Energy Systems Engineering (English)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

BES152

Course Name:

Healthy Nutrition

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
2	0	2	5

Language of instruction:

TR-EN

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

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 Objective and Content

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

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Can count the basic principles of adequate, balanced and healthy nutrition.
2) Describe adequate, balanced and healthy nutrition.
3) Explain the nutrition plan is person-specific.
4) Can select and use types and quantities of foods
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

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

Sources

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

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4
Program Outcomes
1) Closed Department

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Closed Department

Learning Activity and Teaching Methods

Expression
Lesson
Homework

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework

Assessment & Grading

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

Workload and ECTS Credit Grading

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