BASICS OF NUTRITION PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GAS152	BASICS OF NUTRITION	2	3	3	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. NEVRUZ BERNA TATLISU
Instructor(s) of the Course Unit	Assist.Prof. SEMA AYDIN
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to explain the importance of nutrition for health, the characteristics of nutrients, and their effects on the human body, as well as to provide fundamental knowledge on proper nutrition for creating personalized menus.
Contents of the Course Unit:	The content of this course covers nutrition and health, essential nutrients and their significance, 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)
Defines the fundamental concepts of nutrition and the relationship between diet and human health.
Classifies macronutrients (carbohydrates, proteins, fats) and explains their metabolic functions.
Identifies the sources, deficiencies, and physiological roles of micronutrients (vitamins, minerals) and water.
Evaluates the nutritional composition and quality characteristics of major food groups.
Analyzes nutritional requirements across different stages of the life cycle and specific dietary needs.
Applies knowledge of food allergens and organic foods to professional menu planning.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Short reading containing basic concepts related to the weekly topic	Nutrition and Nutrition-Related Concepts	Lecture, explanation of course operation, Q&A
2	Short reading containing basic concepts related to the weekly topic	Carbohydrates	Lecture, explanation of course operation, Q&A
3	Short reading containing basic concepts related to the weekly topic	Proteins	Lecture, explanation of course operation, Q&A
4	Short reading containing basic concepts related to the weekly topic	Fats and lipids	Lecture, explanation of course operation, Q&A
5	Short reading containing basic concepts related to the weekly topic	Vitamins	Lecture, explanation of course operation, Q&A
6	Short reading containing basic concepts related to the weekly topic	Minerals	Lecture, explanation of course operation, Q&A
7	Short reading containing basic concepts related to the weekly topic	Water and energy	Lecture, explanation of course operation, Q&A
8	Short reading containing basic concepts related to the weekly topic	Meat and meat products	Lecture, explanation of course operation, Q&A
9	Short reading containing basic concepts related to the weekly topic	Milk and dairy products	Lecture, explanation of course operation, Q&A
10	-	MID-TERM EXAM	-
11	Short reading containing basic concepts related to the weekly topic	Cereals	Lecture, explanation of course operation, Q&A
12	Short reading containing basic concepts related to the weekly topic	Legumes	Lecture, explanation of course operation, Q&A
13	Short reading containing basic concepts related to the weekly topic	Fruit and vegetables, desserts	Lecture, explanation of course operation, Q&A
14	Short reading containing basic concepts related to the weekly topic	Nutrition Across the Life Cycle, Food Allergies	Lecture, explanation of course operation, Q&A
15	Short reading containing basic concepts related to the weekly topic	Diet and Health, Organic Foods	Lecture, explanation of course operation, Q&A
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method

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

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	Compare national and international cuisines in terms of similarities and differences.

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.
2	Prepare the technical infrastructure and contents of kitchen activities.

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.
2	Collaborate with shareholders in the field to bring new ideas, products to the market.
3	Integrate basic kitchen techniques and product preparation principles into today's technology.
4	Plan the work schedule and workflow in food and beverage enterprises.

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.
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
3	They organizes participation to national and international competitions and fairs in its field.

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.
2	Find planning, executioning and editing mistakes systematicly related to his field.

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.
2	They organize activities related to the field.

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.
2	Design social and social projects in his / her field using historical, cultural and geographical riches.
3	Perform scientific researches using knowledge and skills related to his field.

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	0	0	0
Preliminary & Further Study	0	0	0
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	0	0	0
Preparation for the Final Exam	0	0	0
Mid-Term Exam	0	0	0
Preparation for the Mid-Term Exam	0	0	0
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	0	0	0