http://saglikbf-bd.web.nku.edu.tr/

Nutrition and Dietetics Bachelor's Degree Program

Academic Unit Presenting the ProgramNutrition and Dietetics
Program DirectorProf. Dr. Tülin Yıldız
Program TypeBachelor's Degree Program
Level of Degree EarnedBachelor´s Degree
Degree EarnedA Bachelor of Science (BsC)
Education TypeAraştırma - yaşam boyu öğrenme, yazma, okuma, Bilişim, eleştirel düşünme, soru geliştirme, yönetsel beceriler, takım çalışması
Registration Acceptance ConditionsThose who have successfully completed their secondary education are eligible.
Recognition of Prior LearningThe 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 ProfileThe 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 GraduatesThe 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 DegreeThe 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.

The regulations can be found on http://oidb.nku.edu.tr/yonetmenlik/2011eos.pdf.

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

2024-2025 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
TDİ101 Turkish Language I 2 0 2
Elective 2024-2025 BVD I. YARIYIL SEÇMELİ() 9
BDBS003 General Economic 2 0 3
BDBS001 Healthy Food Choices 2 0 3
BDBS002 Physical Activity 2 0 3
BDBS040 Sociology 2 0 3
BDBS004 Turkish Cuisine Culture 2 0 3
Total ECTS: 30

2024-2025 Spring Semester
Course Code Course Name Browse T A ECTS
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
BDB206 Principles of Nutrition II 2 3 5
TDİ102 Turkish Language II 2 0 2
Elective 2024-2025 BVD II. YARIYIL SEÇMELİ() 9
BDBS041 Basic Psychology 2 0 3
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

2024-2025 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
BDB304 Physiology I 2 0 3
Elective 2024-2025 BVD III. YARIYIL SEÇMELİ() 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
BDBS113 Professional Foreign Language I 2 0 3
Total ECTS: 30

2024-2025 Spring Semester
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 Universite Seçimlik() 3
UNİSEC-SBF 003 Food Hygiene 2 0 3
Elective 2024-2025 BVD IV. YARIYIL SEÇMELİ() 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
BDBS039 History of Science 2 0 3
BDBS114 Professional Foreign Language II 2 0 3
Total ECTS: 33
Total ECTS(Year): 63
3rd Class

2024-2025 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
BDB501 Woman and Child Nutrition 2 2 5
Elective 2024-2025 BVD V. YARIYIL SEÇMELİ() 9
BDBS030 Academic Writing and Reading Skills 2 0 3
ORTSEC003 Food Toxicology 2 0 3
BDBS028 Geriatric Nutrition 2 0 3
BDB505 Nutrition Education 2 0 3
BDBS029 Nutrition in Emergencies and Disasters 2 0 3
BDBS017 Research Methods in Health Sciences 2 0 3
Total ECTS: 30

