The Chemistry Laboratory is used as the practical laboratory for the "Basic Chemistry" and "Organic Chemistry" courses in the Department of Nutrition and Dietetics. The aim is to connect abstract concepts encountered in the course to experimental contexts, solidify the theoretical foundation provided in the course content and textbook, familiarize students with experimental methods, record keeping, and report writing, enhance students' skills in various laboratory techniques, and teach them experimental design, data analysis, and evaluation.
The Food Chemistry Laboratory is used as the practical laboratory for the "Food Chemistry and Analysis" course in the Department of Nutrition and Dietetics. In the Food Chemistry Laboratory, methods applied for observing and analyzing the reactions occurring in carbohydrates, proteins, and fats, as well as their effects on foods, are taught.
The Food Chemistry and Analysis laboratory is equipped with advanced technical devices that provide fast and reliable results. In this laboratory, various theses and research projects are also carried out by graduate students and university academic staff.
The Microbiology Laboratory is used as the practical laboratory for the "General Microbiology" and "Food Microbiology" courses in the Department of Nutrition and Dietetics. The Food Microbiology Laboratory is a place where microorganisms that develop in food and have adverse effects on human health are sought and/or counted, as taught in the theoretical parts of the courses. In this way, the basic theoretical knowledge acquired by students in the courses is supported and reinforced through practical applications.
The practical applications of all topics covered in the theoretical Nutrition Principles and Applications I and II courses, which are fundamental courses in the Department of Nutrition and Dietetics, are conducted in the Nutrition Principles Laboratory.
The applications carried out in this laboratory aim to teach students the basic principles of nutrition and introduce them to the field of nutrition science in a kitchen environment. It comprehensively covers the macro and micronutrients, including their chemical structures, utilization in the body, digestion, absorption, etc. The cooking techniques for each nutrient are demonstrated in a practical manner in the kitchen.
Anthropometric measurements play a crucial role in determining the energy and nutrient requirements and preparing a nutrition program for assessing individuals' nutritional status and implementing appropriate nutrition interventions.
The Nutrition Anthropometry Laboratory is used as the practical laboratory for the "Assessment of Nutritional Status" course. In this laboratory, students are shown the practical use of state-of-the-art measurement devices to measure body fat, muscle mass, water content, distribution of lean body tissue and fat tissue, as well as the use of devices that analyze basal metabolic rate and abdominal obesity rate. The laboratory also teaches measurement and interpretation of skinfold thickness, grip strength, postural analysis, waist circumference, hip circumference, and other anthropometric measurements.
