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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

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)

Shows the relationship between adequate and balanced nutrition and health.
Shows the daily consumption amounts of nutrients and compares them to recommendations.
Outlines the general nutritional status, eating habits, and dietary patterns.
Organizes nutritional recommendations according to different ages and groups.
Applies menu planning principles and forms appropriate menus.
Adheres to sustainable nutrition principles and manipulates preparation, cooking, and measurement methods.
Explains the general properties, digestion, and absorption processes of carbohydrates, and their importance for body functions.
Explains the general properties, digestion, and absorption processes of proteins, and their importance for body functions.
Shows the sources of carbohydrates and proteins and computes their requirements.
Follows the preparation and cooking techniques of grains, eggs, dairy, meat, and legumes, and explains the resulting chemical reactions.
Applies and follows preparation, cooking, and measurement techniques that prevent vitamin and mineral loss.