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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 Web-Based Research Concepts of Health and Nutrition: Adequate and Balanced Nutrition, Nutrition Guidelines, Population Studies, Food and Nutrient Concepts, Nutrition in Special Conditions Lecture, Discussion, Question–Answer
2 Individual Study Macro and Micro Nutrients, Food Groups, Principles of Menu Planning, Four-Leaf Clover, Food Pyramids and Healthy Plate Models, Practice: Laboratory Rules Lecture, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
3 Individual Study Carbohydrates I: Monosaccharides and Disaccharides, General Characteristics, Classification, Chemical Properties, Functions, Practice: Cooking Methods Lecture, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
4 Individual Study Carbohydrates II: Polysaccharides, General Characteristics, Classification, Chemical Properties, Functions, Practice: Cooking Methods, Assignment of Homework Lecture, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
5 Individual Study Carbohydrates III: Absorption, Digestion, Glycemic Index and Glycemic Load, Requirements and Sources, Practice: Measurement Methods and Reporting Lecture, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
6 Individual Study Cereals: Structure, Types, Gluten Complex, Industrial Use of Foods, Chemical Reactions, Practice: Measurement Methods and Reporting Lecture, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
7 Individual Study Proteins I: General Characteristics, Classification, Chemical Properties, Functions, Essential Amino Acids, Practice: Cereal-Based Practices and Reporting Lecture, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
8 Individual Study Proteins II: Absorption, Digestion, Requirements and Sources, Practice: Evaluation of Protein Quality (NPU) Lecture, Discussion, Question–Answer, Practice
9 Individual Study Eggs: Structure, Nutrients, Industrial Use of Foods, Chemical Reactions, Purchasing, Storage and Cooking, Practical Exam Lecture, Discussion, Question–Answer
10 - MID-TERM EXAM -
11 Individual Study Meat, Poultry and Fish: Structure, Nutrients, Industrial Use of Foods, Chemical Reactions, Purchasing, Storage and Cooking, Practice: Egg-Based Practices and Reporting Lecture, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
12 Individual Study Milk and Dairy Products: Structure, Nutrients, Industrial Use of Foods, Chemical Reactions, Purchasing, Storage and Cooking, Practice: Meat–Poultry–Fish Practices and Reporting Lecture, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
13 Individual Study Legumes: Structure, Nutrients, Industrial Use of Foods, Chemical Reactions, Purchasing, Storage and Cooking, Practice: Milk and Dairy Practices and Reporting Lecture, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
14 Individual Study Sustainability: Sustainable Nutrition and Waste Management, Practice: Legume-Based Practices and Reporting, Assessment of Reports and Homework Lecture, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
15 Individual Study Alternative Protein Sources Lecture, Discussion, Question–Answer
16 - FINAL EXAM -
17 - FINAL EXAM -