Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
2BES114Nutrition Principles Iı3+2+045

Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Nutrition and Dietetics
Mode of Delivery Face to Face
Type of Course Unit Compulsory
Objectives of the Course To evaluate the structure, properties, classification, functions, sources, daily intake recommendations, insufficiency, excessive intake and toxicity of vitamins and minerals, to evaluate the vitamin-mineral content of foods
Course Content Importance, structure, properties, classification, functions, sources, daily intake recommendations, deficiency, excessive intake and toxicity of vitamins and minerals in healthy nutrition. It is the application of vitamin and mineral contents of foods, nutrient losses during preparation and cooking methods, nutrition principles of some basic and traditional recipes in laboratory environment.
Course Methods and Techniques
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Çağla PINARLI cagla.pinarli@gedik.edu.tr
Assistants Research Assist. Merve Özvar merve.ozvar@gedik.edu.tr
Work Placement(s) No

Recommended or Required Reading
Resources http://www.eatright.org/
Krause's Food & Nutrition Care Process Janice L. Raymond
Principles of Nutrition and Dietetics Prof. Dr. Haydar Özpınar
1. The Essential Pocket Guide For Clinical Nutrition. Width, M., Reinhard T.
2. Nutrition. Baysal A.
3.Krause's Food, Nutrition and Diet Therapy. Mahan K., Arlin M.
4. Contemporary Nutrition. Wardlaw, G., Smith, A.
Ders sunumları
Vize/Final

Course Category
Field %100

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
Assignment 2 % 10
Final examination 1 % 50
Total
4
% 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 1 1
Practice 14 2 28
Final examination 1 1 1
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 Roles of water and electrolytes in body are learned.
2 The role of vitamins and minerals is understood.
3 Factors affecting menu planning are understood. Menu planning skills are developed.
4 Learning the food preparation, cooking and storage techniques to prevent vitamin and mineral loss.
5 Food groups are compared according to their carbohydrate, protein, fat and energy content.
6 Nutritional recommendations are developed for individuals in different ages and special requirements.


Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Water and electrolytes (Sodium, Potassium, Chlorine)
2 Calcium and Magnesium
3 Phosphorus and Sulfur
4 Iron, Copper, Iodine and Fluorine
5 Zinc, Manganese, Chromium and others
6 vitamins A and D
7 vitamins E and K
8 Midterm Exam
9 Thiamine and Riboflavin vitamins
10 Niacin and vitamins B6
11 Vitamin B12 and Folic acid
12 Vitamin C and Pantothenic acid
13 Other water-soluble vitamins
14 Other water-soluble vitamins
15 An Overview
16 Final Exam


Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10
All 5 5 4 3 3 5 5 5 5
C1 5 5 4 3 3 5 5 5 5
C2 5 5 4 3 3 5 5 5 5
C3 5 5 4 3 3 5 5 5 5
C4 5 5 4 3 3 5 5 5 5
C5 5 5 4 3 3 5 5 5 5
C6 5 5 4 3 3 5 5 5 5

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