DEPARTMENT OF NUTRITION AND DIETETICS
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

1210211007

Ders İsmi:

General Microbiology

Ders Yarıyılı:

Fall

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	3

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Necessary

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Prof. Dr. M.Emel ALPHAN

Course Lecturer(s):

Dr.Öğr.Üyesi Hatice Nur HALİPÇİ TOPSAKAL
Öğr.Gör. Hacer ÖZTÜRK AKIN

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:

Learning the characteristics of microorganisms that cause infection in humans and identifying them with appropriate tests

Course Content:

Structure of bacteria, reproduction and metabolism of bacteria, genetics of bacteria, characteristics of viruses, general characteristics of fungi, general characteristics of parasites, sterilization and disinfection, antibacterial agents, environmental microbiology, transmission routes of infectious agents, pathogenesis and normal flora, introduction to immunology, structure of the immune system, natural immune mechanisms, acquired immune mechanisms, infective agents transmitted by digestion and food poisoning.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) To be able to classify bacteria, fungi and viruses that cause local or systemic infections in humans
2) To be able to count the microorganisms that make up the normal body flora
3) To be able to count sterilization and disinfection processes
4) To be able to distinguish infectious diseases caused by microorganisms (bacteria, viruses, fungi)
5) To be able to explain the pathogenesis of microorganisms
6) To be able to explain the principles of transport for sampling and diagnostic tests in infectious diseases caused by microorganisms.
7) To be able to count active and passive immunity methods
8) To be able to explain the immune system responses against microorganisms
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	Introduction to microbiology, history, scope and classification	PPT prepared for the lesson
2)	Structure of microorganisms	PPT prepared for the lesson
3)	Structure of microorganisms	PPT prepared for the lesson
4)	Nutrition and production of microorganisms	PPT prepared for the lesson
5)	Diagnosis of infectious diseases	PPT prepared for the lesson
6)	Host microorganism relationships	PPT prepared for the lesson
7)	Visa
8)	Sterilization and disinfection	PPT prepared for the lesson
9)	Sterilization and disinfection	PPT prepared for the lesson
10)	Microorganisms and their infections	PPT prepared for the lesson
11)	Microorganisms and their infections	PPT prepared for the lesson
12)	Hospital infections, prevention and control methods	PPT prepared for the lesson
13)	Hospital infections, prevention and control methods	PPT prepared for the lesson
14)	Vaccines, immune serums	PPT prepared for the lesson
15)	Vaccines, immune serums	PPT prepared for the lesson
16)	Final Exam

Sources

Course Notes / Textbooks:	1. Brooks GF, Butel JS, Morse SA (2008) "Jawetz, Melnick, & Adelberg's Medical Microbiology", Twenty-fourth edition, McGraw-Hill Companies inc., USA 2. Topçu AW, Söyletir G, Doğanay M (2002) "İnfeksiyon Hastalıkları ve Mikrobiyolojisi" Cilt1-2, Nobel Matbaacılık. Türkiye
References:	Topçu AW, Söyletir G, Doğanay M (2002) "İnfeksiyon Hastalıkları ve Mikrobiyolojisi" Cilt1-2, Nobel Matbaacılık. Türkiye

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3	4	5	6	7	8
Program Outcomes
1) Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics.
2) Takes at least two out-of-field courses in training programs.
3) Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results.
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches.
5) Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods.
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively.
7) Develops a positive attitude towards lifelong learning and turns it into behavior.
8) Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills.
9) Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics.
10) Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development.
11) Can work effectively individually and in teams with awareness of professional ethics and responsibility.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics.	5
2)	Takes at least two out-of-field courses in training programs.	1
3)	Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results.	2
4)	Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches.	1
5)	Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods.	5
6)	Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively.
7)	Develops a positive attitude towards lifelong learning and turns it into behavior.	1
8)	Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills.	2
9)	Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics.
10)	Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development.	1
11)	Can work effectively individually and in teams with awareness of professional ethics and responsibility.	1

Öğrenme Etkinliği ve Öğretme Yöntemleri

Alan Çalışması
Anlatım
Beyin fırtınası /Altı şapka
Bireysel çalışma ve ödevi
Course
Grup çalışması ve ödevi
Homework
Problem Çözme
Soru cevap/ Tartışma

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)
Gözlem
Sunum

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Application	9	% 10
Midterms	1	% 30
Semester Final Exam	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	13	2	26
Study Hours Out of Class	13	3	39
Midterms	1	5	5
Final	1	5	5
Total Workload			75