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Course Code: 
NUT 109
Course Period: 
Autumn
Course Type: 
Core
Theoric: 
2
Practice: 
2
Lab: 
0
Credits: 
3
ECTS: 
5
Course Language: 
English
Course Coordinator: 
Course Objectives: 
The aim of this course is to provide the student with the foundational principles of nutrition, including an introduction to nutrition science, food groups, and the food guide pyramid. The macronutrients (Carbohydrates, Fats, and Proteins), and micronutrients (Vitamins, Minerals, and Water) will be studied thoroughly with attention to its chemical nature, classification, nutritional composition, basic physiology, and its relationship with balancing energy in the body. The study of each macronutrient and some micronutrients will include practices in calculating their total amount in foods, total energy requirement calculations, including taking food records, food frequency questionnaires, dietary assessment of nutritional status, body mass index, and basal metabolism energy calculations. In addition, food safety principles will be introduced, including information on labeling and food security laws.
Course Content: 

Principles of Nutrition

Course Methodology: 
1: Lecture, 2: Case Study, 3: Problem Solving Technics 4: Discussion, 5: Simulation, 6: Group Study
Course Evaluation Methods: 
1:Writing Exam 2: Multiple Choice Test 3: Blank Filling 4: True-False 5: Oral Examination 6: Presentation

Vertical Tabs

Course Learning Outcomes

 

Learning Outcomes

Program Outcomes

Teaching Methods

Assessment Methods

1) Nutrition and diet related descriptions that are commonly used.

1,2,3,6,7,8,9,10

 

1,2,3

1,2,3,4,5

2) The natural pathway of digestion of foods ingested.

1,2,3,6,7,8,9,10

 

1,2,3

1,2,3,4,5

3)   Nutritional   significance   of   water   as   a nutrient.

1,2,3,6,7,8,9,10

 

1,2,3

1,2,3,4,5

4) Various carbohydrates included in starch, sugars,  and  plants  on  the  basis  of  their chemical  structures,  and nutritional contributions for a functional body.

1,2,3,6,7,8,9,10

 

1,2,3

1,2,3,4,5

5)  The  composition,  nutritional  contributions, and types of proteins that comprise various foods, including  milk  products,  meats,  eggs,  and vegetarian protein sources.

1,2,3,6,7,8,9,10

 

1,2,3

1,2,3,4,5

6) The nutritional contributions of various vitamins and minerals found in foods for a functional body.

1,2,3,6,7,8,9,10

 

1,2,3

1,2,3,4,5

7) Nutritional significance and contribution of edible lipids and their manufacturing and modification into food fats, including their functions in a healthy body.

1,2,3,6,7,8,9,10

 

1,2,3

1,2,3,4,5

8) Quality, safe preparation and preservation of various foods.

1,2,3,6,7,8,9,10

1,2,3

1,2,3,4,5

9) Commonly used nutrition and diet related calculations and evaluation methods.

1,2,3,6,7,8,9,10

1,2,3

1,2,3,4,5

 

Course Flow

Week

Topics

Study Materials

1

 

Overview of Nutrition Sciences

Related literature

2

 

Planning a Healthy Diet/ Digestion, Absorption & Transport

Related literature

3

 

Overview of Carbohydrates

Related literature

4

 

Carbohydrates

Related literature

5

 

Overview of Lipids (Fats)

Related literature

6

 

Overview of Proteins: Plant Proteins

Related literature

7

 

MIDTERM

Related literature

8

 

Animal Proteins: Meats, Milk & Eggs

Related literature

9

 

Energy Balance and Body Composition

Related literature

10

 

Weight Management

Related literature

11

 

Water-Soluble Vitamins

Related literature

12

 

Fat-Soluble Vitamins

Related literature

13

 

Water and Trace Minerals

Related literature

14

 

Food Safety and Labelling

Related literature

15

 

Overview

 
 

Recommended Sources

Textbook

Eleanor  N.  Whitney  &  Sharon  R.  Rolfes.  2007.  Understanding

Nutrition. Eleventh Edition. Wadsworth Publishing.

Additional Resources

http://www.eatright.org/   (American   Academy   of   Nutrition   and

Dietetics)

www.usda.gov (United States Department of Agriculture)

http://www.mypyramidonline.com/ (Food Pyramid) http://www.hsph.harvard.edu/nutritionsource/   (Harvard   School   of Public Health Nutrition Source)

http://www.todaysdietitian.com/

http://www.tarim.gov.tr/   (   T.C.   Gıda,   Tarım   ve   Hayvancılık

Bakanlığı)

 

 

Material Sharing

Documents

Related literature, data bases

Assignments

Health promotion program planning

Exams

Final, Assisgnment asessment

 

 

Assessment

IN-TERM STUDIES

NUMBER

PERCENTAGE

Homework

1

10

Midterm

1

90

 

 

100

Total

 

100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE

 

60

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE

 

40

Total

 

100

 

 

 

COURSE CATEGORY

Expertise/Field Courses

 

Course’s Contribution to Program

 

 

No

Program Learning Outcomes

Contribution

1

2

3

4

5

1

Gain basic, theoretical, practical knowledge, skills and attitudes in line with the reflections of developments in science, technology and health to nursing.

 

 

 

X

 

2

Collects data using a holistic approach according to the health needs of an individual, family or society, determine nursing diagnosis, applies current and evidence-based interventions, evaluates the outcomes and keeps necessary records.

 

 

 

X

 

3

Takes an active role and leads the health team in providing and developing safe, cost effective and high quality health care.

 

 

 

X

 

4

Implements necessary interventions for health promotion, protection, improvement and increasing the quality of life practices while respecting human rights and dignity.

X

 

 

 

 

5

Advocates for individuals, family, society and nursing profession by acting in accordance with professional values, ethical principles and relevant legislation.

X

 

 

 

 

6

Gains the ability of verbal and written communication, writing reports and presentations by using the native and foreign languages effectively.

 

 

X

 

 

7

With the awareness of the necessity of lifelong learning, gains the ability to follow innovative and creative developments in science and technology in health care and to develop tehmselves continuously.

 

 

X

 

 

8

Knows the research and publication process for the production of scientific knowledge specific to nursing, takes part in research, uses and shares the results of researches.

 

 

X

 

 

9

Utilize critical thinking and clinical decision-making skills in their professional practice.

 

 

X

 

 

10

Are sensitive to social and professional problems, set an example to colleagues and society with professional behavior

 

 

X

 

 

 

 

ECTS

Activities

Quantity

Duration
(Hour)

Total
Workload
(Hour)

Course Duration (Including the exam week: 15x Total course hours)

15

2

30

Hours for off-the-classroom study (Laboratory, Pre-study, practice)

15

4

60

Homework

4

7

28

Midterm/s

1

2

5

Final examination

1

2

2

Total Work Load

 

 

122

Total Work Load / 25 (h)

 

 

4.88

ECTS Credit of the Course

 

 

5