Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| ADVANCED NUTRITION II | BESY1210020 | Spring 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) | Assist.Prof. Emre BAYRAKTAROĞLU |
| Assistant(s) | |
| Aim | Examination of micronutrient metabolism, biochemistry, physiology, in terms of toxicology and nutritional sciences. |
| Course Content | This course contains; The role of micro-nutrients in the digestive system and metabolic events,Dietary use of water in the body, metabolic disorders in the absence of it,Functions of dietary sodium and potassium in the body, problems in the absence of it.,Dietary iron, calcium, phosphorus, zinc and copper minerals in the body functions,Dietary magnesium, selenium and chromium minerals in the body functions,Dietary vitamins A and D functions in the body,Dietary vitamins E and K functions in the body,Dietary vitamin B group functions in the body,Pantetonic acid and dietary vitamin C functions in the body,Micronutrients in the body which vary in the fasting state,Micronutrients in the body which vary postprandial,Micro-nutrient intake of water and the human body resulting from failure problems,Micro-nutrient intake of water and the human body resulting from failure problems,Review. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Express importance of micro nutrients for body functions for healthy nutrition. | 10, 16, 9 | A, D, E |
| 2. evaluate nutrients according to micro nutrient elements. | 10, 16, 9 | A, D, E |
| 3. express 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 |
| 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 | The role of micro-nutrients in the digestive system and metabolic events | Preparation from related courses sources |
| 2 | Dietary use of water in the body, metabolic disorders in the absence of it | Preparation from related courses sources |
| 3 | Functions of dietary sodium and potassium in the body, problems in the absence of it. | Preparation from related courses sources |
| 4 | Dietary iron, calcium, phosphorus, zinc and copper minerals in the body functions | Preparation from related courses sources |
| 5 | Dietary magnesium, selenium and chromium minerals in the body functions | Preparation from related courses sources |
| 6 | Dietary vitamins A and D functions in the body | Preparation from related courses sources |
| 7 | Dietary vitamins E and K functions in the body | Preparation from related courses sources |
| 8 | Dietary vitamin B group functions in the body | Preparation from related courses sources |
| 9 | Pantetonic acid and dietary vitamin C functions in the body | Preparation from related courses sources |
| 10 | Micronutrients in the body which vary in the fasting state | Preparation from related courses sources |
| 11 | Micronutrients in the body which vary postprandial | Preparation from related courses sources |
| 12 | Micro-nutrient intake of water and the human body resulting from failure problems | Preparation from related courses sources |
| 13 | Micro-nutrient intake of water and the human body resulting from failure problems | Preparation from related courses sources |
| 14 | Review | Preparation from related courses sources |
| Resources |
| PowerPoint 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. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Accesses scientifically validated knowledge in the field of Nutrition and Dietetics. | ||||||
| 2 | Evaluates, interprets, and disseminates acquired knowledge and data. | ||||||
| 3 | Integrates knowledge from Nutrition and Dietetics with insights from other disciplines for comprehensive interpretation. | ||||||
| 4 | Identifies nutrition-related problems at both individual and societal levels. | ||||||
| 5 | Proposes solutions in line with professional and ethical principles, emerging technologies, and up-to-date scientific evidence. | ||||||
| 6 | Communicates and shares acquired expertise with relevant institutions and/or individuals. | ||||||
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 | 6 | 84 | |||
| Resolution of Homework Problems and Submission as a Report | 3 | 10 | 30 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 20 | 5 | 100 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 3 | 6 | 18 | |||
| General Exam | 3 | 6 | 18 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 292 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(292/30) | 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 II | BESY1210020 | Spring 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) | Assist.Prof. Emre BAYRAKTAROĞLU |
| Assistant(s) | |
| Aim | Examination of micronutrient metabolism, biochemistry, physiology, in terms of toxicology and nutritional sciences. |
| Course Content | This course contains; The role of micro-nutrients in the digestive system and metabolic events,Dietary use of water in the body, metabolic disorders in the absence of it,Functions of dietary sodium and potassium in the body, problems in the absence of it.,Dietary iron, calcium, phosphorus, zinc and copper minerals in the body functions,Dietary magnesium, selenium and chromium minerals in the body functions,Dietary vitamins A and D functions in the body,Dietary vitamins E and K functions in the body,Dietary vitamin B group functions in the body,Pantetonic acid and dietary vitamin C functions in the body,Micronutrients in the body which vary in the fasting state,Micronutrients in the body which vary postprandial,Micro-nutrient intake of water and the human body resulting from failure problems,Micro-nutrient intake of water and the human body resulting from failure problems,Review. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Express importance of micro nutrients for body functions for healthy nutrition. | 10, 16, 9 | A, D, E |
| 2. evaluate nutrients according to micro nutrient elements. | 10, 16, 9 | A, D, E |
| 3. express 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 |
| 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 | The role of micro-nutrients in the digestive system and metabolic events | Preparation from related courses sources |
| 2 | Dietary use of water in the body, metabolic disorders in the absence of it | Preparation from related courses sources |
| 3 | Functions of dietary sodium and potassium in the body, problems in the absence of it. | Preparation from related courses sources |
| 4 | Dietary iron, calcium, phosphorus, zinc and copper minerals in the body functions | Preparation from related courses sources |
| 5 | Dietary magnesium, selenium and chromium minerals in the body functions | Preparation from related courses sources |
| 6 | Dietary vitamins A and D functions in the body | Preparation from related courses sources |
| 7 | Dietary vitamins E and K functions in the body | Preparation from related courses sources |
| 8 | Dietary vitamin B group functions in the body | Preparation from related courses sources |
| 9 | Pantetonic acid and dietary vitamin C functions in the body | Preparation from related courses sources |
| 10 | Micronutrients in the body which vary in the fasting state | Preparation from related courses sources |
| 11 | Micronutrients in the body which vary postprandial | Preparation from related courses sources |
| 12 | Micro-nutrient intake of water and the human body resulting from failure problems | Preparation from related courses sources |
| 13 | Micro-nutrient intake of water and the human body resulting from failure problems | Preparation from related courses sources |
| 14 | Review | Preparation from related courses sources |
| Resources |
| PowerPoint 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. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Accesses scientifically validated knowledge in the field of Nutrition and Dietetics. | ||||||
| 2 | Evaluates, interprets, and disseminates acquired knowledge and data. | ||||||
| 3 | Integrates knowledge from Nutrition and Dietetics with insights from other disciplines for comprehensive interpretation. | ||||||
| 4 | Identifies nutrition-related problems at both individual and societal levels. | ||||||
| 5 | Proposes solutions in line with professional and ethical principles, emerging technologies, and up-to-date scientific evidence. | ||||||
| 6 | Communicates and shares acquired expertise with relevant institutions and/or individuals. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |