Civil Engineering (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | BES152 | ||||||||
Course Name: | Healthy Nutrition | ||||||||
Course Semester: | Fall | ||||||||
Course Credits: |
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Language of instruction: | TR-EN | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Compulsory | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr.Öğr.Üyesi BURCU ATEŞ ÖZCAN | ||||||||
Course Lecturer(s): |
Dr.Öğr.Üyesi FUNDA ŞENSOY Dr. BİLİNMİYOR BEKLER |
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Course Assistants: |
Course Objectives: | The aim of this course is to convey information on issues such as health, nutrition, nutrients, adequate and balanced nutrition. |
Course Content: | . Definition of adequate, balanced and healthy nutrition, nutrition habits of societies, practices and changes in daily nutrition 2. carbohydrates 3. proteins 4. oils 5. fiber 6. water and liquid balance 7. vitamins 8. minerals 9. food groups 10. Nutrition in special situations 11. obesity and anorexia 12. food safety 13. common mistakes towards nutrition 14. General repeat |
The students who have succeeded in this course;
|
Week | Subject | Related Preparation |
1) | Definition of adequate, balanced and healthy nutrition, eating habits of societies, applications and changes in daily nutrition | yok |
2) | Carbohydrates | none |
3) | proteins | none |
4) | lipids | none |
5) | water, liquid balance and fiber | none |
5) | vitamins and minerals | none |
7) | midterm | Definition of adequate, balanced and healthy nutrition, eating habits of societies, applications and changes in daily nutrition Carbohydrates proteins lipids water and liquid balance |
8) | food groups | none |
9) | Nutrition in special situations | none |
10) | obesity and anorexia | none |
11) | food safety | none |
12) | most common mistakes in nutrition | none |
13) | general repeat | none |
14) | final | 1. Definition of adequate, balanced and healthy nutrition, eating habits of societies, applications and changes in daily nutrition 2. carbohydrates 3. proteins 4. oils 5. fiber 6. water and liquid balance 7. vitamins 8. minerals 9. food groups 10. Nutrition in special situations 11.Status and weakness 12. food safety 13. Known mistakes towards feeding General repeat |
Course Notes / Textbooks: | 1. Baysal A. Genel Beslenme, Hatiboğlu Yayınevi, 2011 2. Ders notları |
References: | 1. Baysal A. Genel Beslenme, Hatiboğlu Yayınevi, 2011 2. Ders notları |
Learning Outcomes | 1 |
2 |
3 |
4 |
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Program Outcomes | ||||||||||
1) Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied information in these areas to model and solve engineering problems. | ||||||||||
2) Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modelling methods for this purpose. | ||||||||||
3) Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way so as to meet the desired result; ability to apply modern design methods for this purpose. (Realistic constraints and conditions may include factors such as economic and environmental issues, sustainability, manufacturability, ethics, health, safety issues, and social and political issues according to the nature of the design.) | ||||||||||
4) Ability to select and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively. | ||||||||||
5) Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions. | ||||||||||
6) Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually. | ||||||||||
7) Ability to communicate effectively, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions. | ||||||||||
8) Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself. | ||||||||||
9) Knowledge on behavior according ethical principles, professional and ethical responsibility and standards used in engineering practices. | ||||||||||
10) Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development. | ||||||||||
11) Knowledge about contemporary issues and the global and societal effects of engineering practices on health, environment, and safety; awareness of the legal consequences of engineering solutions. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied information in these areas to model and solve engineering problems. | |
2) | Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modelling methods for this purpose. | |
3) | Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way so as to meet the desired result; ability to apply modern design methods for this purpose. (Realistic constraints and conditions may include factors such as economic and environmental issues, sustainability, manufacturability, ethics, health, safety issues, and social and political issues according to the nature of the design.) | |
4) | Ability to select and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively. | |
5) | Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions. | |
6) | Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually. | |
7) | Ability to communicate effectively, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions. | |
8) | Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself. | |
9) | Knowledge on behavior according ethical principles, professional and ethical responsibility and standards used in engineering practices. | |
10) | Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development. | |
11) | Knowledge about contemporary issues and the global and societal effects of engineering practices on health, environment, and safety; awareness of the legal consequences of engineering solutions. |
Expression | |
Lesson | |
Homework |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 1 | % 10 |
Homework Assignments | 1 | % 10 |
Midterms | 1 | % 30 |
Final | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 2 | 28 |
Study Hours Out of Class | 14 | 5 | 70 |
Homework Assignments | 7 | 5 | 35 |
Midterms | 1 | 1 | 1 |
Final | 1 | 1 | 1 |
Total Workload | 135 |