O1	O2
1	It has advanced theoretical and practical knowledge supported by textbooks with basic and up-to-date information on nutrition and dietetics, application tools and multimedia teaching materials and other resources.	5 VH ✔	5 VH ✔	10	%100,00
2	Theoretical and practical knowledge gained in dietician education is used at the individual and social level for the development of health, the prevention of diseases and the treatment when necessary.	5 VH ✔	5 VH ✔	10	%100,00
SKILL		OBJECTIVE		T	%
Cognitive / Pratical		O1	O2
1	Scientifically proven knowledge in nutrition and dietetics reaches, evaluates, interprets and shares knowledge.	5 VH ✔	5 VH ✔	10	%100,00
2	Determines nutrition-based health problems at the individual and social level and brings solution proposals by observing professional and ethical values.	5 VH ✔	5 VH ✔	10	%100,00
3	Takes into account the age, gender, socio-cultural, economic, sickness and health conditions and arranges individual nutrition and diet programs, applies, educates and monitors.	5 VH ✔	5 VH ✔	10	%100,00
4	It uses occupational domain-specific computer programs, related technologies and educational tools.	5 VH ✔	5 VH ✔	10	%100,00
COMPETENCE		OBJECTIVE		T	%
Competence to Work Independently and Take Responsibility		O1	O2
1	It uses a wealth of knowledge about the field of nutrition and dietetics to conduct a study independently and takes responsibility as a team member in other business groups working in this field.	5 VH ✔	5 VH ✔	10	%100,00
2	Responsible as individuals and team members to solve complex and unforeseen problems encountered in applications.	5 VH ✔	5 VH ✔	10	%100,00
Learning Competence		O1	O2
1	Identify learning needs and resources, and guide learning to use resources effectively.	5 VH ✔	5 VH ✔	10	%100,00
2	Develop a positive attitude towards lifelong learning and transform it into behavior.	5 VH ✔	5 VH ✔	10	%100,00
Communication and Social Competence		O1	O2
1	Social responsibility plays a role in research, projects and events in consortia with the health team and other disciplines.	5 VH ✔	5 VH ✔	10	%100,00
2	They can assess individual and cultural differences by having knowledge about the traditions and cultures of countries.	5 VH ✔	5 VH ✔	10	%100,00
3	It follows the scientific resources in its field and communicates with colleagues by using English at least at European Language Portfolio B1 General Level.	5 VH ✔	5 VH ✔	10	%100,00
Field Specific Competence		O1	O2
1	In nutrition and dietetic applications, it acts in accordance with the legislation on occupational, rights and responsibilities and rules of professional ethics.	5 VH ✔	5 VH ✔	10	%100,00
2	Conforms to quality management and processes	5 VH ✔	5 VH ✔	10	%100,00
3	After graduation, participate in internal, national and international trainings.	5 VH ✔	5 VH ✔	10	%100,00
4	Develops and implements strategies that will encourage individuals and communities to choose safe and healthy nutrition / food choices.	5 VH ✔	5 VH ✔	10	%100,00
NUMBER OF PROGRAMME LEARNING OUTCOMES (17)		17	17	-	-
WEIGHT		85	85	-	-
PERCENTAGE		%100,00	%100,00	-	-
CONTRIBUTION LEVEL - VERY HIGH [5] (VH)		17	17

* T: Total, %: Percentage

O1 — The objective of the Department of Nutrition and Dietetics is to educate “Dieticians” who enhances the protection, improvement and conditioning of community health and provides opportunities for the sufficient and healthy nutrition of the community, who are in compliance with the qualities determined within the framework of international profession standards, who act in the light of universal values, who bear scientific and ethical values, and who follow search and implement the developments in the science of nutrition and dietetics.

O2 — Yaşam boyu toplumun yeterli ve dengeli beslenme ile sağlığının korunması, iyileştirilmesi, geliştirilmesi ve yaşam kalitesinin artırılması amacıyla, uluslararası standartlar çerçevesinde belirlenen niteliklere uygun, evrensel düşünce ve değerlere sahip, ülke ve dünya kültürüne saygılı diyetisyen yetiştirmek; bilim ve teknolojiye dayalı, uluslararası standartlarda eğitim-öğretim, araştırma ve danışmanlık hizmetleri sunmaktır.

