Nutrition and Dietetics Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course General Introduction Information

Course Code:

SBF203

Course Name:

Basic Immunology

Course Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Course Requirement:

Does the Course Require Work Experience?:

Type of course:

Area Ellective

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 :

Ar.Gör. BETÜL YILDIRIM ÇAVAK

Course Lecturer(s):

Course Assistants:

Course Purpose and Content

Course Objectives:	The aim of this course is to introduce basic immunological concepts, teach defense mechanisms against infections and protection from diseases, and provide students with the application skills of serological diagnostic methods and tests.
Course Content:	This course covers the concept of immunity, immune system and related organs, types of immune system, elements of the immune system, immunodeficiency, vaccination and vaccine types.

Learning Outcomes

The students who have succeeded in this course;
1) Ability to explain concepts related to basic immunology.
2) Being able to have information about tests related to antigens and antibodies.
3) Ability to explain the basic immune mechanisms of the defense system against infections.
4) Being able to discuss active immunity and passive immunity.
5) Ability to explain immune response mechanisms.
6) Being able to explain the concepts of immunodeficiency and suppression of the immune system.
7) Being able to discuss the insufficiency of the immune system and ways to strengthen it.
8) Ability to define vaccine and serum types and explain the differences between them.
9) To gain awareness about diseases caused by microorganisms.
10) Knowledge of using immunological parameters as biotechnological tools and ability to follow national and international results

Course Flow Plan

Week	Subject	Related Preparation
1)	Overview of the immune system
2)	Cells and organs of the immune system
3)	Antigens and antibodies
4)	Genes of immunoglobulin
5)	Antigen and antibody interaction
6)	Major histocompatibility complex
7)	T cells
8)	B cells
9)	Cytokines
10)	Immune response in infectious diseases
11)	AIDS and other immune disorders
12)	Cancer and the immune system
13)	Cell killing; phagocytosis and extracellular killing
14)	Biochemical monitoring of plasma proteins

Sources

Course Notes / Textbooks:

-Temel immünoloji : immün sistemin fonsiyonları ve bozuklukları / Abul K Abbas, Andrew H. Lichtman ; Editör : Yıldız Camcıoğlu, Günnur
Deniz
-Lippincott görsel anlatımlı çalışma kitapları : immünoloji. Thao Doan, Roger Melvold, Susan Viselli, Carl Waltenbaugh ; Çeviri : Günnur Deniz,
Gaye Erten,Yıldız Camcıoğlu. Nobel Tıp. İstanbul. 2014. ISBN: 9786053350149
-Abbas, Abul K. Basic immunology : functions and disorders of the immune system. Saunders Elsevier. 2009. ISBN: 9781416046882

References:

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Medium	3 Highest

	Program Outcomes	Level of Contribution
1)	Has the ability to use evidence-based basic and professional knowledge in the field of Nutrition and Dietetics theoretically and practically.	3
2)	Gains the ability to identify, define, interpret, decide, and solve problems that may be encountered in different fields of Nutrition and Dietetics.	3
3)	Has the ability to determine the nutritional status of healthy individuals, society, and patient individuals by using the current knowledge and skills he has acquired in the field of Nutrition and Dietetics, to choose and apply appropriate evidence-based intervention approaches by using analytical thinking in the problems (case, event, equipment, product, etc.).	3
4)	Gains the ability to effectively use modern information technologies and field-specific technological equipment required in Nutrition and Dietetics practices.	3
5)	Gains the ability to communicate verbally and in writing at national and international levels on professional issues related to the field of Nutrition and Dietetics.	3
6)	Gains the ability to communicate verbally and in writing at national and international levels on professional issues related to the field of Nutrition and Dietetics.	3
7)	Ability to work effectively in different fields of Nutrition and Dietetics such as Nutrition Sciences, Dietetics, Collective Nutrition Systems and Community Nutrition, in a national and international disciplinary or interdisciplinary team or independently, taking responsibility, planning scientific studies, collecting data, analyzing results, interpreting, writing and verbal reporting skills.	3
8)	It acquires knowledge and practical skills in developing individual and social nutritional recommendations at a national and international level, in the creation of food and nutrition plans and policies, taking into account the nutritional status of individuals and society with different sociodemographic characteristics throughout their entire life cycle.	3
9)	Gains awareness of acting by the principles of professional ethics towards the individual, society, profession, and other professional groups, and awareness of the legal process of their professional practices.	2
10)	Have theoretical and applied information about the Department of Nutrition and Dietetics and the sciences supporting this field and research methods.	3
11)	Using critical thinking, problem-solving skills, and information technologies, reaches scientific and evidence-based information, integrates it with the knowledge base, makes decisions, and makes evidence-based practices.	2
12)	Identify and select appropriate research documents. Conducts, reports and shares research using appropriate research methods, ethical approaches, numerical and organizational skills, and information technologies.	2
13)	Using her/his digital skills effectively, she communicates verbally and in writing, and works as a team.	2
14)	Defines and applies professional ethical rules.	2
15)	It performs the nutritional care of individuals and groups by applying the "Nutrition Care Process".	3
16)	Applies nutrition education and counseling methods that facilitate behavior change and improve health, taking into account the person-centered and sustainability.	2
17)	It performs managerial processes in collective nutrition systems, ensures the implementation of food safety principles for patients, patients' relatives, employees, and customers, and exhibits competencies that protect the environment and support sustainability.	3
18)	They define the relevant legislation and the basic working principles of health professionals, carry out their practices individually, accept compliance with the legislation and accountability, take responsibility for leadership, professional advocacy, quality, and sustainable service, and become role models.	3
19)	Has taken at least two non-field courses, participated in the training, and gained the competence of "learning to learn", in which he can improve his scientific and digital literacy, entrepreneurship, foreign language, numerical, social, cultural, artistic skills, and attitudes.	2
20)	Uses English at least at the European Language Portfolio B1 General Level to follow international studies in the field, to communicate with foreign colleagues, employees, patients, and clients, and to gain international career opportunities.	2

Learning Activity and Teaching Methods

Course

Measurement and Evaluation Methods and Criteria

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

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	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	Aktiviteye Hazırlık	Aktivitede Harçanan Süre	Aktivite Gereksinimi İçin Süre	Workload
Course Hours	14	2			28
Study Hours Out of Class	14	4			56
Midterms	1	1			1
Final	1	1			1
Total Workload					86