Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| ADVANCED NUTRITION I | - | Fall Semester | 3+0 | 3 | 10 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Second Cycle (Master's Degree) |
| Course Type | Required |
| Course Coordinator | Assoc.Prof. Indrani KALKAN |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | Students will be able to evaluate the macro nutrients (proteins, fats and carbohydrates) metabolism, in terms of biochemistry, physiology, nutritional sciences. |
| Course Content | This course contains; Objectives and scope, working methods, the general definitions and concepts,Carbohydrates I: Definition, chemistry, properties, resources,Carbohydrates II: Digestion, absorption and metabolism,Carbohydrates III: Requirements, inadequate and excessive intake problems,Proteins I: Definition, chemistry, properties, resources, quality,Proteins II: Digestion, absorption and metabolism,Proteins III: Requirements, inadequate and excessive intake problems,Lipids I: Definition, chemistry, properties, resources,Lipids II: digestion, absorption and metabolism,Lipids III: Requirements, excessive and unbalanced intake problems,Energy Metabolism I: Energy balance, energy value of foods,Energy Metabolism II: Energy expenditure,Energy Metabolism III: Energy balance and imbalance problems,Review. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Evaluate the importance of energy and macronutrients for healthy nutrition and body functions | 10, 16, 9 | A, D, E |
| 2. Evaluate nutrients by the energy and macronutrient content | 10, 16, 9 | A, D, E |
| 3. Evaluate daily energy and macro-nutrient requirements, food sources and amounts of intake according to age, sex, physical activity and some diseases. | 10, 16, 9 | A, D, E |
| 4. Analyse an individual's daily energy expenditure. | 10, 16, 9 | A, D, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Objectives and scope, working methods, the general definitions and concepts | Preparation from related courses sources |
| 2 | Carbohydrates I: Definition, chemistry, properties, resources | Preparation from related courses sources |
| 3 | Carbohydrates II: Digestion, absorption and metabolism | Preparation from related courses sources |
| 4 | Carbohydrates III: Requirements, inadequate and excessive intake problems | Preparation from related courses sources |
| 5 | Proteins I: Definition, chemistry, properties, resources, quality | Preparation from related courses sources |
| 6 | Proteins II: Digestion, absorption and metabolism | Preparation from related courses sources |
| 7 | Proteins III: Requirements, inadequate and excessive intake problems | Preparation from related courses sources |
| 8 | Lipids I: Definition, chemistry, properties, resources | Preparation from related courses sources |
| 9 | Lipids II: digestion, absorption and metabolism | Preparation from related courses sources |
| 10 | Lipids III: Requirements, excessive and unbalanced intake problems | Preparation from related courses sources |
| 11 | Energy Metabolism I: Energy balance, energy value of foods | Preparation from related courses sources |
| 12 | Energy Metabolism II: Energy expenditure | Preparation from related courses sources |
| 13 | Energy Metabolism III: Energy balance and imbalance problems | Preparation from related courses sources |
| 14 | Review | Preparation from related courses sources |
| Resources |
| Power Point files |
| 1.Introduction to Human Nutrition . The Nutrition Society, Blackwell Publishing. 2003. 2.Nutrition and Metabolism; The Nutrition Society, Blackwell Publishing. 2003. 3.Metabolic Regulation: A Human Perspective, 2nd edition; Blackwell Publishing. 2003. 4. Mahan LK, Stump SE. Krause's Food & Nutrition Therapy.Elseiver, 2008. 5. Mahan LK, Stump SE, Raymond JL. Krause's Food and the Nutrition Care Process. Elseiver, 2013. 6. Body T. Nutritional Biochemistry. Academic Press, 1999. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | |||||
| 3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | |||||
| 5 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | They have general cultural knowledge that profession requires. | X | |||||
| 11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 3 | 42 | |||
| Guided Problem Solving | 14 | 8 | 112 | |||
| Resolution of Homework Problems and Submission as a Report | 4 | 10 | 40 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 4 | 15 | 60 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 4 | 6 | 24 | |||
