Preparation of related chapters from recommednded sources
2
Carbohydrates
Preparation from related course sources
3
Proteins and amino acids
Preparation from related course sources
4
Fats and faty acids
Preparation from related course sources
5
Energy requırements
Preparation from related course sources
6
Digestive juices
Preparation from related course sources
7
Water
Preparation from related course sources
8
Minerals: Sodium, Potassium
Preparation from related course sources
9
Minerals: Iron, Iodine
Preparation from related course sources
10
Fat- soluble vitamins: A,D
Preparation from related course sources
11
Fat- soluble vitamins: E,K
Preparation from related course sources
12
Water – soluble vitamins tiamin, riboflavin
Preparation from related course sources
13
Water – soluble vitamins vitamin B12, folik asit
Preparation from related course sources
14
Water – soluble vitamins: vitamin C
Preparation from related course sources
Resources
Lecture notes
1.Introduction to Human Nutrition.Gibney M, Lanham-New SA, Cassidy A, Vorster HH (Eds). Second edition, Wiley-Blackwell.2009
2.Krause's Food & Nutrition Therapy.
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.
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
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
FUNDAMENTALS of NUTRITIONAL SCIENCES
-
Fall 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
Assist.Prof. Neda SALEKİ
Name of Lecturer(s)
Assist.Prof. Neda SALEKİ
Assistant(s)
Aim
The aim of the principles of nutrition is to explain the basic relation between health and nutrition.
Course Content
This course contains; Health and nutrition,Carbohydrates,Proteins and amino acids,Fats and faty acids,Energy requırements,Digestive juices,Water,Minerals: Sodium, Potassium,Minerals: Iron, Iodine,Fat- soluble vitamins: A,D,Fat- soluble vitamins: E,K,Water – soluble vitamins tiamin, riboflavin,Water – soluble vitamins vitamin B12, folik asit,Water – soluble vitamins: vitamin C.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1.Describes the correlation of health and nutrition.
10, 16, 37, 9
A, E
3.Distinguishes the negative results of inadequate and imbalanced nutrition.
10, 16, 37, 9
A, E
2. Explains the functions of essential nutrients on body processes.
Preparation of related chapters from recommednded sources
2
Carbohydrates
Preparation from related course sources
3
Proteins and amino acids
Preparation from related course sources
4
Fats and faty acids
Preparation from related course sources
5
Energy requırements
Preparation from related course sources
6
Digestive juices
Preparation from related course sources
7
Water
Preparation from related course sources
8
Minerals: Sodium, Potassium
Preparation from related course sources
9
Minerals: Iron, Iodine
Preparation from related course sources
10
Fat- soluble vitamins: A,D
Preparation from related course sources
11
Fat- soluble vitamins: E,K
Preparation from related course sources
12
Water – soluble vitamins tiamin, riboflavin
Preparation from related course sources
13
Water – soluble vitamins vitamin B12, folik asit
Preparation from related course sources
14
Water – soluble vitamins: vitamin C
Preparation from related course sources
Resources
Lecture notes
1.Introduction to Human Nutrition.Gibney M, Lanham-New SA, Cassidy A, Vorster HH (Eds). Second edition, Wiley-Blackwell.2009
2.Krause's Food & Nutrition Therapy.
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.
11
PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior.
