Araştırma - yaşam boyu öğrenme, yazma, okuma, Bilişim, eleştirel düşünme, soru geliştirme, yönetsel beceriler, takım çalışması
Registration Acceptance Conditions
Those who have successfully completed their secondary education are eligible.
Recognition of Prior Learning
The process of recognition of prior education by Turkish higher education institutions is still in its incipient stage. Likewise, the recognition of prior education has neither been started nor implemented by all departments at Namik Kemal University. However, a proficiency exam is held at the beginning of each academic year regarding the compulsory Foreign Language Course which is to be offered in the curriculum of all departments. The students who have embarked on a self-learning period or acquired necessary skills in the course are eligible to enter this exam. Those who have successfully passed the exam are eligible not to take the course.
Degree Requirements and Rules
The students studying in this undergraduate program are required to have a Cumulative Grade Points Average (Cum.GPA) of not less than 2.00/4.00 and have completed all the courses with at least a letter grade of DD/S in the program in order to graduate. The minimum number of ECTS credits required for graduation is 240. It is also mandatory for the students to complete their compulsory internship in a specified duration and quality.
Program Profile
The aim of this programme is to educate the dietitian with the knowledge of basic academical issues as well as necessary skills and talents for the profession. Besides, the students are educated for combining the theoretical knowledge with practical; being the right model for community as an individual and professional; with the ability of improving themselves and managing the time, of structuring effective communication; with the responsibility of obeying the scientific ethical rules; of being sensitive to human being, society and nature, and being aware of the importance of life-long learning. In the program the education is administered by 1 professor, 2 associate professor, 1 lecturers, 3 research assistants. The quota is 60 students. The education language is Turkish. The program is consisted of compulsary and elective courses related with nutrition and dietetic fields. In years of 3 and 4, the "Training" courses "Practice in Community Health Nutrition", "Clinical Child Nutrition Training", "Clinical Adult Nutrition Training", "Institutional Food System Training" and "Foreign Hospital and Institution Programme" are given under the main headings provided 5 Area depending on the application
Occupational Profiles of Graduates
The students graduated from this programme can be able to occupy in health centers (hospitals, mother-children care units, dialysis centers, policlinics, etc), private and public institutions, food and beverage services, hotels, nursing-home, preschools and food companies. Also they can be academic staff in universities´ nutrition and dietetic departments
Access To Upper Degree
The graduates holding Bachelor’s Degree are eligible to apply to Master’s Degree programmes at national level and /or international level both in the same and in related disciplines. Upon successful completion of bachelor´s degree candidates can be take post graduate education (i.e master or PhD) under the condition that do well in "Academic Personnel and Postgraduate Entrance Education Exam" (ALES) and known English sufficiently.
Exams, Assessment and Grading
Students will take a minimum of one midterm examination. In addition to midterms, they will be assigned projects and homeworks whose deadlines will be specified at the beginning of the semester. At the end of each semester, the students are required to take a final examination. The course content, the requirements (midterm, project, assignment and final examination) and their contribution to the final grade is specified on the website. Student regulations and the final examination dates are determined by the university and final examinations take place as announced. The students are graded according to their midterm, project, assignment and final examination results.
The passing grade at Namık Kemal University is 60 out of 100. However, the grade of the final examination or the retake should be a minimum of 50. Exams are evaluated on a scale of 100. The final grade of a course is the sum total of %30 of the midterm grade and %70 of the final or the retake examination grades. However, the calculation of the final grade of a course can be determined and announced at the beginning of the semester by the Faculty/College Council as the sum total of ranging between %30 – %50 of the midterm examination and %50 – %70 of the final examination as long as the addition equals to a scale of 100. As a result of the calculation, if the value after the decimal is less than five, the grade is finalized by lowering it to the decimal value; if more than five, upgrading it to the next decimal value.
Final and retake grades are submitted to the Student Affairs along with the evaluation criteria. The grades are announced on the student information system.
Grades
The grading system to evaluate the student performance is signified by the values in the chart below. For each course students are graded by letters. Letter grades, coefficients and ratios are as follows:
Grade
Letter Grade
Local Grade
Status
90-100
AA
4.00
Pass
80-89
BA
3.50
Pass
70-79
BB
3.00
Pass
65-69
CB
2.50
Pass
60-64
CC
2.25
Pass
50-59
DD
2.00
Fail
30-49
FD
1.00
Fail
0-29
FF
0.00
Fail
Students are required to retake the courses from which they received DD, FD or FF during the first oncoming semester in which these courses are offered.
