Program Information
Program Bilgileri
Amaç
The purpose of Ankara Medipol University Nutrition and Dietetics Doctorate program; to provide graduate Nutrition and Dietetics graduates with a higher level of education, to have the necessary theoretical and applied knowledge and skills in the fields of nutrition and dietetics, open to interdisciplinary studies, to plan and execute projects independently or as a team, to interpret and publish the results, and to train Nutrition and Dietetic Scientists who have a voice in the creation and development of health policies, can follow, interpret, change, and change information and practices, act in accordance with professional ethical rules, and use technological tools effectively. With the aim of protecting health, improving and improving the quality of life with adequate and balanced nutrition of the life-long society, it is to train a physician who is a Science Doctorate who specializes in areas that have universal thoughts and values in accordance with the qualifications determined within the framework of international standards. In addition, providing education, research and consultancy services is the most important advantage of the program.Kazanılan Derece
Third Cycle (Doctorate Degree)Kayıt ve Kabul Koşulları
Student admission to the program; General admission requirements for Turkish and foreign students apply to admission to the program. Students who pass the written and oral exam held by the relevant department gain the right to enroll in the Health Sciences Institute, Department of Nutrition and Dietetics. Students who fulfill the requirements in Ankara Medipol University Institute of Health Sciences Graduate Education Regulation are accepted. Having a graduate diploma with thesis and a minimum score of 55 ALES in the type of program applied from ALES, candidates who will apply to the Doctorate program must get at least 55 points from the central foreign language exams accepted by YÖK or get equivalent points from the international foreign language exams accepted as equivalent. . In the acceptance of students to doctorate programs, a ranking of success is made by taking 50% of the ALES score, 20% of the graduation grade average and 30% of the scientific evaluation and / or interview result in writing.Mezuniyet Koşulları
In order to graduate from the program, a student enrolled in the doctorate program must meet the conditions specified in the Ankara Medipol University Postgraduate Education and Examination Regulation published in the Official Gazette dated 02.03.2020 and numbered 31056. The doctorate program consists of a total of 24 credits for the student admitted with a master's degree with a thesis and a minimum of 240 ECTS credits, including lessons, seminars, proficiency exams, thesis proposals and thesis studies, provided that the education period is not less than 60 ECTS.Önceki Öğrenimin Tanınması
Students who have graduated from Nutrition and Dietetics undergraduate degree and who have successfully completed at least one semester in the Nutrition and Dietetics Program in another institute or Higher Education Board, who fulfill the required conditions in the Graduate Education Regulation of Ankara Medipol University, Its decision is accepted through horizontal transfer with the opinion of the Head of the Department and the approval of the Institute Administrative Board.Ders Planı- AKTS Kredileri
* Bu ders planı tablosunda gösterilen dersler öğrenci işlerindeki güncel ders plan bilgilerini göstermektedir.
** İlgili dönemde zorunlu dersler mutlaka açılırken, seçmeli ve programa bağlı seçmeli derslerin açılması tercih ve kontenjan durumuna bağlı olarak değişkenlik gösterebilir.
*** Mesleki klinik derslerin teorik ve uygulama ders saatleri, haftalık değil toplam ders saatini ifade etmektedir.
Her hangi bir dersin amaç, öğrenme kazanımları vs. detay bilgilerini görmek için aşağıdaki tabloda dersin ismine tıklayınız.
Program Yeterliliği
Theoretical, Factual
Knowledgeable about evidence-based up-to-date information about the specialty and the technological equipment required by the field.
