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  • Course Information
    • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Principles of Nutrition BES104 SPRING 3+3 C 7
    Learning Outcomes
    1-Explains the chemistry, properties, sources, digestion, absorption and metabolism of vitamins and minerals in food, necessities, excessive and unbalanced intake problems.
    2-Energy value of nutrients, energy expenditure, energy nutrient balance and imbalance, problems, nutrition and health interaction issues.
    3- In order to determine the nutritional status of individuals, they report the food consumption record.
    4-The student presents the results of the application on food.
  • ECTS / WORKLOAD
    • ActivityPercentage

    (100)

    		NumberTime (Hours)Total Workload (hours)
    Course Duration (Weeks x Course Hours)14684
    Classroom study (Pre-study, practice)14456
    Assignments0000
    Short-Term Exams (exam + preparation) 0000
    Midterm exams (exam + preparation)4013030
    Project0000
    Laboratory 0000
    Final exam (exam + preparation) 6014040
    Other 0000
    Total Workload (hours)   210
    Total Workload (hours) / 30 (s)     7 ---- (7)
    ECTS Credit   7
  • Course Content
    • Week Topics Study Metarials
    1 Energy Metabolism- Energy calculations
    2 Milk and dairy products-Lab working principles and measurement
    3 Foods: Cereals- Milk and dairy products
    4 Foods: Meat, Eggs, Dried legumes-Cereals
    5 Foods: Vegetables and fruits-Eggs
    6 Foods: Oils and oilseeds - Legumes
    7 Fat-Soluble Vitamins- Meat and fish
    8 Water-Soluble Vitamins- Vegetables and fruits
    9 Nutrition in special groups -Fats
    10 Nutrition in special groups -Mineral content of food
    11 Food preparation, cooking and storage techniques-Vitamin content of foods
    12 Water and electrolytes-Presentation of reports on nutritional status
    13 Minerals - Presentation of reports on nutritional status
    14 Minerals - Presentation of reports on nutritional status
    Prerequisites -
    Language of Instruction Turkish
    Responsible Lecturer Sevinç BAKAN
    Instructors -
    Assistants -
    Resources 1. Ayşe Baysal, Beslenme, Hatiboğlu Yayınevi, 18. Baskı
    Supplementary Book 1. Yemek ve Besin Fotoğraf Kataloğu, Ölçü ve Miktarlar, Doç. Dr. Neslişah Rakıcıoğlu vd. , Hacettepe Üniversitesi Beslenme ve Diyetetik Bölümü, Ankara, 2006, Ata Ofset Matbacılık 2. Essentials of Human Nutrition, Jim Mann, Stewart Truswell, Oxford University Press, USA; 3 edition (June 14, 2007)
    Goals Nutrition and nutrients (water, vitamins, minerals and functions in the body work, according to different age and gender, daily energy, micronutrient requirement) to provide information about the basic knowledge.
    Content Energy Metabolism- Energy calculations Milk and dairy products-Lab working principles and measurement Foods: Cereals- Milk and dairy products Foods: Meat, Eggs, Dried legumes-Cereals Foods: Vegetables and fruits-Eggs Foods: Oils and oilseeds - Legumes Fat-Soluble Vitamins- Meat and fish Water-Soluble Vitamins- Vegetables and fruits Nutrition in special groups -Fats Nutrition in special groups -Mineral content of food Food preparation, cooking and storage techniques-Vitamin content of foods Water and electrolytes-Presentation of reports on nutritional status Minerals - Presentation of reports on nutritional status Minerals - Presentation of reports on nutritional status
  • Program Learning Outcomes
    • Program Learning Outcomes Level of Contribution
    1 Gains the ability to plan, implement and evaluate the nutrition and menu programs, in the process of the treatment of diseases, development and protection of the public health. 2
    2 Gains the ability to use foreign language, statistics, computer, information and communication technologies required by the profession. 2
    3 Gains the ability of follow current informations in nutiriton and dietetics, evalation and transfer to publich. 2
    4 Gains the ability to take an active role in the education, management, applications, consultancy and multidisciplinary researches necessary for improving the health of public. 2
    5 Gains the ability of strategy development, implementation and training for food safety of society. 1
    6 Learns the professional ethical values and gain the ability to act according to these ethical rules with all stakeholders. 1
    7 Gains the ability to communicate effectively with team members, patient and other people. -
    8 Has knowledge about national / international food and nutrition policies and legal regulations. -
    9 Gains the skill of evaluating the factors affecting food quality and applying the legal regulations in the food production-consumption chain. -
    10 Gains the ability of to take individual responsibility to solve problems and the interpretation, evaluation and make laboratory studies for product development, nutrient analysis and food quality. 2
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