BASIC PRINCIPLES OF NUTRITION PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GMS103	BASIC PRINCIPLES OF NUTRITION	1	3	3	8

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Prof. ASLI ALBAYRAK
Instructor(s) of the Course Unit	Assist.Prof. MEHTAP ÇERKEZ
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of the course to explain the properties of basic nutrition elements and their effects on human body, in addition importance of food consumption on nutrition and disease prevention. Besides, to provide basic information about proper nutrition for creating personalized menus.
Contents of the Course Unit:	This course includes nutrition and health , basic nutrition elements and and their importance, functional nutritions, metabolism, menu planning and food allergens.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Define nutrition by specifying the importance of each nutritiont element for health.
Explain the basic principles of nutritions to inform friends and collegues.
Calculate the daily physiological energy requirement by applying the principles of nutrition.
Explain the relationship between nutrition and health according to physiological requirements and nutritional habits.
Identify an unhealthy menu by using basic principles of nutrition.
Explain the functions of certain nutrition groups that benefit health protection.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Explanation of the course plan, purpose and content , nutrition concept,food selection and health relationship, macro and micro nutrient elements	Expression, Discussion,
2	Reading Article	Carbohydrates (simple candy and compleks candy), redusing the amount of carbohydrates in the diet	Expression, Discussion,
3	Reading Article	Proteins ,the importance of proteins in diet, functions in food, vegetarianism	Expression, Question-Response, Discussion, Teamwork
4	Reading Article	Fats (saturated fat ve unsaturated fat, phospholipid, candles, steroids ) , effects of fats on human health and functions in foods	Expression, Question-Response, Discussion, Teamwork
5	Literature research	Water ( structure of water ) the importance of human health, function in food, minerals, effects of minerals on human health	Expression, Question-Response, Discussion, Teamwork
6	Literature research, Homework preparation	Vitamins, fat soluble vitamins, water soluble vitamins, effects of vitamins on metabolism	Expression, Question-Response, Discussion, Teamwork
7	Literature research, Homework preparation	Metabolism, calculation of daily energy requirements, calculation of energy spent with exercise	Expression, Question-Response, Discussion, Case Study Analysis
8	-	MID-TERM EXAM	-
9	Literature research, Homework preparation	Homework Presentations, Midterm Preparation	Homework Presentations, Expression, Discussion
10	Literature research	Explaining and solving midterm questions, food groups ; meat, egg, legume ; milk and dairy foods ; vegetable and fruit groups ; fats and sweets	Expression, Discussion, Teamwork, Watching Video
11	Field study	Menu planning, meals, importance of meals	Expression, Question-Response, Discussion, Teamwork
12	Field study	Diet and health, organic nutritions	Expression, Question-Response, Discussion, Teamwork
13	Literature research, Homework preparation	Nutrition in life cycle, Food allergens	Expression, Question-Response, Discussion
14	Literature research, Homework preparation	Hunger, Global problems, GMO	Expression, Question-Response, Discussion, Teamwork, Watching Video
15	Literature research, Homework preparation	Homework Presentations, Final Preparation	Homework presentations, Expression, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Tayar, M., Korkmaz, N.H., ÖZkeleş, H.E. 2017. Beslenme İlkeleri. Dora, Bursa, 425s.
Akyol, A., Bilgiç, P., Ersoy, G. 2008. Fiziksel Aktivite, Beslenme ve Sağlıklı Yaşam. Klasmat Matbacılık, Ankara. Erişim: http://beslenme.gov.tr/content/files/yayinlar/kitaplar/obezite_bilgi_serisi/D5.pdf
Nutrition Principles and Recommendations in Diabetes. American Diabetes Association. Erişim: http://care.diabetesjournals.org/content/27/suppl_1/s36.full-text.pdf

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.			2

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines			2
2	Will be able to create individual menus using the principle of healthy eating plate.						5

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.		1

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.		1
2	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.		1

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to calculate the cost of an accommodation establishment by creating a financial plan.	0
2	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.	0
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.					4

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	13	4	52
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	7	8	56
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	8	56
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	43	0	208