IMMUNE SYSTEM AND IMMUNONUTRITION PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY450	IMMUNE SYSTEM AND IMMUNONUTRITION	6	3	3	6

GENERAL INFORMATION
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. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It’s aimed to gain knowledge and attitudes regarding understanding the relationship between the immune system and nutrition, evaluating the effects of malnutrition on immune functions, and how immunonutrition can be used in disease management.
Contents of the Course Unit:	The definition and history of immunonutrition, malnutrition and immune functions, immune system organs, innate and adaptive immunity, humoral and cellular immunity, the effects of macronutrients and immunonutrients on the immune system, the effects of alcohol, tobacco, and therapeutic agents on the immune system, immunonutrition in oncological diseases, inflammatory diseases, and obesity, dietary models in immunonutrition.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Identifies immunonutrition.
Explains the consequences of malnutrition and its effects on the immune system.
Explains the effects of macronutrients on the immune system.
Discovers immunonutrients and explains their effects on the immune system.
Demonstrates how immunonutrition is applied in the prevention and treatment of diseases and proposes strategies.
Demonstrates the effects of alcohol, tobacco, and therapeutic agents on the immune system using examples.
Analyzes different dietary models in the field of immunonutrition and justifies their effects on the immune system.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Web-Based Research	Definition and History of Immunonutrition	Lecture, Discussion, Question-Answer
2	Individual Study	Malnutrition and Immune Functions	Lecture, Discussion, Question-Answer
3	Individual Study	Immune System (Acquired-Innate Immunity, Humoral and Cellular Immunity)	Lecture, Discussion, Question-Answer
4	Individual Study	Immune System Organs and Their Connection with Microbiota	Lecture, Discussion, Question-Answer
5	Individual Study	Effect of Macronutrients on the Immune System	Lecture, Discussion, Question-Answer
6	Individual Study	Immune Nutrients: Glutamine, Arginine/ W-3, W-6 Fatty Acids	Lecture, Discussion, Question-Answer
7	Individual Study	Immune Nutrients: Probiotic-prebiotic	Lecture, Discussion, Question-Answer
8	Individual Study	Immunonutrients: Functional Foods	Lecture, Discussion, Question-Answer
9	Individual Study	Immunonutrients: Folic Acid, Vitamin A, Vitamin D, Vitamin E, Vitamin C, Selenium, Zinc, Copper	Lecture, Discussion, Question-Answer
10	-	MID-TERM EXAM	-
11	Individual Study	Effects of Alcohol, Tobacco and Therapeutic Agents on the Immune System	Lecture, Discussion, Question-Answer
12	Individual Study	Immunonutrition in Oncological Diseases	Lecture, Discussion, Question-Answer, Case Study
13	Individual Study	Immunonutrition in Inflammatory Diseases	Lecture, Discussion, Question-Answer, Case Study
14	Individual Study	Immunonutrition in Obesity	Lecture, Discussion, Question-Answer, Case Study
15	Individual Study	Dietary Patterns in Immunonutrition	Lecture, Discussion, Question-Answer
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Aggarwal, B. B., & Heber, D. (Eds.). (2014). Immunonutrition: Interactions of diet, genetics, and inflammation (1st ed.). CRC Press.
Baysal, A. (2018). Diyet el kitabı. Hatiboğlu Yayınevi.
Cohen, J., Powderly, W. G., & Opal, S. M. (2016). Infectious diseases (E-book). Elsevier Health Sciences.
Gershwin, M. E., Nestel, P., & Keen, C. L. (Eds.). (2004). Handbook of nutrition and immunity. Springer Science & Business Media.
Raymond, J. L., & Morrow, K. (2022). Krause and Mahan’s food & the nutrition care process (16th ed.). Elsevier.
Muscaritoli, M., Arends, J., Bachmann, P., Baracos, V., Barthelemy, N., Bertz, H., ... & Bischoff, S. C. (2021). ESPEN practical guideline: Clinical Nutrition in cancer. Clinical nutrition, 40(5), 2898-2913.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.						5

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.					4

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,						5

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems					4

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.						5

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.					4

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.						5

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics					4

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
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	1	1
Preparation for the Final Exam	14	3	42
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	3	21
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	51	0	149