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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | ZGMS2142016959 | PRINCIPLES OF NUTRITION | Elective | 2 | 4 | 4 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | Give information about nutrition and educate students with ability to transfer this knowledge into practice.
| | Name of Lecturer(s) | | Dr. Öğr. Üyesi Sümeyye ŞAHİN | | Learning Outcomes | | 1 | Explain the concepts related with nutrition | | 2 | Evaluate and implement dietary guidelines | | 3 | Assess the nutritional status of groups or society |
| | Mode of Delivery | | Formal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | Carbohydrates, proteins and lipids: chemical structures, properties, classifications, functions, sources, the importance in healthy nutrition, recommended daily intakes, overdose effects. The carbohydrate, protein and lipid contents of foods, proper preparation and cooking methods. Implementation of dietary guides for different persons in the frame of principles of nutrition related with recipes of some basic and traditional meals. | | Weekly Detailed Course Contents | |
| 1 | Introduction to nutrition, some special definitions and major classes of nutrients
| | | | 2 | Water-nutrition relationship, physiological function of water in body
| | | | 3 | Breaking down process during digestion of nutrients
| | | | 4 | The classification, sources, digestion and absorption of proteins which is one of the main components of foods
| | | | 5 | The classification, sources, digestion and absorption of lipids which is one of the main components of foods
| | | | 6 | The classification, sources, digestion and absorption of carbohydrates which is one of the main components of foods
| | | | 7 | The classification, sources, digestion and absorption of fibers which is one of the main components of foods
| | | | 8 | Midterm Exam
| | | | 9 | The classification, sources, and functions of vitamins which is one of the main components of foods
| | | | 10 | The classification, sources, and functions of minerals which is one of the main components of foods
| | | | 11 | Dietary reference values, requirement and consumption of energy, factors affecting basal metabolism.
| | | | 12 | Nutritive values of some special foods and diets and dietary requirements of special groups 1. Infant, young children and school children diet.
| | | | 13 | Nutritive values of some special foods and diets and dietary requirements of special groups 2. Adults, the elderly and vegetarian diet
| | | | 14 | Nutritive values of some special foods and diets and dietary requirements of special groups 3. Athletes and heavy workers diet
| | | | 15 | Study on the preparation of food menus for different risk groups.
| | | | 16 | Final Exam | | |
| | Recommended or Required Reading | | BAYSAL, A., 1983. Beslenme. H.Ü.Yay. A/13, Ankara, 486 s.
DEMİRCİ, M. 2010. Beslenme, Onur grafik, 342s, İstanbul. | | Planned Learning Activities and Teaching Methods | | | 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 |
| | Workload Calculation | |
| Midterm Examination | 1 | 3 | 3 | | Final Examination | 1 | 3 | 3 | | Attending Lectures | 14 | 3 | 42 | | Self Study | 14 | 2 | 28 | | Individual Study for Homework Problems | 14 | 1 | 14 | | Individual Study for Mid term Examination | 14 | 1 | 14 | | Individual Study for Final Examination | 9 | 1 | 9 | |
| Contribution of Learning Outcomes to Programme Outcomes | | | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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