PRINCIPLES AND PRACTICES OF NUTRITION II PROGRAMME COURSE DESCRIPTION

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

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. HASAN FATİH AKGÖZ
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It's aimed to gain knowledge, attitudes, and skills regarding the digestion and absorption of fats, fruits, and vegetables; the structure, metabolism, and requirements of vitamins and minerals; food preparation, cooking, and storage methods; and the calculation of nutrient and energy content using food composition databases.
Contents of the Course Unit:	The properties, classification, sources, and requirements of fats, vitamins, and minerals, digestion and absorption of fats, absorption of vitamins and minerals, food groups (oilseeds, fruits, and vegetables) and laboratory applications, appropriate preparation, cooking and storage methods, food preservation techniques, energy metabolism and calculation, water and electrolyte metabolism.

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) and measures energy requirements.
Identifies the roles of water and electrolytes in the body and computes their requirements.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Web-Based Research	Lipids I: General Characteristics, Classification, Chemical Properties, Functions, Essential Fatty Acids, Practice: Laboratory Rules	Lecture, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
2	Individual Study	Lipids II: Absorption, Digestion, Requirements, Sources	Lecture, Discussion, Question–Answer
3	Individual Study	Fruits and Vegetables: General Characteristics, Functions, Polyphenols, Sources, Purchasing, Storage, Cooking, Practice: Lipid-Related Practices and Reporting	Lecture, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
4	Individual Study	Energy Metabolism: Energy Balance, Direct and Indirect Calculation, Physical Activity Level (PAL), Evaluation of Daily Energy Requirements, Practice: Fruit and Vegetable Practices and Reporting, Assignment of Homework	Lecture, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
5	Individual Study	Fat-Soluble Vitamins: General Characteristics, Chemical Properties, Functions, Absorption, Digestion, Requirements, Sources	Lecture, Discussion, Question–Answer
6	Individual Study	Water-Soluble Vitamins I (B1–B6): General Characteristics, Chemical Properties, Functions, Absorption, Digestion, Requirements, Sources, Assessment of Homework	Lecture, Discussion, Question–Answer
7	Individual Study	Water-Soluble Vitamins II (B9–B12, Vitamin C): General Characteristics, Chemical Properties, Functions, Absorption, Digestion, Requirements, Sources, Homework Presentations	Lecture, Discussion, Question–Answer, Presentation
8	Individual Study	Macro Minerals I (Ca, P, Na): General Characteristics, Chemical Properties, Functions, Absorption, Digestion, Requirements, Sources, Homework Presentations	Lecture, Discussion, Question–Answer, Presentation
9	Individual Study	Macro Minerals II (K, Cl, Mg, S): General Characteristics, Chemical Properties, Functions, Absorption, Digestion, Requirements, Sources, Practical Exam	Lecture, Discussion, Question–Answer
10	-	MID-TERM EXAM	-
11	Individual Study	Micro Minerals I: General Characteristics, Chemical Properties, Functions, Absorption, Digestion, Requirements, Sources, Homework Presentations	Lecture, Discussion, Question–Answer, Presentation
12	Individual Study	Micro Minerals II (F, Cu, Cr, Mg, Mb, Co, Si, B, Ni, Ar, Vn, Heavy Metals): General Characteristics, Chemical Properties, Functions, Absorption, Digestion, Requirements, Sources, Homework Presentations	Lecture, Discussion, Question–Answer, Presentation
13	Individual Study	Food Preservation Methods: Canning, UHT, Pickling, Jam, Irradiation, Microplastics, Endocrine Disruptors, Homework Presentations	Lecture, Discussion, Question–Answer, Presentation
14	Individual Study	Water and Electrolyte Metabolism, Practice: Food Preservation Practices and Reporting, Assessment of Reports and Homework Presentations	Lecture, Discussion, Question-Answer, Practice, Laboratory-Based Group Work
15	Individual Study	Phytochemicals	Lecture, Discussion, Question–Answer
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Baysal, A. (2018). Diyet el kitabı. Hatipoğlu Yayınevi.
İnanç, N. (2022). Beslenme ilkeleri I. Hedef Yayıncılık.
Mahan, L. K., Escott-Stump, S., Raymond, J. L., & Krause, M. V. (2012). Krause's food & the nutrition care process [E-book]. Elsevier Health Sciences.
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	3	1	3
Laboratory	14	4	56
Reading	0	0	0
Assignment (Homework)	1	1	1
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	3	1	3
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	74	0	152