Successful Students
Students who complete their associate or undergraduate degree with a grade point average of 3.00 – 3.49 graduate as honor students; 3.50 and above as high honor students.
Graduation Requirements
Teaching Methods
Teaching methods are determined so as to improve skills, such as teaching-learning strategies, self-discipline, life-long learning, observation, sharing knowledge, presentation, critical thinking, teamwork, effective use of informatics.
Moreover, the choice of teaching methods pays heed to supporting students with different skills. The teaching methods used in the program are listed below*:
TEACHING METHODS*
LEARNING ACTIVITIES
MEANS
Course
Listening and interpretation
Standard classroom technologies, multimedia devices, projector, computer, overhead projector
Discussion Course
Listening and interpretation, observation/situation handling, critical thinking, question development
Standard classroom technologies, multimedia devices, projector, computer, overhead projector
Special Support / Structural Examples
Special skills planned beforehand
Playing a Role / Drama
Special skills planned beforehand
Standard classroom technologies, special equipment
Problem Solving
Special skills planned beforehand
Case Study
Special skills planned beforehand
Brainstorming
Listening and interpretation, observation/situation handling, critical thinking, question development, team work
Standard classroom technologies, multimedia devices, projector, computer, overhead projector
Small Group Discussion
Listening and interpretation, observation/situation handling, critical thinking, question development
Standard classroom technologies, multimedia devices, projector, computer, overhead projector
Presentation
Listening and interpretation, observation/situation handling
Real or virtual environment suitable for observation
Simulation
Listening and interpretation, observation/situation handling, informatics skills
Real or virtual environment suitable for observation
Seminar
Research – lifelong learning, writing, reading, informatics, listening and interpretation, management skills
Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment
Group Study
Research – lifelong learning, writing, reading, informatics, critical thinking, question development, management skills, team work
Field / Land Study
Observation / situation handling, research – lifelong learning, writing, reading
Laboratory
Observation/situation handling, informatics, management skills, team work
Special equipment
Homework
Research – lifelong learning, writing, reading, Informatics
Internet database, library database, e-mail
Oral Exam
Survey and Questionnaire Study
Research – lifelong learning, writing, reading
Panel
Listening and interpretation, observation/situation handling
Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment
Guest Speaker
Listening and interpretation, observation/situation handling
Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment
Student Club Activity / Projects
Observation/situation handling, critical thinking, question development, team work, research – lifelong learning, writing, reading, management skills, special skills planned beforehand
*One or more of the listed methods can be used depending on the specificity of the course
Program Outcomes
1-The students design and implement scientific research in the field of nutrition and dietetics, and analyze and interpret the results. 2-The students have basic professional knowledge in the field of nutrition and dietetics and the ability to apply them. 3-The students plan, implement, monitor and evaluate scientific evidence-based nutritional interventions. 4-The students are prone to teamwork. Communicates effectively. 5-The students know their duties, rights, and responsibilities. Acts in accordance with the relevant legal regulations and professional ethical rules. 6-The students follow the developments in the field of nutrition and dietetics, use up-to-date information/information technologies and equipments required by their profession. 7-The students contribute to the creation of national and international nutrition plans and policies.
