TR EN

PRINCIPLES AND PRACTICES OF NUTRITION II COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
BEY146 PRINCIPLES AND PRACTICES OF NUTRITION II 2 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)

Explains the general properties of fats, the digestion and absorption processes, and their importance for body functions.
Explains the general properties, classification, absorption processes, and importance of vitamins and minerals for body functions.
Shows the sources of fats, vitamins, and minerals and computes their requirements.
Follows the preparation and cooking techniques for fats and discovers the resulting chemical changes.
Follows the preparation and cooking techniques for fruits, vegetables, and oily seeds, and explains their chemical reactions.
Applies and follows preparation, cooking, and measurement techniques that prevent the loss of vitamins and minerals.
Follows different food preservation methods and uses appropriate storage strategies in accordance with nutrition principles.
Uses direct/indirect calorie calculation methods and PAL (physical activity level) to measure energy requirements.
Identifies the roles of water and electrolytes in the body and computes their requirements.
Identifies the roles of water and electrolytes in the body and computes their requirements.