Nutrition and Dietetics
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

BES101

Course Name:

Principles of Nutrition I

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	2	4	6

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 AHMET MURAT GÜNAL

Course Lecturer(s):

Dr.Öğr.Üyesi FUNDA ŞENSOY
Öğr.Gör. BİLGE NUR ÇÖL
Dr.Öğr.Üyesi AHMET MURAT GÜNAL
Dr.Öğr.Üyesi KÜBRA DERYA İPEK
Dr. BİLİNMİYOR BEKLER

Course Assistants:

Course Objective and Content

Course Objectives:

Students are informed about nutrition and health in nutrition and nutrition, nutrition, nutrition, energy metabolism, pregnancy, lactation, infancy, childhood, adolescence and adulthood.

Course Content:

This course is to define the adeaquate, balanced and healthy nutrition, features of food groups and foods, classify the nutrients, proteins and amino acids, carbohydrates and lipids, fat-soluble and water-soluble vitamins, macro minerals and trace elements, water balance, water requirement and drinks, basic principles of nutrition in special cases, adverse consequences of obesity and malnutrition, frequently asked basic nutrition questions and answers, examples of menu planning for daily food consumption, calculation of energy and nutrient values of the menus, introduction of tables and formulas used in the calculation of energy and nutrient needs of individuals.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) • Count the basic principles of adequate, balanced and healthy nutrition.
2) • Describe adequate, balanced and healthy nutrition.
3) • Count basic food groups.
4) You can learn the principles of specific diet planning theoretically.No basic food groups.
5) • 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)	• Adequate, balanced and healthy definition of nutrition, characteristics of food groups and groups of foods
2)	• Definition of food stuffs, classification, proteins and amino acids,
3)	• Working principles and measurement in laboratories
4)	• Carbohydrates
5)	• Carbohydrate applications
6)	• Proteins
7)	exam week
8)	• Protein applications
9)	• Fats
10)	• Applications related to oils
11)	• Water balance, water requirements and beverages
12)	• Vitamins (ADEK)
13)	• Vitamins (B, C Vit.)
14)	General Review and Discussion

Sources

Course Notes / Textbooks:	Öğretim üyesinin hazırladığı sunumlar
References:	1. Baysal A. Genel Beslenme, Hatiboğlu Yayınevi, 2011

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5
Program Outcomes
1) Graduates have the knowledge of attaining scientific knowledge in the field, monitoring, evaluating and applying current literature.
2) Graduates provide preventive health education for individual, family and community by using the information obtained in health field.
3) Graduates take responsibility as individuals and team members to solve complex and unforeseen problems encountered in the field of practice.
5) Graduates evaluates advanced knowledge and skills in the field of health with a critical approach.
6) Graduates transfer information and solution proposal for problems to people and institutions concerned about health field in written and verbally; listen to the thoughts, expectations and expectations of the people and institutions concerned.
7) Graduates become a role model for colleagues and society through Professional identity.
8) Graduates are competent enough to understand the anatomy, physiological functions and behavior of healthy individuals and/or the patients; it is empowering to understand the relationship between the individual's health and the physical and social environment.
9) As an individual, he acts in accordance with laws, regulations, legislation and professional codes of ethics regarding his duties, rights and responsibilities.
10) Cooperate with persons from related disciplines and act in accordance with social, scientific, cultural and ethical values at the stages of data collection, interpretation, application and announcement of results related to the health field.

Course - Learning Outcome Relationship

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

	Program Outcomes	Level of Contribution
1)	Graduates have the knowledge of attaining scientific knowledge in the field, monitoring, evaluating and applying current literature.	5
2)	Graduates provide preventive health education for individual, family and community by using the information obtained in health field.	5
3)	Graduates take responsibility as individuals and team members to solve complex and unforeseen problems encountered in the field of practice.	5
5)	Graduates evaluates advanced knowledge and skills in the field of health with a critical approach.	4
6)	Graduates transfer information and solution proposal for problems to people and institutions concerned about health field in written and verbally; listen to the thoughts, expectations and expectations of the people and institutions concerned.	4
7)	Graduates become a role model for colleagues and society through Professional identity.	5
8)	Graduates are competent enough to understand the anatomy, physiological functions and behavior of healthy individuals and/or the patients; it is empowering to understand the relationship between the individual's health and the physical and social environment.	4
9)	As an individual, he acts in accordance with laws, regulations, legislation and professional codes of ethics regarding his duties, rights and responsibilities.	1
10)	Cooperate with persons from related disciplines and act in accordance with social, scientific, cultural and ethical values at the stages of data collection, interpretation, application and announcement of results related to the health field.	5

Learning Activity and Teaching Methods

Expression
Brainstorming/ Six tihnking hats
Individual study and homework
Lesson
Lab
Homework
Report Writing
Application (Modelling, Design, Model, Simulation, Experiment etc.)

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Oral Examination
Homework
Application
Observation
Individual Project
Group project
Reporting
Case study presentation
Staj/ Yerinde Uygulama Değerlendirmesi
Yarışma

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Application	3	% 30
Midterms	1	% 20
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	13	39
Application	13	26
Study Hours Out of Class	14	28
Midterms	14	28
Paper Submission	8	16
Final	14	42
Total Workload		179