Contribution Level: 5 = Very High

Contribution Level: VH = Very High

Contribution Level: ✔ = Has contribution

Teaching Methods

The most frequently used Instructional Methods of the educational programs of Istanbul Sabahattin Zaim University are given below.

Expression
Question-Answer
Discussion
Exercise and Practice
Presentation
Guided Practice
Role Playing
Group Study
Simulation
Brain Storming
Six Hat
Case Study
Experiment - Test / Lab/ Workshop / Field Practice
Self study
Problem Solving
Project Based Learning (Including Field Work)

Assessment Methods

The most frequently used Evaluation Methods of the educational programs of Istanbul Sabahattin Zaim University are given below.

Testing (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
Oral Exam
Homework
Project / Design
Portfolio
Performance Assignment ( Lab / Workshop / Field Work / Seminar / Presentation / Completion Study / Thesis

Degree and Level Awarded

NUTRITION and DIETETICS is a Bachelor's Degree Programme with 240 ECTS Credits meets the minimum level (cycle) requirements, in terms of ECTS Credits and level descriptors, of the first cycle degree qualifications of the Overarching Framework of European Qualifications Framework of HE(QF-EHEA) as well as the 6th levels of qualifications of the both the Turkish Qualifications Framework for HE (TYYÇ, NQF-HETR) and the European Qualifications Framework for Lifelong Learning (EQF-LLL) in terms of the later.

Students, upon successfully completing this study programme is awarded the qualification of BACHELOR'S DEGREE IN NUTRITION and DIETETICS

Admission Requirements

Admission of national students to the TURKISH LANGUAGE TEACHER EDUCATION program is contingent on success on the nationally centralised Student Selection Examination (ÖSS) conducted by the Student Selection and Placement Centre (OSYM). For further information please visit General Admission Requirements and Registration Procedures in the menu items of the Information on the Institution and

The Examination, Selection & Placement Centre (OSYM) .

Admission of foreign students is possible through an evaluation of students’ individual application to the university. For further and detailed information please visit General Admission Requirements and Registration Procedures in the menu items of the Information on the Institution.

Graduation Requirements

The degree is awarded to students who successfully completes a minimum of 240 ECTS from the course units of the programme with a grade point average (GPA) of at least 2.00 out of 4.00.

Recognition of Prior Learning

Recognition of previous formal (formal) learner in Turkish Higher Education Institutions, vertical, horizontal and transitions within the university are determined by the Higher Education Council. "In the institutions of higher education, transition between pre- and undergraduate programs, transfer of credit between two main branches, related regulation "(http://www.yok.gov.tr/content/view/476/).

Employment Opportunities

Department of Nutrition and Dietetics is a leading department in Turkey that provides professional training program at university level.

The first year of professional curriculum program includes; chemistry (general, organic, physical and quantitative analyses), biological sciences, physics, mathematics, basic medical as well as nutritional sciences (nutritional biochemistry, principles of nutrition and foods etc.) underlying the practice of Nutrition and Dietetics. Courses in the second year are directly related to nutrition, food and dietetics practice. In addition to theoretical courses and laboratory studies, students carry out practical work in field for community health nutrition and in hospitals for the therapeutic nutrition for the whole age groups of human beings and food service systems in institutions. Through this integrated sequential courses of study, the students develop an understanding of principles, concepts and the skills necessary for profession of nutrition and dietetics as dietitian and nutritionist. Dietitians are classified in International Classification of Professions within other professions related to health.

Access to Further Studies

The students graduating from this program may apply to second cycle programs.

Course Plan Year

Study Plan

1th Semester

Number of Compulsory Courses: 9 Number of Elective Courses: 0

Code	Course Name	Type	Language of Instruction	T	L	H	ECTS	Cr.
ATA 101	Ataturk’s Principles and History of Turkish Revolution I	Compulsory	Turkish	2	0	2	3	2
BES 113	Principles of Nutrition I	Compulsory	Turkish	2	2	4	5	3
BES 123	Professional Ethics	Compulsory	Turkish	2	0	2	2	2
BIM 115	Information Systems and Digital Technologies	Compulsory	Turkish	0	2	2	3	1
KIM 109	Basic Chemistry and Laboratory	Compulsory	Turkish	2	2	4	5	3
PSK 117	Introduction to Psychology	Compulsory	Turkish	2	0	2	2	2
TUR 101	Turkish Language I	Compulsory	Turkish	2	0	2	3	2
YDL 101	English I	Compulsory	English	3	0	3	4	3
IZU ORT-1	IZU Common Elective	IZU Common Elective	Turkish	2	0	2	3	2
Total:				17	6	23	30,0	20,0

