The major aim of the principles of nutrition is to give the information about the nutrients, proper preparation and cooking methods, nutritional value loss of nutrients during the preparation and cooking processes, preparation and application of basic and conventional meals taking into consideration of principle nutrition.
Course Content
This course contains; Introduction - Food Groups,Fruits and Vegetables,Fruits and Vegetables Lab,Vitamins (B vitamins and vitamin C),Milk and Dairy Products,Vitamins (A, D, E, and K),Meat, Eggs, Legumes,Grains,Meat, Eggs, Legumes and Grains Lab,Dietary Fiber and Prebiotics,Beverages,Protein Quality,Energy Metabolism Lab,Food Storage.
Course Learning Outcomes
Teaching Methods
Assessment Methods
3. Compares the methods for processing and storage.
10, 16, 17, 9
A, C, E
4. Examines the food additives and food enrichment .
10, 16, 9
A, C
4.3. Evaluates the functional foods.
16, 9
A, C
1. Evaluates the nutrients according to their carbohydrates, proteins, lipids, vitamins and minerals.
10, 16, 17, 9
A, C, E
2. Defines the methods for preparation, cooking and storage without losing nutrients.
A: Traditional Written Exam, C: Multiple-Choice Exam, E: Homework
Course Outline
Order
Subjects
Preliminary Work
1
Introduction - Food Groups
2
Fruits and Vegetables
3
Fruits and Vegetables Lab
4
Vitamins (B vitamins and vitamin C)
5
Milk and Dairy Products
6
Vitamins (A, D, E, and K)
7
Meat, Eggs, Legumes
8
Grains
9
Meat, Eggs, Legumes and Grains Lab
10
Dietary Fiber and Prebiotics
11
Beverages
12
Protein Quality
13
Energy Metabolism Lab
14
Food Storage
Resources
Lecture notes
1.Baysal A. Beslenme. 15. Baskı, Hatiboğlu Yayınevi. 2014.
2.Mahan, L.K., Stump, S.E. Krause's Food & Nutrition Therapy. 12th edition, Elsevier, 2010.
3. Krause ve Mahan Besin ve Beslenme Bakım Süreci. Çeviri Editörü, Gamze Akbulut, Nobel Tıp Kitapevi 2023
4. Temel Beslenme Bilimi Uygulamaları. Fatma Esra Güneş, Şule Aktaç. Ankara Nobel Kitapevi, 1. Baskı 2021
5. Temel Beslenme Bilimi. Fatma Esra Güneş, Şule Aktaç. Ankara Nobel Kitapevi, 1. Baskı 2021
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
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
28
28
General Exam
1
40
40
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
180
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(180/30)
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 II
BES2253500
Spring 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)
Assoc.Prof. Indrani KALKAN
Assistant(s)
Aim
The major aim of the principles of nutrition is to give the information about the nutrients, proper preparation and cooking methods, nutritional value loss of nutrients during the preparation and cooking processes, preparation and application of basic and conventional meals taking into consideration of principle nutrition.
Course Content
This course contains; Introduction - Food Groups,Fruits and Vegetables,Fruits and Vegetables Lab,Vitamins (B vitamins and vitamin C),Milk and Dairy Products,Vitamins (A, D, E, and K),Meat, Eggs, Legumes,Grains,Meat, Eggs, Legumes and Grains Lab,Dietary Fiber and Prebiotics,Beverages,Protein Quality,Energy Metabolism Lab,Food Storage.
Course Learning Outcomes
Teaching Methods
Assessment Methods
3. Compares the methods for processing and storage.
10, 16, 17, 9
A, C, E
4. Examines the food additives and food enrichment .
10, 16, 9
A, C
4.3. Evaluates the functional foods.
16, 9
A, C
1. Evaluates the nutrients according to their carbohydrates, proteins, lipids, vitamins and minerals.
10, 16, 17, 9
A, C, E
2. Defines the methods for preparation, cooking and storage without losing nutrients.
A: Traditional Written Exam, C: Multiple-Choice Exam, E: Homework
Course Outline
Order
Subjects
Preliminary Work
1
Introduction - Food Groups
2
Fruits and Vegetables
3
Fruits and Vegetables Lab
4
Vitamins (B vitamins and vitamin C)
5
Milk and Dairy Products
6
Vitamins (A, D, E, and K)
7
Meat, Eggs, Legumes
8
Grains
9
Meat, Eggs, Legumes and Grains Lab
10
Dietary Fiber and Prebiotics
11
Beverages
12
Protein Quality
13
Energy Metabolism Lab
14
Food Storage
Resources
Lecture notes
1.Baysal A. Beslenme. 15. Baskı, Hatiboğlu Yayınevi. 2014.
2.Mahan, L.K., Stump, S.E. Krause's Food & Nutrition Therapy. 12th edition, Elsevier, 2010.
3. Krause ve Mahan Besin ve Beslenme Bakım Süreci. Çeviri Editörü, Gamze Akbulut, Nobel Tıp Kitapevi 2023
4. Temel Beslenme Bilimi Uygulamaları. Fatma Esra Güneş, Şule Aktaç. Ankara Nobel Kitapevi, 1. Baskı 2021
5. Temel Beslenme Bilimi. Fatma Esra Güneş, Şule Aktaç. Ankara Nobel Kitapevi, 1. Baskı 2021
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.
