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  • Course Information
    • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Basic Nutrition Principles BES305 FALL-SPRING 2+0 S 2
    Learning Outcomes
    1-Definitions of nutrition, the importance, and explains the functions of nutrients
    2-Understands nutritional needs in special situations (pregnant-pacifier, 0-1 year old baby, school age, adolescent, elderly etc.)
    Prerequisites -
    Language of Instruction Turkish
    Responsible Lecturer Sevinç BAKAN
    Instructors -
    Assistants -
    Resources 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)
    Supplementary Book -
    Goals To give information about adequate and balanced nutrition, nutrition in relation to health, basic nutrition knowledge and illness nutrition.
    Content 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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