2nd Semester

Number of Compulsory Courses: 9 Number of Elective Courses: 0

Code	Course Name	Type	Language of Instruction	T	L	H	ECTS	Cr.
ATA 102	Ataturk’s Principles and History of Turkish Revolution II	Compulsory	Turkish	2	0	2	3	2
BES 118	Nutritional Anthropology	Compulsory	Turkish	2	0	2	3	2
BES 126	Principles of Nutrition II	Compulsory	Turkish	2	2	4	5	3
BES 128	Professional Terminology	Compulsory	Turkish	2	0	2	2	2
KIM 110	Organic Chemistry	Compulsory	Turkish	2	0	2	3	2
MBG 112	Medical Biology and Genetics	Compulsory	Turkish	3	0	3	4	3
TUR 102	Turkish Language II	Compulsory	Turkish	2	0	2	3	2
YDL 102	English II	Compulsory	English	3	0	3	4	3
IZU ORT-2	IZU Common Elective	IZU Common Elective	Turkish	2	0	2	3	2
Total:				20	2	22	30,0	21,0

3rd Semester

Number of Compulsory Courses: 8 Number of Elective Courses: 0

Code	Course Name	Type	Language of Instruction	T	L	H	ECTS	Cr.
BES 205	Anatomy	Compulsory	Turkish	3	0	3	4	3
BES 207	Nutritional Biochemistry I	Compulsory	Turkish	3	0	3	5	3
BES 215	Food Chemistry and Analysis I	Compulsory	Turkish	2	2	4	5	3
BES 217	Demographic Structure and Health	Compulsory	Turkish	2	0	2	2	2
MIK 207	General Microbiology	Compulsory	Turkish	2	2	4	5	3
BLS 001	Departmental Elective Course	Departmental Elective	Turkish	2	0	2	3	2
BLS 002	Departmental Elective Course	Departmental Elective	Turkish	2	0	2	3	2
IZU ORT-3	IZU Common Elective	IZU Common Elective	Turkish	2	0	2	3	2
Total:				18	4	22	30,0	20,0

3rd Semester Elective Courses

Code	Course Name	Type	Language of Instruction	T	H	ECTS	Cr.
BES 209	Nutrition Ecology	Departmental Elective	Turkish	2	2	3	2
BES 211	Turkish Cuisine Culture	Departmental Elective	Turkish	2	2	3	2
BES 223	Sustainable Nutrition and Geographically Indicated Products	Departmental Elective	Turkish	2	2	3	2
BES 227	Professional English I	Departmental Elective	Turkish	2	2	3	2
BES 229	Nutrition in the Lifecycle	Departmental Elective	Turkish	2	2	3	2
GIM 231	Food Preservation Techniques	Departmental Elective	Turkish	2	2	3	2
SOS 101	Introduction to Sociology	Departmental Elective	Turkish	2	2	3	2
Total:				14	14	21,0	14,0

4th Semester

Number of Compulsory Courses: 7 Number of Elective Courses: 0

Code	Course Name	Type	Language of Instruction	T	P	L	H	ECTS	Cr.
BES 218	Nutritional Biochemistry II	Compulsory	Turkish	3	0	0	3	5	3
BES 220	Food Chemistry and Analysis II	Compulsory	Turkish	2	0	2	4	5	3
BES 226	Mother and Child Nutrition	Compulsory	Turkish	3	2	0	5	5	4
FZY 208	Physiology	Compulsory	Turkish	3	0	0	3	4	3
MIK 208	Food Microbiology and Food Safety	Compulsory	Turkish	2	0	2	4	5	3
BLS 001	Departmental Elective Course	Departmental Elective	Turkish	2	0	0	2	3	2
BLS 002	Departmental Elective Course	Departmental Elective	Turkish	2	0	0	2	3	2
Total:				17	2	4	23	30,0	20,0

