BAHÇEŞEHİR UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| FILM AND TELEVISION | |||||
| 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 | Fall | 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) | Being familiar to the main concepts and methods of the social sciences and the fine arts devoted to understanding the world and the society | 4 |
| 2) | Having comprehensive knowledge regarding different media and branches of art | 3 |
| 3) | Knowing the historical background of audio-visual moving images in the world and in Turkey and keeping pace with the new developments in the area | 1 |
| 4) | Having a good command of the language and the aesthetics of audio-visual moving images in the world and in Turkey | 1 |
| 5) | Being able to create a narrative that could be used in a fiction or a non-fiction audio-visual moving image product | 2 |
| 6) | Being able to write a script ready to be shot | 2 |
| 7) | Having the skills to produce the photoboard of a script in hand and to shoot the film using the camera, the lights and other necessary equipment | |
| 8) | Being able to transfer the footage of a film to the digital medium, to edit and do other post-production operations | |
| 9) | Being able to create a documentary audio visual moving image from the preliminary sketch stage to shooting, editing and post-production stages | |
| 10) | Being able to produce an audio visual moving image for television and audio products for radio from preliminary stages through shooting and editing to the post-production stage | |
| 11) | Being culturally and theoretically equipped to make sense of an audio-visual moving image, to approach it critically with regard to its language and narration and being able to express his/her approach in black and white | 3 |
| 12) | Having ethical values and a sense of social responsibility | 5 |