Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| PRINCIPLES of NUTRITION I | - | Fall Semester | 2+3 | 3,5 | 6 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assoc.Prof. Indrani KALKAN |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | The major aim of this course is to knowledge of the students about the relation between nutrition and health, nutrients, energy metabolisms, enzymes and hormones. |
| Course Content | This course contains; The relation between nutrition and health,Carbohydrates,Proteins,Lipids,Principles of laboratory technics. Laboratory of carbohidrates, proteins and lipids.,Energy metabolism,Nucleic acids, enzymes and hormones.,Water and minerals: Sodium, Potasium, Calsium, Magnesium, Iron, Cupper, Minerals: Iodine, Florine, Zinc, Manganese, Chromium, Molibden, Sulfur, Selenium, Cobalt,Vitamins: Vitamins A,D,E,K,Vitamins: Thiamine, Riboflavine, Niacine, Vitamin B6, Vitamine B12, Folic acid,Vitamins: Vitamin C, Pantotenic acide, Biotin, Choline, Carnitine, Inositol,,Laboratory of vitamins and minerals. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1.Evaluates the relationship between the nutrition and health. | 10, 16, 9 | A |
| 2.Relates the importance of energy and macro nutrients (carbohydrates, proteins, lipids) for healthy nutrition and human metabolism. | 10, 16, 9 | A |
| 5.Identifies her/his own nutritional intake and physical activity | 10, 16, 6, 9 | A, E |
| 3. Debates the importance of vitamins, minerals and water on healthy nutrition and body functions. | 10, 16, 9 | A |
| 4. Evaluates the contents of nutrients and their required amount for daily nutrition. | 10, 16, 6, 9 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 6: Experiential Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | The relation between nutrition and health | Preparation from related course sources |
| 2 | Carbohydrates | To read carbohydrates chapter from book of nutrition |
| 3 | Proteins | To read proteins chapter from book of Nutrition |
| 4 | Lipids | To read lipids chapter frok book of Nutrition |
| 5 | Principles of laboratory technics. Laboratory of carbohidrates, proteins and lipids. | None |
| 6 | Energy metabolism | To read energy metabolism chapter from book of Nutrition |
| 7 | Nucleic acids, enzymes and hormones. | To read Nucleic acids, enzymes and hormones chapters from book of Nutrition |
| 8 | Water and minerals: Sodium, Potasium, Calsium, Magnesium, Iron, Cupper | To read Water and minerals chapters from book of Nutrition |
| 9 | Minerals: Iodine, Florine, Zinc, Manganese, Chromium, Molibden, Sulfur, Selenium, Cobalt | To read related chapters from book of Nutrition |
| 10 | Vitamins: Vitamins A,D,E,K | To read related chapters from book of Nutrition |
| 11 | Vitamins: Thiamine, Riboflavine, Niacine, Vitamin B6, Vitamine B12, Folic acid | To read related chapters from book of Nutrition |
| 13 | Vitamins: Vitamin C, Pantotenic acide, Biotin, Choline, Carnitine, Inositol, | To read related chapters from book of Nutrition |
| 14 | Laboratory of vitamins and minerals |
| Resources |
| Lecture notes |
| 1.Baysal A. Beslenme. 15. Baskı, Hatiboğlu Yayınevi. 2014. 2.Introduction to Human Nutrition.Gibney M, Lanham-New SA, Cassidy A, Vorster HH (Eds). Second edition, Wiley-Blackwell.2009. 3.Mahan, L.K., Stump, S.E. Krause's Food & Nutrition Therapy. 12th edition, Elsevier, 2010. 4. Insel P, Ross D, McMahon K, Bernstein M. Nutrition. Jones and Bartlett Learning. Sixth ed. 2017. |
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 | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 2 | 28 | |||
| Guided Problem Solving | 14 | 3 | 42 | |||
| Resolution of Homework Problems and Submission as a Report | 14 | 3 | 42 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 26 | 26 | |||
| General Exam | 1 | 37 | 37 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 175 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(175/30) | 6 | |||||
| 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 I | - | Fall Semester | 2+3 | 3,5 | 6 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assoc.Prof. Indrani KALKAN |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | The major aim of this course is to knowledge of the students about the relation between nutrition and health, nutrients, energy metabolisms, enzymes and hormones. |
| Course Content | This course contains; The relation between nutrition and health,Carbohydrates,Proteins,Lipids,Principles of laboratory technics. Laboratory of carbohidrates, proteins and lipids.,Energy metabolism,Nucleic acids, enzymes and hormones.,Water and minerals: Sodium, Potasium, Calsium, Magnesium, Iron, Cupper, Minerals: Iodine, Florine, Zinc, Manganese, Chromium, Molibden, Sulfur, Selenium, Cobalt,Vitamins: Vitamins A,D,E,K,Vitamins: Thiamine, Riboflavine, Niacine, Vitamin B6, Vitamine B12, Folic acid,Vitamins: Vitamin C, Pantotenic acide, Biotin, Choline, Carnitine, Inositol,,Laboratory of vitamins and minerals. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1.Evaluates the relationship between the nutrition and health. | 10, 16, 9 | A |
| 2.Relates the importance of energy and macro nutrients (carbohydrates, proteins, lipids) for healthy nutrition and human metabolism. | 10, 16, 9 | A |
| 5.Identifies her/his own nutritional intake and physical activity | 10, 16, 6, 9 | A, E |
| 3. Debates the importance of vitamins, minerals and water on healthy nutrition and body functions. | 10, 16, 9 | A |
| 4. Evaluates the contents of nutrients and their required amount for daily nutrition. | 10, 16, 6, 9 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 6: Experiential Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | The relation between nutrition and health | Preparation from related course sources |
| 2 | Carbohydrates | To read carbohydrates chapter from book of nutrition |
| 3 | Proteins | To read proteins chapter from book of Nutrition |
| 4 | Lipids | To read lipids chapter frok book of Nutrition |
| 5 | Principles of laboratory technics. Laboratory of carbohidrates, proteins and lipids. | None |
| 6 | Energy metabolism | To read energy metabolism chapter from book of Nutrition |
| 7 | Nucleic acids, enzymes and hormones. | To read Nucleic acids, enzymes and hormones chapters from book of Nutrition |
| 8 | Water and minerals: Sodium, Potasium, Calsium, Magnesium, Iron, Cupper | To read Water and minerals chapters from book of Nutrition |
| 9 | Minerals: Iodine, Florine, Zinc, Manganese, Chromium, Molibden, Sulfur, Selenium, Cobalt | To read related chapters from book of Nutrition |
| 10 | Vitamins: Vitamins A,D,E,K | To read related chapters from book of Nutrition |
| 11 | Vitamins: Thiamine, Riboflavine, Niacine, Vitamin B6, Vitamine B12, Folic acid | To read related chapters from book of Nutrition |
| 13 | Vitamins: Vitamin C, Pantotenic acide, Biotin, Choline, Carnitine, Inositol, | To read related chapters from book of Nutrition |
| 14 | Laboratory of vitamins and minerals |
| Resources |
| Lecture notes |
| 1.Baysal A. Beslenme. 15. Baskı, Hatiboğlu Yayınevi. 2014. 2.Introduction to Human Nutrition.Gibney M, Lanham-New SA, Cassidy A, Vorster HH (Eds). Second edition, Wiley-Blackwell.2009. 3.Mahan, L.K., Stump, S.E. Krause's Food & Nutrition Therapy. 12th edition, Elsevier, 2010. 4. Insel P, Ross D, McMahon K, Bernstein M. Nutrition. Jones and Bartlett Learning. Sixth ed. 2017. |
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 | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |