• Türkçe
  • English
Course Code: 
NUT 109
Course Period: 
Autumn
Course Type: 
Core
Theoric: 
2
Practice: 
0
Lab: 
2
Credits: 
3
ECTS: 
5
Course Language: 
English
Course Coordinator: 
Courses given by: 
Course Objectives: 
This course aims to teach students basic nutritional principles, including an introduction to nutrition science, an overview of macro and micronutrients, recommended dietary intake levels, and the important relationships between diet and health.
Course Content: 

Within the scope of this course macronutrients (carbohydrates, fats and proteins) and micronutrients (vitamins and minerals) and their chemical structures, dietary sources, their roles in the body, digestion, absorption and transport processes, deficiencies and toxicity symptoms and/or diseases will be examined in detail.

Course Methodology: 
Teaching Methods: 1: Lecture, 2: Case Study, 3: Problem Solving Technics 4: Discussion, 5: Simulation, 6: Group Study
Course Evaluation Methods: 
Assessment 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 Learning Outcomes Teaching

Methods

Assessment Methods
1) Explain the definitions and concepts related to nutrition and diet. 1,2,8,10 1,2,3,4,5 1,2,3,4
2) Defines food groups and knows recommended daily intake levels for different age groups. 1,2,8,10 1,2,3,4,5 1,2,3,4
3) Knows how to calculate calories according to different nutrient distributions of foods and compares them with reference values. 1,2,8,10 1,2,3,4,5 1,2,3,4
4) Explains the natural digestive process of foods. 1,2,8,10 1,2,3,4,5 1,2,3,4
5) Explains the chemical structures of carbohydrates (such as starch, sugar and dietary fibers) and their functions in the body. 1,2,8,10 1,2,3,4,5 1,2,3,4
6) Explains the structures, nutritional sources and functions of proteins in the body and defines the symptoms and/or diseases that may occur in their deficiency. 1,2,8,10 1,2,3,4,5 1,2,3,4
7) Explains the structures, nutritional sources and functions of fats in the body. 1,2,8,10 1,2,3,4,5 1,2,3,4
8) Explains the types, nutritional sources, functions of vitamins and minerals in the body and defines the symptoms and/or diseases that may occur in their deficiency or excess intake. 1,2,8,10 1,2,3,4,5 1,2,3,4
9) Explains the importance of water for the body. 1,2,8,10 1,2,3,4,5 1,2,3,4

 

Course Flow

COURSE CONTENT

Week

Topics

Study Materials

1

NUTRITION SCIENCE OVERVIEW

 

2

A HEALTHY DIET/DIGESTION, ABSORPTION AND TRANSPORT

 

3

CARBOHYDRATES OVERVIEW

 

4

CARBOHYDRATES (STARCH, SUGAR, AND DIETARY FIBERS)

 

5

PROTEIN OVERVIEW

 

6

AMINO ACIDS

 

7

MIDTERM

 

8

LIPIDS OVERVIEW

 

9

TRIGLYCERIDES, PHOSPHOLIPIDS AND STEROLS

 

10

FAT SOLUBLE VITAMINS

 

11

WATER-SOLUBLE VITAMINS

 

12

WATER-SOLUBLE VITAMINS

 

13

WATER AND MACRO MINERALS

 

14

TRACE ELEMENTS

 

15

OVERVIEW

 

 

Recommended Sources

RECOMMENDED SOURCES

Textbook

 

Additional Resources

  • Prof.Dr.Ayşe Baysal, Genel Beslenme, (Hatiboğlu Yayıncılık, 2018).
  • Bakanlığı, T. S. (2016). Türkiye Beslenme Rehberi TÜBER 2015. TC Sağlık Bakanlığı Yayın, (1031), 172-217.
  • Whitney, E., & Rolfes, S. R. (2018). Understanding nutrition. Cengage Learning.
  • Sizer, F., & Whitney, E. (2013). Nutrition: concepts and controversies. Cengage Learning.
  • Mahan, L. K., Escott-Stump, S., Raymond, J. L., & Krause, M. V. (2012). Krause's food & nutrition therapy. Elsevier/Saunders.
 

Material Sharing

MATERIAL SHARING

Documents

 

Assignments

 

Exams

 
 

Assessment

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Mid-terms

1

80

Quiz

5

20

Total

 

100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE

 

60

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE

 

40

 

Total

 

100

 

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM

No

Program Learning Outcomes

Contribution

1

2

3

4

5

1

Knows chemical structures of nutrients and human nutrition under different conditions thoroughly and uses proper sources for implementation. 

 

 

 

 

X

2

 Gains expertise in the scientific researh methods.

 

 

 

X

 

3

Knows spesific nutritional requirements of children and adolescents, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

 

X

 

 

 

4

Applies professional ethics and legal regulations within the framework of nutrition and diet counseling.

 

 

 

 

 

5

Knows the nutritional requirements specific to the periods of pregnancy and lactation, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

 

X

 

 

 

6

Knows adulthood diseases requiring nutritional therapy and acts regarding those processes.

 

 

 

 

 

7

Develops solutions for social nutrition problems and contributes to the development of plans and policies.

 

 

X

 

 

8

Gains abilitiy to communicate with his/her colleagues and applies the most appropriate and recent techniques in multi-disciplinary work.

 

 

 

X

 

9

Organizes activities aimed at improving nutritional status if necessary by determining the nutritional status of his/her environment.

 

 

X

 

 

10

Develops himself/herself and creativity by following the developments in his/her profession and related technologies, and can take initiative when necessary.

 

 

 

X

 

11

Knows the importance of food service systems institutions on human health and applies total quality management in production processes.

 

 

 

 

 

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities

Quantity

Duration

(Hour)

Total Workload (Hour)

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

15

4

60

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

14

2

28

Mid-terms

1

12

12

Quiz

5

2

10

Final examination

1

17

17

Total Work Load

 

 

127

Total Work Load / 25 (h)

 

 

5,08

ECTS Credit of the Course

 

 

5