Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
1ASC137Basic Principles of Nutrition3+0+03523.09.2025

 
Course Details
Language of Instruction Turkish
Level of Course Unit Associate Degree
Department / Program Cooking
Type of Program Formal Education
Type of Course Unit Compulsory
Course Delivery Method Face To Face
Objectives of the Course 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
Course Content 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
Course Methods and Techniques Lecture, Presentation, Question and Answer.
Midterm subjects are included in the midterm exam in exam applications.
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Huriye ZAFERA huriye.zafera@gedik.edu.tr
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Basic Principles of Nutrition and Menu Planning
Basic Principles of Nutrition-
Course Notes Prof. Dr. Sıdıka Bulduk- Nutrition Principles and Menu Planning
T.C. ANADOLU ÜNİVERSİTESİ YAYINI NO: 3212 AÇIKÖĞRETİM FAKÜLTESİ YAYINI NO: 2083
Documents Beslenme İlkeleri ve Menü Planlama

Course Category
Mathematics and Basic Sciences %0
Engineering %0
Engineering Design %0
Social Sciences %30
Education %0
Health %20
Field %50

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 % 30
Assignment 1 % 20
Final examination 1 % 50
Total
3
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 4 56
Hours for off-the-c.r.stud 12 3 36
Assignments 1 3 3
Mid-terms 1 10 10
Final examination 1 20 20
Total Work Load   Number of ECTS Credits 5 125

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Learning the basic concepts of nutrition.
2 Learning food groups.
3 Learning Functional Foods.
4 Learning Nutrition Trends.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Introduction - Explanation of the course. Project topics assigned.
2 Introduction to nutrition
3 Nutrients 1: Carbohydrates, proteins and fats
4 Nutrients 2: Vitamins, minerals and water
5 Food groups: Fresh Fruits and Vegetables, Oils, Sugars and Flavorings, Cereals and Cereal Products, Meat and Meat Products
6 Causes of Food Spoilage
7 Food Pyramids
8 midterm exam
9 functional foods
10 Nutrition in Various Age Groups
11 Nutrition in Diseases
12 Nutrition in Special Circumstances 1
13 Nutrition in Special Circumstances 2
14 The most common nutritional errors in Türkiye
15 Final exam

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12
All 5 5 3 4 3 4 2 3 2 3 2 4
C1 5 5 4 5 5 5 2 2 2 1 4 5
C2 5 5 3 3 4 5 3 2 2 1 2 5
C3 5 4 2 2 1 3 2 4 2 4 2 2
C4 5 5 5 5 3 3 3 5 4 5 1 5

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