Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
5BEÖ377Nutrition And Health2+0+023

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 Meral Candemir
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Özpınar, H. (2011). Basic Principles of Nutrition and Diet Istanbul, Ayşe BAYSAL. Nutrition Ankara, 2015.
VİZE/FİNAL

Course Category
Health %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 3 42
Mid-terms 1 2 2
Final examination 1 2 2
Total Work Load   Number of ECTS Credits 3 74

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning 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
WeekTopicsStudy MaterialsMaterials
1 Nutrition and Nutrients
2 Bazal metabolizma The functions of nutrients, The importance of nutrition, The composition of the body.
3 Carbohydrates, (forms, digestion and absorption of storage, use, duties, daily carbohydrate need, other than candies) Food forms and eating habits, healthy nutrition conditions.
4 Lipids, functions of fats, oil need, digestion, absorption of fats, transport of blood
5 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)
6 Nucleic Acids, enzymes, Hormones
7 midterms
8 Energy Metabolism
9 Water and Other Beverages, Minerals, Sodium, Potassium
10 Minerals, Iron, Iodine, Magnesium, Selenium, Zinc, Calcium, Phosphorus.
11 Vitamins and their functions in the body, vitamins A, D, E, K, B1.
12 B2 (Riboflavin), B3 (Niacin), B6, B12.
13 Vitamin C, Biotin, Choline, Inositol, Carnitine, Pantothenic Acid.
14 finals


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

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