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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
BEY145E 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 Guidelines, Population Studies, Nutrition/Food/Nutrients, Nutrition in Special Conditions Lecture, Discussion
2 Literature Review, Group Research Macro–Micro Nutrients: Food Groups, Menu Planning Principles, Four-Leaf Clover/Food Pyramids/Healthy Plate Models, Practice: Laboratory Rules Lecture, Discussion, Practice
3 Literature Review, Group Research Sustainability: Sustainable Nutrition, Waste Management, Practice: Cooking Methods Lecture, Discussion, Practice
4 Literature Review, Web-Based Research Carbohydrates: Monosaccharides–Disaccharides, General Properties, Classification, Chemical Properties, Functions, Practice: Measurement Methods and Reporting Lecture, Discussion, Practice
5 Literature Review, Individual Research Carbohydrates: Polysaccharides, General Properties, Classification, Chemical Properties, Functions Lecture
6 Literature Review, Individual Research Carbohydrates: Absorption, Digestion, Glycemic Index/Load, Requirements, Sources Lecture
7 Group Research, Topic Review Grains Structure, Varieties, Gluten Complex, Use in Food Industry, Chemical Reactions, Practice: Applications with Cereals and Reporting Lecture, Discussion, Practice
8 Literature Review, Individual Research Proteins: General Properties, Classification, Chemical Properties, Functions, Essential Amino Acids Lecture, Question-Answer
9 Group Research, Topic Review Proteins: Absorption, Digestion, Requirements, Sources, Practice: Quality Evaluation (NPU) Lecture, Individual Study, Case Study
10 - MID-TERM EXAM -
11 Individual research, topic review, reading Eggs: Structure, Nutrients, Use in the Food Industry, Chemical Reactions, Purchasing, Storage, Cooking, Practice: Applications with Egg and Reporting Lecture, Discussion, Practice
12 Literature Review, Group Research Meat-Chicken-Fish: Structure, Nutrients, Use in the Food Industry, Chemical Reactions, Purchasing, Storage, Cooking, Practice: Applications with Meat–Poultry–Fish and Reporting, Practical Exam Lecture, Discussion, Practice
13 Literature Review, Group Research Milk: Structure, Nutrients, Use in the Food Industry, Chemical Reactions, Purchasing, Storage, Cooking, Practice: Applications with Milk and Dairy Products and Reporting Lecture, Discussion, Practice
14 Literature Review, Group Research Legumes: Structure, Nutrients, Use in the Food Industry, Chemical Reactions, Purchasing, Storage, Cooking, Practice: Applications with Legumes and Reporting Lecture, Discussion, Practice
15 Literature Review, Web-Based Research Alternative Protein Sources, Evaluation of Reports Lecture
16 - FINAL EXAM -
17 - FINAL EXAM -