BASICS OF NUTRITION PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GSY118	BASICS OF NUTRITION	2	3	3	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. NEVRUZ BERNA TATLISU
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. To provide basic information 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	-
2	Article reading	Carbohydrates (simple sugars, complex sugars), reducing the amount of carbohydrates in the diet	-
3	Article reading	Proteins, importance of proteins in diet, functions in foods, vegetarianism	-
4	Article reading	Fats (saturated and unsaturated fats, phospholipids, waxes, steroids), effects of fats on human health and functions in foods	-
5	Literature research	Water (water structure), its importance in human health, its function in food, Minerals, its effects on human health	-
6	Literature research, Homework presentation	Vitamins, fat-soluble vitamins, water-soluble vitamins, effects of vitamins on metabolism	-
7	Literature research, Homework presentation	Metabolism, Calculation of daily energy requirements, calculation of energy consumption by exercise	-
8	-	MID-TERM EXAM	-
9	Literature research, Homework presentation	Homework presentations, visa preparation	-
10	Literature research	Explaining and solving midterm questions, Food groups; meat, eggs, dried legume group; milk and milk products; group of vegetables and fruits; fats and candies	-
11	Field research	Menu planning, meals, the importance of meals	-
12	Field research	Diet and health, organic foods	-
13	Literature research, Homework presentation	Nutrition in the life cycle, food allergens	-
14	Literature research, Homework presentation	Hunger, Global Issues, GMO	-
15	Literature research, Homework presentation	Homework presentations, visa preparation	-
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Tayar, M., Korkmaz, N.H., ÖZkeleş, H.E. 2017. Beslenme İlkeleri. Dora, Bursa, 425s.
Baysal, A., (2018) Beslenme. (17.Baskı). Ankara: Hatiboğlu.

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	Can define basic concepts about gastronomy.		1
2	Can interpret basic concepts, study areas and approaches related to the field.	0

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

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can analyze the eating and drinking art, the related systems and structures.	0
2	Can prepare technical infrastructure and contents of the culinary activies.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can apply theoretical knowledge about food science into the field of gastronomy.		1
2	Can collaborate with the shareholders to present new challenging ideas and products for the market.			2
3	Can integrate basic cooking techniques and product preparation principles into today's technology.	0
4	Can plan the work schedule and workflow in food and beverage enterprises.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can calculate costing in the food and beverage facilities.	0
2	Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.	0
3	Can organize national and international competitions and fairs.	0

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

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can express his/her ideas verbally and orally by using presentation and communication techniques.			2
2	Can organize all gastronomy-related activities.	0

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can interpret ethical values and legal regulations according to the codexes.	0
2	Can design communial and social pojects using historical, cultural and geographical values.	0
3	Can perform scientific researche and study using knowledge and skills related to his field.	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	3	42
Preliminary & Further Study	14	3	42
Land Surveying	0	0	0
Group Work	1	8	8
Laboratory	0	0	0
Reading	3	2	6
Assignment (Homework)	1	8	8
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	6	3	18
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	8	3	24
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	49	0	150