NTD1101 Principles of Nutrition IBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
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
NTD1101 Principles of Nutrition I Fall 3 0 3 5

Basic information

Language of instruction: English
Type of course: Must Course
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Face to face
Course Coordinator : Dr. Öğr. Üyesi YONCA SEVİM
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;
"The students who have succeeded in this course;
At the end of this course students be able to;"
Comprehend the importance of energy, macronutrients (carbohydrate, protein, fat/oils) and micronutrients (vitamins and minerals)on healthy nutrition and body functioning.
identify the dietary sources, metabolism and defiency states of the macro- and micronutrients; determine the requirements for different age group and gender.
Evaluate the foods for their macro- and micronutrient content
Calculate their own energy and nutrient requirements via food consumption and physical activity records and evaluate individual nutritional status

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 reqirements for different age groups and gender, importance of vitamins and minerals, classification, food sources, metabolism and daily reqirements are subjects of this course.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Basic Concepts NONE
2) Carbohydrates and Effects on Nutrition none
3) Carbohydrates and Effects on Nutrition none
4) Fats/Oils and Effects on Nutrition none
5) Proteins and Effects on Nutrition none
6) Proteins and Effects on Nutrition, protein quality calculations none
7) Energy Metabolism, Different calculation methods of energy expenditure of the individual, Evaluation of individual physical activity level, food comsuption records none
8) Mid-term Exam none
9) Water and Electrolytes none
10) Minerals none
11) Minerals none
12) Fat-soluble Vitamins none
13) Water-soluble Vitamins none
14) Water-soluble Vitamins none


Course Notes / Textbooks: Baysal, A. (2004). Beslenme. Hatiboğlu Yayınları: 93, 10.Baskı, Ankara.
Baysal, A. (2004). Beslenme. Hatiboğlu Yayınları: 93, 10.Baskı, Ankara.

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Midterms 1 % 40
Final 1 % 60
Total % 100
Total % 100

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 use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. 2
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. 2
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) 4
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research. 3
5) To communicate effectively with advisee, colleagues for effective professional relationships. 4
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. 4
7) To use life-long learning, problem-solving and critical thinking skills. 3
8) To act in accordance with ethical principles and values in professional practice. 4
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. 4
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. 4
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. 5
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. 4