4th Semester Elective Courses

Code	Course Name	Type	Language of Instruction	T	H	ECTS	Cr.
BES 212	Food Toxicology	Departmental Elective	Turkish	2	2	3	2
BES 214	Cuisines of Turkish and World	Departmental Elective	Turkish	2	2	3	2
BES 216	Gastrointestinal System Physiology	Departmental Elective	Turkish	2	2	3	2
BES 222	Prebiotics, Probiotics and Nutrition	Departmental Elective	Turkish	2	2	3	2
BES 228	Professional English II	Departmental Elective	Turkish	2	2	3	2
BES 230	Digital Health and Nutrition Technologies	Departmental Elective	Turkish	2	2	3	2
BES 232	Nutrition in Old Age	Departmental Elective	Turkish	2	2	3	2
GIM 234	Food Additives	Departmental Elective	Turkish	2	2	3	2
IKT 210	Introduction to Economics	Departmental Elective	Turkish	2	2	3	2
Total:				18	18	27,0	18,0

5th Semester

Number of Compulsory Courses: 7 Number of Elective Courses: 0

Code	Course Name	Type	Language of Instruction	T	P	H	ECTS	Cr.
BES 305	Determination of Nutritional Status in Society	Compulsory	Turkish	3	0	3	4	3
BES 307	Bulk Nutrition Nutrition Sectors-I	Compulsory	Turkish	3	0	3	4	3
BES 327	Nutritional Therapy in Adult Diseases I	Compulsory	Turkish	3	2	5	6	4
BES 329	Nutrition Education and Counseling	Compulsory	Turkish	2	0	2	3	2
BES 335	Nutritional Therapy in Pediatrics I	Compulsory	Turkish	3	2	5	6	4
IST 303	Medical Statistics	Compulsory	Turkish	1	2	3	4	2
BLS 001	Departmental Elective Course	Departmental Elective	Turkish	2	0	2	3	2
Total:				17	6	23	30,0	20,0

5th Semester Elective Courses

Code	Course Name	Type	Language of Instruction	T	H	ECTS	Cr.
BES 315	Exercise and Nutrition	Departmental Elective	Turkish	2	2	3	2
BES 319	Functional Foods	Departmental Elective	Turkish	2	2	3	2
BES 321	Healthy Food Selection	Departmental Elective	Turkish	2	2	3	2
BES 339	Nutrition in Palliative Care	Departmental Elective	Turkish	2	2	3	2
PSK 339	Nutritional Psychology	Departmental Elective	Turkish	2	2	3	2
Total:				10	10	15,0	10,0

6th Semester

Number of Compulsory Courses: 8 Number of Elective Courses: 0

Code	Course Name	Type	Language of Instruction	T	P	H	ECTS	Cr.
BES 306	Nutition Problems and Epidemiology in Society	Compulsory	Turkish	3	0	3	4	3
BES 308	Bulk Nutrition Nutrition Sectors-II	Compulsory	Turkish	3	0	3	4	3
BES 312	Research Methods in Health Sciences	Compulsory	Turkish	2	0	2	2	2
BES 328	Nutritional Therapy in Adult Diseases-II	Compulsory	Turkish	3	2	5	6	4
BES 336	Food-Related Legal Regulations	Compulsory	Turkish	2	0	2	2	2
BES 338	Nutritional Therapy in Pediatrics II	Compulsory	Turkish	3	2	5	6	4
BLS 001	Departmental Elective Course	Departmental Elective	Turkish	2	0	2	3	2
BLS 002	Departmental Elective Course	Departmental Elective	Turkish	2	0	2	3	2
Total:				20	4	24	30,0	22,0

6th Semester Elective Courses

Code	Course Name	Type	Language of Instruction	T	H	ECTS	Cr.
BES 314	Nutrition and Behavior	Departmental Elective	Turkish	2	2	3	2
BES 318	Menu Planning for Special Groups	Departmental Elective	Turkish	2	2	3	2
BES 320	Academic Writing Skills	Departmental Elective	Turkish	2	2	3	2
BES 322	Nutrient Metabolism	Departmental Elective	Turkish	2	2	3	2
BES 330	Current Issues in Nutrition	Departmental Elective	Turkish	2	2	3	2
BES 332	Nutrition and Culture	Departmental Elective	Turkish	2	2	3	2
BES 334	Nutrition Management in Emergency and Disaster Situations	Departmental Elective	Turkish	2	2	3	2
ISG 362	Occupational Health, Safety, and Hygiene	Departmental Elective	Turkish	2	2	3	2
Total:				16	16	24,0	16,0

