BESLENMENİN TEMELLERİ DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
GSY118	BESLENMENİN TEMELLERİ	2	3	3	6

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	Assist.Prof. NEVRUZ BERNA TATLISU
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	The aim of this course is to explain the importance of food consumption patterns in terms of nutrition and disease prevention and to explain the properties of basic nutrients and their effects on human body. To provide basic information about proper nutrition for creating personalized menus.
İçerik:	The content of this course includes nutrition and health, basic nutrients and their importance, functional foods, 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 nutrient for health.
Explain the basic principles of nutrition to inform friends and colleagues.
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.
Arrange an unhealthy menu to become a healthy menu using basic nutrition principles.
Explain the functions of certain food groups that benefit health protection.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	-	Description of the course plan, purpose and content, nutrition concept, food selection and health relationship, macro and micro nutrients	-
2	Article reading	Carbohydrates (simple sugars, complex sugars), reducing the amount of carbohydrates in the diet	-
3	Article reading	Proteins, importance of proteins in diet, functions in foods, vegetarianism	-
4	Article reading	Fats (saturated and unsaturated fats, phospholipids, waxes, steroids), effects of fats on human health and functions in foods	-
5	Literature research	Water (water structure), its importance in human health, its function in food, Minerals, its effects on human health	-
6	Literature research, Homework presentation	Vitamins, fat-soluble vitamins, water-soluble vitamins, effects of vitamins on metabolism	-
7	Literature research, Homework presentation	Metabolism, Calculation of daily energy requirements, calculation of energy consumption by exercise	-
8	-	MID-TERM EXAM	-
9	Literature research, Homework presentation	Homework presentations, visa preparation	-
10	Literature research	Explaining and solving midterm questions, Food groups; meat, eggs, dried legume group; milk and milk products; group of vegetables and fruits; fats and candies	-
11	Field research	Menu planning, meals, the importance of meals	-
12	Field research	Diet and health, organic foods	-
13	Literature research, Homework presentation	Nutrition in the life cycle, food allergens	-
14	Literature research, Homework presentation	Hunger, Global Issues, GMO	-
15	Literature research, Homework presentation	Homework presentations, visa preparation	-
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Tayar, M., Korkmaz, N.H., ÖZkeleş, H.E. 2017. Beslenme İlkeleri. Dora, Bursa, 425s.
Baysal, A., (2018) Beslenme. (17.Baskı). Ankara: Hatiboğlu.

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	Define basic concepts about gastronomy.		1
2	Interpret the basic concepts, areas and approaches related to the field.	0

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.	0
2	Compare national and international cuisines in terms of similarities and differences.		1

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Categorize food hygiene and safety into accepted standards and practices.	0
2	Prepare the technical infrastructure and contents of kitchen activities.	0

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Apply theoretical knowledge about food science into the field of gastronomy.		1
2	Collaborate with shareholders in the field to bring new ideas, products to the market.			2
3	Integrate basic kitchen techniques and product preparation principles into today's technology.	0
4	Plan the work schedule and workflow in food and beverage enterprises.	0

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Calculate costs in the food and beverage field.	0
2	Carry out management theories, recruitment and evaluation processes effectively in food and beverage business.	0
3	Organizes participation to national and international competitions and fairs in its field.	0

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.			2
2	Find planning, executioning and editing mistakes systematicly related to his field.	0

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Express their ideas using presentation and communication techniques in deliberate and verbal ways.			2
2	Organize activities related to the field.	0

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.	0
2	Design social and social projects in his / her field using historical, cultural and geographical riches.	0
3	Perform scientific researches using knowledge and skills related to his field.	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	3	42
Preliminary & Further Study	14	3	42
Land Surveying	0	0	0
Group Work	1	8	8
Laboratory	0	0	0
Reading	3	2	6
Assignment (Homework)	1	8	8
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	6	3	18
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	8	3	24
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	49	0	150