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

General course introduction information

Course Code:

BES104

Course Name:

Introduction to Nutrition

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	4

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):

Öğr.Gör. GÜLEYFE BEYZA YILDIRIM

Course Assistants:

Course Objective and Content

Course Objectives:

To understand the nutritional and health relations, to learn the nutritional elements (carbohydrate, protein, fat, vitamins and minerals) and food groups, to be able to understand the needs of various age groups and nutrition in special situations, size of portion, descriptive terms, nutritional pyramid, healthy plate 'approaches.

Course Content:

Week 1: Health, nutrition, adequate and balanced nutrition, metabolism, introduction to food groups, introduction to nutrients, nutrition pyramid, nutrients, healthy diet.
Week 2: Nutrients (Carbohydrates, proteins and oils) and their properties, sources, digestion, absorption, requirements, inadequate and excessive intake problems
Week 3: Vitamins - their properties, sources, digestion, absorption, requirements, insufficient and excessive intake problems
Week 4: Minerals - Properties, sources, digestion, absorption, requirements, insufficient and excessive intake problems
Week 5: Diet pus and water
6. Week: Foods and food groups
Week 7: Midterm exam
Week 8: Energy Metabolism and Energy Imbalance Problems
Week 9: Nutrition in special situations
10. Week: Nutrition in special situations - nutrition in pregnancy and lactation
Week 11: Nutrition in special situations - nutrition in children
Week 12: Nutrition in special situations - nutrition from adolescence to old age
13. Week: Health-damaging microorganisms and food poisoning
Week 14: Final exam

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) To have current and basic knowledge about related textbooks, applications and tools, etc.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
1) To comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, implementing and reporting the results related to the field.
2) To be well-equipped and ready to enter the Nutrition Principles course and to be trained on solid basis in the entry qualities of vocational subject courses.
3) Nutrition, healthy and balanced nutrition, food groups, nutritional facts, nutrition in special situations, etc. get login information about the topics.
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Health, nutrition, adequate and balanced nutrition, metabolism, introduction to food groups, introduction to nutrients, food pyramid, nutrients, healthy diet	Powerpoint presentation, oral presentation, homework
2)	Nutritional properties (Carbohydrates, proteins and oils) and their properties, sources, digestion, absorption, requirements, inadequate and excessive intake problems	Powerpoint presentation, oral presentation, homework
3)	Vitamins - their properties, sources, digestion, absorption, requirements, insufficient and excessive intake problems	Powerpoint presentation, oral presentation, homework
4)	Minerals- Characteristics, sources, digestion, absorption, needs, problems with inadequate and excessive intake	Powerpoint presentation, oral presentation, homework
5)	Dietary fiber and water	Powerpoint presentation, oral presentation, homework
6)	Foods and food groups	Powerpoint presentation, oral presentation, homework
7)	Midterm	Examination paper- Open ended questions, multiple choice, gap filling
8)	Energy Metabolism and Energy Imbalance Problems	Powerpoint presentation, oral presentation, homework
9)	Nutrition in special situations	Powerpoint presentation, oral presentation, homework
10)	Nutrition in special situations - nutrition in pregnancy and lactation	Powerpoint presentation, oral presentation, homework
12)	Nutrition in special situations - nutrition in children	Powerpoint presentation, oral presentation, homework
12)	Nutrition in special situations - nutrition from adolescence to old age	Powerpoint presentation, oral presentation, homework
13)	Microorganisms and food poisoning which disturb health	Powerpoint presentation, oral presentation, homework
14)	Final Exam	Exam paper - Open-ended questions, multiple choice, gap filling

Sources

Course Notes / Textbooks:	1. Alphan E. Sağlıklı Beslenme, 2. Baskı, Nobel Yayınevi, 2005. 2. Baysal A. Beslenme. 12. Baskı, Hatiboğlu Yayınevi. 2009 3. Introduction to Human Nutrition.Gibney M, Lanham-New SA, Cassidy A, Vorster HH (Eds). Second edition, Wiley-Blackwell.2009
References:	1. Mahan, L.K., Stump, S.E. Krause's Food & Nutrition Therapy. 12th edition, Elsevier, 2010. www.eatright.com/ 2. www.fao.org/ 3. www.fda.gov/ 4. www.usda.gov/ 5. www. who.org

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.	4
5)	Graduates evaluates advanced knowledge and skills in the field of health with a critical approach.	3
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.	2
7)	Graduates become a role model for colleagues and society through Professional identity.	3
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.	3
9)	As an individual, he acts in accordance with laws, regulations, legislation and professional codes of ethics regarding his duties, rights and responsibilities.	4
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.	4

Learning Activity and Teaching Methods

Expression
Brainstorming/ Six tihnking hats
Individual study and homework
Lesson
Reading
Homework
Q&A / Discussion

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	10	% 10
Homework Assignments	1	% 10
Midterms	1	% 40
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Study Hours Out of Class	14	3	42
Homework Assignments	14	3	42
Midterms	1	1	1
Final	1	1	1
Total Workload			128