7th Semester

Number of Compulsory Courses: 6 Number of Elective Courses: 0

Code	Course Name	Type	Language of Instruction	T	P	H	ECTS	Cr.
BES 447	Seminar	Compulsory	Turkish	2	0	2	3	2
BES 449	Clinical Nutrition Adult Professional Training	Compulsory	Turkish	0	12	12	7	6
BES 451	Clinical Nutrition Pediatric Vocational Training	Compulsory	Turkish	0	12	12	7	6
BES 453	Elective Summer Internship	Compulsory	Turkish	0	18	18	7	9
BES 455	Clinical Nutrition Adult Case Studies	Compulsory	Turkish	2	0	2	3	2
BES 457	Clinical Nutrition Child Case Studies	Compulsory	Turkish	2	0	2	3	2
Total:				6	42	48	30,0	27,0

8th Semester

Number of Compulsory Courses: 7 Number of Elective Courses: 0

Code	Course Name	Type	Language of Instruction	T	P	H	ECTS	Cr.
BES 454	Professional Application of Mass Nutrition Systems	Compulsory	Turkish	0	12	12	7	6
BES 456	Professional Training in Nutrition in Public Health	Compulsory	Turkish	0	12	12	7	6
BES 458	Graduation Project	Compulsory	Turkish	1	2	3	4	2
BES 460	Studies on Mass Nutrition Systems	Compulsory	Turkish	2	0	2	3	2
BES 462	Nutrition Studies in Community Health	Compulsory	Turkish	2	0	2	3	2
BLS 001	Departmental Elective Course	Departmental Elective	Turkish	2	0	2	3	2
BLS 002	Departmental Elective Course	Departmental Elective	Turkish	2	0	2	3	2
Total:				9	26	35	30,0	22,0

8th Semester Elective Courses

Code	Course Name	Type	Language of Instruction	T	H	ECTS	Cr.
BES 410	Food Support Products and Functional Foods	Departmental Elective	Turkish	2	2	3	2
BES 412	Food Items and Diseases	Departmental Elective	Turkish	2	2	3	2
BES 414	Nutrition and Genetics	Departmental Elective	Turkish	2	2	3	2
BES 430	Immunnutrition and Nutrition	Departmental Elective	Turkish	2	2	3	2
BES 432	Bariatric Nutrition	Departmental Elective	Turkish	2	2	3	2
BES 442	Weight Management and Popular Diets	Departmental Elective	Turkish	2	2	3	2
ISL 404	General Business and Entrepreneurship	Departmental Elective	Turkish	2	2	3	2
Total:				14	14	21,0	14,0

Course Load Summary

Course Load Summary	T	P	L	H	ECTS	Cr.
Grand Total (Number of Courses: 61)	124	80	16	220	240,0	172,0
Compulsory Course Total (Number of Courses: 49)	100	80	16	196	204,0	148,0
Elective Course Total (Number of Courses: 12)	24	0	0	24	36,0	24,0

Course Type	Number of Courses	Ratio (%)
Zorunlu Ders	49	80,33
Seçmeli Ders	12	19,67
Bölüm Dışı Seçmeli Ders	10	16,39

T: Theory, P: Practice, L: Laboratory, WCH: Weekly Course Hours, ECTS: European Credit Transfer System, Cr.: Credit

Core Area Distribution

Core Area	Total ECTS	Ratio (%)
Health	140.1	48.6%
Health	86.9	30.2%
Humanities	11.4	4%
Teacher Training and Education Science	8	2.8%
Physical Sciences	8	2.8%
Social and Behavioural Science	6.9	2.4%
Mathematics and Statistics	4.4	1.5%
Teacher Training and Education Science	4.2	1.5%
Social and Behavioural Science	3.9	1.4%
Humanities	3.6	1.2%
Business and Administration	3	1%
Computing	3	1%
Physical Sciences	2.7	0.9%
Business and Administration	1.2	0.4%
Engineering and Engineering Trades	0.8	0.3%

