Ders Detayları
| Code | Name | Type | Year | Semester | ECTS |
| 513022072021 | Nutrition | Zorunlu | 2 | 3 | 4.00 |
Objectives of the Course
This course aims to teach students basic nutritional principles,including an introduction to nutrition science, an overview of macroand micronutrients, recommended dietary intake levels, and theimportant relationships between diet and health.
Name of Lecturer(s)
Öğr. Gör. Esra Yasemin Batmaca
Learning Outcomes
| 1 | Explain the definitions and concepts relatedto nutrition and diet. |
| 2 | Defines food groups and knowsrecommended daily intake levels for differentage groups. |
| 3 | Explains the natural digestive process of foods. |
| 4 | Explains the chemical structures of carbohydrates (such as starch, sugar anddietary fibers) and their functions in the body. |
| 5 | Explains the structures, nutritional sources and functions of proteins in thebody and defines the symptoms and/or diseases that may occur in their deficiency. |
| 6 | Explains the structures, nutritional sources and functions of fats in the body. |
| 7 | Explains the types, nutritional sources, functions of vitamins and minerals in thebody and defines the symptoms and/or diseases that may occur in their deficiencyor excess intake. |
| 8 | Explains the importance of water for the body. |
| 9 | Explains the principles of nutrition for the special conditions. |
Mode of Delivery
Öğr. Gör. Esra Yasemin Batmaca
Prerequisites and co-requisities
Recommended Optional Programme Components
Course Contents
Within the scope of this course macronutrients (carbohydrates, fatsand proteins) and micronutrients (vitamins and minerals) and theirchemical structures, dietary sources, their roles in the body, digestion,absorption and transport processes, deficiencies and toxicitysymptoms and/or diseases will be examined in detail.
Weekly Detailed Course Contents
| 4 | Beslenme ve sağlık |
| 4 | Nutrition and health |
| 8 | Besin öğeleri ve Besin Grupları |
| 8 | Nutrients and Food Groups |
| 12 | Karbonhidratlar |
| 12 | Carbohydrates |
| 16 | Public holiday |
| 16 | Proteins |
| 20 | Proteinler |
| 20 | Fats |
| 24 | Yağlar ve genel tekrar |
| 24 | General Repetition |
| 28 | ARA SINAV HAFTASI |
| 28 | Mid-Term Exam |
| 32 | ARA SINAV HAFTASI |
| 32 | Vitamins I |
| 36 | Vitaminler I |
| 36 | Vitamins II |
| 40 | Vitaminler II |
| 40 | Minerals I |
| 44 | Mineraller I |
| 44 | Minerals II |
| 48 | Mineraller II |
| 48 | Nutirion for special conditions I |
| 52 | Özel durumlarda beslenme I |
| 52 | Nutrition for special conditions II |
| 56 | Özel durumlarda beslenme II |
| 56 | Final Exam |
| 57 | Bitirme sınavı |
| 58 | Bitirme sınavı |
Recommended or Required Reading
1) Textbook and slides 2) Prof.Dr.Ayşe Baysal, Genel Beslenme, (Hatiboğlu Yayıncılık, 2018).3)Bakanlığı, T. S. (2016). Türkiye Beslenme Rehberi TÜBER 2015. TC Sağlık Bakanlığı Yayın, (1031), 172-217.4) Whitney, E., & Rolfes, S. R. (2018). Understanding nutrition. Cengage Learning.5) Sizer, F., & Whitney, E. (2013). Nutrition: concepts and controversies. Cengage Learning.6) Mahan, L. K., Escott-Stump, S., Raymond, J. L., & Krause, M. V. (2012). Krause's food & nutrition therapy. Elsevier/Saunders.7) Krause's 2014 Food and The Nutrition Care Courses
Assessment Methods and Criteria
| Yarıyıl (Yıl) İçi Etkinlikleri | 40 |
| Yarıyıl (Yıl) Sonu Etkinlikleri | 60 |
| 100 |
Language of Instruction
Work Placement(s)
Workload Calculation
| Activities | Count | WORKLOAD (hours) | TOTAL WORKLOAD (hours) |
|---|---|---|---|
| Ara Sınav | 1 | 1 | 1 |
| Final Sınav | 1 | 1 | 1 |
| 1 | 1 | 1 | |
| Derse Katılım | 1 | 3 | 3 |
| 1 | 5 | 5 | |
| 1 | 5 | 5 | |
| Soru-Yanıt | 1 | 5 | 5 |
| 1 | 8 | 8 | |
| 1 | 6 | 6 | |
| 1 | 12 | 12 | |
| Bireysel Çalışma | 1 | 20 | 20 |
| Ara Sınav İçin Bireysel Çalışma | 1 | 15 | 15 |
| Final Sınavı içiin Bireysel Çalışma | 1 | 20 | 20 |
| 1 | 8 | 8 | |
| 1 | 10 | 10 | |
| 120 |