PRINCIPLES AND PRACTICES OF NUTRITION I DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
BEY145E	PRINCIPLES AND PRACTICES OF NUTRITION I	1	6	4	6

DERS BİLGİLERİ
Dersin Öğretim Dili :	İngilizce
Dersin Düzeyi	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Dersin Türü	Zorunlu
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Assist.Prof. HATİCE MERVE BAYRAM
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi	Öğr.Gör. MÜNEVVER BAŞAK ONAT
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	It's aimed to gain knowledge, attitudes, and skills regarding the relationship between nutrition and health, sustainable nutrition, the structure, digestion, metabolism, and requirements of carbohydrates and proteins, as well as the methods of preparation, cooking, and storage.
İçerik:	The importance of nutrition and its relationship to health, an overview of nutrition, the significance of food groups and elements, general working principles in the laboratory, sustainable nutrition and waste management, the structure and functions of carbohydrates and proteins, food groups (grains, meat, eggs, dairy, legumes) and laboratory applications, industrial use of foods, chemical reactions, and methods of purchasing, storage, and cooking.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Shows the relationship between adequate and balanced nutrition and health.
Shows the daily consumption amounts of nutrients and compares them to recommendations.
Outlines the general nutritional status, eating habits, and dietary patterns.
Organizes nutritional recommendations according to different ages and groups.
Applies menu planning principles and forms appropriate menus.
Adheres to sustainable nutrition principles and manipulates preparation, cooking, and measurement methods.
Explains the general properties, digestion, and absorption processes of carbohydrates, and their importance for body functions.
Explains the general properties, digestion, and absorption processes of proteins, and their importance for body functions.
Shows the sources of carbohydrates and proteins and computes their requirements.
Follows the preparation and cooking techniques of grains, eggs, dairy, meat, and legumes, and explains the resulting chemical reactions.
Applies and follows preparation, cooking, and measurement techniques that prevent vitamin and mineral loss.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Literature review, Individual research	Health: Health, Nutrition, Adequate and Balanced Nutrition, Nutrition Guides, Population Studies, Nutrition/Food/Nutrient, Nutrition in Special Conditions	Lecture, Discussion
2	Literature review, Individual research	Macro-Micro Nutrients: Food Groups, Principles of Menu Planning, Four-Leaf Clover/Food Pyramids/Healthy Plate Models, LAB: Lab Rules	Lecture, Discussion
3	Literature review, Individual research	Sustainability: Sustainable Nutrition, Waste Management, LAB: Cooking and Measurement Methods	Lecture, Discussion
4	Literature review, Individual research	Carbohydrates: Monosaccharides-Disaccharides, General Properties, Classification, Chemical Properties, Functions	Lecture, Discussion
5	Literature review, Individual research	Carbohydrates: Polysaccharides, General Properties, Classification, Chemical Properties, Functions	Lecture, Discussion
6	Literature review, Individual research	Carbohydrates: Absorption, Digestion, Glycemic Index/Load, Requirements, Sources	Practice
7	Literature review, Individual research	Grains Structure, Varieties, Gluten Complex, Use in Food Industry, Chemical Reactions, LAB: Grains	Lecture, Discussion
8	-	MID-TERM EXAM	-
9	Literature review, Individual research	Proteins: General Properties, Classification, Chemical Properties, Functions, Essential Amino Acids	Lecture, Discussion
10	Literature review, Individual research	Proteins: Absorption, Digestion, Requirements, Sources, LAB: Quality Evaluation (NPU)	Lecture, Discussion
11	Literature review, Individual research	Eggs: Structure, Nutrients, Use in the Food Industry, Chemical Reactions, Purchasing, Storage, Cooking, LAB: Eggs	Practice
12	Literature review, Individual research	Meat-Chicken-Fish: Structure, Nutrients, Use in the Food Industry, Chemical Reactions, Purchasing, Storage, Cooking, LAB: Meat-Chicken-Fish	Practice
13	Literature review, Individual research	Milk: Structure, Nutrients, Use in the Food Industry, Chemical Reactions, Purchasing, Storage, Cooking, LAB: Milk	Practice
14	Literature review, Individual research	Legumes: Structure, Nutrients, Use in the Food Industry, Chemical Reactions, Purchasing, Storage, Cooking, LAB: Legumes	Practice
15	Literature review, Individual research	Alternative Protein Sources	Lecture, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Mahan, L. K., Escott-Stump, S., Raymond, J. L., & Krause, M. V. (2012). Krause's food & the nutrition care process [E-book]. Elsevier Health Sciences.
Molt, M. (2001). Food for fifty. Prentice Hall.
Ozilgen, Z. S. (2019). Cooking as a chemical reaction: Culinary science with experiments. CRC Press.

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	Assess the knowledge of all disciplines that examine the relationship between humans, the environment and food and form the basis of nutrition and dietetic practice.						5
2	Define current knowledge and practices in the field of Nutrition and Dietetics.					4

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Use up-to-date technological resources in the process of obtaining and providing information in the field of Nutrition and Dietetics.				3

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Assess general health problems related to nutrition.		1
2	Explain the Nutrition and Dietetics practices by using knowledge in this field.						5

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.						5

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Apply knowledge and skills in the field of Nutrition and Dietetics.						5
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.		1

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Evaluate the knowledge about Nutrition and Dietetics with a critical perspective.				3

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.				3
2	Communicate effective verbal and written interaction between individuals.					4

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.			2
2	Respond to patients' health, social and environmental problems.	0
3	Evaluate the nutritional status of the patients.	0
4	Interpret the clinical findings of the patients in terms of nutrition.	0
5	Plan patients-specific nutritional treatments.	0

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	2	28
Preliminary & Further Study	14	1	14
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	14	4	56
Reading	0	0	0
Assignment (Homework)	2	2	4
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	14	3	42
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	1	7
Short Exam	1	1	1
Preparation for the Short Exam	0	0	0
TOTAL	68	0	154