Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| CARBONHYDRATES in ADVANCED NUTRITION | BESD1231760 | Spring 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 | |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | By classification of dietary carbohydrate?s, examining the physicochemical properties and resources; evaluating the effects on metabolism and health; comparing the different proposals of daily intake by age and sex, evaluating the intended use of carbohydrates in food industry |
| Course Content | This course contains; Introduction to Carbohydrates,Simple Carbohydrates: definition, classification, physicochemical properties-I,Simple Carbohydrates: definition, classification, physicochemical properties-II,Complex Carbohydrates: definition, classification, physicochemical properties-I,Complex Carbohydrates: definition, classification, physicochemical properties-II,Carbohydrate resources and daily recommended intakes,Metabolism of dietary carbohydrate resources and fiber type-I,Metabolism of dietary carbohydrate resources and fiber type-II,Physiological functions of dietary carbohydrate resources and fiber types-I,Physiological functions of dietary carbohydrate resources and fiber types-II,The relationship between carbohydrates and fiber type items diseases-I,The relationship between carbohydrates and fiber type items diseases-II,The relationship between carbohydrates and fiber type items diseases-III,The food industry uses. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Classifies the carbohydrates | 10, 16, 19, 9 | A, D, E |
| 1.1. Debate the chemical structures and name of the carbohydrates | 10, 16, 19, 9 | A, D, E |
| 1.2. Distinguish the simple and complex carbohydrates | 10, 16, 19, 9 | A, D, E |
| 1.3. Categorize carbohydrates | 10, 16, 19, 9 | A, D, E |
| 2. Questions the metabolic processes of carbohydrates in human metabolism | 10, 16, 19, 9 | A, D, E |
| 2.1. Interpret carbohydrates metabolism | 10, 16, 19, 9 | A, D, E |
| 2.2. Debate the importance of catabolic and anabolic processes of carbohydrates | 10, 16, 19, 9 | A, D, E |
| 2.3. Illustrate the carbohydrates in human body, describe the relation between metabolic processes and energy. | 10, 16, 19, 9 | A, D, E |
| 3. Evaluates carbohydrates in foods and the effects of diet carbohydrates on nutrition. | 10, 16, 19, 9 | A, D, E |
| 3.1. Interpret diet carbohydrates | 10, 16, 19, 9 | A, D, E |
| 3.2. Explain carbohydrates analysis in foods | 10, 16, 19, 9 | A, D, E |
| 3.3. Explain effects of diet carbohydrates on nutrition | 10, 16, 19, 9 | A, D, E |
| 4. Evaluates the relation between carbohydrate metabolism and metabolic diseases | 10, 16, 19, 9 | A, D, E |
| 4.1. Interpret the diseases related to carbohydrate metabolism | 10, 16, 19, 9 | A, D, E |
| 4.2. Question the relation between obesity and carbohydrate metabolism | 10, 16, 19, 9 | A, D, E |
| 4.3. Relate the relation between carbohydrates and cardiovascular diseases | 10, 16, 19, 9 | A, D, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 19: Brainstorming Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Introduction to Carbohydrates | Preparation from related course sources |
| 2 | Simple Carbohydrates: definition, classification, physicochemical properties-I | Preparation from related course sources |
| 3 | Simple Carbohydrates: definition, classification, physicochemical properties-II | Preparation from related course sources |
| 4 | Complex Carbohydrates: definition, classification, physicochemical properties-I | Preparation from related course sources |
| 5 | Complex Carbohydrates: definition, classification, physicochemical properties-II | Preparation from related course sources |
| 6 | Carbohydrate resources and daily recommended intakes | Preparation from related course sources |
| 7 | Metabolism of dietary carbohydrate resources and fiber type-I | Preparation from related course sources |
| 8 | Metabolism of dietary carbohydrate resources and fiber type-II | Preparation from related course sources |
| 9 | Physiological functions of dietary carbohydrate resources and fiber types-I | Preparation from related course sources |
| 10 | Physiological functions of dietary carbohydrate resources and fiber types-II | Preparation from related course sources |
| 11 | The relationship between carbohydrates and fiber type items diseases-I | Preparation from related course sources |
| 12 | The relationship between carbohydrates and fiber type items diseases-II | Preparation from related course sources |
| 13 | The relationship between carbohydrates and fiber type items diseases-III | Preparation from related course sources |
| 14 | The food industry uses | Preparation from related course sources |
| Resources |
| Lecture notes, scientific publications |
| 1. Stipanuk MH., Caudill MA.(Ed) . Biochemical, Physiological, and Molecular Aspects of Human Nutrition, Elsevier,3rd Ed, 2013. 2. Rolfes SR., Pınna K., Whıtney E. Understanding Normal and Clinical Nutrition, Eght edition, Wadsworth, 2009. 3. Mahan LK., Staump SE. (Ed) Krause's Food, Nutrition&Diet Therapy, 14th.edition, Elsevier, 2017. 4. Gibney MJ, MacDonald I, Roche H. Nutrition and Metabolism, The Nutrition Society, Blackwell Publishing, 2003. 5. Current scientific publications on the subject |
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 |
