| 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 |
| BES1008 | Principles of Nutrition II | Spring | 2 | 4 | 3 | 7 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | Tr |
| Type of course: | Must Course |
| Course Level: | Bachelor |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Assoc. Prof. GÖKÇEN GARİPOĞLU |
| Course Lecturer(s): |
Dr. Öğr. Üyesi CAN ERGÜN |
| Course Objectives: | To evaluate the structure, properties, classification, functions, sources, daily intake recommendations, insufficiency, excessive intake and toxicity of vitamins and minerals, to evaluate the vitamin-mineral content of foods. Practices: To teach the vitamin and mineral contents of foods, appropriate preparation and cooking methods, to apply some basic and traditional recipes within the framework of nutrition principles. |
|
The students who have succeeded in this course; To inform students about the content of foods, proper preparation and cooking methods, losses during preparation and cooking, and the application of some basic and traditional recipes in a laboratory environment based on nutrition principles. |
| At the end of this course, students 1. Will be able to evaluate foods in terms of energy, carbohydrate, protein, fat, vitamin and mineral contents. 2. will be able to distinguish food preparation, cooking and storage methods that will prevent loss of vitamins and minerals. 3. will be able to compare food processing-storage methods. 4. Will be able to question additives and label reading. |
| Week | Subject | Related Preparation | |
| 1) | Introduction of food preparation laboratory and taking measurement | ||
| 2) | Physical and chemical events during food preparation and cooking | ||
| 3) | Sensory evaluation of foods | ||
| 4) | Foods, Food groups: Meat, dry legumes | ||
| 5) | Egg | ||
| 6) | milk and milk products | ||
| 7) | Cereals | ||
| 8) | Fruits and vegetables | ||
| 9) | Mid-term | ||
| 10) | Oils | ||
| 11) | Additives and reading labels | ||
| 12) | Processing and storage of food | ||
| 13) | herbal chemicals | ||
| 14) | general evaluation | ||
| Course Notes: | Öğretim elemanı tarafından haftalık olarak verilecektir. |
| References: | Beslenme. Ayşe Baysal. Türkiye’ye Özgü Beslenme Rehberi Introduction to Human Nutrition. Michael J Gibney, Hester H Vorster, Frans J Kok. Understanding Food Principles and Preparation. Amy Brown. 2002. Biochemical and Physiological Aspects of Human Nutririton. Martha HStipanuk.2000 Advanced Nutririton Micronutrients. Carolyn D Berdarier.1998. The Nutririton Handbook for Food Processors. CJK Henry, C Chapman. 2002. Handbook of Nutririton and Food. Carolyn D Berdarier.2002. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 0 | % 0 |
| Laboratory | 0 | % 0 |
| Application | 0 | % 0 |
| Field Work | 0 | % 0 |
| Special Course Internship (Work Placement) | 0 | % 0 |
| Quizzes | 0 | % 0 |
| Homework Assignments | 1 | % 10 |
| Presentation | 0 | % 0 |
| Project | 0 | % 0 |
| Seminar | 0 | % 0 |
| Midterms | 1 | % 30 |
| Preliminary Jury | 0 | % 0 |
| Final | 1 | % 60 |
| Paper Submission | 0 | % 0 |
| Jury | 0 | % 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 | 3 | 14 | 42 |
| 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 | 1 | 33 | 33 |
| Presentations / Seminar | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Homework Assignments | 0 | 0 | 0 |
| Quizzes | 0 | 0 | 0 |
| Preliminary Jury | 0 | 0 | 0 |
| Midterms | 1 | 40 | 40 |
| Paper Submission | 0 | 0 | 0 |
| Jury | 0 | 0 | 0 |
| Final | 1 | 60 | 60 |
| Total Workload | 175 | ||
| 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. | 3 |
| 2) | To act in accordance with ethical principles and values in professional practice. | 5 |
| 3) | To use life-long learning, problem-solving and critical thinking skills. | 5 |
| 4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 4 |
| 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. | 1 |
| 7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 1 |
| 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. | 1 |
| 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. | 1 |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 1 |