2024-2025 Spring Semester
Course Code Course Name Browse T A ECTS
BDB603 Community Nutrition I 3 0 5
BDB602 Diet Therapy in Diseases II 2 3 6
BDB604 Nutritional Epidemiology 3 0 4
BDB601 Nutrition in Child Diseases 2 3 6
Elective 2024-2025 BVD VI. YARIYIL SEÇMELİ() 6
BDBS019 Athlete Nutrition 2 0 3
ZGM305 Food Additives 2 0 3
BDBS020 Food and Drug Interactions 2 0 3
BDBS605 Food Legislation and Control 2 0 3
BDBS031 Menu Planning 2 0 3
BDBS032 Obesity Management 2 0 3
Elective(Over All University) You Can Take Courses TOTAL 3 ECTS from Elective(Over All University and From Other Department) 3
UNİSEC-İHF 010 Advanced Ottoman Turkish(İlahiyat Fak.-İlahiyat) 2 0 3
UNİSEC-VEF 004 Apitherapy(Veteriner Fak.-Veteriner) 2 0 3
UNİSEC-FEF 006 Basic Archeology Information(Fen - Edebiyat Fak.-arkeo) 2 0 3
UNİSEC302 Basic Japanese(Fen - Edebiyat Fak.-Fra.Dil.Ed.) 4 0 4
UNİSEC-FEF 004 Basic Japanese(Fen - Edebiyat Fak.-Alm.Dil.Ed.) 2 0 3
UNİSEC-İHF 008 Biography of the Prophet(İlahiyat Fak.-İlahiyat) 2 0 3
UNİSEC-CMF 004 Climate Information(Çorlu Müh. Fak.-Çevr.Müh.) 2 0 3
UNİSEC-CMF 009 Competition Management(Çorlu Müh. Fak.-End.Müh.) 2 0 3
UNİSEC-HF 002 Consumer Rights and Protection(Hukuk Fakültesi-Hukuk) 2 0 3
UNİSEC-İHF 001 Current Faith Problems(İlahiyat Fak.-İlahiyat) 2 0 3
UNİSEC-DİS 001 Diş Çürüğü Epidemiyolojisi ve Çürük Önleyici Yaklaşımlar(Spor Bil.Fak.-) 2 0 3
UNİSEC-DİS 002 Diş ve Diş Eti Sağlığı İçin Koruyucu Uygulamalar(Spor Bil.Fak.-) 2 0 3
UNİSEC-İBF 007 Ecological Economics(İktisadi ve İdari Bil. Fak.-İkt) 2 0 3
ÇEKO405 Employee Health and Safety(İktisadi ve İdari Bil. Fak.-Çal.Eko.End.İlş) 3 0 5
UNİSEC-ZF 006 entrepreneurship(Ziraat Fak.-Tar.Ek.) 2 0 3
UNİSEC-ZF 006 entrepreneurship(Ziraat Fak.-Tar.Ek.) 2 0 3
UNİSEC-İBF 009 entrepreneurship(İktisadi ve İdari Bil. Fak.-İşlt.) 2 0 3
UNİSEC-CMF 005 Environmental Policies in the EU and Turkey(Çorlu Müh. Fak.-Çevr.Müh.) 2 0 3
UNİSEC-FEF 022 Ethnobotanical Research(Fen - Edebiyat Fak.-Coğrafya) 2 0 3
UNİSEC-ZF 005 Functional Foods(Ziraat Fak.-Gıd.Müh.) 2 0 3
UNİSEC-FEF 010 History of Science(Fen - Edebiyat Fak.-Fizik) 2 0 3
UNİSEC-ZF 014 Hobby Poultry Production(Ziraat Fak.-Zootek.) 2 0 3
UNİSEC-ZF 007 Honey Bee Breeding Techniques(Ziraat Fak.-Tar.Bytek.) 2 0 3
UNİSEC-İHF 009 Introduction to Arabic(İlahiyat Fak.-İlahiyat) 2 0 3
UNİSEC-İBF 004 Introduction to Data Science(İktisadi ve İdari Bil. Fak.-Maliye) 2 0 3
UNİSEC-ZF 012 Life and Survival in Nature(Ziraat Fak.-Top.Bil.Bit.Bes.) 2 0 3
UNİSEC-VEF 005 Medical Photography(Veteriner Fak.-Veteriner) 2 0 3
UNİSEC-ZF 010 Medicinal and Aromatic Plants(Ziraat Fak.-Tar.Bitk.) 2 0 3
UNİSEC-GSF 009 Nature Conservation Policies(Güz. San.,Tas. ve Mim. Fak.-Pey.Mim.) 2 0 3
UNİSEC-ZF 013 Organic Animal Production(Ziraat Fak.-Zootek.) 2 0 3
UNİSEC-ZF 009 Organic farming(Ziraat Fak.-Tar.Bitk.) 2 0 3
UNİSEC-ZF 008 Plant Genetic Resources(Ziraat Fak.-Tar.Bytek.) 2 0 3
UNİSEC-İBF 014 Political Sociology(İktisadi ve İdari Bil. Fak.-Si.Bi.Ka.Yön.) 2 0 3
UNİSEC-CMF 010 Research and Reporting Techniques(Çorlu Müh. Fak.-İnş.Müh.) 2 0 3
MİMS027 Research Methods(Güz. San.,Tas. ve Mim. Fak.-Mimarlık) 3 0 3
UNİSEC-SPF 002 Sports and Tourism(Spor Bil.Fak.-) 2 0 3
UNİSEC-CMF 006 Sustainability and Life Cycle Analysis(Çorlu Müh. Fak.-Çevr.Müh.) 2 0 3
UNİSEC-SBF 006 technology addiction(S.B.F-Hemşirelik) 2 0 3
UNİSEC-DİS 003 Toplumda Ağız ve Diş Sağlığı Yönetimi(Spor Bil.Fak.-) 2 0 3
UNİSEC-TMDK 001 Turkish Music I(Türk Müziği Devlet Kons.-Çalgı Eğitimi) 2 0 3
MLYB701 Turkish Tax System I(İktisadi ve İdari Bil. Fak.-Maliye) 3 0 5
Total ECTS: 30
Total ECTS(Year): 60
4th Class

2024-2025 Fall Semester
Course Code Course Name Browse T A ECTS
BDB705 Graduation Study I 0 2 7
BDB702 Nutrition and Dietetics Practice in Hospitals and Organisations I 2 28 17
Elective 2024-2025 BVD VII. YARIYIL SEÇMELİ() 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: 30

2024-2025 Spring Semester
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 2024-2025 BVD VIII. YARIYIL SEÇMELİ() 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
BDBS039 History of Science 2 0 3
BDBS037 Nutrition and Cancer 2 0 3
BDBS035 Nutrition and Immunology 2 0 3
BDBS111 Seminar II 0 2 3
BDBS034 Specializing in Nutrition and Dietetics 2 0 3
Total ECTS: 30
Total ECTS(Year): 60

