| GASTRONOMY (TURKISH) | |||||
| 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) | - Possess advanced level theoretical and practical knowledge supported by textbooks with updated information, practice equipments and other resources. | |
| 2) | Use of advanced theoretical and practical knowledge within the field. -Interpret and evaluate data, define and analyze problems, develop solutions based on research and proofs by using acquired advanced knowledge and skills within the field. | |
| 3) | Inform people and institutions, transfer ideas and solution proposals to problems in written and orally on issues in the field. - Share the ideas and solution proposals to problems on issues in the field with professionals and non-professionals by the support of qualitative and quantitative data. -Organize and implement project and activities for social environment with a sense of social responsibility. -Monitor the developments in the field and communicate with peers by using a foreign language at least at a level of European Language Portfolio B1 General Level. -Use informatics and communication technologies with at least a minimum level of European Computer Driving License Advanced Level software knowledge. | |
| 4) | Evaluate the knowledge and skills acquired at an advanced level in the field with a critical approach. -Determine learning needs and direct the learning. -Develop positive attitude towards lifelong learning. | |
| 5) | Act in accordance with social, scientific, cultural and ethic values on the stages of gathering, implementation and release of the results of data related to the field. - Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, worker's health and security. | |
| 6) | Conduct studies at an advanced level in the field independently. - Take responsibility both as a team member and individually in order to solve unexpected complex problems faced within the implementations in the field. - Planning and managing activities towards the development of subordinates in the framework of a project |