INDUSTRIAL PRODUCTS 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	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)	Having the theoretical and practical knowledge proficiency in the discipline of industrial product design
2)	Applying professional knowledge to the fields of product, service and experience design development
3)	Understanding, using, interpreting and evaluating the design concepts, knowledge and language
4)	Knowing the research methods in the discipline of industrial product design, collecting information with these methods, interpreting and applying the collected knowledge
5)	Identifying the problems of industrial product design, evaluating the conditions and requirements of problems, producing proposals of solutions to them
6)	Developing the solutions with the consideration of social, cultural, environmental, economic and humanistic values; being sensitive to personal differences and ability levels
7)	Having the ability of communicating the knowledge about design concepts and solutions through written, oral and visual methods
8)	To identify and apply the relation among material, form giving, detailing, maintenance and manufacturing methods of design solutions
9)	Using the computer aided information and communication technologies for the expression of industrial product design solutions and applications
10)	Having the knowledge and methods in disciplines like management, engineering, psychology, ergonomics, visual communication which support the solutions of industrial product design; having the ability of searching, acquiring and using the knowledge that belong these disciplines when necessary.
11)	Using a foreign language to command the jargon of industrial product design and communicate with the colleagues from different cultures
12)	Following and evaluating the new topics and trends that industrial product design needs to integrate according to technological and scientific developments