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Course Detail

Course Description

CourseCodeSemesterT+P (Hour)CreditECTS
FUNDAMENTALS of NUTRITIONAL SCIENCES-Fall Semester2+022
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of CourseEnglish
Course LevelFirst Cycle (Bachelor's Degree)
Course TypeElective
Course CoordinatorAssist.Prof. Neda SALEKİ
Name of Lecturer(s)
Assistant(s)
AimThe aim of the principles of nutrition is to explain the basic relation between health and nutrition.
Course ContentThis 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 KazanımlarıTeaching MethodsAssessment Methods
1.Describes the correlation of health and nutrition.10, 16, 37, 9A, E
3.Distinguishes the negative results of inadequate and imbalanced nutrition.10, 16, 37, 9A, E
2. Explains the functions of essential nutrients on body processes.10, 16, 37, 9A, E
Teaching Methods:10: Discussion Method, 16: Question - Answer Technique, 37: Computer-Internet Supported Instruction, 9: Lecture Method
Assessment Methods:A: Traditional Written Exam, E: Homework

Course Outline

OrderSubjectsPreliminary Work
1Health and nutritionPreparation of related chapters from recommednded sources
2CarbohydratesPreparation from related course sources
3Proteins and amino acidsPreparation from related course sources
4Fats and faty acidsPreparation from related course sources
5Energy requırementsPreparation from related course sources
6Digestive juicesPreparation from related course sources
7WaterPreparation from related course sources
8Minerals: Sodium, PotassiumPreparation from related course sources
9Minerals: Iron, IodinePreparation from related course sources
10Fat- soluble vitamins: A,DPreparation from related course sources
11Fat- soluble vitamins: E,KPreparation from related course sources
12Water – soluble vitamins tiamin, riboflavinPreparation from related course sources
13Water – soluble vitamins vitamin B12, folik asitPreparation from related course sources
14Water – soluble vitamins: vitamin CPreparation 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
NoProgram QualificationContribution Level
12345
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 LevelAbsolute Evaluation
Rate of Midterm Exam to Success 40
Rate of Final Exam to Success 60
Total 100
ECTS / Workload Table
ActivitiesNumber ofDuration(Hour)Total Workload(Hour)
Course Hours14114
Guided Problem Solving14114
Resolution of Homework Problems and Submission as a Report14114
Term Project000
Presentation of Project / Seminar000
Quiz000
Midterm Exam11111
General Exam12121
Performance Task, Maintenance Plan000
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

CourseCodeSemesterT+P (Hour)CreditECTS
FUNDAMENTALS of NUTRITIONAL SCIENCES-Fall Semester2+022
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of CourseEnglish
Course LevelFirst Cycle (Bachelor's Degree)
Course TypeElective
Course CoordinatorAssist.Prof. Neda SALEKİ
Name of Lecturer(s)
Assistant(s)
AimThe aim of the principles of nutrition is to explain the basic relation between health and nutrition.
Course ContentThis 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 KazanımlarıTeaching MethodsAssessment Methods
1.Describes the correlation of health and nutrition.10, 16, 37, 9A, E
3.Distinguishes the negative results of inadequate and imbalanced nutrition.10, 16, 37, 9A, E
2. Explains the functions of essential nutrients on body processes.10, 16, 37, 9A, E
Teaching Methods:10: Discussion Method, 16: Question - Answer Technique, 37: Computer-Internet Supported Instruction, 9: Lecture Method
Assessment Methods:A: Traditional Written Exam, E: Homework

Course Outline

OrderSubjectsPreliminary Work
1Health and nutritionPreparation of related chapters from recommednded sources
2CarbohydratesPreparation from related course sources
3Proteins and amino acidsPreparation from related course sources
4Fats and faty acidsPreparation from related course sources
5Energy requırementsPreparation from related course sources
6Digestive juicesPreparation from related course sources
7WaterPreparation from related course sources
8Minerals: Sodium, PotassiumPreparation from related course sources
9Minerals: Iron, IodinePreparation from related course sources
10Fat- soluble vitamins: A,DPreparation from related course sources
11Fat- soluble vitamins: E,KPreparation from related course sources
12Water – soluble vitamins tiamin, riboflavinPreparation from related course sources
13Water – soluble vitamins vitamin B12, folik asitPreparation from related course sources
14Water – soluble vitamins: vitamin CPreparation 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
NoProgram QualificationContribution Level
12345
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 LevelAbsolute Evaluation
Rate of Midterm Exam to Success 40
Rate of Final Exam to Success 60
Total 100

Numerical Data

Ekleme Tarihi: 09/10/2023 - 10:55Son Güncelleme Tarihi: 24/12/2023 - 02:18