BES3060 NutritionBahçeşehir UniversityDegree Programs PSYCHOLOGYGeneral Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
PSYCHOLOGY
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code Course Name Semester Theoretical Practical Credit ECTS
BES3060 Nutrition Spring 2 0 2 6
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

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.

Learning Outcomes

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

Course Content

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.

Weekly Detailed Course Contents

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

Sources

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.

Evaluation System

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

ECTS / Workload Table

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

Contribution of Learning Outcomes to Programme Outcomes

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
           
Program Outcomes Level of Contribution
1) To develop an interest in the human mind and behavior, to be able to evaluate theories using empirical findings, to understand that psychology is an evidence-based science by acquiring critical thinking skills.
2) To gain a biopsychosocial perspective on human behavior. To understand the biological, psychological, and social variables of behavior.
3) To learn the basic concepts in psychology and the theoretical and practical approaches used to study them (e.g. basic observation and interview techniques).
4) To acquire the methods and skills to access and write information using English as the dominant language in the psychological literature, to recognize and apply scientific research and data evaluation techniques (e.g. correlational, experimental, cross-sectional and longitudinal studies, case studies).
5) To be against discrimination and prejudice; to have ethical concerns while working in research and practice areas.
6) To recognize the main subfields of psychology (experimental, developmental, clinical, cognitive, social and industrial/organizational psychology) and their related fields of study and specialization.
7) To acquire the skills necessary for analyzing, interpreting and presenting the findings as well as problem posing, hypothesizing and data collection, which are the basic elements of scientific studies.
8) To gain the basic knowledge and skills necessary for psychological assessment and evaluation.
9) To acquire basic knowledge of other disciplines (medicine, genetics, biology, economics, sociology, political science, communication, philosophy, anthropology, literature, law, art, etc.) that will contribute to psychology and to use this knowledge in the understanding and interpretation of psychological processes.
10) To develop sensitivity towards social problems; to take responsibility in activities that benefit the field of psychology and society.
11) To have problem solving skills and to be able to develop the necessary analytical approaches for this.
12) To be able to criticize any subject in business and academic life and to be able to express their thoughts.