BAHÇEŞEHİR UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| INTERIOR ARCHITECTURE AND ENVIRONMENTAL DESIGN | |||||
| 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 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) | Setting up various spaces in national and international contexts, carrying out designs, planning and applications that could satisfy various user groups and respond various requirements in the field of Interior Architecture, | |
| 2) | Analyzing the information gathered from the framework of actual physical, social and economical constraints and user requirements, and synthesizing these with diverse knowledge and considerations in order to create innovative spatial solutions, | |
| 3) | Generating creative, innovative, aesthetic and unique spatial solutions by using tangible and abstract concepts, | |
| 4) | Using at least one of the illustration and presentation technologies competently, that the field of interior architecture requires, | |
| 5) | Reporting, presenting and transferring the design, practice and research studies to the specialists or laymen by using visual, textual or oral communication methods, efficiently and accurately, | |
| 6) | Embracing and prioritizing man-environment relationships, user health, safety and security, and universal design principles in the field of interior architecture, | |
| 7) | Design understanding and decision making that respects social and cultural rights of the society, cultural heritage and nature, | |
| 8) | Being aware of national and international values, following developments and being equipped about ethical and aesthetical subjects in the fields of interior architecture, design and art, | |
| 9) | Having absolute conscious about legal regulations, standards and principles; and realizing professional ethics, duties and responsibilities in the field of Interior Architecture, |