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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GK-SDG.2 | Nutrition and Health | Elective | 2 | 4 | 3 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | Objectives of the course are to comprehend basic nutrition principals for health, to explain carbohydrate, protein, fats, water, vitamins, minerals, and their importance on sportive performance, to teach special diets applications and its’ reasons, nutritional ergogenic aids, and antioxidant nutrition principles, to conceive energy balance for body weight control, basal metabolic rate and daily caloric assessment. | | Name of Lecturer(s) | | Öğr. Gör. Dr. Hüsniye ÇELİK | | Learning Outcomes | | 1 | Understanding basic nutrition principals | | 2 | Ability to explain basic and auxiliary nutrients and their digestive processes | | 3 | To be able to define the basic chemical properties and sources of carbohydrates, proteins, lipids, vitamins, minerals and water, and the consequences of deficiency and excess in the body, | | 4 | To understand the importance of basic and auxiliary nutrients in sports performance; | | 5 | Ability to express different nutritional methods and reasons for application before, during and after exercises and competitions in different sports branches; |
| | Mode of Delivery | | Normal Education | | Prerequisites and co-requisities | | NO | | Recommended Optional Programme Components | | NO | | Course Contents | | Basic nutrition principals, basic (carbohydrate, protein, fats) and supporter (vitamins, minerals and water) foods and their importance and application designs, special diets for athletes, body weight control and energy balance, daily caloric assessment | | Weekly Detailed Course Contents | |
| 1 | Conceptions of nutrient and nutrition, importance of nutrition on sportive performance, demonstrating of nutrition pyramid, introducing basic and supporter foods, basic nutritional needs for health and for athletes. | | | | 2 | Process of energy transformation of foods, introducing energy systems (ATP-PCr, glycolytic, and oxidative pathways) during resting period, exercise and recovery. | | | | 3 | Carbohydrate metabolism, food sources, classifications, conception of glycemic index, effects on muscle glycogen storage and sportive performance of simple and complex carbohydrates | | | | 4 | Ingestion of proposed carbohydrate before, during and after exercise and usage reasons, supplemental carbohydrate for endurance athletes, beverages with carbohydrate | | | | 5 | Fats; digestion process, functions, sources, daily consumptions, classifications, trans oils, omega 3-6, lipoproteins and CHD interactions, positive effects of exercise on CHD | | | | 6 | Proteins; digestion process, functions, sources, daily consumptions, classifications, excessive and inadequate consumption, aminoacid metabolism, supplemental protein usage methods and usage amounts. | | | | 7 | Vitamins; digestion process, functions, sources, daily consumptions, classifications, excessive and inadequate consumption, functions and requirements in exercise. | | | | 8 | Exam | | | | 9 | Minerals; digestion process, functions, sources, daily consumptions, classifications, excessive and inadequate consumption, functions and requirements in exercise. | | | | 10 | Water, digestion process, functions, sources, daily consumptions, classifications, dehydration and rehydration, functions and requirements in exercise. | | | | 11 | Nutrition principles before competition for various sporting branch, special diets for athletes | | | | 12 | Nutrition principles during competition for various sporting branch, its’ actions on body, nutrition strategies after competition, nutrition for athletes in heat | | | | 13 | Conception of energy balance on achieving weight control and effects on health, daily caloric calculation | | | | 14 | Conception of resting metabolic rate, thermic effect of physical activity and thermic effect of a meal, body mass index, and some measuring methods of body composition | | | | 15 | Calorie calculations | | | | 16 | Exam | | |
| | Recommended or Required Reading | | Paker S. (1998). Sporda Beslenme, (4. Baskı) Onay Ajans, Ankara,
Ersoy G. (2004). Egzersiz ve Spor Yapanlar için Beslenme, (3. Baskı) Nobel Yayın Dağıtım, Ankara
Wolinsky I, Driskell JA. (2008). Sports Nutrition, CRC Press- Taylor & Francis Group, USA.
Eberle SG. (2000). Endurans Sports Nutrition, Human Kinetics, USA. | | 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) | | NO |
| | Workload Calculation | |
| Midterm Examination | 1 | 60 | 60 | | Final Examination | 1 | 30 | 30 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 3 | 3 | 3 | 3 | 3 | 3 | | LO2 | 3 | 3 | 3 | 3 | 3 | 3 | | LO3 | 3 | 3 | 3 | 3 | 3 | 3 | | LO4 | 3 | 3 | 3 | 3 | 3 | 3 | | LO5 | 3 | 3 | 3 | 3 | 3 | 3 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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