This course provides comprehensive information about food chemistry and analysis, without categorizing foods according to their names, according to the basic nutrients they contain: At the end of the course, the student will learn the physical and chemical properties of the macro elements and other components in the structure of the food, the physical and chemical reactions that affect the quality of the food, learns the principles of related fundamental analysis. Water chemistry, carbohydrates, amino acids, vitamins and minerals, essential elements in foods, structure - classification, properties, qualitative and quantitative tests of proteins and fats.
While the structure of enzymes, their classification, the factors affecting enzyme activity, their presence in foods and their use in the food industry, and the substances that give flavor, taste and odor are given theoretically, the aforementioned subjects are studied in the laboratory.
- Teacher: Seliz Bagcilar
Determining the nutritional status and nutritional habits of the society, raising awareness and education of the individual and the society on adequate and balanced nutrition and health, development of nutrition education programs/materials for special groups. Examining the methods and techniques (clinical, anthropometric, biochemical, biophysical, food consumption research, ecological factors, mortality and morbidity statistics) used in determining the nutritional status of the individual and society. Detailed examination of community nutrition and nutritional epidemiology, clinical methods and determination of nutritional status. Community nutrition, nutritional epidemiology and methods of determining nutritional status, nutritional anthropometry, clinical symptoms, biophysical methods, biochemical and hematological methods, health statistics; age-specific mortality and morbidity rates, food consumption studies, determination of ecological factors.
- Teacher: Seliz Bagcilar
Definitions and concepts related to nutrition education, principles of education, different teaching techniques, audio-visual tools, education plan, evaluation, applications, new approaches in education, education principles, basic features of adult and child education, basic principles in pregnant and lactating mother education, obesity and thinness. Behavior modification method developed for those with body weight management problems such as, in-service training programs for staff working in nutrition services, considerations in developing training programs to raise awareness of the society on nutrition, examples of nutrition education programs used in other countries.
Patient rights, history and anamnesis, determination of nutritional status, evaluation of body composition and other tests, treatment and follow-up, evaluation and restructuring of the program, approach to the client, education principles, methods, methods, counseling to adults, counseling to children, counseling to institutions, counseling to athletes It covers community counseling issues.
- Teacher: Seliz Bagcilar
Bu dersin sonunda öğrenciler; besin-besin etkileşimi konusunda bilgilerini arttırırlar. besin-ilaç etkileşimi konusunda bilgilerini arttırırlar. etkileşime en çok giren etken maddeleri ve buna yönelik beslenmeyi öğrenirler. Farmakoloji: Temel Kavramlar, Farmakokinetik,Farmakodinamik,İlaç Tanımı ve Uygulamasıyla İlgili Temel Kurallar, İlaç Etkileşimi,Antibiyotikler,Otonom Sinir,Santral Sinir ve Gastrointestinal Sistemine Etki Eden İlaçlar, Kardiyovasküler, Renal Sistem ,Antihipertansif Kemoterapötik İlaçlar, Analjezik,Antiinflamatuar , Endokrin Sistem ,Sindirim Sistemi,Obezite-İştah İlaçları ve Diğerleri, Beslenme Destek Sistemlerinde İlaç Etkileşimi ve Yaşlılarda İlaç-Besin Etkileşimi, Karbonhidrat ve İlaç Etkileşimi, Protein ve İlaç Etkileşimi, Lipid ve İlaç Etkileşimi, Vitamin-Mineral İlaç Etkileşimi, Alkol,Çay-Kahve İlaç Etkileşimi, Bitkisel ve diyet destek ürünleri ve ilaç, Besin ilaç etkileşiminden korunmak için diyet önerilerini öğrenirler.
effects of culture, religion, eating habits, geography, antropology on world cuisines
These include the nutritional and environmental interactions, changes in nutritional habits in the historical process, nutritional habits of the countries, changes in nutritional development in the historical process, religions-nutrition, economic, political, social and geographical factors affecting nutrition. The aim of this course is to give information about the differences in the nutritional habits of the target students in the historical process, the development of the eating habits according to the cultures, the eating habits in different religions and cultures, social, economic, political, geographical reasons and factors affecting nutrition. Students; evaluates their beliefs, socio-economic structures and the impact of the environment they experience in the development and change of the country's dietary habits and takes into account dietary habits as it constitutes the individual's diet.