PRINCIPLES AND PRACTICES OF NUTRITION II PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY146E	PRINCIPLES AND PRACTICES OF NUTRITION II	2	6	4	6

GENERAL INFORMATION
Language of Instruction :	English
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
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, the digestion, structure, metabolism, and requirements of vitamins and minerals, the techniques for food preparation and cooking, and the calculation of energy requirements.
Contents of the Course Unit:	The properties, classification, sources, and requirements of fats, vitamins, and minerals; the digestion and absorption of fats; the absorption of vitamins and minerals; food groups (oily seeds, fruits, and vegetables) and laboratory applications; appropriate preparation, cooking, and storage methods; food preservation techniques; energy metabolism and calculation; and 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) to measure 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	Literature review, Individual research	Fats: General Properties, Classification, Chemical Properties, Functions, Essential Fatty Acids	Lecture, Discussion
2	Literature review, Individual research	Fats: Absorption, Digestion, Requirements, Sources, LAB: Fats	Practices
3	Literature review, Individual research	Fat-Soluble Vitamins: General Properties, Chemical Properties, Functions, Absorption, Digestion, Requirements, Sources	Lecture, Discussion
4	Literature review, Individual research	Water-Soluble Vitamins (B1-6): General Properties, Chemical Properties, Functions, Absorption, Digestion, Requirements, Sources	Lecture, Discussion
5	Literature review, Individual research	Water-Soluble Vitamins (B9-12, Vitamin C): General Properties, Chemical Properties, Functions, Absorption, Digestion, Requirements, Sources	Lecture, Discussion
6	Literature review, Individual research	Macro Minerals (Ca, P, Na): General Properties, Chemical Properties, Functions, Absorption, Digestion, Requirements, Sources	Lecture, Discussion
7	Literature review, Individual research	Macro Minerals (K, Cl, Mg, S): General Properties, Chemical Properties, Functions, Absorption, Digestion, Requirements, Sources	Lecture, Discussion
8	-	MID-TERM EXAM	-
9	Literature review, Individual research	Micro Minerals (Fe, I, Zn, Se): General Properties, Chemical Properties, Functions, Absorption, Digestion, Requirements, Sources	Lecture, Discussion
10	Literature review, Individual research	Micro Minerals (F, Cu, Cr, Mg, Mo, Co, Si, B, Ni, Al, V, Heavy Metals): General Properties, Chemical Properties, Functions, Absorption, Digestion, Requirements, Sources	Lecture, Discussion
11	Literature review, Individual research	Fruits and Vegetables: General Properties, Functions, Polyphenols, Sources, Purchasing, Storage, Cooking, LAB: Fruits and Vegetables	Practices
12	Literature review, Individual research	Food Preservation Methods: Canning, UHT, Pickling, Jam, Irradiation, Micro-plastics, Endocrine Disruptors, LAB: Food Preservation Methods	Practices
13	Literature review, Individual research	Energy Metabolism: Direct/Indirect Calculation – PAL, LAB: Calculation	Practices
14	Literature review, Individual research	Water and Electrolyte Metabolism	Lecture, Discussion
15	Literature review, Individual research	Water and Electrolyte Metabolism	Lecture, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
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.
Molt, M. (2001). Food for fifty. Prentice Hall.
Ozilgen, Z. S. (2019). Cooking as a chemical reaction: Culinary science with experiments. CRC Press.

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	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.						5
2	Define current knowledge and practices in the field of Nutrition and Dietetics.						5

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	Assess general health problems related to nutrition.				3
2	Explain the Nutrition and Dietetics practices by using knowledge in this field.						5

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.						5

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.						5
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.				3

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

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.					4
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.						5
2	Respond to patients' health, social and environmental problems.			2
3	Evaluate the nutritional status of the patients.					4
4	Interpret the clinical findings of the patients in terms of nutrition.					4
5	Plan patients-specific nutritional treatments.		1

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	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	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	0	0	0
TOTAL	68	0	147