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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)3513030
    Project15122
    Laboratory 0000
    Final exam (exam + preparation) 5014040
    0000
    Total Workload (hours)   212
    Total Workload (hours) / 30 (s)     7,07 ---- (7)
    ECTS Credit   7
  • Course Content
    • Week Topics Study Metarials
    1 Fat-soluble vitamins-Practise for determining individual food consumption status and physical activity level R1 (p.155-184)
    2 Water-Soluble Vitamins - Laboratory working principles and practices related to food measurement R1 (p.188-244)
    3 Water-Soluble Vitamins II - Practises Related to Oils R1 (p.188-244)
    4 Minerals - Practises Related to Oils (Group 2) R1 (p.111-152)
    5 Minerals II - Vitamin Content Of Nutrients R1 (p.111-152)
    6 Food groups: milk and dairy products - Mineral Content Of Nutrients R1 (p.272-279) - R2 (p.123-144)
    7 Food groups: Cereals - Practises related to milk and cereals R1 (p.279-287) - R2 (p.27-70)
    8 Food groups: Meat ve some types - Practises related to milk and cereals (Group 2) R1 (p.254-263) - R2 (p.145-174)
    9 Food groups:Egg- Practices related to meat and fish R1 (p.269-271) - R2 (p.71-92)
    10 Food groups: dry legumes and oilseeds- Practices related to meat and fish (Group 2) R1 (p.264-268) - R2 (p.27-70)
    11 Food groups: vegetables and fruits and Practises related to vegetables and fruits -Practices related to eggs R1 (p.288-298) - R2 (p.197-216)
    12 Nutrition In Private Groups- Practices related to eggs (Group 2) R1 (p.425-514) - SR3
    13 Nutrition In Private Groups II - Practices related to dry legumes R1 (p.425-514) - SR3
    14 Menu Planning Principles And Practices - Practices related to dry legumes (Group 2) R1 (p.377-418)
    Prerequisites -
    Language of Instruction Turkish
    Responsible Lecturrer Dr. Sevinç BAKAN
    Instructors -
    Assistants -
    Resources R1: Baysal A. (2019)Beslenme.19.Baskı, Ankara; Hatiboğlu Yayınevi. R2:Şanlıer N.,Ulusoy HG.,Sezgin AC.(2019) Beslenme İlkeleri Laboratuvar Uygulamaları.1.Baskı,Ankara;Vize yayıncılık
    Supplementary Book SR 1: Yemek ve Besin Fotoğraf Kataloğu, Ölçü ve Miktarlar, Doç. Dr. Neslişah Rakıcıoğlu vd. , Hacettepe Üniversitesi Beslenme ve Diyetetik Bölümü. SR 2:Aksoy M., (2018). Ansiklopedik Beslenme, Diyet ve Gıda Sözlüğü. Ankara; Nobel Tıp Kitapevi. SR3: T.C. Sağlık Bakanlığı Türkiye Halk Sağlığı Kurumu. (2016). Türkiye beslenme rehberi 2015 (TUBER) SR4:Şanlıer N.,Sürücüoğlu MS.(2019) Türk Mutfağı.1.Baskı,Ankara;VHedef Yayıncılık ve Mühendislik SR5:Merdol TK. Standart Yemek Tarifeleri.8.Baskı,Ankara; Hatiboğlu Yayınevi.
    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 Fat-soluble vitamins-Practise for determining individual food consumption status and physical activity level Water-Soluble Vitamins - Laboratory working principles and practices related to food measurement Water-Soluble Vitamins II - Practises Related to Oils Minerals - Practises Related to Oils (Group 2) Minerals II - Vitamin Content Of Nutrients Food groups: milk and dairy products - Mineral Content Of Nutrients Food groups: Cereals - Practises related to milk and cereals Food groups: Meat ve some types - Practises related to milk and cereals (Group 2) Food groups:Egg- Practices related to meat and fish Food groups: dry legumes and oilseeds- Practices related to meat and fish (Group 2) Food groups: vegetables and fruits and Practises related to vegetables and fruits -Practices related to eggs Nutrition In Private Groups- Practices related to eggs (Group 2) Nutrition In Private Groups II - Practices related to dry legumes Menu Planning Principles And Practices - Practices related to dry legumes (Group 2)
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