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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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Type of Program
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Formal Education
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Type of Course Unit
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Compulsory
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Course Delivery Method
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Face To Face
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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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Lecture, Presentation, Question and Answer.
Midterm subjects are included in the midterm exam in exam applications.
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Prerequisites and co-requisities
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None
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Course Coordinator
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None
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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 Principles of Nutrition and Menu Planning
Basic Principles of Nutrition-
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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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Beslenme İlkeleri ve Menü Planlama
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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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%30
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Education
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%0
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Health
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%20
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Field
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%50
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