Curriculum
Nutrition and Dietetics
1st Class
2023-2024 Fall Semester
Course Code
Course Name
Browse
T
A
ECTS
BDB103
Basic Math
3
0
3
YDİ101
Foreign Language I (English)
2
0
2
BDB102
General Chemistry I
3
1
6
ATİ101
Principles of Atatürk and History of Turkish Revolution I
2
0
2
BDB101
Principles of Nutrition I
2
3
6
BDB104
Sociology
2
0
3
TDİ101
Turkish Language I
2
0
2
Elective
2023-2024 BES GÜZ YARIYILI SEÇMELİ (2)()
6
BDBS003
General Economic
2
0
3
BDBS001
Healthy Food Choices
2
0
3
BDBS002
Physical Activity
2
0
3
BDBS004
Turkish Cuisine Culture
2
0
3
Total ECTS:
30
2023-2024 Spring Term
Course Code
Course Name
Browse
T
A
ECTS
BDB204
Basic Psychology
2
0
2
ORTSEC687
Career planning
1
0
2
YDİ102
Foreign Language II (English)
2
0
2
BDB202
General Chemistry II
3
1
5
BDB203
Medical Biology and Genetics
3
0
3
ATİ102
Principles of Atatürk and History of Turkish Revolution II
2
0
2
BDB201
Principles of Nutrition II
2
3
6
TDİ102
Turkish Language II
2
0
2
Elective
2023-2024 BES II. YARIYIL SEÇMELİ (2)()
6
BDBS007
Biotechnology
2
0
3
BDBS011
Communication
2
0
3
BDBS101
Demographic Structure and Health
2
0
3
BDBS006
Fine Arts
2
0
3
BDBS008
Health İmprovoment
2
0
3
BDBS005
International Cuisine
2
0
3
Total ECTS:
30
Total ECTS(Year):
60
2nd Class
2023-2024 Fall Semester
Course Code
Course Name
Browse
T
A
ECTS
BDB305
Anatomy I
2
0
3
BDB302
Food Chemistry and Analysis I
2
3
6
BDB310
General Microbiology
2
2
6
BDB307
Nutritional Biochemistry I
3
0
6
BDB307
Nutritional Biochemistry I
3
0
6
BDB304
Physiology I
2
0
3
Elective
2023-2024 BES III. YARIYIL SEÇMELİ (2)()
6
BDBS112
Computer Science
0
2
3
BDBS015
Diagnosis Techniques in Food Control
2
0
3
BDBS0017
First aid
2
0
3
BDBS009
Food Safety
2
0
3
BDBS010
Fundamental of Nutritional Science I
2
0
3
YD214
Professional Foreign Language I
2
0
3
Total ECTS:
36
2023-2024 Spring Term
Course Code
Course Name
Browse
T
A
ECTS
BDB409
Anatomy-II
2
0
3
BDB402
Food Chemistry and Analysis I
2
3
6
BDB411
Food Microbiology
2
2
6
BDB410
Nutritional Biochemistry II
3
0
6
BDB404
Physiology II
2
0
3
Elective
2023-2024 BES IV. YARIYIL SEÇMELİ (2)()
6
ORTSEC004
Food Hygiene
2
0
3
BDBS109
Food Preparation and Cooking Techniques
2
0
3
BDBS012
Food Processing Methods
2
0
3
BDBS011
Fundamental of Nutritional Science II
2
0
3
BDBS114
Professional Foreign Language II
2
0
3
SB 404
Science History
2
0
3
Elective
Universite Seçimlik()
3
UNİSEC004
Food Hygiene
2
0
3
Total ECTS:
33
Total ECTS(Year):
69
3rd Class
2023-2024 Fall Semester
Course Code
Course Name
Browse
T
A
ECTS
BDB507
