PRINCIPLES AND PRACTICES OF NUTRITION I PROGRAMME COURSE DESCRIPTION

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'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)
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
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	Lecture, Discussion
3	Literature review, Individual research	Sustainability: Sustainable Nutrition, Waste Management, LAB: Cooking and Measurement Methods	Lecture, Discussion
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	Practice
7	Literature review, Individual research	Grains Structure, Varieties, Gluten Complex, Use in Food Industry, Chemical Reactions, LAB: Grains	Lecture, Discussion
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)	Lecture, Discussion
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	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	Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.						5

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.						5

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,						5

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems						5

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.					4

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.					4

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.			2

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics				3

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	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