| Program Çıktısı TYYÇ Temel Alan Matrisi | |
| Temel Alan Yeterliliği | Program Yeterliliği |
İstihdam Olanakları
Graduates, as a clinical dietitian or executive dietitian in hospitals, executive dietitian or community health dietitian in various public institutions and organizations, can work in the food industry, individual diet counseling and training centers and / or meet the additional criteria requested by the academic unit provided that they succeed in foreign language exams. Dr. at universities Lecturer. It can be employed as academician and educator in its staff.Üst Dereceye Geçiş
Necessary legislation is associated.Eğitim Türü
Full TimeÖlçme ve Değerlendirme
In addition to midterm exams and / or midterm studies, students are taken to final exam and / or final project evaluation. Exam schedule is announced on the website by the relevant department of science / science. The success of the student is evaluated by the evaluation method and success criteria specified in the course description form announced at the beginning of the related course. The student is required to succeed in his compulsory courses. He / she can take an elective course that has failed, and choose another course instead. The success of a course is determined by the course grade. In order to be successful in a course, the grade must be at least 75 (C) in the doctoral program. The number, form, and rate of affecting the course achievement scores of a course during the mid-term exams are entered into the education information system at the beginning of the semester and announced to the students. The success of a course is determined by the course grade. Course grade is obtained by evaluating the student's success (midterm exams, homework, applied studies, project etc.) and the general exam together in the semester. The raw scores obtained from the exams are converted to over 100 (hundred) points, and the general achievement grade is given by adapting to the grade system of Ankara Medipol University Graduate Education and Exam Regulation.Bölüm/Program Başkanı
Öğrenme Durumları
Öğrenme durumları öğrencilerin yaratıcı, eleştirel, yansıtıcı düşünme becerilerini mantıksal, matematiksel düşünme becerileri gibi üst düzey düşünme becerilerini geliştirmeyi hedefler. Bunun yanında öğrencilerin meta-bilişsel becerilerini geliştirmeyi hedefler. Öğrenme durumları öğrenme stratejileri, yöntemleri, tekniklerinin yanında kullanılan araç gereçler ile ölçme değerlendirme yöntemlerini kapsamaktadır. Programlarda kullanılan öğrenme durumları aşağıdaki listede verilmiştir:
Öğrenme Durumları * | Başlıca öğrenme faaliyetleri | Kullanılan Araçlar |
|---|
Ders - Program Yeterlilikleri İlişkileri
| Ders | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
|---|---|---|---|---|---|---|---|---|---|---|
| ADVANCED NUTRITIONAL BIOCHEMISTRY | 4 | 5 | 3 | 5 | 5 | 5 | 5 | 3 | 4 | 4 |
| ADVANCED RESEARCH METHODS | 5 | 5 | 5 | 4 | 4 | 4 | 4 | 5 | 5 | 5 |
| Advanced Sports Nutrition | 3 | 4 | 5 | 5 | 4 | 4 | 4 | 4 | 5 | 5 |
| ANTHROPOMETRIC MEASUREMENTS | 3 | 3 | 3 | 3 | 5 | 5 | 3 | 3 | 5 | 5 |
| APPLICATIONS IN CLINICAL NUTRITION | 3 | 5 | 3 | 5 | 5 | 5 | 5 | 3 | 4 | 4 |
| Carbohydrate Counting Method in Diabetes Mellitus | 3 | 5 | 5 | 5 | 5 | 5 | 5 | 3 | 5 | 5 |
| CARBOHYDRATES IN ADVANCED NUTRITION | 3 | 5 | 3 | 5 | 5 | 4 | 4 | 4 | 5 | 5 |
| DIRECTED WORK | 3 | 5 | 4 | 5 | 5 | 5 | 3 | 4 | 5 | 5 |
| Dialysis and Nutrition Therapy in Applications | 3 | 5 | 5 | 5 | 5 | 5 | 3 | 3 | 4 | 4 |
| Energy Balance and Body Weight Regulation | 3 | 5 | 3 | 5 | 5 | 3 | 3 | 3 | 5 | 5 |
| Experimental Food Preparation Applications | 3 | 5 | 5 | 5 | 5 | 5 | 5 | 3 | 3 | 3 |
| Fats in Advanced Nutrition | 3 | 5 | 3 | 5 | 5 | 5 | 3 | 3 | 3 | 3 |
| Fetal Origins of Adult Disease | 4 | 5 | 5 | 5 | 5 | 5 | 4 | 4 | 4 | 5 |
