Assoc. Prof. Dr. Ayhan DAĞ

CURRICULUM VITAE

  • Hacettepe University Nutrition and Dietetics (Undergrad , 1980-1985)
  • Hacettepe University Nutrition and Dietetics (Master , 1995-1997)
  • Hacettepe University Nutrition and Dietetics (Phd , 1999-2004)
  • IX. International Nutrition and Dietetics Congress, Branch of Dietitian, Collective Nutrition Systems Dietitian, 02-05 April 2014 Sheraton, Ankara
  • VII. International Nutrition and Dietetics Congress, Hygiene and Sanitation in Collective Nutrition Systems, Hilton, Istanbul, 14-18 April 2011
  • V. International Nutrition and Dietetics Congress, Standardization of Food Recipes in the Menus of Collective Nutrition Institutions, Calculation of Nutritional Values and Cost Analysis, (174) 12-15 April 2006 Ankara
  • III. International Nutrition and Dietetics Congress, Problems and Solutions in the Collective Nutrition Sector in the 2000s, Workshop, Ankara, 15 April 2000
  • Kalyoncu ZB, Merdol TK., Yıldırım G., Cetiner O., Gunesliol B., Dag A., Adalı T. Domestic Cooking, BMI, and Factors Determining Women’s Involvement – TDHS - 2013 Study Findings. 12th European Federation of the Association of Dietitians (EFAD) Conference. November 1-2, 2019, Berlin, Germany. Ann Nutr Metab p.11-13. DOI: 10.1159/000505528
  • Dağ A., Çakır B., Nişancı F., Türkmen A. E. General Profile and Job Satisfaction of Turkish Dietitians. Progr. in Nutr. Vol. 21 - N. 3 - September 2019. p.531-536. ISSN 1129-8723. DOI: 10.23751 / pn.v21i3.7792.
  • Dağ A. Assessment of Microbiological Quality of Ready-to-Eat Foods in Institutions Providing Mass Feeding, Progr in Nutr. Vol.22 N.1 - 2020. P.68-74. DOI: 10.23751 / pn.v22i1.8243
  • Dağ A., Merdol T., Standardizing The Recipes Mainly Used In The Menus Of Commercially Operating Institutional Food Services: Their Nutritional Values And Cost Analysis, Progr in Nutr. Vol.22 N.1 - 2020. P.48-57. DOI is: 10.23751/pn.v22i1.8110.
  • Kalyoncu ZB, Merdol TK., Yıldırım G., Cetiner O., Gunesliol B., Dag A., Adalı T. Domestic Cooking, BMI, and Factors Determining Women’s Involvement - TDHS - 2013 Study Findings. Annals of Nutrition and Metabolism. Volume:76, Issue:1, April 2020, Pages. 98-100.
  • Hacettepe University Nutrition and Dietetics Days V. Post-Graduation Training Course, Must-Have Curriculum in Nutrition and Dietetics Teaching and Minimum Criteria on the Road to Dietitian, 25-27 June 2015, Ankara
  • Hacettepe University Nutrition and Dietetics Days V. Post-Graduation Training Course, Risk Management in Purchasing Process, 25-27 June 2015, Ankara
  • İstanbul Health and Nutrition Biennial, Quality of Life and Health, 9-11 February 2012, İstanbul
  • Mass Nutrition Systems Symposium, Mass Nutrition Systems (TBS) Management, TBS Dietitian Cafeteria Management Practices, Cyprus, Kyrenia, 3-6 June 2010
  • Dağ A. The Effect of Hygiene Training Program Developed for Personnel Working in Collective Nutrition Services on Knowledge, Attitudes and Behaviors, T.C. Land Forces Command, Supply Finance School and Training Center Command Journal, (20 - 24), 1999.
  • XIX. Diabetes Days, Youth and Nutrition Congress, A Study on the Nutrition Habits of Amateur Young Athletes, Istanbul University Cerrahpaşa Medical Faculty Diabetes Annual, (202 - 209) 1985
  • Dağ A. Symposium on Current Issues in Nutrition in Diseases III, Past, Present and Future of the Dietetic Profession. 1-2 November 2019 Health Sciences University Gülhane EAH.
  • Dağ A. Current Issues in Nutrition in Diseases Symposium II, Effectiveness of Collective Nutrition Services in Prevention of Obesity; What? What Is Not? 19-20 October 2018 Health Sciences University Gülhane EAH.
  • Dağ A. Symposium on Current Topics in Nutrition in Diseases I, My Name is Ethics, Create Me, Use Me, Keep Me Alive: What is Ethical in Nutrition and Dietetics? What Is Not? 13-14 October 2017 Health Sciences University Gülhane EAH.