| General Exam | 4 | 6 | 24 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 302 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(302/30) | 10 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| ADVANCED NUTRITION I | - | Fall Semester | 3+0 | 3 | 10 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Second Cycle (Master's Degree) |
| Course Type | Required |
| Course Coordinator | Assoc.Prof. Indrani KALKAN |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | Students will be able to evaluate the macro nutrients (proteins, fats and carbohydrates) metabolism, in terms of biochemistry, physiology, nutritional sciences. |
| Course Content | This course contains; Objectives and scope, working methods, the general definitions and concepts,Carbohydrates I: Definition, chemistry, properties, resources,Carbohydrates II: Digestion, absorption and metabolism,Carbohydrates III: Requirements, inadequate and excessive intake problems,Proteins I: Definition, chemistry, properties, resources, quality,Proteins II: Digestion, absorption and metabolism,Proteins III: Requirements, inadequate and excessive intake problems,Lipids I: Definition, chemistry, properties, resources,Lipids II: digestion, absorption and metabolism,Lipids III: Requirements, excessive and unbalanced intake problems,Energy Metabolism I: Energy balance, energy value of foods,Energy Metabolism II: Energy expenditure,Energy Metabolism III: Energy balance and imbalance problems,Review. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Evaluate the importance of energy and macronutrients for healthy nutrition and body functions | 10, 16, 9 | A, D, E |
| 2. Evaluate nutrients by the energy and macronutrient content | 10, 16, 9 | A, D, E |
| 3. Evaluate daily energy and macro-nutrient requirements, food sources and amounts of intake according to age, sex, physical activity and some diseases. | 10, 16, 9 | A, D, E |
| 4. Analyse an individual's daily energy expenditure. | 10, 16, 9 | A, D, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Objectives and scope, working methods, the general definitions and concepts | Preparation from related courses sources |
| 2 | Carbohydrates I: Definition, chemistry, properties, resources | Preparation from related courses sources |
| 3 | Carbohydrates II: Digestion, absorption and metabolism | Preparation from related courses sources |
| 4 | Carbohydrates III: Requirements, inadequate and excessive intake problems | Preparation from related courses sources |
| 5 | Proteins I: Definition, chemistry, properties, resources, quality | Preparation from related courses sources |
| 6 | Proteins II: Digestion, absorption and metabolism | Preparation from related courses sources |
| 7 | Proteins III: Requirements, inadequate and excessive intake problems | Preparation from related courses sources |
| 8 | Lipids I: Definition, chemistry, properties, resources | Preparation from related courses sources |
| 9 | Lipids II: digestion, absorption and metabolism | Preparation from related courses sources |
| 10 | Lipids III: Requirements, excessive and unbalanced intake problems | Preparation from related courses sources |
| 11 | Energy Metabolism I: Energy balance, energy value of foods | Preparation from related courses sources |
| 12 | Energy Metabolism II: Energy expenditure | Preparation from related courses sources |
| 13 | Energy Metabolism III: Energy balance and imbalance problems | Preparation from related courses sources |
| 14 | Review | Preparation from related courses sources |
| Resources |
| Power Point files |
| 1.Introduction to Human Nutrition . The Nutrition Society, Blackwell Publishing. 2003. 2.Nutrition and Metabolism; The Nutrition Society, Blackwell Publishing. 2003. 3.Metabolic Regulation: A Human Perspective, 2nd edition; Blackwell Publishing. 2003. 4. Mahan LK, Stump SE. Krause's Food & Nutrition Therapy.Elseiver, 2008. 5. Mahan LK, Stump SE, Raymond JL. Krause's Food and the Nutrition Care Process. Elseiver, 2013. 6. Body T. Nutritional Biochemistry. Academic Press, 1999. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | |||||
| 3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | |||||
| 5 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | They have general cultural knowledge that profession requires. | X | |||||
| 11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |