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

General course introduction information

Course Code:

BES102

Course Name:

Principles of Nutrition II

Course Semester:

Spring

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 KÜBRA DERYA İPEK

Course Assistants:

Course Objective and Content

Course Objectives:

Students are informed about the contents of foods, proper preparation and cooking methods, loss during preparation and cooking and application of some basic and traditional food recipes in laboratory environment based on nutrition principles.

Course Content:

Defining the changes in cho, protein and fat during cooking, the definition of lean and the effects of acids and bases, color changes in foods during preparation and cooking, using salt and sugar from long preservatives used in foods, food drying methods, refrigerator usage and cleaning, microbial contamination and pollution to identify critical points that may be, to define cleaning principles of tools.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Foods will be able to evaluate energy, carbohydrate, protein, fat, vitamins and mineral contents
2) He will be able to distinguish between food preparation, cooking and storage methods to prevent loss of vitamins and minerals.
3) It will be able to compare nutritional processing methods.
4) They will be able to question ingredients and label reading
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)	• Energy Needy
2)	• Energy expenditure applications
3)	• Dietary fiber types and acid and base effects
4)	• Cereals and cereal products
5)	Practices related to cereal products in laboratories
6)	• Meat, legumes and eggs
7)	exam week
8)	Practices on Meat, Legs and Eggs in Laboratory
9)	• Milk and milk products
10)	Milk and milk products applications in laboratories
11)	• Vegetables and fruits
12)	Practices on vegetables and fruits in laboratory
13)	• Use of the refrigerator, food placement and refrigerator cleaning
14)	• General Review and Discussion

Sources

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

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4
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
Lesson
Group study and homework
Report Writing
Q&A / Discussion
Application (Modelling, Design, Model, Simulation, Experiment etc.)
Internship/Onsite Practice

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
Presentation
Reporting
Peer Review
Bilgisayar Destekli Sunum
Uzman / Jüri Değerlendirmesi
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	16	48
Application	16	64
Midterms	7	21
Paper Submission	12	12
Final	7	21
Total Workload		166