|---|---|---|---|---|---|
| CARBONHYDRATES in ADVANCED NUTRITION | BESD1231760 | Spring 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 | |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | By classification of dietary carbohydrate?s, examining the physicochemical properties and resources; evaluating the effects on metabolism and health; comparing the different proposals of daily intake by age and sex, evaluating the intended use of carbohydrates in food industry |
| Course Content | This course contains; Introduction to Carbohydrates,Simple Carbohydrates: definition, classification, physicochemical properties-I,Simple Carbohydrates: definition, classification, physicochemical properties-II,Complex Carbohydrates: definition, classification, physicochemical properties-I,Complex Carbohydrates: definition, classification, physicochemical properties-II,Carbohydrate resources and daily recommended intakes,Metabolism of dietary carbohydrate resources and fiber type-I,Metabolism of dietary carbohydrate resources and fiber type-II,Physiological functions of dietary carbohydrate resources and fiber types-I,Physiological functions of dietary carbohydrate resources and fiber types-II,The relationship between carbohydrates and fiber type items diseases-I,The relationship between carbohydrates and fiber type items diseases-II,The relationship between carbohydrates and fiber type items diseases-III,The food industry uses. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Classifies the carbohydrates | 10, 16, 19, 9 | A, D, E |
| 1.1. Debate the chemical structures and name of the carbohydrates | 10, 16, 19, 9 | A, D, E |
| 1.2. Distinguish the simple and complex carbohydrates | 10, 16, 19, 9 | A, D, E |
| 1.3. Categorize carbohydrates | 10, 16, 19, 9 | A, D, E |
| 2. Questions the metabolic processes of carbohydrates in human metabolism | 10, 16, 19, 9 | A, D, E |
| 2.1. Interpret carbohydrates metabolism | 10, 16, 19, 9 | A, D, E |
| 2.2. Debate the importance of catabolic and anabolic processes of carbohydrates | 10, 16, 19, 9 | A, D, E |
| 2.3. Illustrate the carbohydrates in human body, describe the relation between metabolic processes and energy. | 10, 16, 19, 9 | A, D, E |
| 3. Evaluates carbohydrates in foods and the effects of diet carbohydrates on nutrition. | 10, 16, 19, 9 | A, D, E |
| 3.1. Interpret diet carbohydrates | 10, 16, 19, 9 | A, D, E |
| 3.2. Explain carbohydrates analysis in foods | 10, 16, 19, 9 | A, D, E |
| 3.3. Explain effects of diet carbohydrates on nutrition | 10, 16, 19, 9 | A, D, E |
| 4. Evaluates the relation between carbohydrate metabolism and metabolic diseases | 10, 16, 19, 9 | A, D, E |
| 4.1. Interpret the diseases related to carbohydrate metabolism | 10, 16, 19, 9 | A, D, E |
| 4.2. Question the relation between obesity and carbohydrate metabolism | 10, 16, 19, 9 | A, D, E |
| 4.3. Relate the relation between carbohydrates and cardiovascular diseases | 10, 16, 19, 9 | A, D, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 19: Brainstorming Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Introduction to Carbohydrates | Preparation from related course sources |
| 2 | Simple Carbohydrates: definition, classification, physicochemical properties-I | Preparation from related course sources |
| 3 | Simple Carbohydrates: definition, classification, physicochemical properties-II | Preparation from related course sources |
| 4 | Complex Carbohydrates: definition, classification, physicochemical properties-I | Preparation from related course sources |
| 5 | Complex Carbohydrates: definition, classification, physicochemical properties-II | Preparation from related course sources |
| 6 | Carbohydrate resources and daily recommended intakes | Preparation from related course sources |
| 7 | Metabolism of dietary carbohydrate resources and fiber type-I | Preparation from related course sources |
| 8 | Metabolism of dietary carbohydrate resources and fiber type-II | Preparation from related course sources |
| 9 | Physiological functions of dietary carbohydrate resources and fiber types-I | Preparation from related course sources |
| 10 | Physiological functions of dietary carbohydrate resources and fiber types-II | Preparation from related course sources |
| 11 | The relationship between carbohydrates and fiber type items diseases-I | Preparation from related course sources |
| 12 | The relationship between carbohydrates and fiber type items diseases-II | Preparation from related course sources |
| 13 | The relationship between carbohydrates and fiber type items diseases-III | Preparation from related course sources |
| 14 | The food industry uses | Preparation from related course sources |
| Resources |
| Lecture notes, scientific publications |
| 1. Stipanuk MH., Caudill MA.(Ed) . Biochemical, Physiological, and Molecular Aspects of Human Nutrition, Elsevier,3rd Ed, 2013. 2. Rolfes SR., Pınna K., Whıtney E. Understanding Normal and Clinical Nutrition, Eght edition, Wadsworth, 2009. 3. Mahan LK., Staump SE. (Ed) Krause's Food, Nutrition&Diet Therapy, 14th.edition, Elsevier, 2017. 4. Gibney MJ, MacDonald I, Roche H. Nutrition and Metabolism, The Nutrition Society, Blackwell Publishing, 2003. 5. Current scientific publications on the subject |
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 | |