Ders Detayları
| Code | Name | Type | Year | Semester | ECTS |
| 701002032018 | Principles of Nutrition-II | Seçmeli | 2 | 3 | 6.00 |
Objectives of the Course
Give basic informations about nutrition and foods ( energy, carbohydrate, protein, fat and body work tasks inthe different age and gender according to the daily energy and macronutrient requirement )
Name of Lecturer(s)
Öğr. Gör. Şehnaz HERGÜN, Öğr. Gör. Şahin Yeşildağ
Learning Outcomes
| 1 | 348- Classify foods, food groups, content, features knows, evaluates |
| 2 | 349- İn terms of energy and nutrient foods evaluate |
| 3 | 350- Food and drinks are evalvated in terms of nutrition |
| 4 | 352- Know the principles of balanced and healthy diet and explains |
| 5 | 354- Know the methods of preparing and cooking healthy foods, implament, enforce and report. |
| 6 | 355- Know the procede applied to food, implements, chemical mechanisms is to understend, explain and interpret the effects of nutrition |
Mode of Delivery
Öğr. Gör. Şehnaz HERGÜN, Öğr. Gör. Şahin Yeşildağ
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Minerals, vitamins and water chemical structure, properties, classificatipn, funtions, sources, suggest daily intake, excessive intake status energy, carbohydrate, protein and fat content of food, preparation and cooking methods, traditional recipes and some basic nutrition principles in the framework of the implemantation in the laboratory. Food groups: meat, milk, bread and sugar, fruis, vegetables and fat groups, chemical properties of these groups, their chemical structure, classification, functions and resources. Evaluation of nutrition, food elements, the recommended daily intake valves for different groups, small and pathologies caused by excessive taking.
Weekly Detailed Course Contents
| 1 | Sign in third period |
| 2 | Food groups |
| 3 | Meat and meat products |
| 4 | Legumes |
| 5 | Eggs |
| 6 | Milk |
| 7 | Vegetables and fruits |
| 8 | Midterm examination |
| 9 | Grains |
| 10 | Midterm examination |
| 11 | Oils |
| 12 | Desserts |
| 13 | Drinks |
| 14 | Functional foods |
| 15 | Storage of food processing |
| 16 | An overview |
| 17 | BİTİRME SINAVI |
Recommended or Required Reading
Assessment Methods and Criteria
| Yarıyıl (Yıl) İçi Etkinlikleri | 40 |
| Yarıyıl (Yıl) Sonu Etkinlikleri | 60 |
| 100 |
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
| Activities | Count | WORKLOAD (hours) | TOTAL WORKLOAD (hours) |
|---|---|---|---|
| Ara Sınav | 1 | 2 | 2 |
| Final Sınav | 1 | 2 | 2 |
| 2 | 1 | 2 | |
| Derse Katılım | 13 | 5 | 65 |
| 8 | 1 | 8 | |
| 13 | 2 | 26 | |
| Soru-Yanıt | 13 | 2 | 26 |
| 8 | 2 | 16 | |
| 8 | 2 | 16 | |
| Ara Sınav İçin Bireysel Çalışma | 1 | 10 | 10 |
| Final Sınavı içiin Bireysel Çalışma | 1 | 10 | 10 |
| 2 | 1 | 2 | |
| 185 |