GENEL MİKROBİYOLOJİ DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
BEY205	GENEL MİKROBİYOLOJİ	3	4	3	5

DERS BİLGİLERİ
Dersin Öğretim Dili :	Türkçe
Dersin Düzeyi	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Dersin Türü	Zorunlu
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Assist.Prof. HATİCE MERVE BAYRAM
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi	Prof.Dr. MUSTAFA NİZAMLIOĞLU
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	It's aimed to gain knowledge, skills, and attitudes regarding the structures, classification, development and multiplication conditions of microorganisms, disease mechanisms, infectious agents, and methods of prevention, along with fundamental laboratory practice.
İçerik:	Introduction to microorganisms, classification and structure of microorganisms, the development, control, and interactions of microorganisms with other organisms and the environment, the immune system and antigen-antibody reactions, the most common infectious disease agents and their disease-causing mechanisms, and laboratory techniques used in general microbiology such as microscopy, staining, aseptic techniques, transfer, and culturing.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Identifies the host-parasite relationship.
Follows basic microbiological techniques.
Identifies the routes of entry of microorganisms into the body.
Relates medically important microorganisms.
Explains the structure, metabolism, and genetic characteristics of bacteria.
Explains important viruses, fungi, and parasites in microbiology.
Identifies the body's defense mechanisms.
Separates different sterilization and disinfection techniques.
Identifies infectious diseases.
Outlines significant microbial diseases affecting humans.
Demonstrates cells involved in the immune system with examples.
Explains mechanisms of antibiotic action and resistance.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Literature search, Individual research	Introduction to Microbiology and History, Definition and Application Areas	Lecture, Discussion, Laboratory, Groupwork
2	Literature search, Individual research	General Characteristics of Microorganisms Classification, Nomenclature	Lecture, Discussion, Laboratory, Groupwork
3	Literature search, Individual research	Metabolism, Nutrition and Reproduction of Microorganisms	Lecture, Discussion, Laboratory, Groupwork
4	Literature search, Individual research	The Host-Microorganism Relationship	Lecture, Discussion, Laboratory, Groupwork
5	Literature search, Individual research	Factors Affecting the Development of Microorganisms	Lecture, Discussion, Laboratory, Groupwork
6	Literature search, Individual research	General Characteristics, Structure, Metabolism of Bacteria	Lecture, Discussion, Laboratory, Groupwork
7	Literature search, Individual research	General Properties, Structure, Metabolism of Yeasts and Moulds	Lecture, Discussion, Laboratory, Groupwork
8	-	MID-TERM EXAM	-
9	Literature search, Individual research	General Properties of Bacteriophages, Viruses and Prions	Lecture, Discussion, Laboratory, Groupwork
10	Literature search, Individual research	General Characteristics of Parasites	Lecture, Discussion, Laboratory, Groupwork
11	Literature search, Individual research	Normal Microbial Flora of the Body, Ways of Transmission of Infection	Lecture, Discussion, Laboratory, Groupwork
12	Literature search, Individual research	Sterilisation, Disinfection and Antiseptic Methods	Lecture, Discussion, Laboratory, Groupwork
13	Literature search, Individual research	Microbial Diagnostic Methods, Production of Microorganisms, Media, Bacterial Cultivation Methods	Lecture, Discussion, Laboratory, Groupwork
14	Literature search, Individual research	Mechanisms of Antibiotic Action, Development of Resistance to Antibacterial Drugs	Lecture, Discussion, Laboratory, Groupwork
15	Literature search, Individual research	Basic Immunology and Immunity	Lecture, Discussion, Laboratory, Groupwork
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Miksits, K., Anğ, Ö., Erturan, Z., Küçüker Anğ, M., Mülazımoğlu, L., & Anğ, Ö. (2013). Tıbbi mikrobiyoloji ve infeksiyoloji: Temel bilgiler. Nobel Tıp Kitabevi.
Güven, S., & Demirel Zorba, N. D. (2015). Genel mikrobiyoloji: Laboratuvar klavuzu. Çanakkale Onsekiz Mart Üniversitesi Eğitim, Sağlık ve Bilimsel Araştırma Vakfı (ESBAV).
Cornelissen, C. N., Fisher, B. D., & Harvey, R. A. (2012). Lippincott illustrated reviews: Microbiology (3rd ed.). Lippincott Williams & Wilkins.

ÖLÇME VE DEĞERLENDİRME
Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi	Etkinlik Sayısı	Katkı Yüzdesi	Açıklama

(0) Etkisiz	(1) En Düşük	(2) Düşük	(3) Orta	(4) İyi	(5) Çok İyi
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Assess the knowledge of all disciplines that examine the relationship between humans, the environment and food and form the basis of Nutrition and Dietetic practice.						5
2	Define current knowledge and practices in Nutrition and Dietetics.				3

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Use up-to-date technological resources in the process of obtaining and providing information in the field of Nutrition and Dietetics.			2

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Asses general health problems related to nutrition.				3
2	Explain the Nutrition and Dietetic practices by using knowledge in this field.						5

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.			2

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Apply knowledge and skills in the field of Nutrition and Dietetics.		1
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.					4

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Evaluate the information about Nutrition and Dietetics with a critical perspective.				3

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.				3
2	Communicate effective verbal and written interaction between individuals.			2

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.	0
2	Respond to clients' health, social and environmental problems.	0
3	Evaluate the nutritional status of the patients.	0
4	Interpret the clinical findings of the patients in terms of nutrition.	0
5	Plan client-specific nutritional treatments.	0

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ
Öğrenme-Öğretme Etkinlikleri İş Yükü
Öğrenme-Öğretme Etkinlikleri	Etkinlik(hafta sayısı)	Süresi(saat sayısı)	Toplam İş Yükü
Lecture & In-Class Activities	14	2	28
Preliminary & Further Study	14	2	28
Land Surveying	0	0	0
Group Work	10	1	10
Laboratory	14	2	28
Reading	0	0	0
Assignment (Homework)	2	1	2
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	7	1	7
Final Exam	1	1	1
Preparation for the Final Exam	14	1	14
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	1	7
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	84	0	126