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Language of Instruction
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Turkish
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Level of Course Unit
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Associate Degree
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Department / Program
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Cooking
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Mode of Delivery
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Face to Face
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Type of Course Unit
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Compulsory
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Objectives of the Course
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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
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Course Content
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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
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Course Methods and Techniques
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Prerequisites and co-requisities
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None
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Course Coordinator
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Instructor Elif Yıldız Tohumcu
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Name of Lecturers
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Instructor Elif YILDIZ TOHUMCU elif.tohumcu@gedik.edu.tr
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Assistants
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None
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Work Placement(s)
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No
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Recommended or Required Reading
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Resources
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Basic Kitchen Techniques and Management
Food Additives
Food and Personnel Hygiene
Food Science and Technology
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Prof. Dr. Sıdıka Bulduk- Nutrition Principles and Menu Planning
T.C. ANADOLU ÜNİVERSİTESİ YAYINI NO: 3212 AÇIKÖĞRETİM FAKÜLTESİ YAYINI NO: 2083
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Kılıçhan, R., Erciyes Üniversitesi, Turizm Fakültesi, Gastronomi Turizmi: Türkiyede'ki Güncel Destinasyonlar Kurgun, H., Özşeker, D., B., 2016. Gastronomi (Kavramlar, Uygulamalar, Uluslararası Mutfaklar, Reçeteler) Ve Turizm, Detay Yayıncılık Kozak, N. Ve Diğerleri, 2015. Genel Turizm, Detay Yayıncılık Bozok, D. Ve Diğerleri, 2017. Gastronomi Üzerine Araştırmalar, Detay Yayıncılık
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Course Category
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Mathematics and Basic Sciences
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%0
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Engineering
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%0
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Engineering Design
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%0
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Social Sciences
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%50
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Education
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%0
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Science
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%20
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Health
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%50
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Field
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%50
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