Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
BEY145E |
PRINCIPLES AND PRACTICES OF NUTRITION I |
1 |
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 |
Lecturer MÜNEVVER BAŞAK ONAT |
Course Prerequisite |
No |
OBJECTIVES AND CONTENTS |
Objectives of the Course Unit: |
It is aimed to gain knowledge and skills about carbohydrates and proteins, their nutritional values, processing-cooking-preservation methods and some basic and traditional recipes according to the principles of nutrition. |
Contents of the Course Unit: |
The relationship between nutrition and health, the importance of food groups and nutrients in adequate and balanced nutrition, the importance of carbohydrates and proteins in healthy nutrition, the chemical structure, properties, classification of carbohydrates and proteins, functions, sources, daily intake of carbohydrates and proteins, changes in the stages from the purchase of food to the service. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
Interpret the properties of foods to be chosen in special cases (patient, elderly, child, etc.). |
Select the cooking methods of food in special cases (patient, elderly, child, etc.). |
Apply cooking methods according to the features of foods. |
Select the storage methods suitable for the features of foods. |
Demonstrate the effects of changes in food on human health. |
Explain the importance of nutrients in human nutrition in terms of variety and nutrients. |
Explain the functions of carbohydrates in the body. |
Explain the functions of proteins in the body. |
Explain the benefits of food groups (cereal and cereal products, meat and meat products, milk and dairy products, etc.). |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
Week |
Preparatory |
Topics(Subjects) |
Method |
1 |
Literature review, Individual research |
Nutrient, Nutrition and Health |
Lecture, Discussion |
2 |
Literature review, Individual research |
Sustainable Nutrition |
Lecture, Discussion |
3 |
Literature review, Individual research |
Measuring and Cooking Techniques |
Lecture, Discussion |
4 |
Literature review, Individual research |
Carbohydrates |
Lecture, Discussion |
5 |
Literature review, Individual research |
Carbohydrates |
Lecture, Discussion |
6 |
Literature review, Individual research |
Cereal Products |
Practice |
7 |
Literature review, Individual research |
Proteins |
Lecture, Discussion |
8 |
- |
MID-TERM EXAM |
- |
9 |
Literature review, Individual research |
Proteins |
Lecture, Discussion |
10 |
Literature review, Individual research |
Eggs |
Lecture, Discussion |
11 |
Literature review, Individual research |
Meat-Poultry-Fish |
Practice |
12 |
Literature review, Individual research |
Meat-Poultry-Fish |
Practice |
13 |
Literature review, Individual research |
Dairy Products |
Practice |
14 |
Literature review, Individual research |
Legumes |
Practice |
15 |
Literature review, Individual research |
Legumes |
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 |
CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES
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.
|
|
|
|
|
4 |
|
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.
|
|
|
|
3 |
|
|
SKILLS |
Cognitive |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Assess general health problems related to nutrition.
|
|
1 |
|
|
|
|
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.
|
|
1 |
|
|
|
|
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.
|
|
|
|
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.
|
|
|
|
3 |
|
|
2 |
Communicate effective verbal and written interaction between individuals.
|
|
|
|
|
4 |
|
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 patients' 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 patients-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 |
0 |
0 |
0 |
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 |
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 |
0 |
0 |
0 |
Preparation for the Short Exam |
0 |
0 |
0 |
TOTAL |
65 |
0 |
149 |
|
Total Workload of the Course Unit |
149 |
|
|
Workload (h) / 25.5 |
5,8 |
|
|
ECTS Credits allocated for the Course Unit |
6,0 |
|