Course Category List

Compulsory Courses

Course	ECTS	Ratio (%)
ATA 101 - Ataturk’s Principles and History of Turkish Revolution I	3
22 - Humanities		%90
31 - Social and Behavioural Science		%10
ATA 102 - Ataturk’s Principles and History of Turkish Revolution II	3
22 - Humanities		%90
31 - Social and Behavioural Science		%10
BES 113 - Principles of Nutrition I	5
72 - Health		%100
BES 118 - Nutritional Anthropology	3
72 - Health		%100
BES 123 - Professional Ethics	2
31 - Social and Behavioural Science		%20
72 - Health		%80
BES 126 - Principles of Nutrition II	5
72 - Health		%100
BES 128 - Professional Terminology	2
72 - Health		%100
BES 205 - Anatomy	4
72 - Health		%100
BES 207 - Nutritional Biochemistry I	5
72 - Health		%100
BES 215 - Food Chemistry and Analysis I	5
72 - Health		%100
BES 217 - Demographic Structure and Health	2
72 - Health		%100
BES 218 - Nutritional Biochemistry II	5
72 - Health		%100
BES 220 - Food Chemistry and Analysis II	5
72 - Health		%100
BES 226 - Mother and Child Nutrition	5
72 - Health		%100
BES 305 - Determination of Nutritional Status in Society	4
72 - Health		%100
BES 306 - Nutition Problems and Epidemiology in Society	4
46 - Mathematics and Statistics		%25
72 - Health		%75
BES 307 - Bulk Nutrition Nutrition Sectors-I	4
34 - Business and Administration		%30
72 - Health		%70
BES 308 - Bulk Nutrition Nutrition Sectors-II	4
72 - Health		%100
BES 312 - Research Methods in Health Sciences	2
46 - Mathematics and Statistics		%30
72 - Health		%70
BES 327 - Nutritional Therapy in Adult Diseases I	6
72 - Health		%100
BES 328 - Nutritional Therapy in Adult Diseases-II	6
72 - Health		%100
BES 329 - Nutrition Education and Counseling	3
31 - Social and Behavioural Science		%30
72 - Health		%70
BES 335 - Nutritional Therapy in Pediatrics I	6
72 - Health		%100
BES 336 - Food-Related Legal Regulations	2
72 - Health		%100
BES 338 - Nutritional Therapy in Pediatrics II	6
72 - Health		%100
BES 447 - Seminar	3
72 - Health		%100
BES 449 - Clinical Nutrition Adult Professional Training	7
72 - Health		%100
BES 451 - Clinical Nutrition Pediatric Vocational Training	7
72 - Health		%100
BES 453 - Elective Summer Internship	7
72 - Health		%100
BES 455 - Clinical Nutrition Adult Case Studies	3
72 - Health		%100
BES 457 - Clinical Nutrition Child Case Studies	3
72 - Health		%100
BIM 115 - Information Systems and Digital Technologies	3
48 - Computing		%100
FZY 208 - Physiology	4
72 - Health		%100
IST 303 - Medical Statistics	4
46 - Mathematics and Statistics		%70
72 - Health		%30
KIM 109 - Basic Chemistry and Laboratory	5
44 - Physical Sciences		%100
KIM 110 - Organic Chemistry	3
44 - Physical Sciences		%100
MBG 112 - Medical Biology and Genetics	4
72 - Health		%100
MIK 207 - General Microbiology	5
72 - Health		%100
MIK 208 - Food Microbiology and Food Safety	5
72 - Health		%100
PSK 117 - Introduction to Psychology	2
31 - Social and Behavioural Science		%100
TUR 101 - Turkish Language I	3
22 - Humanities		%100
TUR 102 - Turkish Language II	3
22 - Humanities		%100
YDL 101 - English I	4
14 - Teacher Training and Education Science		%100
YDL 102 - English II	4
14 - Teacher Training and Education Science		%100

