Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
School of Health Sciences
Programme of Nutrition and Dietetics
Course Details
School of Health Sciences
Programme of Nutrition and Dietetics
Course Details
| Course Code | Course Name | Year | Period | Semester | T+A+L | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| 99500003 | Microbiology | 1 | Spring | 2 | 2+0+0 | 3 | 3 |
| Course Type | Compulsory |
| Course Cycle | Bachelor's (First Cycle) (TQF-HE: Level 6 / QF-EHEA: Level 1 / EQF-LLL: Level 6) |
| Course Language | Turkish |
| Methods and Techniques | - |
| Mode of Delivery | Face to Face |
| Prerequisites | - |
| Coordinator | - |
| Instructor(s) | Asst. Prof. Semih TOKAK |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Asst. Prof. Semih TOKAK | - | [email protected] |
Course Content
Bakteriler, virüsler, viroidler, prionlar, maya ve küf gibi mikroorganizmaların morfolojileri, genetikleri, üremeleri ve hastalık oluşturma özellikleri üzerine detaylı bilgiler.
Objectives of the Course
The main aim of the course is to learn microorganism classification, subgroup and its properties, reproductive conditions.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | |
| Specialization / Field Courses | |
| Support Courses | X |
| Transferable Skills Courses | |
| Humanities, Communication and Management Skills Courses |
Relationships between Course Learning Outcomes and Program Outcomes
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Program Learning Outcomes | Level |
|---|---|---|
| P2 | Ability to identify, define, interpret, formulate and solve problems in the field; ability to select and apply appropriate analysis and intervention approaches for this purpose | 4 |
| P5 | To have taken at least two out-of-field courses in their education programmes | 4 |
Course Learning Outcomes
| Upon the successful completion of this course, students will be able to: | |||
|---|---|---|---|
| No | Learning Outcomes | Outcome Relationship | Measurement Method ** |
| O1 | To be able to list possible risks in foods | P.2.2 | 1 |
| O2 | To know the terminology of out-of-field courses | P.5.1 | 1 |
| O3 | Assimilating knowledge outside the field | P.5.2 | 1 |
| O4 | To be able to use the knowledge gained in non-field courses together | P.5.5 | 1 |
| ** Written Exam: 1, Oral Exam: 2, Homework: 3, Lab./Exam: 4, Seminar/Presentation: 5, Term Paper: 6, Application: 7 | |||
Weekly Detailed Course Contents
| Week | Topics |
|---|---|
| 1 | Definition, history and importance of microbiology |
| 2 | Classification and naming of microorganisms |
| 3 | Morphological and physiological characteristics of bacteria |
| 4 | Bacterial growth medium |
| 5 | Pathogenesis of bacterial infection |
| 6 | Normal and pathogen microbial flora |
| 7 | Sterilization and disinfection methods |
| 8 | Midterm exam |
| 9 | Definition of immunology, concept of antigen |
| 10 | Immune system cells and organs, Immunoglobulins (Antibodies) |
| 11 | Active and passive immunization |
| 12 | Hypersensitivity reactions |
| 13 | General mycology and medically important fungal infections |
| 14 | General virology and medically important viral infections |
| 15 | General parasitology and medical important parasitic infections |
| 16 | Final exam |
Textbook or Material
| Resources | Tıbbi Mikrobiyoloji. Brooks GF, Butel JS, Morse SA. Jawetz, Melnick ve Adelberg. Nobel Tıp Kitabevleri.Ankara.2010. |
| Tıbbi Mikrobiyoloji Labaratuvar Eğitim Kitabı.Günalp A,Yılmaz YA,Pınar A.Hacettepe Üniversitesi Yayınları.Ankara.2003. |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Practice | - | - |
| Course Specific Internship (If Any) | - | - |
| Homework | - | - |
| Presentation | - | - |
| Projects | - | - |
| Seminar | - | - |
| Midterms | 1 | 40 (%) |
| Final Exam | 1 | 60 (%) |
| Total | 100 (%) | |
ECTS / Working Load Table
| Quantity | Duration | Total Work Load | |
|---|---|---|---|
| Course Week Number and Time | 16 | 2 | 32 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 16 | 1 | 16 |
| Midterms | 1 | 20 | 20 |
| Quiz | 0 | 0 | 0 |
| Homework | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Laboratory | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Workshop | 0 | 0 | 0 |
| Presentation/Seminar Preparation | 0 | 0 | 0 |
| Fieldwork | 0 | 0 | 0 |
| Final Exam | 1 | 22 | 22 |
| Other | 0 | 0 | 0 |
| Total Work Load: | 90 | ||
| Total Work Load / 30 | 3 | ||
| Course ECTS Credits: | 3 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P2 | P5 |
|---|---|---|---|
| O1 | To be able to list possible risks in foods | 5 | - |
| O2 | To know the terminology of out-of-field courses | - | 4 |
| O3 | Assimilating knowledge outside the field | - | 4 |
| O4 | To be able to use the knowledge gained in non-field courses together | - | 4 |