BASICS OF NUTRITION PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GAS118	BASICS OF NUTRITION	2	3	3	6

GENERAL INFORMATION
Language of Instruction :	English
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:	The aim of this course is to explain the importance of food consumption patterns in terms of nutrition and disease prevention and to explain the properties of basic nutrients and their effects on human body. Also, is to gain basic knowledge about proper nutrition for creating personalized menus.
Contents of the Course Unit:	The content of this course includes nutrition and health, basic nutrients and their importance, functional foods, metabolism, menu planning and food allergens.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Define nutrition by specifying the importance of each nutrient for health.
Explain the basic principles of nutrition to inform friends and colleagues.
Calculate the daily physiological energy requirement by applying the principles of nutrition.
Explain the relationship between nutrition and health according to physiological requirements and nutritional habits.
Arrange an unhealthy menu to become a healthy menu using basic nutrition principles.
Explain the functions of certain food groups that benefit health protection.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Description of the course plan, purpose and content, nutrition concept, food selection and health relationship, macro and micro nutrients	Explanation, Discussion
2	Reading article	Carbohydrates (simple sugars, complex sugars), reducing the amount of carbohydrates in the diet	Explanation, Discussion
3	Reading article	Proteins, importance of proteins in diet, functions in foods, vegetarianism	Explanation, Question and Answer, Discussion, Group Work
4	Literature research	Fats (saturated and unsaturated fats, phospholipids, paraffin waxes, steroids), effects of fats on human health and functions in foods	Explanation, Question and Answer, Discussion, Group Work
5	Literature research	Water (water structure), importance in human health, functions in food, minerals, effects on human health	Explanation, Question and Answer, Discussion, Group Work
6	Literature research, Preparing homework presentation	Vitamins, fat-soluble vitamins, water-soluble vitamins, effects of vitamins on metabolism	Explanation, Question and Answer, Discussion, Group Work
7	Literature research, Preparing homework presentation	Metabolism, calculation of daily energy requirements, calculation of energy consumption by exercise	Explanation, Question and Answer, Discussion, Group Work
8	-	MID-TERM EXAM	-
9	Literature research, Preparing homework presentation	Homework presentations, mid-term week preparation	Homework Presentation, Explanation, Discussion
10	Researching literature	Explaining and solving mid-term exam questions, Food groups; meat, eggs, dried legume group; milk and milk products; group of vegetables and fruits; oils and sugars	Explanation, Discussion Group Studies, Watching Video
11	Field research	Menu planning, meals, the importance of meals	Explanation, Question and Answer, Discussion, Group Work
12	Field research	Diet and health, organic foods	Explanation, Question and Answer, Discussion, Group Work
13	Literature research, Preparing homework presentation	Nutrition in the life cycle, food allergens	Explanation, Question and Answer, Discussion, Group Work
14	Literature research, Preparing homework presentation	Starvation, Global Issues, GMO	Explanation, Question and Answer, Discussion, Group Work
15	Literature research, Preparing homework presentation	Homework presentations, final exam preparation	Homework Presentation, Explanation, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Rosenthal, J. (2017). Integrative Nutrition: A Whole-Life Approach to Health and Happiness, Integrative Nutrition.
Akyol, A., Bilgic, P., Ersoy, G. (2008). Fiziksel Aktivite, Beslenme ve Saglikli Yasam. Ankara: Klasmat Publications.
Nutrition Principles and Recommendations in Diabetes. American Diabetes Association. Access link: http://care.diabetesjournals.org/content/27/suppl_1/s36.full-text.pdf

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 basic concepts about gastronomy.				3
2	Interpret the basic concepts, areas and approaches related to the field.				3

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.			2
2	Compare national and international cuisines in terms of similarities and differences.			2

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Categorize food hygiene and safety into accepted standards and practices.				3
2	Prepare the technical infrastructure and contents of kitchen activities.		1

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply theoretical knowledge about food science into the field of gastronomy.		1
2	Collaborate with shareholders in the field to bring new ideas, products to the market.		1
3	Integrate basic kitchen techniques and product preparation principles into today's technology.		1
4	Plan the work schedule and workflow in food and beverage enterprises.		1

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They calculate costs in the food and beverage field.		1
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.				3
3	They organizes participation to national and international competitions and fairs in its field.		1

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.					4
2	Find planning, executioning and editing mistakes systematicly related to his field.		1

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They express their ideas using presentation and communication techniques in deliberate and verbal ways.					4
2	They organize activities related to the field.		1

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.				3
2	Design social and social projects in his / her field using historical, cultural and geographical riches.			2
3	Perform scientific researches using knowledge and skills related to his field.			2

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	4	56
Preliminary & Further Study	14	4	56
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
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	10	2	20
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	2	14
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	47	0	148