Kodu | Dersin Adı | Yarıyıl | Süresi(T+U) | Kredisi | AKTS Kredisi |
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BEY145E | PRINCIPLES AND PRACTICES OF NUTRITION I | 1 | 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 | Öğr.Gör. MÜNEVVER BAŞAK ONAT |
Ders Ön Koşulu | Yok |
AMAÇ VE İÇERİK |
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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.) |
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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 |
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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 |
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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 | 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 |
Genel Toplam | 154 | ||
Toplam İş Yükü / 25.5 | 6 | ||
Dersin AKTS(ECTS) Kredisi | 6,0 |