Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| VITAMINS in ADVANCED NUTRITION | BESD1137950 | Fall Semester | 2+0 | 2 | 8 |
| Course Program | Cuma 18:30-19:15 Cuma 19:30-20:15 |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Third Cycle (Doctorate Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Assoc.Prof. Indrani KALKAN |
| Assistant(s) | |
| Aim | Chemical properties of vitamins fat and water soluble, metabolism, physiological functions, deficiencies and toxicity, laboratory analysis methods, requirements for various age and physiological groups, other vitamin-nutrient interactions, discussing their effects on health. |
| Course Content | This course contains; Introduction to vitamins in advanced nutrition,Fat soluble vitamins - vitamin A,article discussion,Fat soluble vitamins - vitamin D,article discussion,Fat soluble vitamins - vitamin E,article discussion,Fat soluble vitamins - vitamin K,article discussion,Water soluble vitamins-Thiamin, Riboflavin, Niacin, article discussion,Water soluble vitamins- B6, B12, Folic acide, article discussion,Water soluble vitamins- Pantothenic acide and Biotine article discussion,Water soluble vitamins- vitamin C, article discussion,Choline, Carnitine, Inocitol and other vitamins and vitamin-like substances,Project evaulation. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Elaborate the knowledge about the general properties, metabolism, bioavailability and functions of vitamins | 14, 19, 9 | G, H |
| 2. Evaluate the changes in vitamins according to different age, sex and physiological conditions | 14, 19, 9 | G, H |
| 3. Evaluate the results of current scientific research on the relationship between vitamins and health | 14, 19, 9 | G, H |
| Teaching Methods: | 14: Self Study Method, 19: Brainstorming Technique, 9: Lecture Method |
| Assessment Methods: | G: Quiz, H: Performance Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Introduction to vitamins in advanced nutrition | Preparation from related course sources |
| 2 | Fat soluble vitamins - vitamin A,article discussion | Preparation from related course sources |
| 3 | Fat soluble vitamins - vitamin D,article discussion | Preparation from related course sources |
| 4 | Fat soluble vitamins - vitamin E,article discussion | Preparation from related course sources |
| 5 | Fat soluble vitamins - vitamin K,article discussion | Preparation from related course sources |
| 6 | Water soluble vitamins-Thiamin, Riboflavin, Niacin, article discussion | Preparation from related course sources |
| 7 | Water soluble vitamins- B6, B12, Folic acide, article discussion | Preparation from related course sources |
| 8 | Water soluble vitamins- Pantothenic acide and Biotine article discussion | Preparation from related course sources |
| 9 | Water soluble vitamins- vitamin C, article discussion | Preparation from related course sources |
| 10 | Choline, Carnitine, Inocitol and other vitamins and vitamin-like substances | Preparation from related course sources |
| 11 | Project evaulation | Preparation from related course sources |
| Resources |
| Lecture notes |
| 1. Rucker, B.R. and et al. (2001). Handbook of Vitamins (Ed by), Marcel Dekker, Third edition, New York. 2. Stipanuk, M.H.(2000). Biochemical and Physiological Aspects of Human Nutrition (Ed by), (ISBN:072164452X),WB Saunders. 3. Mahan, L.K., Stump, S.E. (2004). Krause?s.Food , Nutrition & Diet Therapy (Ed by), 11 th Edition, Elsevier (USA). |
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. | ||||||
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 | 3 | 42 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 14 | 6 | 84 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 5 | 6 | 30 | |||
| General Exam | 5 | 6 | 30 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 228 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(228/30) | 8 | |||||
| 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 |
|---|---|---|---|---|---|
| VITAMINS in ADVANCED NUTRITION | BESD1137950 | Fall Semester | 2+0 | 2 | 8 |
| Course Program | Cuma 18:30-19:15 Cuma 19:30-20:15 |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Third Cycle (Doctorate Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Assoc.Prof. Indrani KALKAN |
| Assistant(s) | |
| Aim | Chemical properties of vitamins fat and water soluble, metabolism, physiological functions, deficiencies and toxicity, laboratory analysis methods, requirements for various age and physiological groups, other vitamin-nutrient interactions, discussing their effects on health. |
| Course Content | This course contains; Introduction to vitamins in advanced nutrition,Fat soluble vitamins - vitamin A,article discussion,Fat soluble vitamins - vitamin D,article discussion,Fat soluble vitamins - vitamin E,article discussion,Fat soluble vitamins - vitamin K,article discussion,Water soluble vitamins-Thiamin, Riboflavin, Niacin, article discussion,Water soluble vitamins- B6, B12, Folic acide, article discussion,Water soluble vitamins- Pantothenic acide and Biotine article discussion,Water soluble vitamins- vitamin C, article discussion,Choline, Carnitine, Inocitol and other vitamins and vitamin-like substances,Project evaulation. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Elaborate the knowledge about the general properties, metabolism, bioavailability and functions of vitamins | 14, 19, 9 | G, H |
| 2. Evaluate the changes in vitamins according to different age, sex and physiological conditions | 14, 19, 9 | G, H |
| 3. Evaluate the results of current scientific research on the relationship between vitamins and health | 14, 19, 9 | G, H |
| Teaching Methods: | 14: Self Study Method, 19: Brainstorming Technique, 9: Lecture Method |
| Assessment Methods: | G: Quiz, H: Performance Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Introduction to vitamins in advanced nutrition | Preparation from related course sources |
| 2 | Fat soluble vitamins - vitamin A,article discussion | Preparation from related course sources |
| 3 | Fat soluble vitamins - vitamin D,article discussion | Preparation from related course sources |
| 4 | Fat soluble vitamins - vitamin E,article discussion | Preparation from related course sources |
| 5 | Fat soluble vitamins - vitamin K,article discussion | Preparation from related course sources |
| 6 | Water soluble vitamins-Thiamin, Riboflavin, Niacin, article discussion | Preparation from related course sources |
| 7 | Water soluble vitamins- B6, B12, Folic acide, article discussion | Preparation from related course sources |
| 8 | Water soluble vitamins- Pantothenic acide and Biotine article discussion | Preparation from related course sources |
| 9 | Water soluble vitamins- vitamin C, article discussion | Preparation from related course sources |
| 10 | Choline, Carnitine, Inocitol and other vitamins and vitamin-like substances | Preparation from related course sources |
| 11 | Project evaulation | Preparation from related course sources |
| Resources |
| Lecture notes |
| 1. Rucker, B.R. and et al. (2001). Handbook of Vitamins (Ed by), Marcel Dekker, Third edition, New York. 2. Stipanuk, M.H.(2000). Biochemical and Physiological Aspects of Human Nutrition (Ed by), (ISBN:072164452X),WB Saunders. 3. Mahan, L.K., Stump, S.E. (2004). Krause?s.Food , Nutrition & Diet Therapy (Ed by), 11 th Edition, Elsevier (USA). |
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. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |