Türkçe
Institute of Health Sciences MASTER OF SCIENCE IN NUTRITION AND DIETETICS

Qualification Awarded

Candidates who complete their graduate education can enroll in the Ph.D. program if they receive a passing grade on the Academic Personnel and Graduate Education Examination (ALES) and a foreign language exam.

Specific Admission Requirements

Candidates for this program must hold a four-year bachelor's degree in nutrition and dietetics. Candidates must meet the requirements of the Muğla Sıtkı Koçman University Graduate Education Regulations and the Health Sciences Institute application conditions. (https://kms.kaysis.gov.tr/Home/Goster/150535). Muğla Sıtkı Koçman University's Guidelines admit international students for the Application, Admission, and Registration of International Student Candidates to Graduate Programs and the Institute of Health Sciences' application conditions. (https://kms.kaysis.gov.tr/Home/Goster/167426).

Qualification Requirements

A minimum of 120 ECTS must be completed to graduate from the program. The master's program with a thesis must have at least 120 ECTS credits, including at least seven courses, seminars, and thesis work, and must not be less than 60 ECTS credits in one academic year. Scientific research methods and publication integrity, seminar, and specialization research are must courses. Other courses are electives.

Recognition of Prior Learning

Students enrolled in the Department may request exemption from courses they have completed in higher education institutions' equivalent programs. After registration week, they must submit the approved transcripts and course contents to the relevant unit with a petition.

History

In 2018, the graduate program in Nutrition and Dietetics began. The program lasts two years, with one year dedicated to lectures and the other to thesis research. The medium of instruction is Turkish.

Profile of the Programme

This program provides research in line with universal values and country realities and requirements, protection and development of public health, and development of information in applying medical nutrition therapy that the individual requires to improve the quality of food, nutrition, and dietetics.

Program Outcomes

1- explain the concepts and relationships in nutrition and dietetics;
2- explain the relationships between nutrients and their interactions and changes in chemical, biochemical, microbiological, and metabolic mechanisms;
3- in the field of Nutrition and Dietetics, explain the sources of nutrients and the properties of foods, their economic use, their relationship with one another, and the methods of preparation-cooking-storage;
4- organize the nutritional requirements;
5- plan the nutritional status of society or individuals, each stage of collective nutrition systems by the characteristics of the locations where mass nutrition is made and informs the community or individuals about healthy food;
6- plan, implement, train, and monitor individual nutrition and diet programs, taking into account age, gender, sociocultural, economic, illness, and health conditions;
7- plan and implement a diet program based on natural and therapeutic foods suitable for congenital and subsequent nutritional diseases, in exceptional cases, ideal for medical and surgical treatments, and offers solutions for these diseases;
8- direct learning and foster a positive attitude toward lifelong learning by effectively employing scientific methods, techniques, and information resources;
9- apply the law, regulation, legislation, and professional, ethical rules to his duties, rights, and responsibilities.

Exam Regulations & Assesment & Grading

Exams include midterms, finals, and make-up. Aside from exams, quizzes, projects, homework research, and other activities approved by the instructor are permitted. The instructor in the course plan specifies the number of these activities and their contribution to the course grade. Exams can be completed in written, oral, and/or practice-based forms. The system evaluates all over 100 points and converts them to letter grades. The percentage of the midterm exam and other activities determined by the faculty member that does not fall below 50% of the final exam contribution is used to calculate the success grade. The faculty member sets the letter grade limits. A student must receive at least a letter grade of CC to succeed in a course.

Graduation Requirements

The master's program with thesis consists of at least seven courses with a total of not less than 21 credits, a seminar course, a specialization course and thesis work. Seminar course, specialization course and thesis work are evaluated as successful or unsuccessful. The master's program with thesis consists of at least 30 ECTS credits in one academic year. The duration of the master's program with thesis, excluding the time spent in scientific preparation, is four semesters, starting from the semester in which the courses related to the program they are enrolled in, regardless of whether they are registered for each semester, and the program is completed in a maximum of six semesters. If the student fulfills the requirements for the master's program with thesis, he can graduate in three semesters.

Occupational Profiles of Graduates

Graduates can work in public institutions as specialist dieticians or academicians. Graduates may work as specialist dieticians or academicians in government-affiliated institutions, private hospitals, nursing homes, sports clubs, rehabilitation centers, health centers, schools, catering companies, and hotels.

Access to Further Studies

Candidates who successfully complete their graduate education can study in the PhD program, provided that they get a valid grade in the Academic Personnel and Graduate Education Examination (ALES) and foreign language exam.

