NTD1108 Principles of Nutrition IIBahçeşehir 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
NTD1108 Principles of Nutrition II Spring 2 4 4 7

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
Course Lecturer(s): 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;"
Evaluate nutrients in terms of energy, carbohydrate, protein, fat, vitamin and mineral contents.
Distinguish between food preparation, cooking and storage methods to prevent loss of vitamins and minerals.
Compare the methods of food processing.
Question the additive items and reading the label.

Course Content

Calculate the macro and micro nutrient contents of different nutrients in food groups, proper and healthy cooking methods, tariff development, food storage and preservation methods

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction of food preparation laboratory and measurement methods NONE
2) Physical and chemical events during food preparation and cooking NONE
3) Sensory evaluation of foods NONE
4) Food groups NONE
5) Meats and Legumes NONE
6) Eggs NONE
7) Milk and milk products NONE
8) Mid-term Exam NONE
9) Cereals NONE
10) Sugars NONE
11) Fruits and vegetables NONE
12) Oils NONE
13) Food Additives and labels NONE
14) Food Processing and storage NONE


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
Midterms 1 % 40
Final 1 % 60
Total % 100
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Midterms 1 40 40
Final 1 60 60
Total Workload 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.) 3
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. 3
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. 3
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