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Week
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Topics
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Study Metarials
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|
1
|
Definition and importance of stress
|
R1 Chapter 1
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|
2
|
Relationship between stress and feeding
|
R1 Chapter 1
|
|
3
|
Stress sources and types
|
R1 Chapter 1
|
|
4
|
Natural reactions of living things against stress
|
R1 Chapter 3
|
|
5
|
Biochemical changes in the body during stress
|
R1 Chapter 2
|
|
6
|
Hormones and their importance
|
R1 Chapter 2
|
|
7
|
Stress hormones
|
R1 Chapter 2
|
|
8
|
Adrenal cortex hormones and their effects on stress
|
R1 Chapter 2
|
|
9
|
Adrenal medulla hormone (adrenaline) and its effect on stress
|
R1 Chapter 2
|
|
10
|
Feeding hormones
|
R1 Chapter 2
|
|
11
|
Leptin and ghrelin hormones
|
R1 Chapter 2
|
|
12
|
Apelin and nesfatin hormones
|
R1 Chapter 2
|
|
13
|
Diseases caused by stress
|
R1 Chapter 2
|
|
14
|
Protection from stress
|
R1 Chapter 2
|
|
Prerequisites
|
-
|
|
Language of Instruction
|
Turkish
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|
Responsible
|
Prof. Dr. Tünay KONTAŞ AŞKAR
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Instructors
|
-
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Assistants
|
-
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Resources
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R1. Baltaş A., Baltaş Z. (2013). Stres ve Başa Çıkma Yolları. Remzi Kitabevi, İstanbul.
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|
Supplementary Book
|
-
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|
Goals
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To give knowledge to student about stress biochemistry and struggling with it
|
|
Content
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Introduction and importance of stress, The kinds and sources of stress, The effect of stress on alives, Biochemistry of stress, Stress hormones, The diseases related with stress, the ways of protection from stress
|
|
Program Learning Outcomes |
Level of Contribution |
|
1
|
Gains the ability to plan, implement and evaluate the nutrition and menu programs, in the process of the treatment of diseases, development and protection of the public health.
|
-
|
|
2
|
Gains the ability to use foreign language, statistics, computer, information and communication technologies required by the profession.
|
-
|
|
3
|
Gains the ability of follow current informations in nutiriton and dietetics, evalation and transfer to publich.
|
1
|
|
4
|
Gains the ability to take an active role in the education, management, applications, consultancy and multidisciplinary researches necessary for improving the health of public.
|
3
|
|
5
|
Gains the ability of strategy development, implementation and training for food safety of society.
|
-
|
|
6
|
Learns the professional ethical values and gain the ability to act according to these ethical rules with all stakeholders.
|
2
|
|
7
|
Gains the ability to communicate effectively with team members, patient and other people.
|
3
|
|
8
|
Has knowledge about national / international food and nutrition policies and legal regulations.
|
-
|
|
9
|
Gains the skill of evaluating the factors affecting food quality and applying the legal regulations in the food production-consumption chain.
|
-
|
|
10
|
Gains the ability of to take individual responsibility to solve problems and the interpretation, evaluation and make laboratory studies for product development, nutrient analysis and food quality.
|
1
|