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 is aimed to gain knowledge and skills about carbohydrates and proteins, their nutritional values, processing-cooking-preservation methods and some basic and traditional recipes according to the principles of nutrition. |
İçerik: |
The relationship between nutrition and health, the importance of food groups and nutrients in adequate and balanced nutrition, the importance of carbohydrates and proteins in healthy nutrition, the chemical structure, properties, classification of carbohydrates and proteins, functions, sources, daily intake of carbohydrates and proteins, changes in the stages from the purchase of food to the service. |
DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.) |
Interpret the properties of foods to be chosen in special cases (patient, elderly, child, etc.). |
Select the cooking methods of food in special cases (patient, elderly, child, etc.). |
Apply cooking methods according to the features of foods. |
Select the storage methods suitable for the features of foods. |
Demonstrate the effects of changes in food on human health. |
Explain the importance of nutrients in human nutrition in terms of variety and nutrients. |
Explain the functions of carbohydrates in the body. |
Explain the functions of proteins in the body. |
Explain the benefits of food groups (cereal and cereal products, meat and meat products, milk and dairy products, etc.). |
HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI |
Hafta |
Ön Hazırlık |
Konular |
Yöntem |
1 |
Literature review, Individual research |
Nutrient, Nutrition and Health |
Lecture, Discussion |
2 |
Literature review, Individual research |
Sustainable Nutrition |
Lecture, Discussion |
3 |
Literature review, Individual research |
Measuring and Cooking Techniques |
Lecture, Discussion |
4 |
Literature review, Individual research |
Carbohydrates |
Lecture, Discussion |
5 |
Literature review, Individual research |
Carbohydrates |
Lecture, Discussion |
6 |
Literature review, Individual research |
Cereal Products |
Practice |
7 |
Literature review, Individual research |
Proteins |
Lecture, Discussion |
8 |
- |
MID-TERM EXAM |
- |
9 |
Literature review, Individual research |
Proteins |
Lecture, Discussion |
10 |
Literature review, Individual research |
Eggs |
Lecture, Discussion |
11 |
Literature review, Individual research |
Meat-Poultry-Fish |
Practice |
12 |
Literature review, Individual research |
Meat-Poultry-Fish |
Practice |
13 |
Literature review, Individual research |
Dairy Products |
Practice |
14 |
Literature review, Individual research |
Legumes |
Practice |
15 |
Literature review, Individual research |
Legumes |
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) |
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 |
14 |
3 |
42 |
Mid-Term Exam |
1 |
1 |
1 |
Preparation for the Mid-Term Exam |
7 |
1 |
7 |
Short Exam |
0 |
0 |
0 |
Preparation for the Short Exam |
0 |
0 |
0 |
TOTAL |
65 |
0 |
149 |
|
Genel Toplam |
149 |
|
|
Toplam İş Yükü / 25.5 |
5,8 |
|
|
Dersin AKTS(ECTS) Kredisi |
6,0 |
|