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Week
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Topics
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Study Metarials
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1
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Introduction to nutrition, basic principles in healthy nutrition
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R3 (All Chapters)
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2
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Carbohydrates
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R1(p.19-36)
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3
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Proteins
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R1(p.53-74)
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4
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Lipids
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R1(p.37-52)
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5
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Water and minerals
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R1(p. 109-154)
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6
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Vitamins
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R1 (p.155-243) and R2
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7
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Food groups, nutritional importance, issues to be considered while buying and storing
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R1 (Chapter 2) and R3 (Chapter 2)
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8
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Food groups, nutritional importance, issues to be considered while buying and storing
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R1 (Chapter 2) and R3 (Chapter 2)
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9
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Common diets and their basic principles in the clinic
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R2 ( All Chapters)
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10
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Common diets and their basic principles in the clinic
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R2 ( All Chapters)
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11
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Pregnant and lactating nutrition
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R1 (Chapter 3) and R3 (Chapter 8.1)
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12
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Nutrition in childhood
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R1 (Chapter 3) and R3 (Chapter 8.2 and 8.3)
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13
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Nutrition in the elderly
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R1 (Chapter 3) and R3 (Chapter 8.5)
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14
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Nutrition of Workers and Athletes
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R1 (Chapter 3) and R3 (Chapter 9.2 and 9.3)
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Prerequisites
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-
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Language of Instruction
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Turkish
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Responsible
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Lecturer Sevinç BAKAN
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Instructors
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-
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Assistants
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-
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Resources
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R1: Baysal A. (2019)Beslenme.19.Baskı, Ankara; Hatiboğlu Yayınevi.
R2: Baysal, A., Aksoy, M., Besler, T., Bozkurt, N., Keçecioğlu S., Merdol, TK,?Yıldız E. ?2008?. Diyet el kitabı. 5. Baskı, Ankara; Hatiboğlu Yayınevi.
R3: T.C. Sağlık Bakanlığı Türkiye Halk Sağlığı Kurumu. (2016). Türkiye beslenme rehberi 2015 (TUBER)
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Supplementary Book
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-
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Goals
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To give information about adequate and balanced nutrition, nutrition in relation to health, basic nutrition knowledge and illness nutrition.
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Content
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Introduction to nutrition, basic principles in healthy nutrition Carbohydrates
Proteins
Lipids
Water and minerals
Vitamins
Food groups, nutritional importance, issues to be considered while buying and storing
Food groups, nutritional importance, issues to be considered while buying and storing
Common diets and their basic principles in the clinic
Common diets and their basic principles in the clinic
Pregnant and lactating nutrition
Nutrition of children
Nutrition in the elderly
Nutrition of Workers and Athletes
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Program Learning Outcomes |
Level of Contribution |
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1
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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.
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-
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2
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Gains the ability to use foreign language, statistics, computer, information and communication technologies required by the profession.
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-
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3
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Gains the ability of follow current informations in nutiriton and dietetics, evalation and transfer to publich.
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1
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4
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Gains the ability to take an active role in the education, management, applications, consultancy and multidisciplinary researches necessary for improving the health of public.
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-
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5
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Gains the ability of strategy development, implementation and training for food safety of society.
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1
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6
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Learns the professional ethical values and gain the ability to act according to these ethical rules with all stakeholders.
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-
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7
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Gains the ability to communicate effectively with team members, patient and other people.
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-
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8
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Has knowledge about national / international food and nutrition policies and legal regulations.
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-
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9
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Gains the skill of evaluating the factors affecting food quality and applying the legal regulations in the food production-consumption chain.
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-
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10
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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.
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-
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