TÜRKÇE
ENGLISH
Information
| Code | SD0508 |
| Name | They're Everywhere: Bacteria |
| Term | 2023-2024 Academic Year |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör.Dr. NURTEN YILMAZ |
Course Goal / Objective
The most basic aim is to apply academic knowledge directly in our lives, How do we protect ourselves from the microbes that cause today's infections (especially the pandemic process)? nutrition - the place of hygiene in our living environment and to raise awareness about their relationship with microbial diseases. The second aim is to provide our students with basic knowledge about microbes in the field of science, and awareness of application and transfer to life.
Course Content
There is no place without bacteria. They show their existence with their visible factors, even if they are invisible to us, by contaminating with fermented foods, intestinal microbiota, foods or the environment. We will learn with examples how to live a cleaner and healthier life, control of our relations with microbes, and what we gain by getting to know them.
Course Precondition
Resources
notes of lecturer
Notes
Book: Dünyamızı Değiştiren On İki Hastalık (Irwin W. Sherman)
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Group microorganisms and have knowledge about each of them. |
| LO02 | Knows bacteria and categorises them as gram negative and positive. |
| LO03 | knows the pathogens that cause disease and recognises the sources of transmission. |
| LO04 | Knows probiotics and prebiotics, recognises intestinal microbiota and knows the relationship between health. |
| LO05 | knows the relationship between bacteria on human and environment and ecological balance. |
| LO06 | Defines food and disease pathogens, the risks of antibiotic resistance and takes preventive measures. |
| LO07 | Recognises beneficial and harmful bacteria in our lives, knows the ways of protection, avoids the causes of infection. |
| LO08 | Today, pandemics are knowledgeable about infections and other biological risks and take precautions. |
| LO09 | Recognises microbes in general in quality of life and raising healthy individuals. Knows the MICROBIAL factors that pose a risk to the environment and society, takes precautions. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | General information about microorganisms that are closest to us in the world | notes | Öğretim Yöntemleri: Anlatım |
| 2 | types of microorganisms and general characteristics of bacteria types of microorganisms and general characteristics of bacteria | notes | Öğretim Yöntemleri: Anlatım |
| 3 | general information about gram-negative and gram-positive bacteria, those that cause disease or benefit | powerpoint presentation | Öğretim Yöntemleri: Anlatım |
| 4 | microorganisms that make a person sick, origin of contamination | powerpoint presentation | Öğretim Yöntemleri: Tartışma |
| 5 | General information about intestinal microbiota and probiotics | powerpoint presentation | Öğretim Yöntemleri: Anlatım |
| 6 | microbes from food orijin | powerpoint presentation | Öğretim Yöntemleri: Soru-Cevap |
| 7 | Recognition of microorganisms in laboratory environment | practics | Öğretim Yöntemleri: Gösterip Yaptırma |
| 8 | Mid-Term Exam | Öğretim Yöntemleri: Bireysel Çalışma |
|
| 9 | in the recognition of microbes, types and preparation of media | practis | Öğretim Yöntemleri: Gösterip Yaptırma |
| 10 | idendification of microbes in microscope | practis | Öğretim Yöntemleri: Gösterip Yaptırma |
| 11 | discussion about life and microbes | discussion | Öğretim Yöntemleri: Tartışma |
| 12 | ferments food and probiotics | notes | Öğretim Yöntemleri: Örnek Olay |
| 13 | sicks and microbiota | ders notu | Öğretim Yöntemleri: Anlatım |
| 14 | robes epidemics in the past and pandemics today | okuma kitabı | Öğretim Yöntemleri: Soru-Cevap |
| 15 | contamination and hygiene in everyday life | discussion | Öğretim Yöntemleri: Tartışma |
| 16 | Term Exams | Ölçme Yöntemleri: Ödev |
|
| 17 | Term Exams | Ölçme Yöntemleri: Ödev |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 3 | 3 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 1 | 1 |
| Final Exam | 1 | 1 | 1 |
| Total Workload (Hour) | 75 | ||
| Total Workload / 25 (h) | 3,00 | ||
| ECTS | 3 ECTS | ||