PRINCIPLES AND PRACTICES OF NUTRITION I PROGRAMME COURSE DESCRIPTION

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

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	Assoc.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit	Assist.Prof. HANDE NUR ONUR ÖZTÜRK
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It's aimed to gain knowledge, attitudes, and skills regarding the relationship between nutrition and health; the structure, digestion, metabolism, and requirements of carbohydrates and proteins; and food preparation, cooking, and storage methods, as well as nutrient and energy content calculations using food composition databases.
Contents of the Course Unit:	The importance of nutrition and its relationship with health, an overview of nutrition, the importance of food groups and nutrients, general working principles of the Principles of Nutrition Laboratory, the structure and functions of carbohydrates and proteins, food groups (cereals, meat, eggs, milk, legumes) and laboratory applications, industrial use of foods, chemical reactions, purchasing, storage and cooking methods, sustainable nutrition and waste management.

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.
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.

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

SOURCE MATERIALS & RECOMMENDED READING
Baysal, A. (2018). Diyet el kitabı. Hatipoğlu Yayınları.
İnanç, N. (2022). Beslenme ilkeleri I. Hedef Yayıncılık.
Mahan, L. K., Escott-Stump, S., Raymond, J. L., & Krause, M. V. (2022). Krause’s food & the nutrition care process (16th ed.). Elsevier Health Sciences.
Özenoğlu, A. (2023). Temel beslenme ilkeleri ve laboratuvar uygulamaları. Eğitim Yayınevi.
Özilgen, Z. S. (2019). Cooking as a chemical reaction: Culinary science with experiments. CRC Press.
Şanlıer, N., Ulusoy, H. G., & Ceyhun-Sezgin, A. (2019). Beslenme ilkeleri laboratuvar uygulamaları. Vize Yayıncılık.
T.C. Sağlık Bakanlığı. (2019). Türkiye beslenme rehberi (TÜBER 2019) (Yayın No: 1031). Sağlık Bakanlığı Yayınları.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	30		Classical Exam
Homework Assessment	1	10
Practice	1	10
Final Exam	1	50		Classical Exam
TOTAL	4	100

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Assess the knowledge of all disciplines that examine the relationship between humans, the environment and food and form the basis of Nutrition and Dietetic practice.			2
2	Define current knowledge and practices in Nutrition and Dietetics.			2

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Use up-to-date technological resources in the process of obtaining and providing information in the field of Nutrition and Dietetics.			2

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Asses general health problems related to nutrition.			2
2	Explain the Nutrition and Dietetic practices by using knowledge in this field.				3

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.		1

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply knowledge and skills in the field of Nutrition and Dietetics.				3
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.		1

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the information about Nutrition and Dietetics with a critical perspective.				3

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.			2
2	Communicate effective verbal and written interaction between individuals.				3

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.			2
2	Respond to clients' health, social and environmental problems.	0
3	Evaluate the nutritional status of the patients.	0
4	Interpret the clinical findings of the patients in terms of nutrition.	0
5	Plan client-specific nutritional treatments.	0

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	2	28
Preliminary & Further Study	14	1	14
Land Surveying	0	0	0
Group Work	7	1	7
Laboratory	14	4	56
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	7	1	7
Final Exam	1	1	1
Preparation for the Final Exam	14	2	28
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	2	14
Short Exam	1	1	1
Preparation for the Short Exam	1	2	2
TOTAL	81	0	159