Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| MINERALS in ADVANCED NUTRITION | BESD2131860 | Fall Semester | 2+0 | 2 | 8 |
| Course Program |
| 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 | Upon completion of this course, the student should be able to outline the physiological requirements of minerals for health, define the major food sources in the diet, state the beneficial and detrimental effects throughout the metabolic process, present, discuss and summarise nutritional information regarding minerals |
| Course Content | This course contains; Minerals in nutirition,Classification of minerals; macro- and micro-minerals,Metabolic functions of minerals,Minerals in cell fluids,Minearls in structural composition of human body,Metalloenzymes, structures and functions,Minerale function in heatlh and diseases,Bioavailability of minerals in health and diseases,Mineral requirement in nutrition,Minerals in foods and supplements,Literature evaluation and discussion,Literature evaluation and discussion,Literature evaluation and discussion,Literature evaluation and discussion. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Discuss the health effects of minerals | 18, 9 | E |
| 1.1. Define minerals | 18, 9 | E |
| 1.2. Classify minerals | 18, 9 | E |
| 1.3. Relate the minerals to health | 18, 9 | E |
| 2. Discuss and evaluate factors may affect mineral status | 18, 9 | E |
| 2.1. Consider the relation between bioavailability and absorption | 18, 9 | E |
| 2.2. Have knowledge on physiological importance of minerals | 18, 9 | E |
| 2.3. Explain the factors effect minral status in body | 18, 9 | E |
| 3. Evaluate the outcomes of deficient and excess intake of minerals | 18, 9 | E |
| 3.1. Analyse metabolic functions of minerals | 18, 9 | E |
| 3.2. Explain the health problems in case of excess intake of minerals | 18, 9 | E |
| 3.3. Explain the health problems in case of deficient intake of minerals | 18, 9 | E |
| Teaching Methods: | 18: Micro Teaching Technique, 9: Lecture Method |
| Assessment Methods: | E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Minerals in nutirition | Preparation from related courses sources |
| 2 | Classification of minerals; macro- and micro-minerals | Preparation from related courses sources |
| 3 | Metabolic functions of minerals | Preparation from related courses sources |
| 4 | Minerals in cell fluids | Preparation from related courses sources |
| 5 | Minearls in structural composition of human body | Preparation from related courses sources |
| 6 | Metalloenzymes, structures and functions | Preparation from related courses sources |
| 7 | Minerale function in heatlh and diseases | Preparation from related courses sources |
| 8 | Bioavailability of minerals in health and diseases | Preparation from related courses sources |
| 9 | Mineral requirement in nutrition | Preparation from related courses sources |
| 10 | Minerals in foods and supplements | Preparation from related courses sources |
| 11 | Literature evaluation and discussion | Preparation from related courses sources |
| 12 | Literature evaluation and discussion | Preparation from related courses sources |
| 13 | Literature evaluation and discussion | Preparation from related courses sources |
| 14 | Literature evaluation and discussion | Preparation from related courses sources |
| Resources |
| Lecture notes |
| 1. Biochemical and Physiological Aspects of Human Nutrition, 3rd edition (ISBN: 9781455746293); WB Saunders, 2013. 2. Krause's Food and The Nutrition Care Process, 14th edition (ISBN-13: 978-1437722338); Elsewier, 2017. |
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 |
|---|---|---|---|---|---|
| MINERALS in ADVANCED NUTRITION | BESD2131860 | Fall Semester | 2+0 | 2 | 8 |
| Course Program |
| 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 | Upon completion of this course, the student should be able to outline the physiological requirements of minerals for health, define the major food sources in the diet, state the beneficial and detrimental effects throughout the metabolic process, present, discuss and summarise nutritional information regarding minerals |
| Course Content | This course contains; Minerals in nutirition,Classification of minerals; macro- and micro-minerals,Metabolic functions of minerals,Minerals in cell fluids,Minearls in structural composition of human body,Metalloenzymes, structures and functions,Minerale function in heatlh and diseases,Bioavailability of minerals in health and diseases,Mineral requirement in nutrition,Minerals in foods and supplements,Literature evaluation and discussion,Literature evaluation and discussion,Literature evaluation and discussion,Literature evaluation and discussion. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Discuss the health effects of minerals | 18, 9 | E |
| 1.1. Define minerals | 18, 9 | E |
| 1.2. Classify minerals | 18, 9 | E |
| 1.3. Relate the minerals to health | 18, 9 | E |
| 2. Discuss and evaluate factors may affect mineral status | 18, 9 | E |
| 2.1. Consider the relation between bioavailability and absorption | 18, 9 | E |
| 2.2. Have knowledge on physiological importance of minerals | 18, 9 | E |
| 2.3. Explain the factors effect minral status in body | 18, 9 | E |
| 3. Evaluate the outcomes of deficient and excess intake of minerals | 18, 9 | E |
| 3.1. Analyse metabolic functions of minerals | 18, 9 | E |
| 3.2. Explain the health problems in case of excess intake of minerals | 18, 9 | E |
| 3.3. Explain the health problems in case of deficient intake of minerals | 18, 9 | E |
| Teaching Methods: | 18: Micro Teaching Technique, 9: Lecture Method |
| Assessment Methods: | E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Minerals in nutirition | Preparation from related courses sources |
| 2 | Classification of minerals; macro- and micro-minerals | Preparation from related courses sources |
| 3 | Metabolic functions of minerals | Preparation from related courses sources |
| 4 | Minerals in cell fluids | Preparation from related courses sources |
| 5 | Minearls in structural composition of human body | Preparation from related courses sources |
| 6 | Metalloenzymes, structures and functions | Preparation from related courses sources |
| 7 | Minerale function in heatlh and diseases | Preparation from related courses sources |
| 8 | Bioavailability of minerals in health and diseases | Preparation from related courses sources |
| 9 | Mineral requirement in nutrition | Preparation from related courses sources |
| 10 | Minerals in foods and supplements | Preparation from related courses sources |
| 11 | Literature evaluation and discussion | Preparation from related courses sources |
| 12 | Literature evaluation and discussion | Preparation from related courses sources |
| 13 | Literature evaluation and discussion | Preparation from related courses sources |
| 14 | Literature evaluation and discussion | Preparation from related courses sources |
| Resources |
| Lecture notes |
| 1. Biochemical and Physiological Aspects of Human Nutrition, 3rd edition (ISBN: 9781455746293); WB Saunders, 2013. 2. Krause's Food and The Nutrition Care Process, 14th edition (ISBN-13: 978-1437722338); Elsewier, 2017. |
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 | |