Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| PRINCIPLES of NUTRITION | GMS1116555 | Fall Semester | 3+0 | 3 | 3 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Hilal ATA |
| Assistant(s) | |
| Aim | Explanation of basic nutrients and their importance. Give knowledge on basic principles about healthy nutrition. |
| Course Content | This course contains; Explanation of course outcomes and assessment methods, nutrition concept, food choice, healthy nutrition,Macro nutrients, carbohydrates, simple sugars, complex carbohydrates, lowering the carbohydrate amount in diet,Proteins and their importance, functions in foods,Lipids (saturated and unsaturated lipids, cholesterol) The effect of lipids on health and functions in foods,Minerals, effect of minerals on health, vitamins, fat soluble vitamins, water soluble vitamins, ,Water, importance of water for health, functions in foods,Healthy product development,Gluten free, sugar free, vegan product development,Nutrient groups, bread, cereal, pulse group, sourdough breads, whole grains, discussion of Project ideas, ,Nutrient groups; meat, dairy, egg group, fruits and vegetables group; fats and oils, sugar, diet and health,Food intolerance; lactose intolerance, gluten intolerance,Vegan and vegetarian diet ,Project presentations,Project assesment. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| Defines nutrition by emphasizing the importance of nutrients for health. | 10, 4, 9 | |
| Explains the fundamentals of nutrition in a way that informs the surrounding environment and colleagues. | 10, 4, 9 | |
| Explores the physiological requirements and explains the relationship between nutrition and health. | 10, 16, 9 | |
| Describes an unhealthy menu using the knowledge of basic nutrition principles. | 10, 16, 9 | |
| Explains the functions of functional foods that contribute to maintaining health | 10, 16, 19, 9 | |
| Develops products for individuals with special nutritional need | A, F |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 19: Brainstorming Technique, 4: Inquiry-Based Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explanation of course outcomes and assessment methods, nutrition concept, food choice, healthy nutrition | |
| 2 | Macro nutrients, carbohydrates, simple sugars, complex carbohydrates, lowering the carbohydrate amount in diet | Read the related section from the recommended sources |
| 3 | Proteins and their importance, functions in foods | Read the related section from the recommended sources |
| 4 | Lipids (saturated and unsaturated lipids, cholesterol) The effect of lipids on health and functions in foods | Read the related section from the recommended sources |
| 5 | Minerals, effect of minerals on health, vitamins, fat soluble vitamins, water soluble vitamins, | |
| 6 | Water, importance of water for health, functions in foods | literature review |
| 7 | Healthy product development | Literature review |
| 8 | Gluten free, sugar free, vegan product development | Read the related section from the recommended sources |
| 9 | Nutrient groups, bread, cereal, pulse group, sourdough breads, whole grains, discussion of Project ideas, | Read the related section from the recommended sources |
| 10 | Nutrient groups; meat, dairy, egg group, fruits and vegetables group; fats and oils, sugar, diet and health | Read the related section from the recommended sources |
| 11 | Food intolerance; lactose intolerance, gluten intolerance | Read the related section from the recommended sources |
| 12 | Vegan and vegetarian diet | Read the related section from the recommended sources |
| 13 | Project presentations | |
| 14 | Project assesment |
| Resources |
| To be contributed by the lecturer |
| - Tayar, M., Korkmaz, N.H., ÖZkeleş, H.E. 2017. Beslenme İlkeleri. Dora, Bursa, 425s. - Akyol, A., Bilgiç, P., Ersoy, G. 2008. Fiziksel Aktivite, Beslenme ve Sağlıklı Yaşam. Klasmat Matbacılık, Ankara. Erişim: - -http://beslenme.gov.tr/content/files/yayinlar/kitaplar/obezite_bilgi_serisi/D5.pdfNutrition · Principles and Recommendations in Diabetes. American Diabetes Association. Erişim: http://care.diabetesjournals.org/content/27/suppl_1/s36.full-text.pdf |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | |||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | ||||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
| 4 | Develops creative menus using new technologies and production methods | X | |||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | |||||
| 6 | Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it. | X | |||||
| 7 | Designs menus within the framework of professional ethics and health principles. | X | |||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | Provides solutions to problems encountered in professional life. | X | |||||
| 10 | Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made. | X | |||||
| 11 | Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector. | X | |||||
| 12 | Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis. | ||||||
| 13 | Recognizes international innovations in field and adapts the necessary innovations to his/her own business. | X | |||||
| 14 | Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature. | 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 | 13 | 3 | 39 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 1 | 3 | 3 | |||
| Term Project | 12 | 2 | 24 | |||
| Presentation of Project / Seminar | 1 | 3 | 3 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 2 | 5 | 10 | |||
