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PRINCIPLES AND PRACTICES OF NUTRITION I DERS TANITIM VE UYGULAMA BİLGİLERİ

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