Course Information

Semester	Course Unit Code	Course Unit Title	T+P+L	Credit	Number of ECTS Credits
5	BEÖ377	Nutrition And Health	2+0+0	2	3

Course Details

Language of Instruction	Turkish
Level of Course Unit	Bachelor's Degree
Department / Program	Physical Education and Sports Teaching
Mode of Delivery	Face to Face
Type of Course Unit	Elective
Objectives of the Course	The aim of the course is to provide the students with the basic knowledge of food chemistry, nutrient technologies, food nutrition, hygiene and environmental health, nutrients and nutrients, and to provide students with adequate and balanced nutrition principles and to apply them in the kitchen.
Course Content	General principles of human nutrition, Food chemistry; Nutritional value of foods; Balanced diet; Possible alternative solutions to nutritional problems, Food technologies, Cooking technologies, Nutrients in collective nutrition organizations, Hygiene and environmental health, Dry nutrition health. Types, quantities, properties and functions of nutrients in nutrition; Nutrients composition, Physical and chemical properties; Common feeding problems and solutions; Nutrition in diseases. Distinction of food according to nutritional value.
Course Methods and Techniques
Prerequisites and co-requisities	None
Course Coordinator	None
Name of Lecturers	Instructor dersin sorumlusu
Assistants	None
Work Placement(s)	No

Recommended or Required Reading

Resources	Beslenme & Sağlıklı Yaşam, Tayar, M., Haşıl Korkmaz, N., Akmat, 2004

Course Category

Health

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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

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration	Total Work Load
Course Duration	1	30	30
Mid-terms	1	30	30
Final examination	1	30	30
Total Work Load			Number of ECTS Credits 3 90

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

No	Learning Outcomes
1	Nutritional principles and collective nutrition techniques will be learned.
2	The importance of nutrients in terms of tasks and body will be learned.
3	The importance of carbohydrates, vitamins and lipids for the body will be learned.
4	Will be able to get information about current issues such as prevention of losses during the preparation of foods.

Weekly Detailed Course Contents

Week	Topics	Study Materials	Materials
1	Nutrition
2	Nutrition and nutrients
3	The functions of nutrients, The importance of nutrition, The composition of the body, Energy in terms of nutrition, Basal metabolism
4	Proteins, (protein functions, protein need, factors affecting the evaluation of proteins in the body, protein sources, methods of determining protein value, protein storage and deficiency)
5	Carbohydrates, (forms, digestion and absorption of storage, use, duties, daily carbohydrate need, other than candies) Food forms and eating habits, healthy nutrition conditions
6	The importance of vitamins in nutrition
7	midterms
8	Physiological importance of mineral substances, importance and functions of calcium, phosphorus, iron, magnesium
9	Lipids, functions of fats, oil need, digestion, absorption of fats, transport of blood
10	Nutrition of children, young people and adults
11	Nutrition and health-society relationship, balanced nutrition principles, insufficient and unbalanced nutrition problems
12	Definition and characteristics of organizations that make mass nutrition, standardization of food quality control applications
13	Prevention of losses during food preparation
14	finals

Contribution of Learning Outcomes to Programme Outcomes

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https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=93675&curProgID=61&lang=en