Graduate Education Institute · Food Nutrition · Master
Course Objective
The aim of the course is to explain the effect of the hereditary structure of the individual on the determination of nutritional habits, to evaluate the importance and effect of nutrition to be as far away from the diseases as genetically predisposed and to ensure high quality of life.
Course Content
The contents of this course are genetic variation, the relationship of genes with nutrients, nutrients, gene expression, nutritional requirements according to genetic variation, vitamin metabolism, genetics and environment, genes, diet and plasma lipids, nutrigenomics, gene-nutrient interaction in type-1 diabetes, cancer nutrigenomics, obesity genetics, epigenetic.
Required Resources
Ordovas JM. (2004). Nutrigenetics And Nutrigenomics, World Review of Nutrition and Dietetics,Vol.93.
Fisunoglu M., Buyuktuncer Z., Ozel H., Besler H.T. (2010). Nutritional genomics and Turkish dietitians’practice, Proceedings of The Nutrition Society 69(OCE6). DOI: 10.1017/S0029665110003320
Recommended Resources
Ordovas JM. (2004). Nutrigenetics And Nutrigenomics, World Review of Nutrition and Dietetics,Vol.93.
Fisunoglu M., Buyuktuncer Z., Ozel H., Besler H.T. (2010). Nutritional genomics and Turkish dietitians’practice, Proceedings of The Nutrition Society 69(OCE6). DOI: 10.1017/S0029665110003320
Course Learning Outcomes
- Interprets the relationship between genetic factors and nutrition
- Explains the relationship between genetics and diet
- Relates nutrition-related genetic factors
- Explains the genetic background of parameters which differ depending on food allergy, cholesterol level and blood sugar.
- Estimate ways to solve gene expression related to diseases
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 3 | 48 |
| Out of Class Study Period | 16 | 6 | 96 |
| Midterm | 1 | 6 | 6 |
| Quiz | 0 | 0 | 0 |
| Assignment | 3 | 10 | 30 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 7 | 7 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Biochemical Basics and Introduction to Genetics | Course notes |
| 2 | Proteomics, Genomics, Bioinformatics definitions, general characteristics of nucleic acids, enzymes and cell structures | Literature research |
| 3 | Nutrients and Effectiveness of Food Components: Carbohydrates | Literature research |
| 4 | Nutrients and Effectiveness of Food Components: Proteins, Vitamins | Literature research |
| 5 | Genetic variation: its place and importance in nutritional practices | Literature research |
| 6 | Nutrition Genomics and Nutrition Genetics | Literature research |
| 7 | Genetic Modification and Genetic Modification Nutrients I, General Review | Literature research |
| 8 | Mid-term exam | - |
| 9 | Genetic Modification and Genetically Modified Foods II | Literature research |
| 10 | Nutrition and Genomics, Nutrition and Transcriptomics, Nutrition and Proteomics | Literature research |
| 11 | Nutrition and Methobolomics, Nutrition and Epigenomics | Literature research |
| 12 | Single nucleotide polymorphisms and their relationship with disease risks | Literature research |
| 13 | Gene: Environmental interactions and coronary heart disease, Cancer nutrigenomics | Literature research |
| 14 | Gene-nutrient interaction in Type 1 Diabetes, Obesity genetics, Epigenetics | Literature research |
| 15 | General Review | Reading course notes |
| 16 | Final exam | - |