Institute of Graduate Studies and Research

Nutrition and Dietetics (PhD)

Duration 5 Years
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About the Program

TThe aim of the Ph. D. in Nutrition and Dietetics program is to train qualified dietitians in the fields of nutrition, diet and dietetics, collective nutrition systems and community nutrition by studying cause and effect relationship and having analytical thinking skills. The aims of this program are to; improve the functional nutritional health of patients, help participants gain healthy lifestyle habits, protect the health of society throughout life, develop and increase the quality of life, provide quality and adequate nutrition for individuals or groups in health and with disease, help participants gain advanced knowledge and skills for the establishment of food safety management systems, conduct research, apply and train faculty members to work at academic positions in universities.

Education Opportunities

Ph. D. in Nutrition and Dietetics program covers topics such as identification and evaluation of nutritional status and nutrition problems of the community, identification of priorities, improvement of nutritional status of the community, exploration of solutions to improve the quality of life, developing solution alternatives, evaluating cost-benefit assessment and making recommendations and implementing these proposals defining food and nutrition policies and implementing adaptation activities, doing nutrition analysis and evaluation, identifying nutritional requirements of different age groups, preparing, implementing and following- up person-specific diets for various diseases, performing management and organizational activities at institutions providing public nutrition services, providing menu management-supervision, and having hygiene and sanitation. The program also offers opportunities to conduct research at advanced levels.

ciu-nutrition-and-dietetics-phd

Career Areas

Students completing the Ph.D. in Nutrition and Dietetics program can find the job opportunities in various private and public institutions, at adult and pediatric clinics of public and private hospitals, planning clinically determined medical nutrition therapy of patients, training, supervising and evaluating, bulk feeding systems to provide nutritional needs of the patients and appropriate to the needs of other segments of society in the maintenance of health in formulation of policies at the community level, improvement and enhancement of the quality of life. The graduates will be able to; determine the nutritional status in society and evaluate the problems, identify the priorities, find solutions, the composition and structure of nutrients, metabolism in the body, the nutritional needs of people throughout the life cycle, the effects of nutrients on health, the health of individuals and society by minimizing the risk of diseases, preserving and improving the health of individuals and society by minimizing the disease risk of nutrients, nutritional needs of people throughout the life cycle, metabolism in the body, nutrient composition and structure of nutrients, determination of priorities, finding solutions. The graduates can also work at universities as academic staff.

Contact

Institute of Graduate Studies and Research
Graduate Sciences and Education Center, GE106
Tel: +90 392 671 1111 Extension: 2214-2228
Institute E-mail: ciu-institute@ciu.edu.tr

Compulsory modules

First Semester
MACRONUTRIENTS IN ADVANCED NUTRITION

Course code

BESD601

Credit

3

Theoretical

3

Practical

0

Ects

The aim of this course is to examine the physicochemical properties and sources of dietary carbohydrates; to have information about the metabolism and functions of dietary fat and fatty acids and the importance of fats in disease development. Upon successful completion of this course, students are expected to define the basics of biological needs of proteins, to know the metabolic processes of proteins and amino acids, to present and discuss nutritional information about proteins and amino acids. Introduction to carbohydrates, definition of simple and complex carbohydrates, classification, carbohydrate sources and daily intake suggestions and pulp sources, classification of fatty acids, chemical/physical properties, health effects of proteins, protein structure and organization, digestion and absorption, quality of proteins and protein intake.
AREA ELECTIVE

Course code

BESDXX1

Credit

3

Theoretical

3

Practical

0

Ects

AREA ELECTIVE

Course code

BESDXX2

Credit

3

Theoretical

3

Practical

0

Ects

PHILOSOPHY OF SCIENCE

Course code

FELS601

Credit

3

Theoretical

3

Practical

0

Ects

7
This course will follow three main paths: Firstly it will introduce philosophy to doctoral students. The meaning of philosophy, its scope, its sub-branches and its different schools will be the subject topic of the first weeks. Then the course will focus on the relation of philosophy with the sources of knowledge and different sciences. Here, Rationalism, Empiricism and Intuitionism will be covered during the following weeks. In the remaining weeks the course will concentrate on philosophy of science and scientific ethics. Logical positivism, paradigm changes, falsificationism, the questions of “what is science”, “what is pseudo-science?”, “what is the relation between theory and reality?” are amongst topics that will be covered. Finally, the course will concentrate on ethical theories and will particularly cover scientific ethics.
Second Semester
MICRONUTRIENTS IN ADVANCED NUTRITION

Course code

BESD602

Credit

3

Theoretical

3

Practical

0

Ects

The aim of this course is to identify the micro nutrient deficiencies seen in the world and society, to understand the basics of biological requirements and nutrient resources to meet the requirements, to explain the beneficial and harmful effects of metabolic processes, to learn the theoretical and nutritional deficiencies prevention and control programs interpret. To be able to include prevention and control programs in nutrient deficiencies. During this course, identification of nutritional deficiencies frequently seen in societies, obesity-weakness, eating behavior disorders, iron deficiency anemia, iodine deficiency diseases, folate deficiency, zinc deficiency, vitamin A deficiency diseases, vitamin B12 deficiency, other vitamin deficiencies issues such as policies.
SEMINAR