Matrix of Course - Program Outcomes

BDB103 Basic Math
#
0000000
0000010
0000030
0000000
YDİ101 Foreign Language I (English)
#
1111141
1111141
1111141
1111141
1111141
1111141
1111141
1111141
1111141
BDB102 General Chemistry I
#
1214111
ATİ101 Principles of Atatürk and History of Turkish Revolution I
#
3353543
3353543
3353543
3353543
3353543
3353543
3353543
3353543
3353543
BDB101 Principles of Nutrition I
#
4000000
5000000
5000000
4000000
5000000
5000000
TDİ101 Turkish Language I
#
0022211
2005112
2215111
3202122
BDBS003 General Economic
#
5134454
4134445
5124444
5335555
4225554
5125445
5234445
4325455
4224544
4135554
BDBS002 Physical Activity
#
0004000
0004000
0004000
0004000
0004000
0004000
0004000
BDBS040 Sociology
#
4500000
4500000
3450000
4500000
ORTSEC687 Career planning
#
1013110
1012110
1011110
YDİ102 Foreign Language II (English)
#
1113111
BDB202 General Chemistry II
#
0000000
4335323
1115011
BDB203 Medical Biology and Genetics
#
4432143
4331133
5442155
ATİ102 Principles of Atatürk and History of Turkish Revolution II
#
3333333
3333333
3333333
3333333
3333333
3333333
BDB206 Principles of Nutrition II
#
4141111
1511111
1114111
1111115
1111111
TDİ102 Turkish Language II
#
2114121
BDBS041 Basic Psychology
#
3434042
3454042
3435042
3434042
3434042
BDBS007 Biotechnology
#
3322254
4432354
3322243
BDBS011 Communication
#
4535543
4535433
4535534
5545544
5545543
5544544
BDB305 Anatomy I
#
3223324
1332222
3331322
3322312
3334324
BDB302 Food Chemistry and Analysis I
#
4535445
BDB310 General Microbiology
#
3334343
3333333
3434333
BDB307 Nutritional Biochemistry I
#
0412040
3401050
3411050
3411050
3411050
1411050
3311050
BDB304 Physiology I
#
1110001
1110001
1110001
1110001
1110001
1110001
1110001
1110003
2210003
BDBS015 Diagnosis Techniques in Food Control
#
1422344
BDBS113 Professional Foreign Language I
#
3333333
BDB409 Anatomy-II
#
3331021
4332021
3331011
BDB402 Food Chemistry and Analysis I
#
3000000
0000005
0004000
0050000
0400000
BDB411 Food Microbiology
#
2223334
2223324
2223334
BDB410 Nutritional Biochemistry II
#
2001040
0201000
0000000
2200030
2201030
BDB404 Physiology II
#
3221011
3221011
3221011
3221011
1221011
UNİSEC-SBF 003 Food Hygiene
#
2223334
2223324
2223334
BDBS039 History of Science
#
1115111
2114111
2114111
BDBS114 Professional Foreign Language II
#
1114131
BDB507 Community Nutrition I
#
4545554
4545554
4545554
4545554
4545554
BDB502 Diet Therapy in Diseases I
#
4554444
4554444
4554444
4554444
4554444
BDB504 Methods to Determine Nutritional Condition in Society
#
5242232
5442242
2443133
4543232
3433143
5431122
3531333
3341323
BDB501 Woman and Child Nutrition
#
1111111
1111111
1111111
1111111
1111111
1111111
1111111
ORTSEC003 Food Toxicology
#
4334443
3333433
4443333
BDB505 Nutrition Education
#
0331211
2431211
2331211
2331211
2331211
BDBS017 Research Methods in Health Sciences
#
4231244
5312242
4332343
5131234
4131342
5112325
5132244
5211244
5242233
5212344
BDB603 Community Nutrition I
#
4555444
4555444
4555444
4555444
BDB602 Diet Therapy in Diseases II
#
3343231
3343332
4331332
4342211
3331421
4332332
4431211
4342411
BDB604 Nutritional Epidemiology
#
3331130
3321130
2331130
BDB601 Nutrition in Child Diseases
#
3344334
4333443
3344433
4333434
3423444
BDBS020 Food and Drug Interactions
#
5414114
4414114
4414123
BDBS605 Food Legislation and Control
#
2225555
2224543
2324535
BDB705 Graduation Study I
#
5444504
4523444
5344444
5443034
5535340
BDB702 Nutrition and Dietetics Practice in Hospitals and Organisations I
#
5554553
5552553
5552553
5555553
5555553
5555553
5552553
BDBS024 Biostatistics
#
5235543
5245542
BDBS023 Molecular Nutrition
#
3413050
3413050
3413050
3413050
3413050
3413050
3413050
BDB807 Graduation Study II
#
5222133
5332154
5342144
BDB802 Nutrition and Dietetics Practice in Hospitals and Organisations II
#
4533443
4533442
4433442
4533443
4433442
4533243
4433242
GNÇ001 Volunteering Studies
#
4115311
4115311
4115311
BDBS013 Functional Foods and Health
#
1132423
1132221
1132221
1132221
1132221
BDBS035 Nutrition and Immunology
#
0000000
0000000
2422050