Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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GSY418 | NUTRITIONAL GENETICS | 5 | 3 | 3 | 5 |
GENERAL INFORMATION |
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Language of Instruction : | Turkish |
Level of the Course Unit : | BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
Type of the Course : | Elective |
Mode of Delivery of the Course Unit | - |
Coordinator of the Course Unit | Assoc.Prof. HAKAN ÖZCAN |
Instructor(s) of the Course Unit | |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | 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. |
Contents of the Course Unit: | The contents of this course are genetic variation, relationship of genes with nutrients, nutrients, gene expression, nutritional requirements according to genetic variation, vitamin metabolism, genetics and environment, genes, diet and plasma lipids, nutigenomics, gene-nutrient interaction in type-1 diabetes , cancer nutrigenomics, obesity genetics, epigenetic. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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Interpret the relationship between genetic factors and nutrition |
Explain the relationship between genetics and diet |
Relate nutrition-related genetic factors |
Explain 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 |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | - | Biochemical Basics and Introduction to Genetics | Lecture, Question and Answer, Discussion |
2 | Literature research | Proteomics, Genomics, Bioinformatics definitions, general characteristics of nucleic acids, enzymes and cell structures | Lecture, Question and Answer, Discussion |
3 | Literature research | Nutrients and Effectiveness of Food Components: Carbohydrates | Lecture, Question and Answer, Discussion |
4 | Literature research | Nutrients and Effectiveness of Food Components: Proteins, Vitamins | Lecture, Question and Answer, Discussion |
5 | Literature research | Genetic variation: its place and importance in nutritional practices | Lecture, Question and Answer, Discussion |
6 | Literature research | Nutrition Genomics and Nutrition Genetics | Lecture, Question and Answer, Discussion |
7 | Literature research | Genetic Modification and Genetic Modification Nutrients I, General Review | Lecture, Question and Answer, Discussion |
8 | - | MID-TERM EXAM | - |
9 | Literature research | Genetic Modification and Genetically Modified Foods II | Lecture, Question and Answer, Discussion |
10 | Literature research | Nutrition and Genomics, Nutrition and Transcriptomics, Nutrition and Proteomics | Lecture, Question and Answer, Discussion |
11 | Literature research | Nutrition and Methobolomics, Nutrition and Epigenomics | Lecture, Question and Answer, Discussion |
12 | Literature research | Single nucleotide polymorphisms and their relationship with disease risks | Lecture, Question and Answer, Discussion |
13 | Literature research | Gene: Environmental interactions and coronary heart disease, Cancer nutrigenomics | Lecture, Question and Answer, Discussion |
14 | Literature research | Gene-nutrient interaction in Type 1 Diabetes, Obesity genetics, Epigenetics | Lecture, Question and Answer, Discussion |
15 | Literature research | General Review | Lecture, Question and Answer, Discussion |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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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 |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Define basic concepts related with banking, insurance and finance.
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0 | |||||
2 |
Relates the theoretical and practical knowledge in the field to economics, business, law, statistics, accounting and marketing
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0 |
KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Relate banking and insurance applications to financial theories, mathematical and statistical methods.
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0 | |||||
2 |
Relate the information and facts in the field with other social sciences such as law, sociology, philosophy and history.
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0 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Explain the planning and implementation process in banking and insurance transactions.
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0 | |||||
2 |
Provide solutions for the problems encountered in banking and insurance transactions.
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0 |
SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Use theoretical and practical knowledge in the field of banking and insurance transactions.
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0 | |||||
2 |
By analyzing economic data accurately, manage savings and portfolio investments to minimize financial risks.
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0 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
He/She works as a leader or a team member in a teamwork from the planning of the banking transactions to the implementation and performs the task assigned to them within the team.
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0 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Gain the basic knowledge necessary for the planning process of banking and insurance activities and human resources performance management.
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0 | |||||
2 |
Use the computer programs related with field in banking and insurance transactions.
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0 |
OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Cooperate to bring innovative ideas to the stakeholders in the sector using banking insurance-related databases, information and communication technologies.
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0 | |||||
2 |
Research on scientific, sectoral developments and innovations related to the field with lifelong learning as a principle.
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2 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Analyze financial data related to his / her field.
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0 | |||||
2 |
Apply knowledge and skills related to his / her field by taking into account his legal, social and ethical responsibilities.
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2 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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Type of the Learning Activites | Learning Activities (# of week) | Duration (hours, h) | Workload (h) |
Lecture & In-Class Activities | 14 | 3 | 42 |
Preliminary & Further Study | 14 | 3 | 42 |
Land Surveying | 0 | 0 | 0 |
Group Work | 0 | 0 | 0 |
Laboratory | 0 | 0 | 0 |
Reading | 0 | 0 | 0 |
Assignment (Homework) | 0 | 0 | 0 |
Project Work | 0 | 0 | 0 |
Seminar | 0 | 0 | 0 |
Internship | 0 | 0 | 0 |
Technical Visit | 0 | 0 | 0 |
Web Based Learning | 0 | 0 | 0 |
Implementation/Application/Practice | 0 | 0 | 0 |
Practice at a workplace | 0 | 0 | 0 |
Occupational Activity | 0 | 0 | 0 |
Social Activity | 0 | 0 | 0 |
Thesis Work | 0 | 0 | 0 |
Field Study | 0 | 0 | 0 |
Report Writing | 0 | 0 | 0 |
Final Exam | 1 | 3 | 3 |
Preparation for the Final Exam | 8 | 3 | 24 |
Mid-Term Exam | 1 | 3 | 3 |
Preparation for the Mid-Term Exam | 6 | 2 | 12 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 44 | 0 | 126 |
Total Workload of the Course Unit | 126 | ||
Workload (h) / 25.5 | 4,9 | ||
ECTS Credits allocated for the Course Unit | 5,0 |