Community Nutrition I
3
0
5
BDB502
Diet Therapy in Diseases I
2
3
5
BDB504
Methods to Determine Nutritional Condition in Society
3
0
6
BDB505
Nutrition Education
2
0
3
BDB501
Woman and Child Nutrition
2
2
5
Elective
2023-2024 BES V. YARIYIL SEÇMELİ (2)()
6
BDBS030
Academic Writing and Reading Skills
2
0
3
ORTSEC003
Food Toxicology
2
0
3
BDBS028
Geriatric Nutrition
2
0
3
BDBS029
Nutrition in Emergencies and Disasters
2
0
3
BDBS017
Research Methods in Health Sciences
2
0
3
Total ECTS:
30
2023-2024 Spring Term
Course Code
Course Name
Browse
T
A
ECTS
BDB603
Community Nutrition I
3
0
5
BDB602
Diet Therapy in Diseases II
2
3
6
BDB605
Food control and Legislation
2
0
3
BDB604
Nutritional Epidemiology
3
0
4
BDB601
Nutrition in Child Diseases
2
3
6
Elective
2023-2024 BES VI. YARIYIL SEÇMELİ (2)()
6
BDBS019
Athlete Nutrition
2
0
3
ZGM305
Food Additives
2
0
3
BDBS020
Food and Drug Interactions
2
0
3
BDBS031
Menu Planning
2
0
3
BDBS032
Obesity Management
2
0
3
Total ECTS:
30
Total ECTS(Year):
60
4th Class
2023-2024 Fall Semester
Course Code
Course Name
Browse
T
A
ECTS
BDB705
Graduation Study I
0
2
7
BDBS023
Molecular Nutrition
2
0
3
BDB702
Nutrition and Dietetics Practice in Hospitals and Organisations I
2
28
17
Elective
2023-2024 BES VII. YARIYIL SEÇMELİ (2)()
6
BDBS024
Biostatistics
2
0
3
BDBS021
Consultancy Services in Nutrition and Dietetics
2
0
3
BDBS033
Enteral and Parenteral Nutrition
2
0
3
BDBS025
Food Supplements
2
0
3
BDBS026
Metabolic Diseases
2
0
3
BDBS023
Molecular Nutrition
2
0
3
BDBS022
Nutrition and Genetic
2
0
3
BDBS027
Philosophy
2
0
3
BDBS110
Seminar I
0
2
3
Total ECTS:
33
2023-2024 Spring Term
Course Code
Course Name
Browse
T
A
ECTS
BDB807
Graduation Study II
0
2
3
BDB802
Nutrition and Dietetics Practice in Hospitals and Organisations II
2
28
17
GNÇ001
Volunteering Studies
1
2
4
Elective
2023-2024 BES VIII. YARIYIL SEÇMELİ (2)()
6
BDBS036
Ethics in Nutrition and Dietetics
2
0
3
BDBS038
Food Intolerance and Allergy
2
0
3
BDBS013
Functional Foods and Health
2
0
3
BDBS037
Nutrition and Cancer
2
0
3
BDBS035
Nutrition and Immunology
2
0
3
SB 404
Science History
2
0
3
BDBS111
Seminar II
0
2
3
BDBS034
Specializing in Nutrition and Dietetics
2
0
3
Total ECTS:
30
Total ECTS(Year):
63
Matrix of Course - Program Outcomes
BDB103 Basic Math
#
0
0
0
0
0
0
0
0
0
0
0
0
1
0
0
0
0
0
0
3
0
0
0
0
0
0
0
0
YDİ101 Foreign Language I (English)
#
1
1
1
1
1
4
5
3
3
3
1
1
1
1
1
1
1
1
1
1
1
1
3
3
1
1
4
5
3
3
4
1
1
4
5
3
4
4
1
1
5
5
4
1
1
1
1
1
1
BDB102 General Chemistry I
#
0
4
0
0
0
0
0
