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	Assist.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It is aimed to gain knowledge and skills regarding the chemical structure, properties, sources, digestion, absorption and metabolism, requirements, processing-cooking-storage methods, and regulation of some basic and traditional recipes in accordance with the nutrition principles of fats, vitamins and minerals.
Contents of the Course Unit:	The importance, properties, classification, chemical structures, sources of fat, vitamins and minerals, daily requirements, inadequate or excessive intake of fats, vitamins and minerals, proper preparation and cooking techniques for fats, vitamins and minerals.

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.
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	Practice
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	Lecture, Discussion
12	Literature review, Individual research	Food Preservation Methods: Canning, UHT, Pickling, Jam, Irradiation, Micro-plastics, Endocrine Disruptors, LAB: Food Preservation Methods	Lecture, Discussion
13	Literature review, Individual research	Energy Metabolism: Direct/Indirect Calculation – PAL, LAB: Calculation	Practice
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
Baysal, A. (2017). Beslenme. Hatipoğlu Yayınevi.
T.C. Sağlık Bakanlığı. (2017). Türkiye beslenme rehberi TÜBER 2017
İnanç, N. (2022). Beslenme ilkeleri I. Hedef Yayıncılık.
T.C. Sağlık Bakanlığı. (2022). Türkiye beslenme rehberi TÜBER 2022 (Yayın No: 1031). Sağlık Bakanlığı Yayınları.

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	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