| General Exam | 2 | 6 | 12 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 91 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(91/30) | 3 | |||||
| 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 |
|---|---|---|---|---|---|
| PRINCIPLES of NUTRITION | GMS1116555 | Fall Semester | 3+0 | 3 | 3 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Hilal ATA |
| Assistant(s) | |
| Aim | Explanation of basic nutrients and their importance. Give knowledge on basic principles about healthy nutrition. |
| Course Content | This course contains; Explanation of course outcomes and assessment methods, nutrition concept, food choice, healthy nutrition,Macro nutrients, carbohydrates, simple sugars, complex carbohydrates, lowering the carbohydrate amount in diet,Proteins and their importance, functions in foods,Lipids (saturated and unsaturated lipids, cholesterol) The effect of lipids on health and functions in foods,Minerals, effect of minerals on health, vitamins, fat soluble vitamins, water soluble vitamins, ,Water, importance of water for health, functions in foods,Healthy product development,Gluten free, sugar free, vegan product development,Nutrient groups, bread, cereal, pulse group, sourdough breads, whole grains, discussion of Project ideas, ,Nutrient groups; meat, dairy, egg group, fruits and vegetables group; fats and oils, sugar, diet and health,Food intolerance; lactose intolerance, gluten intolerance,Vegan and vegetarian diet ,Project presentations,Project assesment. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| Defines nutrition by emphasizing the importance of nutrients for health. | 10, 4, 9 | |
| Explains the fundamentals of nutrition in a way that informs the surrounding environment and colleagues. | 10, 4, 9 | |
| Explores the physiological requirements and explains the relationship between nutrition and health. | 10, 16, 9 | |
| Describes an unhealthy menu using the knowledge of basic nutrition principles. | 10, 16, 9 | |
| Explains the functions of functional foods that contribute to maintaining health | 10, 16, 19, 9 | |
| Develops products for individuals with special nutritional need | A, F |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 19: Brainstorming Technique, 4: Inquiry-Based Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explanation of course outcomes and assessment methods, nutrition concept, food choice, healthy nutrition | |
| 2 | Macro nutrients, carbohydrates, simple sugars, complex carbohydrates, lowering the carbohydrate amount in diet | Read the related section from the recommended sources |
| 3 | Proteins and their importance, functions in foods | Read the related section from the recommended sources |
| 4 | Lipids (saturated and unsaturated lipids, cholesterol) The effect of lipids on health and functions in foods | Read the related section from the recommended sources |
| 5 | Minerals, effect of minerals on health, vitamins, fat soluble vitamins, water soluble vitamins, | |
| 6 | Water, importance of water for health, functions in foods | literature review |
| 7 | Healthy product development | Literature review |
| 8 | Gluten free, sugar free, vegan product development | Read the related section from the recommended sources |
| 9 | Nutrient groups, bread, cereal, pulse group, sourdough breads, whole grains, discussion of Project ideas, | Read the related section from the recommended sources |
| 10 | Nutrient groups; meat, dairy, egg group, fruits and vegetables group; fats and oils, sugar, diet and health | Read the related section from the recommended sources |
| 11 | Food intolerance; lactose intolerance, gluten intolerance | Read the related section from the recommended sources |
| 12 | Vegan and vegetarian diet | Read the related section from the recommended sources |
| 13 | Project presentations | |
| 14 | Project assesment |
| Resources |
| To be contributed by the lecturer |
| - Tayar, M., Korkmaz, N.H., ÖZkeleş, H.E. 2017. Beslenme İlkeleri. Dora, Bursa, 425s. - Akyol, A., Bilgiç, P., Ersoy, G. 2008. Fiziksel Aktivite, Beslenme ve Sağlıklı Yaşam. Klasmat Matbacılık, Ankara. Erişim: - -http://beslenme.gov.tr/content/files/yayinlar/kitaplar/obezite_bilgi_serisi/D5.pdfNutrition · Principles and Recommendations in Diabetes. American Diabetes Association. Erişim: http://care.diabetesjournals.org/content/27/suppl_1/s36.full-text.pdf |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | |||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | ||||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
| 4 | Develops creative menus using new technologies and production methods | X | |||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | |||||
| 6 | Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it. | X | |||||
| 7 | Designs menus within the framework of professional ethics and health principles. | X | |||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | Provides solutions to problems encountered in professional life. | X | |||||
| 10 | Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made. | X | |||||
| 11 | Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector. | X | |||||
| 12 | Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis. | ||||||
| 13 | Recognizes international innovations in field and adapts the necessary innovations to his/her own business. | X | |||||
| 14 | Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |