BESLENMENİN TEMEL İLKELERİ DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
GMS103	BESLENMENİN TEMEL İLKELERİ	1	3	3	8

DERS BİLGİLERİ
Dersin Öğretim Dili :	Türkçe
Dersin Düzeyi	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Dersin Türü	Zorunlu
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Prof. ASLI ALBAYRAK
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi	Öğr.Gör. ASLI MUSLU CAN
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	The aim of the course to explain the properties of basic nutrition elements and their effects on human body, in addition importance of food consumption on nutrition and disease prevention. Besides, to provide basic information about proper nutrition for creating personalized menus.
İçerik:	This course includes nutrition and health , basic nutrition elements and and their importance, functional nutritions, metabolism, menu planning and food allergens.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Define nutrition by specifying the importance of each nutritiont element for health.
Explain the basic principles of nutritions to inform friends and collegues.
Calculate the daily physiological energy requirement by applying the principles of nutrition.
Explain the relationship between nutrition and health according to physiological requirements and nutritional habits.
Identify an unhealthy menu by using basic principles of nutrition.
Explain the functions of certain nutrition groups that benefit health protection.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	-	Explanation of the course plan, purpose and content , nutrition concept,food selection and health relationship, macro and micro nutrient elements	Expression, Discussion,
2	Reading Article	Carbohydrates (simple candy and compleks candy), redusing the amount of carbohydrates in the diet	Expression, Discussion,
3	Reading Article	Proteins ,the importance of proteins in diet, functions in food, vegetarianism	Expression, Question-Response, Discussion, Teamwork
4	Reading Article	Fats (saturated fat ve unsaturated fat, phospholipid, candles, steroids ) , effects of fats on human health and functions in foods	Expression, Question-Response, Discussion, Teamwork
5	Literature research	Water ( structure of water ) the importance of human health, function in food, minerals, effects of minerals on human health	Expression, Question-Response, Discussion, Teamwork
6	Literature research, Homework preparation	Vitamins, fat soluble vitamins, water soluble vitamins, effects of vitamins on metabolism	Expression, Question-Response, Discussion, Teamwork
7	Literature research, Homework preparation	Metabolism, calculation of daily energy requirements, calculation of energy spent with exercise	Expression, Question-Response, Discussion, Case Study Analysis
8	-	MID-TERM EXAM	-
9	Literature research, Homework preparation	Homework Presentations, Midterm Preparation	Homework Presentations, Expression, Discussion
10	Literature research	Explaining and solving midterm questions, food groups ; meat, egg, legume ; milk and dairy foods ; vegetable and fruit groups ; fats and sweets	Expression, Discussion, Teamwork, Watching Video
11	Field study	Menu planning, meals, importance of meals	Expression, Question-Response, Discussion, Teamwork
12	Field study	Diet and health, organic nutritions	Expression, Question-Response, Discussion, Teamwork
13	Literature research, Homework preparation	Nutrition in life cycle, Food allergens	Expression, Question-Response, Discussion
14	Literature research, Homework preparation	Hunger, Global problems, GMO	Expression, Question-Response, Discussion, Teamwork, Watching Video
15	Literature research, Homework preparation	Homework Presentations, Final Preparation	Homework presentations, Expression, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Tayar, M., Korkmaz, N.H., ÖZkeleş, H.E. 2017. Beslenme İlkeleri. Dora, Bursa, 425s.
Akyol, A., Bilgiç, P., Ersoy, G. 2008. Fiziksel Aktivite, Beslenme ve Sağlıklı Yaşam. Klasmat Matbacılık, Ankara. Erişim: http://beslenme.gov.tr/content/files/yayinlar/kitaplar/obezite_bilgi_serisi/D5.pdf
Nutrition Principles and Recommendations in Diabetes. American Diabetes Association. Erişim: http://care.diabetesjournals.org/content/27/suppl_1/s36.full-text.pdf

ÖLÇME VE DEĞERLENDİRME
Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi	Etkinlik Sayısı	Katkı Yüzdesi	Açıklama

(0) Etkisiz	(1) En Düşük	(2) Düşük	(3) Orta	(4) İyi	(5) Çok İyi
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules	0

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.	0

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.			2

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines			2
2	Will be able to create individual menus using the principle of healthy eating plate.						5

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.	0

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.		1

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.		1
2	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.		1

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to calculate the cost of an accommodation establishment by creating a financial plan.	0
2	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.	0
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.					4

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ
Öğrenme-Öğretme Etkinlikleri İş Yükü
Öğrenme-Öğretme Etkinlikleri	Etkinlik(hafta sayısı)	Süresi(saat sayısı)	Toplam İş Yükü
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	13	4	52
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	7	8	56
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	8	56
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	43	0	208