| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | AİS2052016191 | NUTRITION | Compulsory | 2 | 3 | 3 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| It is expected that the student who learns this lesson will be able to know enough and balanced nutrition, to understand the relation of nutrition to health, and to have basic nutrition knowledge. |
| Name of Lecturer(s) |
| Öğr.Gor.Özgül BOSTAN |
| Learning Outcomes |
| 1 | To know and to apply adequate and balanced nutrition. | | 2 | Able to recognize food groups and to select prepare food for special cases and diseases. | | 3 | To have knowledge about storage of nutrients and to be carefull during buying of the nutrient | | 4 | Effectively be able to educate nutrition and to prevent nutrient waste . | | 5 | |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| The aim of the course is
• to develop the ability understanding the relationship between nutrition and health
• to give the students basic information about adequate and balanced nutrition
• to provide the basic knowledge about nutrition |
| Weekly Detailed Course Contents |
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| 1 | The importance of nutrition and nutrition-related concepts
| | | | 2 | Grouping of food items and their functions | | | | 3 | Grouping of food items and their functions
Energy values of nutrients and energy requirements of individual
| | | | 4 | The main food groups (meat-meat-fish, poultry-meat products). | | | | 5 | The main food groups (eggs, milk and milk products, fats) | | | | 6 | The main food groups (legumes and oil seeds, cereals). | | | | 7 | The main food groups (vegetables and fruits, sugar-sweetened foods). | | | | 8 | Mid-term exam. | | | | 9 | Processing and storage of nutrients. | | | | 10 | Nutrition of special cases (pregnant-lactating and 0 -5 age child nutrition, nutrition of school children and adolescents). | | | | 11 | In special cases nutrition (old-fat-slim people workers and athlete) | | | | 12 | Nutrition for common diseases (cardiovascular, diabetes, kidney diseases, nutrition). | | | | 13 | Nutrition for common diseases (gastrointestinal, liver, cancer, diseases, nutrition), | | | | 14 | Nutrition for common diseases (food intolerance and allergy-infectious diseases, nutrition). | | | | 15 | Nutrition education and to prevent waste of nutrients. | | | | 16 | Final exam. | | |
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| Recommended or Required Reading |
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
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| Workload Calculation |
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| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 2 | 28 |
| Self Study | 7 | 3 | 21 |
| Individual Study for Mid term Examination | 7 | 3 | 21 |
| Individual Study for Final Examination | 7 | 3 | 21 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | 5 | 4 | 5 | | 4 | 5 | 4 | 4 | | 4 | 4 | 5 | | | | | | | LO2 | 4 | 5 | 3 | 4 | | 4 | 5 | 4 | 4 | | 4 | 4 | 4 | | | | | | | LO3 | 3 | 5 | 3 | 4 | | 4 | 5 | 4 | 4 | | | | | | | | | | | LO4 | 4 | 5 | 4 | 5 | | 5 | 5 | 4 | 4 | | 4 | 4 | 5 | | | | | | | LO5 | | | | | | | | | | | | | | | | | | |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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