The aim of this course is to introduce students to the basic nutrients essential for human health by exploring their classification, physiological roles, and major dietary sources. The course also helps students develop the English terminology used in the field of nutrition and dietetics.
Course Content
This course contains; Introduction to the course: What is a nutrient? Difference between food and nutrients. Overview of macronutrients and micronutrients. ,Food Groups and Dietary Guidelines,Energy Metabolism and Balance,Nutrition Assessment Methods ,Carbohydrates,Proteins,Lipids,Midterm Revision,Vitamins,Minerals,Water and Fluid Balance,Overview of Nutrient Metabolism,Healthy Eating Models,Final Revision and Case-Based Discussion.
Course Learning Outcomes
Teaching Methods
Assessment Methods
2. Classifies nutrients and explains their basic functions and dietary sources.
10, 16, 9
A, C
2. Explains the role of food groups in healthy eating.
10, 16, 9
A, C
3. Compares and interprets national and international healthy eating models.
10, 16, 9
A, C, E
4. Recognizes and uses basic English terminology in nutrition science.
Mahan, L., Escott-Stump, S., & Raymond, J. L. (2012). Krause's food & the nutrition care process,(Krause's Food & Nutrition Therapy). Saunders Elsevier. 13. Edition
Akbulut, G. (2019). Krause besin ve beslenme bakım süreci
Akbulut, G. (2023). Krause ve Mahan besin ve beslenme bakım süreci
Lecture notes
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. Gains effective knowledge and skills in mass food service systems and manages processes such as menu planning, production, hygiene, and food safety.
X
5
PQ-5. 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
6
PQ-6. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
7
PQ-7. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
8
PQ-8. Uses at least one foreign language to reach, evaluate and use it for professional development.
X
9
PQ-9. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
10
PQ-10. Communicates effectively both verbally and written in occupational field.
X
11
PQ-11. They have general cultural knowledge that profession requires.
X
12
PQ-12. 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
0
0
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)
60
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(60/30)
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
BES1272000
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
Lect. Merve GÜNEY COŞKUN
Name of Lecturer(s)
Lect. Merve GÜNEY COŞKUN
Assistant(s)
Aim
The aim of this course is to introduce students to the basic nutrients essential for human health by exploring their classification, physiological roles, and major dietary sources. The course also helps students develop the English terminology used in the field of nutrition and dietetics.
Course Content
This course contains; Introduction to the course: What is a nutrient? Difference between food and nutrients. Overview of macronutrients and micronutrients. ,Food Groups and Dietary Guidelines,Energy Metabolism and Balance,Nutrition Assessment Methods ,Carbohydrates,Proteins,Lipids,Midterm Revision,Vitamins,Minerals,Water and Fluid Balance,Overview of Nutrient Metabolism,Healthy Eating Models,Final Revision and Case-Based Discussion.
Course Learning Outcomes
Teaching Methods
Assessment Methods
2. Classifies nutrients and explains their basic functions and dietary sources.
10, 16, 9
A, C
2. Explains the role of food groups in healthy eating.
10, 16, 9
A, C
3. Compares and interprets national and international healthy eating models.
10, 16, 9
A, C, E
4. Recognizes and uses basic English terminology in nutrition science.
Mahan, L., Escott-Stump, S., & Raymond, J. L. (2012). Krause's food & the nutrition care process,(Krause's Food & Nutrition Therapy). Saunders Elsevier. 13. Edition
Akbulut, G. (2019). Krause besin ve beslenme bakım süreci
Akbulut, G. (2023). Krause ve Mahan besin ve beslenme bakım süreci
Lecture notes
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. Gains effective knowledge and skills in mass food service systems and manages processes such as menu planning, production, hygiene, and food safety.
X
5
PQ-5. 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
6
PQ-6. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
7
PQ-7. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
8
PQ-8. Uses at least one foreign language to reach, evaluate and use it for professional development.
X
9
PQ-9. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
10
PQ-10. Communicates effectively both verbally and written in occupational field.
X
11
PQ-11. They have general cultural knowledge that profession requires.
X
12
PQ-12. Develop positive attitudes toward lifelong learning and turn them into behavior.
