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