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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

PRINCIPLES AND PRACTICES OF NUTRITION I COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
BEY145 PRINCIPLES AND PRACTICES OF NUTRITION I 1 6 4 6

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
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 Practice
3 Literature review, Individual research Sustainability: Sustainable Nutrition, Waste Management, LAB: Cooking and Measurement Methods Practice
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 Lecture, Discussion
7 Literature review, Individual research Grains Structure, Varieties, Gluten Complex, Use in Food Industry, Chemical Reactions, LAB: Grains Practice
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) Practice
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 Practice
16 - FINAL EXAM -
17 - FINAL EXAM -