Elective Courses

Course	ECTS	Ratio (%)
BES 209 - Nutrition Ecology	3
72 - Health		%100
BES 211 - Turkish Cuisine Culture	3
72 - Health		%100
BES 212 - Food Toxicology	3
72 - Health		%100
BES 214 - Cuisines of Turkish and World	3
72 - Health		%100
BES 216 - Gastrointestinal System Physiology	3
72 - Health		%100
BES 222 - Prebiotics, Probiotics and Nutrition	3
72 - Health		%100
BES 223 - Sustainable Nutrition and Geographically Indicated Products	3
72 - Health		%100
BES 227 - Professional English I	3
72 - Health		%100
BES 228 - Professional English II	3
72 - Health		%100
BES 229 - Nutrition in the Lifecycle	3
72 - Health		%100
BES 230 - Digital Health and Nutrition Technologies	3
22 - Humanities		%50
72 - Health		%50
BES 232 - Nutrition in Old Age	3
72 - Health		%100
BES 314 - Nutrition and Behavior	3
14 - Teacher Training and Education Science		%70
72 - Health		%30
BES 315 - Exercise and Nutrition	3
72 - Health		%100
BES 318 - Menu Planning for Special Groups	3
72 - Health		%100
BES 319 - Functional Foods	3
72 - Health		%100
BES 320 - Academic Writing Skills	3
14 - Teacher Training and Education Science		%70
72 - Health		%30
BES 321 - Healthy Food Selection	3
72 - Health		%100
BES 322 - Nutrient Metabolism	3
52 - Engineering and Engineering Trades		%25
72 - Health		%75
BES 330 - Current Issues in Nutrition	3
72 - Health		%100
BES 332 - Nutrition and Culture	3
72 - Health		%100
BES 334 - Nutrition Management in Emergency and Disaster Situations	3
72 - Health		%100
BES 339 - Nutrition in Palliative Care	3
72 - Health		%100
BES 410 - Food Support Products and Functional Foods	3
72 - Health		%100
BES 412 - Food Items and Diseases	3
72 - Health		%100
BES 414 - Nutrition and Genetics	3
72 - Health		%100
BES 430 - Immunnutrition and Nutrition	3
72 - Health		%100
BES 432 - Bariatric Nutrition	3
72 - Health		%100
BES 442 - Weight Management and Popular Diets	3
72 - Health		%100
GIM 231 - Food Preservation Techniques	3
44 - Physical Sciences		%40
72 - Health		%60
GIM 234 - Food Additives	3
44 - Physical Sciences		%50
72 - Health		%50
IKT 210 - Introduction to Economics	3
22 - Humanities		%70
31 - Social and Behavioural Science		%30
ISG 362 - Occupational Health, Safety, and Hygiene	3
72 - Health		%100
ISL 404 - General Business and Entrepreneurship	3
34 - Business and Administration		%100
PSK 339 - Nutritional Psychology	3
31 - Social and Behavioural Science		%100
SOS 101 - Introduction to Sociology	3
31 - Social and Behavioural Science		%100

Bölüm Başkanı - Doç. Dr.

Serap ANDAÇ

serap.andac@izu.edu.tr 0212 692 95 10

Prof. Dr.

Jale ÇATAK

jale.catak@izu.edu.tr 0212 692 87 29

Research Areas Obezite, Besin Kimyası ve Analizleri, Yaşlanma ve Beslenme, Gıda Mikrobiyolojisi, Biyotermodinamik, Biyomühendislik, Biyoteknoloji, Besin Biyoteknolojisi, Termodinamik Hücre Modellemesi, Biyolojik Sistemlerin Termodinamik Analizi, Solunum Biyotermodinamiği

Prof. Dr.

^*Serap ACAR

Doç. Dr.

Elif EDE ÇİNTESUN

elif.ede@izu.edu.tr 0212 692 96 37

Research Areas Beslenme ve Diyetetik

Dr. Öğr. Üyesi

Elif GÜNER

elif.guner@izu.edu.tr

Dr. Öğr. Üyesi

Hafsa Sena SARGIN MIZRAK

sena.sarginmizrak@izu.edu.tr 0212 692 87 81

Dr. Öğr. Üyesi

Mehmet DEMİRCİ

mehmet.demirci@izu.edu.tr 0212 692 97 81

Research Areas Oleojeller, organojeller, Ekstraksiyon Metotları, Matematiksel Modelleme, Yeni Gıda İşleme Teknikleri, Doğal renklendiriciler, antosiyaninler, Biyoaktif bileşenler ve sağlık