Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
-1ASC237Basic Principles Of Nutrition3+0+035

Course Details
Language of Instruction Turkish
Level of Course Unit Associate Degree
Department / Program Cooking
Mode of Delivery Face to Face
Type of Course Unit Elective
Objectives of the Course Nutrition and nutrient definitions, historical development, calculations of daily energy requirement, Nutrition pyramid, Food elements; carbohydrates, lipids, proteins, water and minerals, vitamins, Energy metabolism, Digestion, absorption and transport, Food groups, Food preparation, storage and processing, Nutrition in special cases
Course Content Nutrition and health, nutrients; carbohydrates, lipids, proteins, water and minerals, vitamins, nucleic acids, enzymes, energy metabolism, hormones and metabolism, antioxidants, food groups, food preparation, storage, processing, food planning, nutrition in special cases (obesity and weakness, pregnant and lactating nutrition of women, feeding of infants and children
Course Methods and Techniques
Prerequisites and co-requisities None
Course Coordinator Instructor Elif YILDIZ TOHUMCU
Name of Lecturers Instructor Elif YILDIZ TOHUMCU elif.tohumcu@gedik.edu.tr
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Prof. Dr. Ayşe Baysal- Nutrition
Prof. Dr. Sıdıka Bulduk- Nutrition Principles and Menu Planning
T.C. ANADOLU ÜNİVERSİTESİ YAYINI NO: 3212 AÇIKÖĞRETİM FAKÜLTESİ YAYINI NO: 2083
Beslenme İlkeleri ve Menü Planlama

Course Category
Mathematics and Basic Sciences %0
Engineering %0
Engineering Design %0
Social Sciences %0
Education %0
Science %20
Health %50
Field %30

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Attendance 14 % 0
Final examination 1 % 60
Total
16
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 3 42
Hours for off-the-c.r.stud 14 4 56
Mid-terms 1 10 10
Final examination 1 20 20
Total Work Load   Number of ECTS Credits 5 128

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 To have basic knowledge of kitchen
2 Knows the basic concepts and principles of menu planning.
3 Plans the menu in line with the principles of nutrition and menu planning principles.
4 Understands the importance of menu design in business marketing.


Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Nutrition and health-society relationship, balanced nutrition principles, insufficient and unbalanced nutrition problems
2 Carbohydrates, Proteins
3 Lipids, Enzymes
4 Vitamins and Minerals, Water
5 Food groups
6 Food groups
7 Prevention of losses during food preparation
8 Additives, food preservation beverages
9 Additives, Food preservation, Beverages
10 Menu description and basic concepts What is the menu plan, what are the factors affecting the planning
11 Principles of menu planning and preparation, Calorie calculation
12 Preparing a menu card
13 Menu types
14 Definition and characteristics of organizations


Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12
All 5 5 3 4 3 4 2 3 2 3 2 4
C1 5 5 4 5 5 5 2 2 2 1 4 5
C2 5 5 3 3 4 5 3 2 2 1 2 5
C3 5 4 2 2 1 3 2 4 2 4 2 2
C4 5 5 5 5 3 3 3 5 4 5 1 5

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https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=113064&curProgID=5609&lang=en