Course code

BESD690

Credit

0

Theoretical

1

Practical

0

Ects

Evaluating the latest research data on current topics related to selected foods, nutrition and dietetics along with the instructors, reporting and presenting the compiled information. At the end of this course, students will be able to; learn how to read and interpret articles published in various journals. Researches and presents current topics in the field of nutrition and dietetics. Gains the ability to make criticism about other presentations. Gain knowledge and experience in giving answers to possible questions and questions about the prepared subject. The course is conducted face to face with the instructor in charge. The student presents the report prepared on the subject by the end of the semester and presents it to the responsible instructor.
AREA ELECTIVE

Course code

BESDXX3

Credit

3

Theoretical

3

Practical

0

Ects

ADVANCED RESEARCH METHODS

Course code

SGBL610

Credit

3

Theoretical

3

Practical

0

Ects

Within the scope of this course, students are introduced to the concept of scientific research, different principles, methods and stages of the scientific stage, to define other concepts and terms related to scientific research and scientific research. Develops positive attitudes based on knowledge and experience about the importance of scientific research. Gains awareness of ethical rules to be followed while conducting research. Identify a research question related to the field and prepare a small research project proposal. The types and methods of scientific research, identifying scientific research topics, scanning resources, defining the research problem and establishing hypotheses, reviewing the research plan and method, sampling methods, determining the universe and sample are the topics covered in this course.
Third Semester
DOCTORATE DISSERTATION

Course code

BESD600

Credit

0

Theoretical

0

Practical

0

Ects

It is aimed that the student who completes the doctoral qualifying exam, courses and seminar will have someone who has a depth of scientific research related to the basic issues and concepts and doctoral work. Ph.D. qualification exam 2 stage. The student takes two exams, oral and written. Students who take over 70 from the written exam are entitled to take the oral exam. The doctoral proficiency exam, the jury members that the student is aiming with the thesis advisor. Two written and oral parts of the doctoral proficiency exam are evaluated and the result is explained to the student. Ph.D. thesis jury students' written and oral exams were evaluated.
QUALIFYING EXAM

Course code

BESD695

Credit

0

Theoretical

0

Practical

0

Ects

Optional modules

MEDICAL NUTRITION THERAPY IN DIALYSIS

Course code

BESD630

Credit

3

Theoretical

3

Practical

0

Ects

Medical nutrition therapy for patients with dialysis, the importance of protein energy malnutrition in dialysis patients, latent loss of body fat and somatic protein stores, decreased serum protein concentrations, importance of dialysis fluid, Immunological indexes, Peripheral lymphocyte count, Lymphocyte function tests, delayed-type skin reactions, immunoglobulin levels, tests used in diagnosis, what are the gold standards of these tests, before and after dialysis nutrition treatment principles of the first home, correcting acidosis, correction of anemia, hyperparathyroid and learn to calculate according to the daily needs of the people. In this course, dialysis treatment and aims, peritoneal dialysis application in children and adult patients and nutrition in peritoneal dialysis, hemodialysis application in children and adult patients and nutrition in hemodialysis are covered.
MEDICAL NUTRITION THERAPY IN DIABETES MELLITUS

Course code

BESD632

Credit

3

Theoretical

3

Practical

0

Ects

This course is to acquaint the student with theoretical knowledge about the concepts, principles, methods and techniques of diabetes, to gain the ability to apply, Diagnosis and treatment methods of diabetes, Diabetes and nutrition, Diabetes and exercise, Insulin treatment and method, Oral antidiabetic treatment method, Childhood diabetes Explain the relationship between diabetic and pregnancy, foot care in diabetes, general health recommendations in diabetes, nutrients blood glucose relationship, medical nutrition therapy. Self-monitoring is a course to teach the principles of treatment and rehabilitation. In this course, physiopathology and classification of diabetes mellitus, clinical evaluation principles, hormones / insulin types / sensitivity and resistance, complications, nephropathy, inflammation, carbohydrate counting and glycemic load, related diseases are discussed.
MEDICAL NUTRITION THERAPY IN CANCER

Course code

BESD606

Credit

3

Theoretical

3

Practical

0

Ects

The aim of this course is to gain advanced knowledge about the place of nutrition in cancer prevention and treatment approaches; and the underlying biochemical mechanisms. Cancer and cancer formation, clinic, treatment, nutrition applications in cancer patients, effects of nutrients, nutrients and nutrients on cancer formation and process, nutritional support products used in cancer patients. To have knowledge about the mechanisms and pathogenesis of cancer formation, to evaluate the side effects of nutrition related to the treatment methods of cancer patients. examine and evaluate their use in the clinic. In this course, cancer and carcinogenesis mechanisms, cancer and energy balance, cancer and macro nutrients, cancer and micronutrients will be covered.
HYGIENE AND SANITATION IN FOOD SYSTEMS

