Introduction to human nutrition, Structure and functions of carbohydrates, Metabolism of carbohydrates, Structure and functions of proteins, Metabolism of proteins, Structure and functions of lipids, Metabolism of lipids, Energy metabolism, Interactions of macro nutrients in energy metabolism, Metabolic regulation, Effects of dietary fiber on nutrition and health to gain.

AREA ELECTIVE

To provide general information about research stages and research ethics to graduate students and to prepare them to do research in health sciences. To ensure that students gain knowledge, awareness and sensitivity for ethics in research and publication and accordingly conduct researches and publish them. The course content is research planning, sources of error in a research, sampling methods, determination of the appropriate sample size, research types, report writing, concept of research ethics, related concepts, controversial research ethics topics, clinical researches, non-interventional clinical researches, animal researches, frequently encountered research ethics problems and prevention methods, recognition of violation of ethics, what should be done in health sciences.

Introduction to human nutrition, Place of micronutrients in nutrition, Water soluble vitamins; C, Pantothenic acid, Biotin, Thiamine, Riboflavin, Niacin, B6, B12, Folate, Fat soluble vitamins; A, D, E, K, Minerals: Calcium, Phosphorus, Iron, Copper, Iodine, Selenium, Fluorine, Zinc, Chromium, Micronutrients and antioxidants.

ALAN SEÇMELİ

AREA ELECTIVE

Area Elective

This course aims to ensure that the student who applies to the non-thesis master's program completes the non-thesis master's program by preparing a project / compilation after completing the courses. At the end of this course, students; updates their knowledge in the field of nutrition and dietetics, researches the latest scientific data, reviews the literature on the topic they have determined, evaluates and discusses innovations, writes the information they have gathered in report, gains the ability to answer possible questions and questions about the prepared subject, evaluate and discuss scientific data on a topic selected from current issues related to the field of Nutrition and Dietetics and to write the compiled information in a report.

The aim of this course is to learn new information about nutrition therapy in eating behavior disorders such as obesity, weakness, anorexia, and bulimia and to develop nutrition therapy programs. During this course, students; learns the latest literature on nutrition therapy in eating behavior disorders such as obesity, weakness, anorexia, bulimia, develops nutrition therapy programs in eating behavior disorders such as obesity, weakness, anorexia, bulimia, learns the approach, examines the patient's nutritional problems in eating behavior disorders such as obesity, weakness, anorexia and / or bulimia, and produces solutions to eliminate the patient's nutritional problems in eating behavior disorders such as obesity, weakness, anorexia and / or bulimia.

Mass Feeding general management and organization principles in the work area as a dietician administrator in the system, modern management and organization methods and principles of management functions, administrators kazanılmas the ability to apply strategic management as a dietician and to gain knowledge and skills related to human resource management.

The aim of this course; To learn the effect of nutrition in the formation and treatment of cardiovascular diseases. To develop personalized nutrition programs in cardiovascular diseases. Within the scope of this course; etiology and clinical findings of coronary artery diseases, coronary artery diseases and energy, coronary artery diseases and carbohydrates, coronary artery diseases and pulp, coronary artery diseases and proteins, coronary artery diseases and fats, hypertension, its etiology and clinical findings, nutritional therapy in hypertension. Within the scope of this course, the student; It develops and adapts new literature information to existing nutrition treatment programs related to cardiovascular diseases and hypertension, and produces solutions to solve the nutritional problems of patients with cardiovascular diseases and hypertension.

Principles and methods of menu planning, evaluation and interpretation of physiological, social and psychological factors affecting menu planning, menu planning in accordance with healthy nutrition principles for the target audience and institution that can meet the nutrient requirements of individuals, factors affecting menu planning, menu management and control with objective and subjective methods and to evaluate the performance of the menu to minimize residual and losses.

In this course, they will have information about the basic principles of sports nutrition, nutritional practices to increase performance, ergogenic aids and sports nutrition in different conditions. Within the scope of this course, the student; learns the interaction of exercise, nutrition and health, knows the energy and macronutrient requirements of athletes, comprehends the micronutrient requirements of athletes and the importance of fluid consumption, learns the nutritional characteristics before, during and after training/competition, in exercise in different conditions have an idea about nutritional properties. At the end of this course; exercise, nutrition and health interaction, energy and macro nutrient needs of athletes, energy and macro nutrient needs of athletes and micronutrient needs of athletes will be explained.

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.

The aim of this course is to inform students about phytochemical compounds and functional nutrients used as nutritional supplements, to introduce their effects on human health, their use and interactions with drugs, if any. At the end of this course, the students explain learning the definitions of nutritional supplements, explain the effects of nutritional supplements on health, and explain the correct use of nutritional supplements, their effective doses and the effects of misuse on health. Within the scope of this course, students; will examine the definition of nutritional supplements, sources of nutritional supplements, recommended daily intake doses of nutritional supplements, side effects of high-dose nutritional support products, and legal regulations on nutritional support products, and evaluate the researches on the subject.

The aim of this course is to characterize the students who completed their undergraduate education and to increase the ability of evaluation and interpretation by teaching basic measurements in terms of anthropometric in children and adults. This course includes; antipometric method, bioelectrical impedance analysis, anthropometric methods used in infants, anthropometric methods used in children and adolescents, adults, elderly and special methods are used.

The aim of this course is to define nutrigenetics and nutrigenomic. Students will explain how DNA and genetic code affect the need for nutrients and come up with solutions to help maintain optimal health throughout life. This course helps to identify genes that affect the risk of diet-related diseases and solve the mechanisms underlying these genetic predispositions. Nutrigenetics, examine the interaction of genetic variation between diet and disease. This course covers the responses of personalized diets at the genetic level due to individual differences. Students will explain that these individual differences are not at the gene level, but at the single nucleotide polymorphism. Course teaches to clarify the different reactions of individuals to the same food.