Kodu | Dersin Adı | Yarıyıl | Süresi(T+U) | Kredisi | AKTS Kredisi |
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BEY146E | PRINCIPLES AND PRACTICES OF NUTRITION II | 2 | 6 | 4 | 6 |
DERS BİLGİLERİ |
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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 |
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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.) |
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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 |
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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 |
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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 |
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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 |
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE | |||||||
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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.
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5 |
KNOWLEDGE | |||||||
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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.
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5 |
SKILLS | |||||||
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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,
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5 |
SKILLS | |||||||
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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
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5 |
OCCUPATIONAL | |||||||
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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.
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4 |
OCCUPATIONAL | |||||||
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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.
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4 |
OCCUPATIONAL | |||||||
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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.
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2 |
OCCUPATIONAL | |||||||
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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
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3 |
DERSİN İŞ YÜKÜ VE AKTS KREDİSİ |
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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 |