Mode of Study

Full-time face-to-face instruction

Programme Director

Prof.Dr. Fatmagül YUR

ECTS Coordinator

Asist Prof.Dr. Nilgün ÖNCÜL

Course Structure Diagram with Credits

1. Year - 1. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
BDB5501 Advanced Nutrition I Elective 3 0 6
BDB5503 Nutritional Groups in Advanced Nutrition Elective 3 0 6
BDB5505 The Effect of Food Processing Methods on Nutrition and Health Elective 2 0 6
BDB5507 Advanced Immunology Elective 3 0 6
BDB5509 Food Safety and Health Elective 3 0 6
BDB5511 Nutrigenetics Elective 3 0 6
BDB5513 Research Techniques in Nutrition Sciences Elective 2 0 6
BDB5515 Functional Foods Elective 3 0 6
BDB5517 Nutrient - Nutrient Interaction Elective 3 0 6
BDB5519 Food Analysis I Elective 2 0 6
BDB5521 History and Culture of Nutrition Elective 3 0 6
BDB5523 Advanced Food Chemistry Elective 3 0 6
BDB5525 Sociology of Nutrition Elective 3 0 6
BDB5527 Basic Biochemistry Elective 3 0 6
BDB5529 Advanced Food Microbiology Elective 3 0 6
BDB5531 Toxic Components in Foods I Elective 3 0 6
BDB5533 Nutrition Biochemistry I Elective 3 0 6
BDB5535 Basic Laboratory Techniques in Nutritional Sciences Elective 3 0 6
BDB5537 Food Additives Elective 3 0 6
BDB5539 Nutrition in Special Cases I Elective 3 0 6
BDB5541 Community Nutrition Elective 3 0 6
BDB5543 Management and Organization in Collective Nutrition Systems Elective 3 0 6
BDB5701 Specialization Field Course I Required 4 0 6
SABE5090 Scientific Research Methods and Research Ethics Required 3 0 6
SABE5500 Project Development and Management Elective 3 0 6
       
1. Year - 2. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
BDB5090 Seminar Required 0 2 6
BDB5502 Advanced Nutrition II Elective 3 0 6
BDB5504 Nutrition and Cognitive Development Elective 3 0 6
BDB5506 Advanced Nutrition Biochemistry Elective 3 0 6
BDB5508 Allergy and Intolerance Elective 3 0 6
BDB5510 Interaction Between Food and Medicine Elective 3 0 6
BDB5512 Nutrition and Epigenetics Elective 3 0 6
BDB5514 Molecular Biology Applications in Nutrition Elective 2 0 6
BDB5516 Endocrine Disruptors in Food Elective 3 0 6
BDB5518 Foods and Healty Nutrition Elective 3 0 6
BDB5520 Experimental Food Preparation Elective 2 0 6
BDB5522 Meal and Culture Elective 3 0 6
BDB5524 Food Analyses II Elective 2 0 6
BDB5526 Food Preservation Methods Elective 3 0 6
BDB5528 Toxic Components in Foods II Elective 3 0 6
BDB5530 Nutrition Biochemistry II Elective 3 0 6
BDB5532 Natural Antimicrobials and Their Use in Foods Elective 3 0 6
BDB5534 Functional Food and Health Elective 3 0 6
BDB5536 Microbiota Elective 3 0 6
BDB5538 Experimental Statistics Methods Elective 3 0 6
BDB5540 Nutrition in Special Cases II Elective 3 0 6
BDB5542 Nutrition in Metabolic Diseases Elective 3 0 6
BDB5544 Determination of Nutritional Status in Society Elective 3 0 6
BDB5546 Nutrition Anthropometry Elective 3 0 6
BDB5702 Specialization Field Course II Required 4 0 6
       
2. Year - 1. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
BDB5000 Thesis Required 0 0 24
BDB5703 Specialization Field Course III Required 4 0 6
       
2. Year - 2. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
BDB5704 Specialization Field Course IV Required 4 0 6
       
 

Evaluation Questionnaires

Course & Program Outcomes Matrix

0 - Etkisi Yok, 1 - En Düşük, 2 - Düşük, 3 - Orta, 4 - Yüksek, 5 - En Yüksek

1. Year - 1. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9
Advanced Nutrition I         
Nutritional Groups in Advanced Nutrition         
The Effect of Food Processing Methods on Nutrition and Health         
Advanced Immunology         
Food Safety and Health         
Nutrigenetics         
Research Techniques in Nutrition Sciences         
Functional Foods         
Nutrient - Nutrient Interaction         
Food Analysis I         
History and Culture of Nutrition         
Advanced Food Chemistry         
Sociology of Nutrition         
Basic Biochemistry         
Advanced Food Microbiology         
Toxic Components in Foods I         
Nutrition Biochemistry I         
Basic Laboratory Techniques in Nutritional Sciences         
Food Additives         
Nutrition in Special Cases I         
Community Nutrition         
Management and Organization in Collective Nutrition Systems         
Specialization Field Course I         
Scientific Research Methods and Research Ethics         
Project Development and Management         
          
1. Year - 2. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9
Seminar         
Advanced Nutrition II         
Nutrition and Cognitive Development         
Advanced Nutrition Biochemistry         
Allergy and Intolerance         
Interaction Between Food and Medicine         
Nutrition and Epigenetics         
Molecular Biology Applications in Nutrition         
Endocrine Disruptors in Food         
Foods and Healty Nutrition         
Experimental Food Preparation         
Meal and Culture         
Food Analyses II         
Food Preservation Methods         
Toxic Components in Foods II         
Nutrition Biochemistry II         
Natural Antimicrobials and Their Use in Foods         
Functional Food and Health         
Microbiota         
Experimental Statistics Methods         
Nutrition in Special Cases II         
Nutrition in Metabolic Diseases         
Determination of Nutritional Status in Society         
Nutrition Anthropometry         
Specialization Field Course II         
          
2. Year - 1. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9
Thesis         
Specialization Field Course III         
          
2. Year - 2. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9
Specialization Field Course IV         
          
 

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