Nutrition and Dietetics | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | BES104 | ||||||||
Course Name: | Beslenmeye Giriş | ||||||||
Course Semester: | Spring | ||||||||
Course Credits: |
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Language of instruction: | TR-EN | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Compulsory | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr.Öğr.Üyesi AHMET MURAT GÜNAL | ||||||||
Course Lecturer(s): |
Öğr.Gör. GÜLEYFE BEYZA YILDIRIM |
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Course Assistants: |
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 |
The students who have succeeded in this course;
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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 |
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 |
Learning Outcomes | 1 |
2 |
3 |
4 |
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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. |
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 |
Expression | |
Brainstorming/ Six tihnking hats | |
Individual study and homework | |
Lesson | |
Reading | |
Homework | |
Q&A / Discussion |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework |
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 |
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 |