Course Information

Semester	Course Unit Code	Course Unit Title	T+P+L	Credit	Number of ECTS Credits	Last Updated Date
8	GST428	Healthy Eating	3+0+0	3	5	13.04.2026

Course Details

Language of Instruction	Turkish
Level of Course Unit	Bachelor's Degree
Department / Program	Gastronomy and Culinary Arts
Type of Program	Formal Education
Type of Course Unit	Elective
Course Delivery Method	Face To Face
Objectives of the Course	To give information about food components and their functions, nutritional content of foods by making the definition of nutrition and healthy nutrition. To inform students about healthy nutrition models and basic principles of healthy nutrition. To ensure healthy and balanced menu planning. To gain skills on nutritional disorders.
Course Content	It includes definitions of healthy nutrition, food components and functions of nutrients, metabolism, energy requirement, nutritional errors, and diseases caused by malnutrition.
Course Methods and Techniques	Oral lecture, presentation, question and answer
Prerequisites and co-requisities	None
Course Coordinator	None
Name of Lecturers	Instructor Büşra Tunalı Canbay
Assistants	None
Work Placement(s)	No

Recommended or Required Reading

Resources	Mehmetoğlu İ. (2007) Foods and Healthy Eating, Generation Printing, İstanbul, p:38-60).
Course Notes	Mehmetoğlu İ. (2007) Foods and Healthy Eating, Generation Printing, İstanbul, p:38-60).

Course Category

Social Sciences	%10
Science	%20
Health	%40
Field	%30

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	10	10
Final examination	1	20	20
Total Work Load			Number of ECTS Credits 5 128

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:

No	Learning Outcomes
1	Students learn about healthy eating.
2	Defines and uses healthy nutrition models in our country and in the world.
3	Plans adequate and balanced menu(s).
4	Gains knowledge about nutritional disorders.

Weekly Detailed Course Contents

Week	Topics	Materials
1	Nutritional concepts, Nutrition and health	Mehmetoğlu İ.(2007) Gıdalar ve Sağlıklı Beslenme, Nesil matbaacılık, İstanbul, s:38-60).
2	Nutrients (Carbohydrates)	Mehmetoğlu İ.(2007) Gıdalar ve Sağlıklı Beslenme, Nesil matbaacılık, İstanbul, s:38-60).
3	Nutrients (Proteins)	Mehmetoğlu İ.(2007) Gıdalar ve Sağlıklı Beslenme, Nesil matbaacılık, İstanbul, s:38-60).
4	Nutrients (Fats)	Mehmetoğlu İ.(2007) Gıdalar ve Sağlıklı Beslenme, Nesil matbaacılık, İstanbul, s:38-60).
5	Nutrients (Vitamins)	Mehmetoğlu İ.(2007) Gıdalar ve Sağlıklı Beslenme, Nesil matbaacılık, İstanbul, s:38-60).
6	Nutrients (Water and Minerals)	Mehmetoğlu İ.(2007) Gıdalar ve Sağlıklı Beslenme, Nesil matbaacılık, İstanbul, s:38-60).
7	Food groups	Mehmetoğlu İ.(2007) Gıdalar ve Sağlıklı Beslenme, Nesil matbaacılık, İstanbul, s:38-60).
8	Midterm
9	Energy metabolism, Energy imbalances	Mehmetoğlu İ.(2007) Gıdalar ve Sağlıklı Beslenme, Nesil matbaacılık, İstanbul, s:38-60).
10	Nutritional disorders	Mehmetoğlu İ.(2007) Gıdalar ve Sağlıklı Beslenme, Nesil matbaacılık, İstanbul, s:38-60).
11	Food Hygiene and Sanitation	Mehmetoğlu İ.(2007) Gıdalar ve Sağlıklı Beslenme, Nesil matbaacılık, İstanbul, s:38-60).
12	Food Hygiene and Sanitation	Mehmetoğlu İ.(2007) Gıdalar ve Sağlıklı Beslenme, Nesil matbaacılık, İstanbul, s:38-60).
13	Nutrition in diseases	Mehmetoğlu İ.(2007) Gıdalar ve Sağlıklı Beslenme, Nesil matbaacılık, İstanbul, s:38-60).
14	Healthy Eating in Gastronomy	Mehmetoğlu İ.(2007) Gıdalar ve Sağlıklı Beslenme, Nesil matbaacılık, İstanbul, s:38-60).
15	General overview

Contribution of Learning Outcomes to Programme Outcomes

	P1	P6	P9	P14
C1	5
C2	5	5		5
C3	5		5
C4	5

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https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=240687&curProgID=5713&lang=en