Search results: 3114
The aim of this module is to give information about the classification, features, chemical structures, functions, sources, daily allowance and importance of carbohydrates, proteins and lipids. Also the aim is to provide a sound understanding of nutritional principles in relation to the macronutrient and micronutrient components of the diet. Beside, this course aim is to each basic and healthy cooking procedures in lab and discuss the nutrient contents of foods.
Definition and content of biochemistry,functions and importance of biological water, Acids and bases, pH concept, importance, buffer systems,amino acids, structure and classification, three-dimensional structures of proteins, biological importance, classification of enzymes, enzyme regulation,functions and coenzyme, carbohydrates, definitions of proteins and amino acids and their metabolism,functions of enzymes and hormones here, nucleic acids, purine and pyrimidine metabolism. biochemical foundations of nutritional science, using basic biochemistry information, the biochemical connections between gender,age, special condition, disease, exercise and dietary fuels, nutrients, non-nutrient dietary components and different dietary practices in different environments are examined.
- Teacher: Cangul Arnavut
Biochemical foundations of
nutritional science, using basic biochemistry information, the
biochemical connections between gender,age, special condition, disease,
exercise and dietary fuels, nutrients, non-nutrient dietary components
and different dietary practices in different environments are examined.
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: Cangul Arnavut
This course is based on teaching the evaluation of food quality with objective and subjective methods in food chemistry and analysis, teaching the structural properties of basic food groups, and discussing the effects of functional nutrients and bio-active nutritional components on health with current publications. At the end of this course, the student will be able to know and apply the objective and subjective methods used in the evaluation of food quality, the general structures and properties of basic food groups, sufficient information about functional foods, and current issues related to nutritional science. Within the scope of this course, food quality and control, kinesthetic properties of foods, milk and dairy products, meat, chicken, fish and products, eggs, cereals and legumes, vegetables and fruits, tea, coffee, cocoa and chocolate elements, their properties and functions, functional foods, pre and probiotics, genetically modified foods.
Çocuk Hastalıklarında hastalığa özgü beslenme planı ve hastalık etiyolojileri öğrenciye aktarılır.
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.
At the end of this course, the |
- Teacher: Ayse Okan
At the end of this course, the students will be taught comprehensive nutrition-health relationship, the role of dietitian in clinical studies, diet planning principles, obesity, weakness, eating disorders, diabetes, cardiovascular diseases, hypertension, digestive system diseases, inflammation and infectious diseases, and the transfer of medical nutrition treatment to burns in detail. Simple pathophysiology of obesity, eating disorders, diabetes mellitus, reactive hypoglycemia, coronary heart diseases, hypertension, lower gastrointestinal system diseases, upper gastrointestinal system diseases and movement system diseases and nutritional nutrition methods are provided in detail. In the course of the course, the basic principles of planning and implementing dietary therapy in accordance with the principles of person-specific nutritional therapy for these diseases are explained.
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.
The aim of this course is to develop knowledge
and skill levels in theoretical and practical applications in
Enteral-Parenteral Nutrition. It is also to emphasize the importance of
teamwork and the role of the dietitian in the team in enteral-parenteral
nutrition practices in the clinic. It covers the nutrition methods applied in
patients who cannot be fed orally, the selection of enteral or parenteral
products by calculating the energy and nutrients of enteral or parenterally fed
patients, and the planning of nutritional treatments.
OSH in Dentistry OCCUPATIONAL HEALTH AND SAFETY IN DENTISTRY Halil Erdim
According to ILO, nearly 3 millipns of employees are dying due occupational accidents and occupational diseases. In order to prevent workers from workplace accidents and diseaases, we need to apply the occupational safety and health rules.
This course will be helpful to understand Occupational Safety and Health, workplace hazards and risks in general.
Meanwhile, specific hazards and risks of dentistry is necessary for dentists.
The course will give us necessary knowledge to stay safe in Dental workplaces