Information Package / Course Catalogue
| Course Code | : BDB412 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 4 |
This course aims to equip undergraduate students in Nutrition and Dietetics with the latest developments, new paradigms, and evidence-based practices in the field of nutrition science. Students will gain in-depth knowledge on current topics such as precision nutrition, microbiota-diet interactions, sustainable food systems, ultra-processed foods, chrononutrition, functional foods, and the relationship between nutrition and inflammation, and will develop the ability to integrate this knowledge into clinical practice.
Based on the latest research findings published in international peer-reviewed journals and practical recommendations for clinical practice, this course covers precision nutrition (nutrigenetics/nutrigenomics), the relationship between diet-microbiota interactions and metabolic health, sustainable nutrition, ultra-processed foods, chrononutrition strategies focused on circadian rhythms, the bioactive components of functional foods, and the role of dietary patterns in inflammatory processes and autoimmune diseases.
| Ins. Mahmut ÇERİ |
| 1. | Can define the basic concepts, terminology, and current classification systems related to precision nutrition, the microbiome, sustainable nutrition, ultra-processed foods, chrononutrition, functional foods, and the relationship between nutrition and inflammation. |
| 2. | It can explain nutrigenetic/nutrigenomic mechanisms, diet-microbiota interactions, the environmental and health dimensions of sustainable food systems, the effects of the circadian rhythm on nutrition, and the physiological roles of bioactive compounds. |
| 3. | They can use, adapt, and apply current nutritional information in individual nutrition counseling, as well as in food selection, and plan time-constrained nutrition protocols. |
| 4. | It can compare the effects of different dietary patterns on the composition of the microbiome, assess the associations between the consumption of ultra-processed foods and the risk of chronic diseases, and analyze the effectiveness of dietary interventions in autoimmune diseases. |
| 5. | It can design holistic nutrition plans that take into account individual genetic profiles, microbiome status, and circadian rhythm characteristics, and develop culturally acceptable dietary recommendations that align with sustainability principles. |
| 6. | Can critically evaluate the methodological quality of current nutrition research, compare the levels of evidence for different nutritional approaches, and assess the effectiveness of population-level nutrition policies based on scientific criteria. |
| 1. | Nutritional implications for the pathophysiology and treatment of autoimmune disorders. (2022). In Molecular Nutrition and Autoimmune Disease (pp. 37-62). Elsevier. https://doi.org/10.1016/b978-0-12-824390-9.00003-7 |
| 2. | Contreras-Pacheco, M., et al. (2026). Natural sources of bioactive compounds: recent advances in isolation, functionalization, and health benefits. Food Research International, 200, 117853. https://doi.org/10.1016/j.foodres.2025.117853 |
| 3. | Cheng, W.-Y., Desmet, L., & Depoortere, I. (2023). Time-restricted eating for chronodisruption-related chronic diseases. Acta Physiologica, 238(4), e14027. https://doi.org/10.1111/apha.14027 |
| 4. | Sheean, P. (2025). A scoping review of ultra-processed food consumption and cancer risk: implications for public health, registered dietitian nutritionists and other healthcare professionals. Nutrition and Cancer, 77(4), 1-15. https://doi.org/10.1080/01635581.2025.2572122 |
| 5. | Asnicar, F., Manghi, P., Fackelmann, G., Baldanzi, G., Bakker, E., et al. (2025). Gut micro-organisms associated with health, nutrition and dietary interventions. Nature, 637, 174-182. https://doi.org/10.1038/s41586-025-09854-7 |
| 6. | Horne, J., Nielsen, D. E., Madill, J., Robitaille, J., & Vohl, M.-C. (2021). Guiding global best practice in personalized nutrition based on genetics: the development of a nutrigenomics care map. Journal of the Academy of Nutrition and Dietetics, 121(9), 1700-1708. https://doi.org/10.1016/J.JAND.2021.02.008 |
| Type of Assessment | Count | Percent |
|---|---|---|
| Quiz | 1 | %1 |
| Midterm Examination | 1 | %39 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 13 | 4 | 2 | 78 |
| Quiz | 1 | 2 | 0 | 2 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 102 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | |
OÇ-1 | 4 | 3 | 4 | |||||||
OÇ-2 | 4 | 3 | 4 | |||||||
OÇ-3 | 4 | 4 | 4 | 3 | ||||||
OÇ-4 | 5 | 4 | 4 | |||||||
OÇ-5 | 5 | 4 | 5 | 5 | 4 | |||||
OÇ-6 | 5 | 4 | 5 | 5 | ||||||