ATİ101 Principles of Atatürk and History of Turkish Revolution I
#
2
0
3
0
0
2
0
2
0
3
0
0
2
0
2
0
3
0
0
2
0
2
0
3
0
0
2
0
2
0
3
0
0
2
0
2
0
3
0
0
2
0
2
0
3
0
0
2
0
2
0
3
0
0
2
0
2
0
3
0
0
2
0
2
0
3
0
0
2
0
2
0
3
0
0
2
0
BDB101 Principles of Nutrition I
#
4
0
0
0
0
0
0
5
0
0
0
0
0
0
5
0
0
0
0
0
0
4
0
0
0
0
0
0
5
0
0
0
0
0
0
5
0
0
0
0
0
0
BDB104 Sociology
#
4
5
0
0
0
0
0
4
5
0
0
0
0
0
3
4
5
0
0
0
0
4
5
0
0
0
0
0
TDİ101 Turkish Language I
#
0
0
2
2
2
1
1
2
0
0
5
1
1
2
2
2
1
5
1
1
1
3
2
0
2
1
2
2
BDBS003 General Economic
#
0
5
0
0
0
0
0
0
0
0
0
0
0
5
0
0
4
3
0
0
0
0
0
0
0
0
3
0
0
0
0
5
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
4
0
0
0
0
0
0
0
0
2
0
0
0
0
BDBS002 Physical Activity
#
3
4
3
4
4
4
3
4
3
4
4
4
4
4
3
4
3
4
4
4
3
3
3
3
4
4
3
4
3
4
4
3
3
3
4
4
4
3
3
3
4
3
3
4
3
4
3
4
4
BDB204 Basic Psychology
#
3
4
3
4
0
4
2
3
4
5
4
0
4
2
3
4
3
5
0
4
2
3
4
3
4
0
4
2
3
4
3
4
0
4
2
ORTSEC687 Career planning
#
1
2
2
2
1
1
1
0
1
1
1
1
1
1
0
1
1
1
1
1
1
YDİ102 Foreign Language II (English)
#
2
2
3
3
4
3
3
BDB202 General Chemistry II
#
1
1
1
4
0
4
1
1
1
1
5
0
1
1
BDB203 Medical Biology and Genetics
#
2
2
3
3
2
3
1
1
4
3
4
5
1
2
1
2
3
1
5
1
4
ATİ102 Principles of Atatürk and History of Turkish Revolution II
#
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
BDB201 Principles of Nutrition II
#
4
1
4
1
1
1
1
1
5
1
1
1
1
1
1
1
1
4
1
1
1
1
1
1
1
1
1
5
1
1
1
1
1
1
1
TDİ102 Turkish Language II
#
2
1
1
4
1
2
1
BDBS007 Biotechnology
#
1
2
2
1
0
4
0
1
2
2
1
0
4
0
1
2
2
1
0
4
0
1
2
2
1
0
4
0
BDBS011 Communication
#
4
5
3
5
5
4
3
4
5
3
5
4
3
3
4
5
3
5
5
3
4
5
5
4
5
5
4
4
5
5
4
5
5
4
3
5
5
4
4
5
4
4
BDB305 Anatomy I
#
3
2
2
3
3
2
4
3
3
2
3
2
2
2
2
1
1
3
1
1
1
1
3
3
2
2
2
2
3
3
3
1
3
2
2
3
3
2
2
3
1
2
3
3
3
4
3
2
4
BDB302 Food Chemistry and Analysis I
#
4
5
3
5
4
4
5
BDB307 Nutritional Biochemistry I
#
0
4
1
2
0
4
0
3
4
0
1
0
5
0
3
4
1
1
0
5
0
3
4
1
1
0
5
0
3
4
1
1
0
5
0
1
4
1
1
0
5
0
3
3
1
1
0
5
0
BDB307 Nutritional Biochemistry I
#
0
4
1
2
0
4
0
3
4
0
1
0
5
0
3
4
1
1
0
5
0
3
4
1
1
0
5
0
3
4
1
1
0
5
0
1
4
1
1
0
5
0
3
3
1
1
0
5
0
BDB304 Physiology I
#
1
2
3
1
1
1
1
3
2
1
1
1
1
2
3
2
3
1
1
1
2
3
2
3
1
1
1
2
3
2
1
1
1
1
2
2
2
2
1
1
1
2
1
2
2
1
1
1
2
1
1
1
1
1
1
1
1
1
3
1
1
1
1
BDBS0017 First aid
#
0
0
0
3
1
0
1
0
0
0
3
1
0
1
YD214 Professional Foreign Language I
#
3
3
3
3
3
3
3
BDB409 Anatomy-II
#
3
2
2
2
1
1
2
BDB402 Food Chemistry and Analysis I
#
3
0
0
0
0
0
0
0
0
0
0
0
0
5
0
0
0
4
0
0
0
0
0
5
0
0
0
0
0
4
0
0
0
0
0
BDB411 Food Microbiology
#
2
2
2
3
3
3
4
2
2
2
3
3
2
4
2
2
2
3
3
3
4
BDB410 Nutritional Biochemistry II
#
2
0
0
1
0
4
0
0
