PRINCIPLES AND PRACTICES OF NUTRITION I PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY145	PRINCIPLES AND PRACTICES OF NUTRITION I	1	6	4	6

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
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 relationship between nutrition and health; the structure, digestion, metabolism, and requirements of carbohydrates and proteins; and food preparation, cooking, and storage methods, as well as nutrient and energy content calculations using food composition databases.
Contents of the Course Unit:	The importance of nutrition and its relationship with health, an overview of nutrition, the importance of food groups and nutrients, general working principles of the Principles of Nutrition Laboratory, the structure and functions of carbohydrates and proteins, food groups (cereals, meat, eggs, milk, legumes) and laboratory applications, industrial use of foods, chemical reactions, purchasing, storage and cooking methods, sustainable nutrition and waste management.

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.
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	Web-Based Research	Concepts of Health and Nutrition: Adequate and Balanced Nutrition, Nutrition Guidelines, Population Studies, Food and Nutrient Concepts, Nutrition in Special Conditions	Lecture, Question–Answer
2	Topic Review	Macro and Micro Nutrients, Food Groups, Principles of Menu Planning, Four-Leaf Clover, Food Pyramids and Healthy Plate Models, Application: Laboratory Rules	Lecture, Practice, Discussion, Question–Answer
3	Topic Review, Individual Study, Web-Based Research	Carbohydrates I: Monosaccharides and Disaccharides, General Characteristics, Classification, Chemical Properties, Functions, Application: Cooking Methods	Lecture, Practice, Discussion, Question–Answer
4	Topic Review, Individual Study, Web-Based Research	Carbohydrates II: Polysaccharides, General Characteristics, Classification, Chemical Properties, Functions, Application: Cooking Methods	Lecture, Practice, Discussion, Question–Answer
5	Topic Review, Individual Study, Web-Based Research	Carbohydrates III: Absorption, Digestion, Glycemic Index and Glycemic Load, Requirements and Sources, Application: Measurement Methods and Reporting	Lecture, Practice, Discussion, Question–Answer
6	Topic Review, Individual Study, Web-Based Research	Cereals: Structure, Types, Gluten Complex, Industrial Use of Foods, Chemical Reactions, Application: Measurement Methods and Reporting	Lecture, Practice, Discussion, Question–Answer
7	Topic Review, Group Study, Web-Based Research	Proteins I: General Characteristics, Classification, Chemical Properties, Functions, Essential Amino Acids, Application: Cereal-Based Practices and Reporting	Lecture, Practice, Discussion, Question–Answer
8	Topic Review, Literature Review, Individual Study, Web-Based Research	Proteins II: Absorption, Digestion, Requirements and Sources, Application: Evaluation of Protein Quality (NPU)	Lecture, Practice, Discussion, Question–Answer
9	Topic Review, Individual Study, Web-Based Research	Eggs: Structure, Nutrients, Industrial Use of Foods, Chemical Reactions, Purchasing, Storage and Cooking, Practical Exam	Lecture, Question–Answer
10	-	MID-TERM EXAM	-
11	Topic Review, Group Study, Web-Based Research	Meat, Poultry and Fish: Structure, Nutrients, Industrial Use of Foods, Chemical Reactions, Purchasing, Storage and Cooking, Application: Egg-Based Practices and Reporting	Lecture, Practice, Discussion, Question–Answer
12	Topic Review, Group Study, Web-Based Research	Milk and Dairy Products: Structure, Nutrients, Industrial Use of Foods, Chemical Reactions, Purchasing, Storage and Cooking, Application: Meat–Poultry–Fish Practices and Reporting	Lecture, Practice, Discussion, Question–Answer
13	Topic Review, Group Study, Web-Based Research	Legumes: Structure, Nutrients, Industrial Use of Foods, Chemical Reactions, Purchasing, Storage and Cooking, Application: Milk and Dairy Practices and Reporting	Lecture, Practice, Discussion, Question–Answer
14	Topic Review, Group Study, Web-Based Research	Sustainability: Sustainable Nutrition and Waste Management, Application: Legume-Based Practices and Reporting, Assessment of Reports	Lecture, Practice, Discussion, Question–Answer
15	Topic Review, Web-Based Research	Alternative Protein Sources	Lecture, Question–Answer
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Baysal, A. (2018). Diyet el kitabı. Hatipoğlu Yayınları.
İnanç, N. (2022). Beslenme ilkeleri I. Hedef Yayıncılık.
Mahan, L. K., Escott-Stump, S., Raymond, J. L., & Krause, M. V. (2022). Krause’s food & the nutrition care process (16th ed.). Elsevier Health Sciences.
Özenoğlu, A. (2023). Temel beslenme ilkeleri ve laboratuvar uygulamaları. Eğitim Yayınevi.
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	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	7	1	7
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	7	1	7
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	81	0	159