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PRINCIPLES AND PRACTICES OF NUTRITION II DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu Dersin Adı Yarıyıl Süresi(T+U) Kredisi AKTS Kredisi
BEY146E PRINCIPLES AND PRACTICES OF NUTRITION II 2 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
Ders Ön Koşulu Yok

AMAÇ VE İÇERİK

Amaç: It's aimed to gain knowledge, attitudes, and skills regarding the digestion and absorption of fats, the digestion, structure, metabolism, and requirements of vitamins and minerals, the techniques for food preparation and cooking, and the calculation of energy requirements.
İçerik: The properties, classification, sources, and requirements of fats, vitamins, and minerals; the digestion and absorption of fats; the absorption of vitamins and minerals; food groups (oily seeds, fruits, and vegetables) and laboratory applications; appropriate preparation, cooking, and storage methods; food preservation techniques; energy metabolism and calculation; and water and electrolyte metabolism.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)

Explains the general properties of fats, the digestion and absorption processes, and their importance for body functions.
Explains the general properties, classification, absorption processes, and importance of vitamins and minerals for body functions.
Shows the sources of fats, vitamins, and minerals and computes their requirements.
Follows the preparation and cooking techniques for fats and discovers the resulting chemical changes.
Follows the preparation and cooking techniques for fruits, vegetables, and oily seeds, and explains their chemical reactions.
Applies and follows preparation, cooking, and measurement techniques that prevent the loss of vitamins and minerals.
Follows different food preservation methods and uses appropriate storage strategies in accordance with nutrition principles.
Uses direct/indirect calorie calculation methods and PAL (physical activity level) to measure energy requirements.
Identifies the roles of water and electrolytes in the body and computes their requirements.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI

Hafta Ön Hazırlık Konular Yöntem
1 Literature review, Individual research Fats: General Properties, Classification, Chemical Properties, Functions, Essential Fatty Acids Lecture, Discussion
2 Literature review, Individual research Fats: Absorption, Digestion, Requirements, Sources, LAB: Fats Practices
3 Literature review, Individual research Fat-Soluble Vitamins: General Properties, Chemical Properties, Functions, Absorption, Digestion, Requirements, Sources Lecture, Discussion
4 Literature review, Individual research Water-Soluble Vitamins (B1-6): General Properties, Chemical Properties, Functions, Absorption, Digestion, Requirements, Sources Lecture, Discussion
5 Literature review, Individual research Water-Soluble Vitamins (B9-12, Vitamin C): General Properties, Chemical Properties, Functions, Absorption, Digestion, Requirements, Sources Lecture, Discussion
6 Literature review, Individual research Macro Minerals (Ca, P, Na): General Properties, Chemical Properties, Functions, Absorption, Digestion, Requirements, Sources Lecture, Discussion
7 Literature review, Individual research Macro Minerals (K, Cl, Mg, S): General Properties, Chemical Properties, Functions, Absorption, Digestion, Requirements, Sources Lecture, Discussion
8 - MID-TERM EXAM -
9 Literature review, Individual research Micro Minerals (Fe, I, Zn, Se): General Properties, Chemical Properties, Functions, Absorption, Digestion, Requirements, Sources Lecture, Discussion
10 Literature review, Individual research Micro Minerals (F, Cu, Cr, Mg, Mo, Co, Si, B, Ni, Al, V, Heavy Metals): General Properties, Chemical Properties, Functions, Absorption, Digestion, Requirements, Sources Lecture, Discussion
11 Literature review, Individual research Fruits and Vegetables: General Properties, Functions, Polyphenols, Sources, Purchasing, Storage, Cooking, LAB: Fruits and Vegetables Practices
12 Literature review, Individual research Food Preservation Methods: Canning, UHT, Pickling, Jam, Irradiation, Micro-plastics, Endocrine Disruptors, LAB: Food Preservation Methods Practices
13 Literature review, Individual research Energy Metabolism: Direct/Indirect Calculation – PAL, LAB: Calculation Practices
14 Literature review, Individual research Water and Electrolyte Metabolism Lecture, Discussion
15 Literature review, Individual research Water and Electrolyte Metabolism 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

DERSİN PROGRAM ÖĞRENME ÇIKTILARINA KATKISI

KNOWLEDGE
Theoretical
Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.
5
KNOWLEDGE
Factual
Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.
5
SKILLS
Cognitive
Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,
5
SKILLS
Practical
Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems
5
OCCUPATIONAL
Autonomy & Responsibility
Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.
4
OCCUPATIONAL
Learning to Learn
Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.
4
OCCUPATIONAL
Communication & Social
Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.
2
OCCUPATIONAL
Occupational and/or Vocational
Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics
3

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 2 28
Mid-Term Exam 1 1 1
Preparation for the Mid-Term Exam 7 2 14
Short Exam 1 1 1
Preparation for the Short Exam 0 0 0
TOTAL 68 0 147
Genel Toplam 147
Toplam İş Yükü / 25.5 5,8
Dersin AKTS(ECTS) Kredisi 6,0