2
0
1
0
0
0
0
0
0
0
0
0
0
2
2
0
0
0
3
0
2
2
0
1
0
3
0
BDB404 Physiology II
#
1
2
3
4
5
2
3
BDBS114 Professional Foreign Language II
#
1
1
1
1
1
3
1
SB 404 Science History
#
1
1
1
5
1
1
1
1
1
1
3
1
1
1
1
1
1
3
1
1
1
1
1
1
4
1
1
1
1
1
1
4
1
1
1
1
1
1
4
1
1
1
UNİSEC004 Food Hygiene
#
2
2
2
3
2
3
2
2
3
1
2
3
3
2
2
2
2
2
2
2
2
BDB507 Community Nutrition I
#
3
5
5
4
5
4
5
3
5
4
5
5
4
5
3
5
5
5
5
4
5
3
5
4
5
5
4
5
3
5
5
4
4
4
5
BDB502 Diet Therapy in Diseases I
#
5
5
5
4
4
5
5
5
5
5
4
4
5
5
5
5
5
4
4
5
5
5
5
5
4
4
5
5
5
5
5
4
4
5
5
BDB504 Methods to Determine Nutritional Condition in Society
#
5
5
3
1
3
4
4
5
4
4
1
5
4
4
5
3
3
1
4
4
4
5
5
3
1
4
4
4
4
5
3
1
4
4
4
3
3
3
1
4
4
4
3
4
3
1
3
4
3
3
4
3
2
3
4
4
BDB505 Nutrition Education
#
1
4
4
5
2
5
1
1
4
4
5
2
5
1
1
4
4
5
2
5
1
1
4
4
5
2
5
1
1
4
4
5
2
5
1
BDB501 Woman and Child Nutrition
#
1
5
5
4
5
4
3
1
5
5
4
5
5
3
1
5
5
4
5
5
3
2
5
5
4
5
5
2
2
5
5
4
5
5
3
1
5
5
4
5
5
3
2
5
5
4
5
5
3
ORTSEC003 Food Toxicology
#
4
3
3
4
4
4
3
3
3
3
3
4
3
3
4
4
4
3
3
3
3
BDBS017 Research Methods in Health Sciences
#
5
3
0
1
0
5
0
5
3
0
1
2
5
0
5
3
0
1
2
5
0
5
3
0
1
0
5
0
5
3
0
1
0
5
0
5
3
0
1
0
5
0
4
1
0
1
2
5
0
5
3
0
1
0
5
0
5
3
0
1
0
5
0
5
3
0
1
0
5
0
BDB603 Community Nutrition I
#
4
5
5
5
4
4
4
4
5
5
5
4
4
4
4
5
5
5
4
4
4
4
5
5
5
4
4
4
BDB602 Diet Therapy in Diseases II
#
3
3
4
3
2
3
1
3
3
4
3
3
3
2
4
3
3
1
3
3
2
4
3
4
2
2
1
1
3
3
3
1
4
2
1
4
3
3
2
3
3
2
4
4
3
1
2
1
1
4
3
4
2
4
1
1
BDB605 Food control and Legislation
#
2
2
2
5
5
5
5
2
2
2
4
5
4
3
2
3
2
4
5
3
5
BDB604 Nutritional Epidemiology
#
3
3
3
1
1
3
0
3
3
2
1
1
3
0
2
3
3
1
1
3
0
BDB601 Nutrition in Child Diseases
#
2
5
2
1
3
1
1
3
4
1
1
2
2
1
4
4
1
2
4
4
1
3
3
3
1
1
1
5
3
4
1
1
1
3
1
BDBS019 Athlete Nutrition
#
2
3
0
2
0
4
1
1
2
0
2
0
4
1
BDBS020 Food and Drug Interactions
#
5
4
1
4
1
1
4
4
4
1
4
1
1
4
4
4
1
4
1
2
3
BDB705 Graduation Study I
#
5
4
4
4
5
0
4
4
5
2
3
4
4
4
5
3
4
4
4
4
4
5
4
4
3
0
3
4
5
5
3
5
3
4
0
BDBS023 Molecular Nutrition
#
3
4
1
3
0
5
0
3
4
1
3
0
5
0
3
4
1
3
0
5
0
3
4
1
3
0
5
0
3
4
1
3
0
5
0
3
4
1
3
0
5
0
3
4
1
3
0
5
0
BDB702 Nutrition and Dietetics Practice in Hospitals and Organisations I
#
4
4
4
3
5
4
4
3
5
5
4
4
5
4
4
5
5
4
4
5
4
5
4
5
4
3
4
4
4
5
4
4
4
4
4
3
3
5
3
3
4
4
5
4
5
4
5
4
3
BDBS024 Biostatistics
#
5
2
3
5
5
4
3
5
2
4
5
5
4
2
BDBS023 Molecular Nutrition
#
3
4
1
3
0
5
0
3
4
1
3
0
5
0
3
4
1
3
0
5
0
3
4
1
3
0
5
0
3
4
1
3
0
5
0
3
4
1
3
0
5
0
3
4
1
3
0
5
0
BDB807 Graduation Study II
#
4
4
0
4
0
5
0
4
4
0
3
0
5
0
BDB802 Nutrition and Dietetics Practice in Hospitals and Organisations II
