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Prerequisites
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-
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Language of Instruction
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Turkish
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Responsible
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Asst. Prof. Şinasi AŞKAR
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Instructors
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Assistants
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Resources
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1. Mahan L.K., Escott-Stump S. Krause`s Food, Nutrition and Diet Therapy, 10th Edition, W. B. Saunders Company, USA, 2000.
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Supplementary Book
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1. Davies, D H. Infection and Immunity, 1st Edition,ProQuest Ebook Central, 2017
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Goals
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To learn the relationship between immune system and nutrition and specific nutrients
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Content
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Definition of Immune System and Immune System Organs, Immune System Functions, Humoral and Cellular Immunity, Inflammation and Immunosuppressives, Immunutrients / Glutamine, Arginine / w-3 fatty acids, Selenium, Zinc, Copper, Folic Acid, Vitamin A, Vitamin C, Prebiotic / Probiotic, Immunonutrition in Critical and Some Chronic Diseases, Presentation of Articles
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Program Learning Outcomes |
Level of Contribution |
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1
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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.
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1
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2
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Gains the ability to use foreign language, statistics, computer, information and communication technologies required by the profession.
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-
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3
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Gains the ability of follow current informations in nutiriton and dietetics, evalation and transfer to publich.
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3
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4
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Gains the ability to take an active role in the education, management, applications, consultancy and multidisciplinary researches necessary for improving the health of public.
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2
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5
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Gains the ability of strategy development, implementation and training for food safety of society.
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6
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Learns the professional ethical values and gain the ability to act according to these ethical rules with all stakeholders.
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7
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Gains the ability to communicate effectively with team members, patient and other people.
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8
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Has knowledge about national / international food and nutrition policies and legal regulations.
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9
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Gains the skill of evaluating the factors affecting food quality and applying the legal regulations in the food production-consumption chain.
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10
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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.
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