Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
1BES113Nutrition Principles I3+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 teach the importance of energy and macronutrients (carbohydrate, protein, fat) in healthy nutrition and body work, to evaluate the foods in terms of energy, carbohydrate, protein and fat contents, to determine the daily energy, carbohydrate, protein and fat requirements according to different ages and genders and the foods that can be provided. To teach the type and amount of food, to determine the nutritional status, to apply individual food consumption records and physical activity recording methods and to develop recommendations for healthy nutrition.
Course Content Importance of carbohydrates, proteins and lipids in healthy nutrition, chemical structure, properties, classification, functions, sources, daily intake recommendations, excessive intake. Individual food consumption records and physical activity recording methods.
Course Methods and Techniques Düz Anlatım Yöntemi
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Çağla Pınarlı cagla.pinarli@gedik.edu.tr
Assistants Research Assist. Merve Özvar merve.ozvar@gedik.edu.tr
Work Placement(s) No

Recommended or Required Reading
Resources Baysal, A. (2018) Beslenme (18.baskı). Ankara: Hatipoğlu Yayıncılık.
Türkiye'ye Özgü Beslenme Rehberi (2015). Hacettepe Üniversitesi Beslenme ve Diyetetik Bölümü, Ankara.
Whitney, E.N., Rolfes, S.R. (2016) Understanding Nutriton. 14th Edition, Cengage Learning.
Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington
Berdarier, C.D. ,Dwyer, J.T., Heber, D. (2013). Handbook of Nutrition and Food (Ed by), Third Edition
Mann, J., Truswell S. (2007) Essentials of Human Nutrition. Oxford University Press.
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
Health %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
Final examination 1 % 60
Total
2
% 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 2 2
Practice 14 2 28
Final examination 1 2 2
Total Work Load   Number of ECTS Credits 5 130

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Understands the importance of healthy nutrition and learns the principles of healthy nutrition.
2 Learns school education to learn and learn nutrients.
3 Comprehends the importance of carbohydrates in healthy nutrition and body work.
4 Learns the food sources and amounts that can meet the daily carbohydrate requirement. Learns the physical and chemical properties of these foods.
5 Comprehends the importance of fats in healthy nutrition and body work.
6 Learns the importance of proteins in healthy nutrition and body work. Understands the importance of protein quality of diet. Gains knowledge about protein quality assessment methods.
7 Learns the physical and chemical properties of meat, eggs, legumes and understands the importance of healthy nutrition.
8 Learns the importance of energy metabolism and physical activity level in healthy nutrition.


Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Importance of Nutrition
2 Food consumption status and physical activity records
3 Carbohydrates-I
4 Carbohydrates-II
5 Carbohydrate sources: Cereals, flour, pasta, sugar, starch, honey, molasses
6 Oils -I
7 Oils -II
8 Midterm Exam Week
9 Proteins-I
10 Proteins-II
11 Protein Quality
12 Applications Related to the Dietician Profession
13 Meat, eggs, legumes
14 Energy metabolism and physical activity
15 An Overview
16 Final Exam Week


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
C7 5 5 4 3 3 5 5 5 5
C8 5 5 4 3 3 5 5 5 5

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