The aim of the course is to evaluate the nutrients in terms of their sources and healthy nutrition programmes.
Course Content
This course contains; What is nutrients? History of basic foods. Difference between food and nutrients.,Plant and animal based nutrients,Food contents:carbohydrates,Food contents:proteins,Food contents:lipids,Food contents:vitamins,Food contents:minerals and water,Nutrients' fuctions in body,Food groups and healty nutrition models,Dairy products: milk, yoghurt, cheese,Meat products: Meat, poultry, fish, turkey, egg, legumes,Grain products: bread, bulgur, pasta, rice,Vegetables and fruits,Healthy nutrition tips.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Analyzes the nutrients and their sources.
10, 16, 9
A, E
2. Questions the functions and importance of nutrients.
What is nutrients? History of basic foods. Difference between food and nutrients.
Preparation from related course sources
2
Plant and animal based nutrients
1 source 2-6. pages
3
Food contents:carbohydrates
1 source 6-8. pages
4
Food contents:proteins
1 source 8. pages
5
Food contents:lipids
1 source 8. pages
6
Food contents:vitamins
1 source 11. pages
7
Food contents:minerals and water
1 source 11. pages
8
Nutrients' fuctions in body
Levetin-Mc Mahon Plants and Society book pages 160-169
9
Food groups and healty nutrition models
Examination of nutrition patterns in the world http://www.eatright.org/ (American Academy of Nutrition and Dietetics) www.usda.gov (United States Department of Agriculture) http://www.hsph.harvard.edu/nutrition
•Introduction to Human Nutrition.Gibney M, Lanham-New SA, Cassidy A, Vorster HH (Eds). Second edition, Wiley-Blackwell.2009
•Mahan, L.K., Stump, S.E. Krause's Food & Nutrition Therapy. 12th edition, Elsevier, 2010.
•Levetin- Mc Mahon Plants and Society 2th edition McGraw Hill 2008.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PQ-1. They have basic knowledge in the field of Nutrition and Dietetics.
X
2
PQ-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
PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
PQ-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
PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
PQ-9. Communicates effectively both verbally and written in occupational field.
X
10
PQ-10. They have general cultural knowledge that profession requires.
X
11
PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior.
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
20
Rate of Final Exam to Success
80
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
1
14
Guided Problem Solving
14
1
14
Resolution of Homework Problems and Submission as a Report
14
1
14
Term Project
0
0
0
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
1
11
11
General Exam
1
21
21
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
74
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(74/30)
2
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
INTRODUCTION to FOODS
-
Spring Semester
2+0
2
2
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
English
Course Level
First Cycle (Bachelor's Degree)
Course Type
Elective
Course Coordinator
Assoc.Prof. Indrani KALKAN
Name of Lecturer(s)
Assist.Prof. Neda SALEKİ
Assistant(s)
Aim
The aim of the course is to evaluate the nutrients in terms of their sources and healthy nutrition programmes.
Course Content
This course contains; What is nutrients? History of basic foods. Difference between food and nutrients.,Plant and animal based nutrients,Food contents:carbohydrates,Food contents:proteins,Food contents:lipids,Food contents:vitamins,Food contents:minerals and water,Nutrients' fuctions in body,Food groups and healty nutrition models,Dairy products: milk, yoghurt, cheese,Meat products: Meat, poultry, fish, turkey, egg, legumes,Grain products: bread, bulgur, pasta, rice,Vegetables and fruits,Healthy nutrition tips.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Analyzes the nutrients and their sources.
10, 16, 9
A, E
2. Questions the functions and importance of nutrients.
What is nutrients? History of basic foods. Difference between food and nutrients.
Preparation from related course sources
2
Plant and animal based nutrients
1 source 2-6. pages
3
Food contents:carbohydrates
1 source 6-8. pages
4
Food contents:proteins
1 source 8. pages
5
Food contents:lipids
1 source 8. pages
6
Food contents:vitamins
1 source 11. pages
7
Food contents:minerals and water
1 source 11. pages
8
Nutrients' fuctions in body
Levetin-Mc Mahon Plants and Society book pages 160-169
9
Food groups and healty nutrition models
Examination of nutrition patterns in the world http://www.eatright.org/ (American Academy of Nutrition and Dietetics) www.usda.gov (United States Department of Agriculture) http://www.hsph.harvard.edu/nutrition
•Introduction to Human Nutrition.Gibney M, Lanham-New SA, Cassidy A, Vorster HH (Eds). Second edition, Wiley-Blackwell.2009
•Mahan, L.K., Stump, S.E. Krause's Food & Nutrition Therapy. 12th edition, Elsevier, 2010.
•Levetin- Mc Mahon Plants and Society 2th edition McGraw Hill 2008.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PQ-1. They have basic knowledge in the field of Nutrition and Dietetics.
X
2
PQ-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
PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
PQ-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
PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
PQ-9. Communicates effectively both verbally and written in occupational field.
X
10
PQ-10. They have general cultural knowledge that profession requires.
X
11
PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior.