Course code

BESD634

Credit

3

Theoretical

3

Practical

0

Ects

The aim of this course is to have knowledge about removing microorganisms that threaten human health from the environment and protecting the healthy environment. Hygiene and sanitation practices are among the problems encountered in food safety. The student knows the importance of food safety systems. Knows the importance of hygiene rules in food industry, learns the principles of sanitation and learns how to apply them to non-applicants. Knows cleaning and cleaning agents, detergents and their types, cleaning factors, disinfection and disinfection methods, disinfectants and their types. Food industry and sanitation, the relationship between microorganism and sanitation, cleaning agents, disinfectants, sanitation equipment, personnel hygiene, GMP application, HACCP topics are covered.
ELDERLY DISEASES AND NUTRITIONAL THERAPY

Course code

BESD617

Credit

3

Theoretical

3

Practical

0

Ects

In this course, the factors affecting the nutrient consumption of the elderly, nutritional status assessment, the definition of old age diseases, etiology, clinical findings, nutrition approaches in treatment. In elderly patients; factors affecting nutrient consumption, nutrient and nutrient requirements, evaluation of nutritional status and principles of diet therapy. To learn the factors affecting the nutrition of elderly patients, to know the specific nutrient and nutrient requirements of the elderly patient, to know the common chronic diseases in the elderly, to know the principles of nutrition treatment in elderly patients. During this course, introduction to elderly diseases, chronic diseases, gastrointestinal problems, sarcopenia and cachexia, musculoskeletal diseases, alzahimer and other neurodegenerative diseases, pressure sores will be covered.
PURCHASING AND STORAGE IN FOOD SYSTEMS

Course code

BESD635

Credit

3

Theoretical

3

Practical

0

Ects

In this course, the role and duties of the administrator dietitian in mass feeding systems, food safety in mass feeding systems, it is aimed to discuss the collective nutrition services of different institutions. Learns the role of dietician and develops their knowledge and skills in this regard, explains the solution ways for collective nutrition services for special groups, recognizes the problems encountered in collective nutrition systems and learns the solutions to the target group served learns the menu planning application, observes and interprets the processes of collective feeding systems in terms of food safety. Purchasing specifications, quantity, price, suppliers, order procedures, storage characteristics and storage procedures, purchasing and storage criteria according to food groups are examined.
GASTROINTESTINAL SYSTEM DISEASES AND DIET THERAPY

Course code

BESD510

Credit

3

Theoretical

3

Practical

0

Ects

0
The aim of this course; To learn the effect of nutrition on the formation and treatment of digestive system diseases. To learn the effects of digestive system diseases on nutritional status. To develop personalized nutritional therapy programs for people with digestive system disease. In this course; digestive system features, mouth, esophageal diseases and nutrition, mouth, esophageal diseases and nutrition, stomach diseases and nutrition, stomach diseases and nutrition, bowel diseases and nutrition, bowel diseases and nutrition, bowel diseases and nutrition, liver diseases and nutrition, pancreas diseases and nutrition, gall bladder diseases and nutrition.

Students who are interested in pursuing advanced graduate studies leading to a master’s, doctoral degree or professional doctorate degree for the Fall and Spring semesters every year. Applicants can directly apply online to our graduate programs using the application portal.

TR Applicants- Required documents:

  • Bachelor’s and Master’s Degree Diploma
  • Bachelor’s and Master’s Degree transcripts for each completed academic term/year.
  • Valid ALES result in document (must not exceed 5 years),
  • Documents to prove English proficiency for English language departments,
  • Scanned copy of passport or identity card.

Click for detailed admission requirements information.

Students who are interested in pursuing advanced graduate studies leading to a master’s, doctoral degree or professional doctorate degree for the Fall and Spring semesters every year. Applicants can directly apply online to our graduate programs using the application portal.

TRNC Applicants- Required documents:

  • Bachelor’s and Master’s Degree Diploma
  • Bachelor’s and Master’s Degree transcripts for each completed academic term/year.
  • Documents to prove English proficiency for English language departments,
  • Scanned copy of passport or identity card.

Click for detailed admission requirements information.

Cyprus International University provides academic scholarships for its students as an incentive for success, with most students benefiting from 50%, 75% or 100% scholarships or discounted tuition fees. Click for more information.

Click for more to learn about fees in line with the Tuition Fee Calculation system.

Fee pe​r course     € 650,00
Fee for thesis (4 Semesters)     € 2.600,00
Fee for seminar     € 200,00 
Scientific Foundation per course     € 150,00
Registration and other fees* € 245,00
Student Union fee € 50,00    
  VAT Exc.

*Applies to 1st. Year students. € 195,00 for others.