| AMERICAN CULTURE AND LITERATURE | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| BES3060 | Nutrition | Fall | 2 | 0 | 2 | 6 |
| This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
| Language of instruction: | Turkish |
| Type of course: | Non-Departmental Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Dr. Öğr. Üyesi CAN ERGÜN |
| Course Lecturer(s): |
Dr. Öğr. Üyesi ESRA MANKAN Dr. Öğr. Üyesi CAN ERGÜN |
| Recommended Optional Program Components: | NONE |
| Course Objectives: | Main objective of this course was to teach definition of nutrition, importance for human life and health, energy and nutrients, daily requirements, food sources and nutrient deficiency situations on the basis of scientific studies. |
|
The students who have succeeded in this course; At the end of this course students be able to; o Comprehend the importance of energy, macronutrients (carbohydrate, protein, fat/oils) and micronutrients (vitamins and minerals)on healthy nutrition and body functioning. o Identify the dietary sources, metabolism and deficiency states of the macro- and micronutrients; determine the requirements for different age group and gender. o Evaluate the foods for their macro- and micronutrient content. o The students gain the knowledge about the nutrition of sub-groups in the general population (elderly, workers, pregnant and lactating women, athletes) that sensitive to nutritional problems |
| Adequate and balanced diet, nutrient-health interaction, importance of macronutrients on nutrition, food sources, metabolism and daily requirements, energy production from energy-yielding substrates (carbohydrates, protein and fats/oils), energy requirements for different age groups and gender, importance of vitamins and, classification, food sources, metabolism and daily requirements; energy and nutrient requirements and nutrition-health relationships of the elderly, workers, pregnant and lactating women, athletes are subjects of this course. |
| Week | Subject | Related Preparation |
| 1) | Basic Concepts | |
| 2) | Water and Energy Metabolism | |
| 3) | Carbohydrates and Effects on Nutrition | |
| 4) | Fats/Oils and Effects on Nutrition | |
| 5) | Proteins and Effects on Nutrition | |
| 6) | Vitamins and Importance on Nutrition | |
| 7) | Fat-soluble Vitamins (Vitamin A, D, E and K) | |
| 8) | Midterm Exam | |
| 9) | Water soluble vitamins | |
| 10) | Water soluble vitamins | |
| 11) | Nutrition of the elderly | |
| 12) | Nutrition of the workers | |
| 13) | Sports nutrition | |
| 14) | Nutrition of pregnants and lactating women | |
| 15) | Nutrition and Cognitive Development | |
| 16) | Final Exam |
| Course Notes / Textbooks: | Baysal, A. (2004). Beslenme. Hatiboğlu Yayınları: 93, 10.Baskı, Ankara. |
| References: | Mahan, L.K., Stump, S.E. (2004). Krause’s.Food , Nutrition & Diet Therapy (Ed by), 11 th Edition, Elsevier (USA), 2004. Berdarier, C.D. (2002). Handbook of Nutrition and Food (Ed by), CRC Press. Gibney, M.J. Hester, H.V., Kok. F.J.(2002). Introduction to Human Nutrition (Ed by), Blackwell Publishing Company. Brown, A. (2000). Understanding Food: Principles and Preparation, Wadsworth/Thomson Learning, USA. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Quizzes | 1 | % 10 |
| Homework Assignments | 1 | % 10 |
| Midterms | 1 | % 20 |
| Final | 1 | % 60 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 16 | 2 | 32 |
| Homework Assignments | 1 | 23 | 23 |
| Quizzes | 1 | 28 | 28 |
| Midterms | 1 | 32 | 32 |
| Final | 1 | 35 | 35 |
| Total Workload | 150 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Upon graduation, students will acquire key skills and attributes to conduct research to use research tools, to solve problems, to communicate effectively and to transfer skills to the workplace. | |
| 2) | Upon graduation, students will have developed the ability to discuss key issues in fluent English. | |
| 3) | Upon graduation, students will have developed the ability to compose written documents in English with a mature prose style. | 4 |
| 4) | Upon graduation, students will have gained broad knowledge of the American and English literary canons. | 4 |
| 5) | Upon graduation, students will have developed the ability to analyze, synthesize and criticize sophisticated works of American and English literature. | 4 |
| 6) | Upon graduation, students will have achieved in depth the understanding of contemporary American culture. | 3 |
| 7) | Upon graduation, students will have developed the ability to draw links among diverse literary texts and documents and establish critical connections and adopt an interdisciplinary attitude. | 3 |
| 8) | Upon graduation, students will be able to develop new projects individually or in teams. | 3 |
| 9) | Upon graduation, students will be able to apply their knowledge into their lives for interdisciplinary problem-solving and solutions. | 4 |