| Food Fortificatıon and Public Health | 5 | 5 | 3 | 5 | 5 | 4 | 4 | 4 | 4 | 4 |
| FOOD SAFETY MANAGEMENT SYSTEMS | 5 | 3 | 5 | 5 | 5 | 4 | 4 | 3 | 5 | 5 |
| FOOD SCIENCE AND TECHNOLOGY | 5 | 5 | 3 | 5 | 5 | 5 | 5 | 3 | 5 | 5 |
| Food, Nutrition Plans and Policies | 5 | 5 | 5 | 5 | 5 | 4 | 3 | 5 | 5 | 5 |
| Improvement of Nutritional Status | 5 | 5 | 5 | 5 | 5 | 3 | 3 | 3 | 3 | 5 |
| INTERACTION OF NUTRITIONAL ELEMENT CHRONIC DISEASE | 5 | 5 | 3 | 5 | 5 | 5 | 3 | 5 | 5 | 3 |
| MECHANISM OF NUTRITION RELATED DISORDERS | 5 | 5 | 5 | 5 | 5 | 5 | 3 | 3 | 4 | 4 |
| Menu Planning Principles in Clinics | 5 | 3 | 5 | 5 | 5 | 4 | 3 | 3 | 4 | 5 |
| MINERALS IN ADVANCED NUTRITION | 3 | 5 | 3 | 5 | 5 | 3 | 3 | 3 | 5 | 5 |
| Molecular Nutrition | 3 | 5 | 4 | 5 | 0 | 5 | 0 | 4 | 5 | 0 |
| NUTRITION AND BEHAVIOUR | 5 | 0 | 0 | 5 | 5 | 5 | 3 | 3 | 3 | 3 |
| NUTRITION AND GENOMICS | 5 | 5 | 3 | 5 | 5 | 5 | 4 | 4 | 4 | 4 |
| NUTRITION AND IMMUNE SYSTEM | 3 | 5 | 3 | 5 | 5 | 3 | 5 | 5 | 4 | 4 |
| NUTRITION AND METABOLOMICS | 3 | 5 | 3 | 5 | 5 | 5 | 3 | 3 | 3 | 3 |
| NUTRITION EDUCATION | 5 | 4 | 4 | 5 | 5 | 4 | 4 | 4 | 5 | 5 |
| NUTRITION FOR RISK GROUPS IN SOCIETY | 3 | 5 | 3 | 3 | 3 | 5 | 5 | 3 | 3 | 5 |
| NUTRITION IN CONGENITAL METABOLIC DISEASES AND ABSORPTION DISORDERS | 3 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| NUTRITION IN NEUROLOGICAL AND PSYCHIATRICS DISORDERS | 3 | 5 | 5 | 5 | 5 | 5 | 4 | 4 | 5 | 4 |
| NUTRITION, NUTRITION AND SPORTIVE PERFORMANCE | 5 | 3 | 3 | 5 | 5 | 3 | 5 | 3 | 5 | 5 |
| NUTRITIONAL ELEMENT INTERACTION | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 3 | 3 |
| NUTRITIONAL EPIDEMIOLOGY | 4 | 4 | 4 | 4 | 4 | 5 | 5 | 4 | 5 | 5 |
| NUTRITIONAL SUPPLEMENTS AND COMMUNITY HEALTH | 4 | 3 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 |
| NUTRITIONAL TREATMENT APPROACHES TO ELDERLY PATIENTS | 4 | 5 | 3 | 5 | 5 | 3 | 3 | 4 | 5 | 5 |
| Nutrient-Hormone Interactions | 5 | 5 | 3 | 5 | 5 | 3 | 5 | 3 | 3 | 3 |
| Nutrition and Epigenetics | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 4 | 4 | 4 |
| Nutrition In Lifecycle | 4 | 5 | 4 | 5 | 5 | 5 | 3 | 3 | 4 | 4 |
| Nutrition Practices in Athletes and Exercisers | 3 | 5 | 3 | 5 | 5 | 5 | 4 | 4 | 4 | 4 |
| Nutritional Therapy in Transplantational Patients | 4 | 5 | 3 | 5 | 5 | 5 | 3 | 3 | 5 | 5 |
| Oncology Diseases and Nutrition | 4 | 5 | 4 | 5 | 5 | 5 | 5 | 4 | 4 | 4 |
| Organisation and Administration of Institutional Food Service | 3 | 5 | 3 | 3 | 3 | 5 | 5 | 4 | 4 | 5 |
| Phenylketonuria and Nutritional Therapy | 3 | 4 | 3 | 5 | 5 | 4 | 4 | 4 | 5 | 5 |
| PHYTOCHEMICAL IN ADVANCED NUTRITION | 4 | 5 | 5 | 5 | 5 | 3 | 3 | 3 | 4 | 4 |
| Phytochemical in Advanced Nutrition | 4 | 5 | 5 | 5 | 5 | 3 | 3 | 3 | 4 | 4 |
| Preparation For Doctoral Profıciency | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| Prevention of Malnutrition, Nutrition in Treatment | 3 | 5 | 3 | 5 | 5 | 5 | 5 | 3 | 5 | 5 |
| Problems in Advanced Clinical Nutrition (Adult) | 3 | 5 | 5 | 5 | 5 | 4 | 4 | 4 | 5 | 5 |
| Problems in Advanced Clinical Nutrition (Child) | 3 | 5 | 5 | 5 | 5 | 4 | 4 | 4 | 5 | 5 |
| Proteins and Aminoacids in Advanced Nutrition | 3 | 5 | 3 | 5 | 5 | 4 | 4 | 4 | 5 | 5 |
| Quality Management Systems in Food Service Systems | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| RELATIONSHIP OF PROCESSING METHODS IN FOOD WITH NUTRITION | 5 | 5 | 3 | 5 | 5 | 3 | 3 | 3 | 5 | 5 |
| SEMINAR | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| Sustanbiltiy in the Food Chain | 5 | 3 | 3 | 3 | 3 | 3 | 3 | 5 | 5 | 5 |
| SYSTEMATIC REVIEW STUDIES IN THE FIELD OF NUTRITION AND DIETETICS | 5 | 5 | 4 | 4 | 5 | 3 | 3 | 4 | 3 | 3 |
| VITAMINS IN ADVANCED NUTRITION | 4 | 5 | 5 | 3 | 5 | 3 | 3 | 3 | 3 | 3 |
| WORLD CUISINES | 3 | 5 | 5 | 5 | 4 | 4 | 3 | 3 | 3 | 3 |
| İlişkili Ders Sayısı / 58/63 | 235 | 279 | 235 | 286 | 284 | 258 | 230 | 222 | 260 | 259 |