Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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BEY145 | PRINCIPLES AND PRACTICES OF NUTRITION I | 1 | 6 | 4 | 6 |
GENERAL INFORMATION |
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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 | Assist.Prof. HATİCE MERVE BAYRAM |
Instructor(s) of the Course Unit | Assist.Prof. HANDE NUR ONUR ÖZTÜRK |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | It's aimed to gain knowledge, attitudes, and skills regarding the relationship between nutrition and health, sustainable nutrition, the structure, digestion, metabolism, and requirements of carbohydrates and proteins, as well as the methods of preparation, cooking, and storage. |
Contents of the Course Unit: | The importance of nutrition and its relationship to health, an overview of nutrition, the significance of food groups and elements, general working principles in the laboratory, sustainable nutrition and waste management, the structure and functions of carbohydrates and proteins, food groups (grains, meat, eggs, dairy, legumes) and laboratory applications, industrial use of foods, chemical reactions, and methods of purchasing, storage, and cooking. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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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. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | Literature review, Individual research | Health: Health, Nutrition, Adequate and Balanced Nutrition, Nutrition Guides, Population Studies, Nutrition/Food/Nutrient, Nutrition in Special Conditions | Lecture, Discussion |
2 | Literature review, Individual research | Macro-Micro Nutrients: Food Groups, Principles of Menu Planning, Four-Leaf Clover/Food Pyramids/Healthy Plate Models, LAB: Lab Rules | Practice |
3 | Literature review, Individual research | Sustainability: Sustainable Nutrition, Waste Management, LAB: Cooking and Measurement Methods | Practice |
4 | Literature review, Individual research | Carbohydrates: Monosaccharides-Disaccharides, General Properties, Classification, Chemical Properties, Functions | Lecture, Discussion |
5 | Literature review, Individual research | Carbohydrates: Polysaccharides, General Properties, Classification, Chemical Properties, Functions | Lecture, Discussion |
6 | Literature review, Individual research | Carbohydrates: Absorption, Digestion, Glycemic Index/Load, Requirements, Sources | Lecture, Discussion |
7 | Literature review, Individual research | Grains Structure, Varieties, Gluten Complex, Use in Food Industry, Chemical Reactions, LAB: Grains | Practice |
8 | - | MID-TERM EXAM | - |
9 | Literature review, Individual research | Proteins: General Properties, Classification, Chemical Properties, Functions, Essential Amino Acids | Lecture, Discussion |
10 | Literature review, Individual research | Proteins: Absorption, Digestion, Requirements, Sources, LAB: Quality Evaluation (NPU) | Practice |
11 | Literature review, Individual research | Eggs: Structure, Nutrients, Use in the Food Industry, Chemical Reactions, Purchasing, Storage, Cooking, LAB: Eggs | Practice |
12 | Literature review, Individual research | Meat-Chicken-Fish: Structure, Nutrients, Use in the Food Industry, Chemical Reactions, Purchasing, Storage, Cooking, LAB: Meat-Chicken-Fish | Practice |
13 | Literature review, Individual research | Milk: Structure, Nutrients, Use in the Food Industry, Chemical Reactions, Purchasing, Storage, Cooking, LAB: Milk | Practice |
14 | Literature review, Individual research | Legumes: Structure, Nutrients, Use in the Food Industry, Chemical Reactions, Purchasing, Storage, Cooking, LAB: Legumes | Practice |
15 | Literature review, Individual research | Alternative Protein Sources | Practice |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Smolin, L., & Grosvenor, M. (2019). Nutrition, science and applications (4th ed.). Wiley. |
Baysal, A. (2018). Diyet el kitabı. Hatipoğlu Yayınevi. |
T.C. Sağlık Bakanlığı. (2019). Türkiye beslenme rehberi TÜBER 2019 (Yayın No: 1031). Sağlık Bakanlığı Yayınları. |
Şanlıer, N., Ulusoy, H. G., & Ceyhun Sezgin, A. (2019). Beslenme ilkeleri laboratuvar uygulamaları. Vize Yayıncılık. |
İnanç, N. (2022). Beslenme ilkeleri I. Hedef Yayıncılık. |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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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.
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5 | |||||
2 |
Define current knowledge and practices in Nutrition and Dietetics.
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4 |
KNOWLEDGE |
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Factual |
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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.
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3 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Asses general health problems related to nutrition.
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1 | |||||
2 |
Explain the Nutrition and Dietetic practices by using knowledge in this field.
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5 |
SKILLS |
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Practical |
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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.
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5 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply knowledge and skills in the field of Nutrition and Dietetics.
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5 | |||||
2 |
Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.
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1 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Evaluate the information about Nutrition and Dietetics with a critical perspective.
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3 |
OCCUPATIONAL |
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Communication & Social |
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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.
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3 | |||||
2 |
Communicate effective verbal and written interaction between individuals.
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4 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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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.
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2 | |||||
2 |
Respond to clients' health, social and environmental problems.
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0 | |||||
3 |
Evaluate the nutritional status of the patients.
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0 | |||||
4 |
Interpret the clinical findings of the patients in terms of nutrition.
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0 | |||||
5 |
Plan client-specific nutritional treatments.
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0 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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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 | 0 | 0 | 0 |
Laboratory | 14 | 4 | 56 |
Reading | 0 | 0 | 0 |
Assignment (Homework) | 2 | 2 | 4 |
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 | 14 | 3 | 42 |
Mid-Term Exam | 1 | 1 | 1 |
Preparation for the Mid-Term Exam | 7 | 1 | 7 |
Short Exam | 1 | 1 | 1 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 68 | 0 | 154 |
Total Workload of the Course Unit | 154 | ||
Workload (h) / 25.5 | 6 | ||
ECTS Credits allocated for the Course Unit | 6,0 |