Master of Arts in Gastronomy with thesis
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

General course introduction information

Course Code:

GST533

Course Name:

Diet, Nutrition and Health

Course Semester:

Spring
Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	9

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department Elective

Course Level:

Master

TR-NQF-HE:7. Master`s Degree

QF-EHEA:Second Cycle

EQF-LLL:7. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Ar.Gör. MÜGE KAYA

Course Lecturer(s):

Course Assistants:

Course Objective and Content

Course Objectives:	The importance of diet in terms of health, concepts related to diet and diet types are expressed. Frequency of food consumption, causes and treatment methods of underweight and obesity, how nutrition should be in various diseases are taught.
Course Content:	) Understands the importance of diet in terms of health and has knowledge about diet-related concepts. 2) Learns diet types. 3) Learns the rules of diet. 4) Can comment on food changes. 5) Have knowledge about nutrients. 6) Learns the types of nutrition according to diseases. 7) Have knowledge about the types of nutrition that should be applied in different situations they encounter.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Understand the importance of diet in terms of health and have knowledge about diet-related concepts.
2) Learns the types of diet.
3) Learns the rules of diet.
4) Can comment on nutrient changes.
5) Have knowledge about nutrients.
6) Learns nutrition types according to diseases.
7) Have knowledge about the types of nutrition that should be applied in different situations they encounter.
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
0)	The place and importance of diet in our health, concepts related to diet
1)	Frequency of food consumption and anthropometric measurements
1)	Causes of weakness and principles of treatment
1)	Causes of obesity and principles of treatment
1)	Fitness principles and exercise
1)	Rules to follow when dieting
1)	Food exchange lists
1)	Midterm Exam
1)	Types of diets
1)	Principles of patient nutrition and diet types
1)	Nutrition in cardiovascular patients
1)	Nutrition in patients with digestive system diseases
1)	Nutrition in cancer patients
1)	Nutrition in diabetes
1)	Final Exam

Sources

Course Notes / Textbooks:	1. Baysal, A. (2002). Beslenme. Hatiboğlu Yayınevi, Yenilenmiş 9. Baskı, Ankara. 2. Baysal, A. ve ark. (1999). Diyet El Kitabı. Hatiboğlu Yayınevi, Yenilenmiş 3. Baskı, Ankara.
References:	1. Baysal, A. (2002). Nutrition. Hatiboğlu Publishing House, Renewed 9th Edition, Ankara. 2. Baysal, A. et al. (1999). Diet Handbook. Hatiboğlu Publishing House, Renewed 3rd Edition, Ankara.

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5	6	7
Program Outcomes
1) Ability to develop and deepen knowledge at the level of knowledge in the same or a different field, based on undergraduate level eligibility. Being able to comprehend the interdisciplinary interaction that the field spans. Ability to use theoretical and practical knowledge acquired in the field. Ability to interpret the knowledge gained in the field by integrating information from different disciplines and create new knowledge. Ability to solve field-related problems using research methods. Ability to carry out independently by combining field-related parts. To be able to systematically convey current developments in the field and one's own studies, in writing, verbally and visually, to groups within the field and outside the field, by supporting them with good and high-quality data.

Course - Learning Outcome Relationship

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

	Program Outcomes	Level of Contribution
1)	Ability to develop and deepen knowledge at the level of knowledge in the same or a different field, based on undergraduate level eligibility. Being able to comprehend the interdisciplinary interaction that the field spans. Ability to use theoretical and practical knowledge acquired in the field. Ability to interpret the knowledge gained in the field by integrating information from different disciplines and create new knowledge. Ability to solve field-related problems using research methods. Ability to carry out independently by combining field-related parts. To be able to systematically convey current developments in the field and one's own studies, in writing, verbally and visually, to groups within the field and outside the field, by supporting them with good and high-quality data.	5

Learning Activity and Teaching Methods

Expression
Lesson
Reading
Homework

Assessment & Grading Methods and Criteria

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

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 10
Midterms	1	% 40
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	Workload
Course Hours	15	30
Final	1	2
Total Workload		32