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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, Group Research Macro-Micro Nutrients: Food Groups, Principles of Menu Planning, Four-Leaf Clover/Food Pyramids/Healthy Plate Models, LAB: Lab Rules Lecture, Discussion, Practice
3 Literature Review, Group Research Sustainability: Sustainable Nutrition, Waste Management, LAB: Cooking and Measurement Methods Lecture, Discussion, Practice
4 Literature Review, Web-Based Research Carbohydrates: Monosaccharides-Disaccharides, General Properties, Classification, Chemical Properties, Functions Lecture
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, LAB: Grains Lecture, Practice
8 - MID-TERM EXAM -
9 Literature Review, Individual Research Proteins: General Properties, Classification, Chemical Properties, Functions, Essential Amino Acids Lecture, Question-Answer
10 Group Research, Topic Review Proteins: Absorption, Digestion, Requirements, Sources, LAB: Quality Evaluation (NPU) Lecture, Individual Study, Case Study
11 Literature Review, Group Research Eggs: Structure, Nutrients, Use in the Food Industry, Chemical Reactions, Purchasing, Storage, Cooking, LAB: Eggs Lecture, Practice
12 Literature Review, Group Research Meat-Chicken-Fish: Structure, Nutrients, Use in the Food Industry, Chemical Reactions, Purchasing, Storage, Cooking, LAB: Meat-Chicken-Fish Lecture, Practice
13 Literature Review, Group Research Milk: Structure, Nutrients, Use in the Food Industry, Chemical Reactions, Purchasing, Storage, Cooking, LAB: Milk Lecture, Practice
14 Literature Review, Group Research Legumes: Structure, Nutrients, Use in the Food Industry, Chemical Reactions, Purchasing, Storage, Cooking, LAB: Legumes Lecture, Practice
15 Literature Review, Web-Based Research Alternative Protein Sources Lecture
16 - FINAL EXAM -
17 - FINAL EXAM -