BAYBURT University Information Package / Course Catalogue

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Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GK-SDG.2Nutrition and HealthElective243
Level of Course Unit
First Cycle
Objectives of the Course
To teach students about balanced feeding and allow them to apply these in the kitchen by giving fundamental knowledge about food chemistry, food technologies, corporate feeding, hygiene and environmental health, food elements and food compositions
Name of Lecturer(s)
Dr.Öğretim Üyesi Öztürk AĞIRBAŞ
Learning Outcomes
1Students learn principles of nutrition and nutrition techniques.
2Students learn quality control applications and standardizations.
3Students learn duties of nutrients and importance in terms of body
4Students will learn the importamce of carbohydrates, vitamins and lipids dor human body.
5Students will get the actual information about preventing the loss during foods preparations.
Mode of Delivery
Normal Education
Prerequisites and co-requisities
NO
Recommended Optional Programme Components
NO
Course Contents
General Principles of human nutrition, Food chemistry; Nutrient contents of foods; nutrition; Alternative solution to nutrition problems, Nutrient thecnologies, Cooking thecnologies, Nutrient, hygiene and environmental health in common nutrition foundations, dry nutrition health. Basic nutrients types, amounts, properties and duties; Nutrient contents, physical and chemical properties; common nutrition problems and soultions; Nutrition in Sickness. Distinguishing of foods according to nutrient contents.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1 Nutrition
2Nutrition and nutrient contents
3 Duties of nutrients, importance of nutrition, Energy in terms of nutrition, Basal metabolism
4 Proteins (duties of proteins, necessity of proteins, protein sources, methods for determination of protein values, storage and absence of protein)
5 Carbohydrates (figures, digestion, absorption and storage, application, duties, daily necessity of carbohydrate, sweeteners except sugar) Food forms and nutrition habits, healthy nutrition conditions.
6Importance of vitamins in nutrition
7Physiological importance of mineral materials, importance and duties of calcium, phosphor, iron, magnesium.
8 Lipids, functions of lipids, necessity of lipid, digestion of lipids, absorption of lipids, transport of lipids in blood
9Midterm
10 Lipids, functions of lipids, necessity of lipid, digestion of lipids, absorption of lipids, transport of lipids in blood
11Nutrition of children, youngs and adults
12 Nutrition and health-community relation, principles of nutrition, insufficient nutrition problems
13 Definition and properties of nutrition foundations, quality control applications standardizations of food
14Exam
Recommended or Required Reading
Beslenme & Sağlıklı Yaşam, Tayar, M., Haşıl Korkmaz, N., Akmat, 2004 Beslenme (Üçüncü Bin Yıla Hazırlanıyoruz), Arslan, P., Baysal, A. T.C. Sağlık Bakanlığı, 3. Baskı, 2001.
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
NO
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination16060
Final Examination13030
TOTAL WORKLOAD (hours)90
Contribution of Learning Outcomes to Programme Outcomes
PO
1		PO
2		PO
3		PO
4		PO
5		PO
6
LO15     
LO24     
LO34     
LO45     
LO54     
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High