  • Hacettepe University Nutrition and Dietetics Days III. Postgraduate Training Course, HACCP / ISO2200 Approach in Ensuring Food Safety, 22-25 June 2011, Ankara
  • Standard Recipes in Food and Beverage Business, Hygiene and Cost Control, Meteksan Yayınevi, Ankara, March 200
  • Basic Nutrition and Dietetics, Duties and Responsibilities of Dieticians in Institutions with Collective Nutrition Service, Güneş Medical Bookstores, Ankara, 2015
  • Nutrition and Dietetics Current Topics-2, Application of Nanotechnology to Food and its Possible Effects on Health, Hatipoğlu Yayınevi, Ankara 2015
  • Dietician's Handbook Enteral and Parenteral Nutrition, Nutritional Support in Today's Conditions, Istanbul Nobel Medical Bookstores, March 2014
  • General Nutrition, Menu Planning and Usage of Standard Meal Tariff, T.C. Anadolu University Publication; Publication No: 2786, Saray Matbaacılık 2013
  • Sanitation and Hygiene Training Guide, Ankara, April 2003, Hatipoğlu Publishing House
  • Dietary Therapy in Diseases, Mercanlıgil, M. S., Dağ, A. Istanbul, Yelken Printing House December 2013
  • Obesity in All Aspects; Prevention and Treatment Methods, Arslan, P., Dağ, A., Türkmen, A. E. Istanbul, Cem Ofset, 2012
  • Dağ A. New Approaches in Menu Analysis. Mass Nutrition Services: Problems and Current Approaches. Beyhan Y, editör. First Edition. Ankara: Türkiye Klinikleri; Online ISBN: 978-625-401-019-4. 2020. p.18-24.
  • Dağ A. Quality Problem in Production: Standardization of Food Recipes Mass Nutrition Services: Problems and Current Approaches Beyhan Y, editör. First Edition. Ankara: Türkiye Klinikleri; Online ISBN: 978-625-401-019-4. 2020. p.25-31.
  • Dağ A. Determination of Nutritional Habits and Nutritional Status of Adult Individuals Living in Lefkoşa. Bes Diy Derg 2019;47(2):50-60 .
  • Dağ A., Merdol T. Journal of Nutrition and Diet, The Effect of Hygiene Education Program Developed for Personnel Working in Collective Nutrition Services on Knowledge, Attitudes and Behaviors, Bes Diy Journal 1999; Vol 28, Issue 1, (47-51).
  • Dağ A. Turkey Clinics, Immuno Nutrition in Clinical Nutrition. Vol 2, Issue 2, Year 2016, (101-105) 2016.
  • Dağ A. Nutrition and Diet Journal, Application of Nanotechnol to Food and Its Effects on Health; Vol 42, Issue 2014, 2 (168-174), 2014.
  • Dietician's Handbook Enteral and Parenteral Nutrition, Translation, Translation Editors; Besler, H. T., İnanç, N., Dağ, A. Istanbul Nobel Medicine Bookstores, March 2014
  • Evaluation of The Hygiene Knowledge Levels of the Personnel Working in The Mass Nutrition Systems. Internatioanal Peer-Reviewed Journal Of Nutrition Research Issue 15, 2019. p. 48-79. Doi: 10.17362/DBHAD.2019.15.3
  • Dağ A. The importance of magnesium for health. Mercanlıgil SM, editor. Magnesium in Health, Diseases and Special Conditions. 1st Edition. Ankara: Turkey Clinics; 2020. p.1- 6.
  • Cansu Apaçi: Evaluation of Nutrition Habits, Attitudes, Behavior and Anthropometric Measurements of Adult Women Living, Working and Unemployed in Nicosia Region (Completed).
  • Leman Büşra Zorşahin: Evaluation of University Students' Food Label Reading Habit, Nutrition and Food Knowledge Levels, Attitudes and Behaviors (Completed).
  • Hande Arslan: Evaluation of Eating Habits and Anthropometric Measurements of Primary School Students in the Kyrenia Region (Ongoing).
  • İlknur Sönmez: Factors Affecting Likes of Regime 3 Dishes Served in Hospitals and Determination of Waste Amounts (Ongoing).
  • Doğukan Kaymak:Evaluation of the Effect of Food Consumption Habits of Adult Individuals on Quality of Life (Ongoing).
  • Aliye Özören: Evaluation of Intuitive Nutrition and Eating Awareness of Adult Individuals (Ongoing).
  • Güzin Tümer: Can clinical results be improved by the addition of omega-3 fatty acids in preterm babies born before 32 weeks of gestation in intensive care unit? (Ongoing).
  • TÜBİTAK National Food R&D and Innovation Strategy Working Group, 2014 2014
  • Ministry of Health, General Directorate of Primary Health Care, Nutrition and Food Advisory Committee, Member of the Collective Nutrition Systems Working Group (2006-2012) 2006-2012
  • Ministry of Health National Menu Guide Workshop for Institutions Providing Mass Nutrition 2018
  • Mass Nutrition Systems
  • Food Control and Legislation
  • Menu Planning
  • Cost Analysis and Control
  • Hygiene and Sanitation
  • Head of Nutrition and Dietetics Department Eylül 2014