| NUTRITION AND DIETETIC (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 | Spring | 2 | 0 | 2 | 2 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | Tr |
| Type of course: | Non-Departmental Elective |
| Course Level: | Bachelor |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Dr. Öğr. Üyesi CAN ERGÜN |
| Course Lecturer(s): |
Dr. Öğr. Üyesi CAN ERGÜN Dr. Öğr. Üyesi ESRA MANKAN |
| 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: | 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 |
| Attendance | % 0 | |
| Laboratory | % 0 | |
| Application | % 0 | |
| Field Work | % 0 | |
| Special Course Internship (Work Placement) | % 0 | |
| Quizzes | 1 | % 10 |
| Homework Assignments | 1 | % 10 |
| Presentation | % 0 | |
| Project | % 0 | |
| Seminar | % 0 | |
| Midterms | 1 | % 20 |
| Preliminary Jury | % 0 | |
| Final | 1 | % 60 |
| Paper Submission | % 0 | |
| Jury | % 0 | |
| Bütünleme | % 0 | |
| 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 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Special Course Internship (Work Placement) | 0 | 0 | 0 |
| Field Work | 0 | 0 | 0 |
| Study Hours Out of Class | 0 | 0 | 0 |
| Presentations / Seminar | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Homework Assignments | 1 | 23 | 23 |
| Quizzes | 1 | 28 | 28 |
| Preliminary Jury | 0 | ||
| Midterms | 1 | 32 | 32 |
| Paper Submission | 0 | ||
| Jury | 0 | ||
| 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) | To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | 2 |
| 2) | To act in accordance with ethical principles and values in professional practice. | 2 |
| 3) | To use life-long learning, problem-solving and critical thinking skills. | 2 |
| 4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 2 |
| 5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 2 |
| 6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 2 |
| 7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 2 |
| 8) | To communicate effectively with advisee, colleagues for effective professional relationships. | 2 |
| 9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 2 |
| 10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 2 |
| 11) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 2 |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 2 |