| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | MS1612.1B | Nutrition and Diet | Elective | 1 | 2 | 3 |
|
| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| The aim of this course is to give basic information about nutritional elements, nutritional groups, nutritional deficiencies, collective nutrition, nutritional composition and to learn the principles of adequate and balanced nutrition by using this information and to comprehend the importance and properties of nutrition in special and disease situations. To provide the development of theoretical knowledge about nutrition. |
| Name of Lecturer(s) |
| Halil İbrahim Kaya |
| Learning Outcomes |
| 1 | Learns the concept of adequate and balanced nutrition. | | 2 | Analyzes the relationship between nutrition and health. | | 3 | Gains the skills of improving quality of life and solving nutritional problems. | | 4 | Comprehend the effects of nutrition on human and public health and the factors affecting health. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Definition and classification of nutrients and other components in the structure of foods, food pyramid, Food groups and subgroups, nutrition issues and misinformation, Nutritional tools and standards |
| Weekly Detailed Course Contents |
|
| 1 | Basic concepts of nutrition | | | | 2 | Functions of nutrients in the body, types, requirements amounts | | | | 3 | Functions of nutrients in the body, types, requirements amounts | | | | 4 | Food groups | | | | 5 | Food Pyramids | | | | 6 | Calculation of Energy Needs of the Individual and Affecting Factors | | | | 7 | Adequate and Balanced Menu Preparation and Diet | | | | 8 | MIDTERM | | | | 9 | Nutrition in various age groups | | | | 10 | Nutrition in various age groups | | | | 11 | Showing Nutritional Problems Common Causes of various groups in Turkey | | | | 12 | Chronic Diseases and Nutrition Advice | | | | 13 | Definition and characteristics of organizations engaged in collective nutrition | | | | 14 | Standardization of food quality control applications | | | | 15 | Standardization of food quality control applications | | |
|
| Recommended or Required Reading |
| BAYSAL, A. (2011). Beslenme (13. Baskı), Ankara: Hatipoğlu Yayınevi.
BULDUK, Sıdıka, (2018), Beslenme İlkeleri ve Mönü Planlama. Ankara: Detay Yayıncılık. |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Individual Study for Mid term Examination | 1 | 5 | 5 |
| Individual Study for Final Examination | 1 | 5 | 5 |
| Report | 1 | 5 | 5 |
| Homework | 14 | 3 | 42 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | | LO2 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | | LO3 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | | LO4 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
 |
| |