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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

BASICS OF NUTRITION COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GAS152 BASICS OF NUTRITION 2 3 3 6

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Short reading containing basic concepts related to the weekly topic Nutrition and Nutrition-Related Concepts Lecture, explanation of course operation, Q&A
2 Short reading containing basic concepts related to the weekly topic Carbohydrates Lecture, explanation of course operation, Q&A
3 Short reading containing basic concepts related to the weekly topic Proteins Lecture, explanation of course operation, Q&A
4 Short reading containing basic concepts related to the weekly topic Fats and lipids Lecture, explanation of course operation, Q&A
5 Short reading containing basic concepts related to the weekly topic Vitamins Lecture, explanation of course operation, Q&A
6 Short reading containing basic concepts related to the weekly topic Minerals Lecture, explanation of course operation, Q&A
7 Short reading containing basic concepts related to the weekly topic Water and energy Lecture, explanation of course operation, Q&A
8 Short reading containing basic concepts related to the weekly topic Meat and meat products Lecture, explanation of course operation, Q&A
9 Short reading containing basic concepts related to the weekly topic Milk and dairy products Lecture, explanation of course operation, Q&A
10 - MID-TERM EXAM -
11 Short reading containing basic concepts related to the weekly topic Cereals Lecture, explanation of course operation, Q&A
12 Short reading containing basic concepts related to the weekly topic Legumes Lecture, explanation of course operation, Q&A
13 Short reading containing basic concepts related to the weekly topic Fruit and vegetables, desserts Lecture, explanation of course operation, Q&A
14 Short reading containing basic concepts related to the weekly topic Nutrition Across the Life Cycle, Food Allergies Lecture, explanation of course operation, Q&A
15 Short reading containing basic concepts related to the weekly topic Diet and Health, Organic Foods Lecture, explanation of course operation, Q&A
16 - FINAL EXAM -
17 - FINAL EXAM -