Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
3BES255General Principles Of Nutrition2+0+024

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 Elective
Objectives of the Course The aim of this course is the basic principles and importance of nutrition, energy and macro/micro nutrients, evaluation of the contents of foods such as energy, carbohydrate, protein, fat, determination of needs in different age and gender groups, determination of food consumption status and determination of physical activity level and menu planning. To provide knowledge on topics such as healthy food processing-preservation and cooking methods.
Course Content The basic principles of nutrition and the importance of nutrition, the concepts of macro/micro nutrients, the evaluation of the contents of foods such as energy, carbohydrates, protein, fat, vitamins and minerals, determination of energy requirement, food consumption status and physical activity level, determination of needs in different age and gender groups, menu planning, determination of healthy food processing-storage and cooking methods.
Course Methods and Techniques
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: Elseiver.
Berdarier, C.D. ,Dwyer, J.T., Heber, D. (2013). Handbook of Nutrition and Food (Ed by), Third Edition, CRC Press.
Mann, J., Truswell S. (2007) Essentials of Human Nutrition. Oxford University Press.
Lecture notes will be given weekly.
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
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 2 28
Hours for off-the-c.r.stud 14 5 70
Mid-terms 1 2 2
Final examination 1 2 2
Total Work Load   Number of ECTS Credits 4 102

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 food consumption and physical activity recording methods.
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.
9 Learns menu planning and healthy food cooking, preparation and storage methods.


Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Introduction to Nutrition Science
2 Definition, Types and Classification of Carbohydrates
3 Sources of Carbohydrates, Their Roles in the Body and Effects on Metabolism
4 Definition, Types and Classification of Proteins
5 Protein Sources, Functions of Proteins and Effects on Metabolism
6 Definition, Types and Classification of Fats and Their Roles in the Body
7 Energy Balance and Body Composition
8 Midterm Exam Week
9 Determination of Energy Requirement and Evaluation of Different Energy Requirement Calculation Methods
10 Evaluation of Food Consumption Status and Physical Activity Level
11 Vitamins
12 Minerals
13 Digestion and Absorption of Macro and Micro Nutrients in the Body
14 Food Groups and Their Importance
15 Nutrition and Menu Planning Methods in Special Groups
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
C9 5 5 4 3 3 5 5 5 5

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