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BASICS OF NUTRITION COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GSY118 BASICS OF NUTRITION 2 3 3 6

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
1 - Description of the course plan, purpose and content, nutrition concept, food selection and health relationship, macro and micro nutrients -
2 Article reading Carbohydrates (simple sugars, complex sugars), reducing the amount of carbohydrates in the diet -
3 Article reading Proteins, importance of proteins in diet, functions in foods, vegetarianism -
4 Article reading Fats (saturated and unsaturated fats, phospholipids, waxes, steroids), effects of fats on human health and functions in foods -
5 Literature research Water (water structure), its importance in human health, its function in food, Minerals, its effects on human health -
6 Literature research, Homework presentation Vitamins, fat-soluble vitamins, water-soluble vitamins, effects of vitamins on metabolism -
7 Literature research, Homework presentation Metabolism, Calculation of daily energy requirements, calculation of energy consumption by exercise -
8 - MID-TERM EXAM -
9 Literature research, Homework presentation Homework presentations, visa preparation -
10 Literature research Explaining and solving midterm questions, Food groups; meat, eggs, dried legume group; milk and milk products; group of vegetables and fruits; fats and candies -
11 Field research Menu planning, meals, the importance of meals -
12 Field research Diet and health, organic foods -
13 Literature research, Homework presentation Nutrition in the life cycle, food allergens -
14 Literature research, Homework presentation Hunger, Global Issues, GMO -
15 Literature research, Homework presentation Homework presentations, visa preparation -
16 - FINAL EXAM -
17 - FINAL EXAM -