Geomatic Engineering | |||||
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: |
|
||||||||
Language of instruction: | TR-EN | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Compulsory | ||||||||
Course Level: |
|
||||||||
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 |
||||||||
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 |
||||||
---|---|---|---|---|---|---|---|---|---|---|
Program Outcomes | ||||||||||
1) Awareness of professional and ethical responsibility. | ||||||||||
2) 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. | ||||||||||
3) Ability to communicate effectively i Turkish, both orally and in writing; knowledge of a minimum of one foreign language. | ||||||||||
4) Information about business life practices such as project management, risk management, and change management; awareness of entrepreneurship, innovation, and sustainable development. | ||||||||||
5) 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 isuues, and social and political issues according to the nature of the design.) | ||||||||||
6) Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually. | ||||||||||
7) Ability to devise, select, and use modern techniques and tools needed for engineering practice; ability to employ information technologies effectively. | ||||||||||
8) Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modelling methods for this purpose. | ||||||||||
9) 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. | ||||||||||
10) 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. | ||||||||||
11) Ability to design and conduct experiments, gather data, analyse and interpret results for investigating engineering problems. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Awareness of professional and ethical responsibility. | |
2) | 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. | |
3) | Ability to communicate effectively i Turkish, both orally and in writing; knowledge of a minimum of one foreign language. | |
4) | Information about business life practices such as project management, risk management, and change management; awareness of entrepreneurship, innovation, and sustainable development. | |
5) | 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 isuues, and social and political issues according to the nature of the design.) | |
6) | Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually. | |
7) | Ability to devise, select, and use modern techniques and tools needed for engineering practice; ability to employ information technologies effectively. | |
8) | Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modelling methods for this purpose. | |
9) | 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. | |
10) | 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. | |
11) | Ability to design and conduct experiments, gather data, analyse and interpret results for investigating engineering problems. |
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 |