DEPARTMENT OF NUTRITION AND DIETETICS
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

1210121002

Ders İsmi:

Introduction to Nutrition

Ders Yarıyılı:

Spring

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
3	0	3	4

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Necessary

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Prof. Dr. M.Emel ALPHAN

Course Lecturer(s):

Dr.Öğr.Üyesi Ayşe Betül DEMİRBAŞ

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	To provide students with basic information about nutrition and nutritional elements, to make them familiar with the science of nutrition and to provide a basis for other courses, especially Nutrition Principles, to be taught in the following years.
Course Content:	Introduction to nutrition, health and nutrition concepts, nutrients, carbohydrates, proteins, fats, energy metabolism, vitamins and minerals, healthy cooking rules in healthy eating, nutrition in mothers and children, obesity, diabetes, cardiovascular disease, kidney disease.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Defines the concepts of nutrition, food, nutrient and health.
2) Explain the relationship between health and nutrition.
3) Knows general nutrition principles and macro and micronutrients
4) Describe the food groups and portion sizes.
5) "The effect of nutritional therapy in the treatment of some diseases. evaluates. "
6) "Food preparation to be considered in healthy nutrition and list the cooking rules. "
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	Introduction to Nutrition	PPT prepared for the lesson
2)	Carbohydrates	PPT prepared for the lesson
3)	Proteins	PPT prepared for the lesson
4)	Fats	PPT prepared for the lesson
5)	Energy metabolism	PPT prepared for the lesson
6)	Vitamins	PPT prepared for the lesson
7)	Midterm Exam
8)	Minerals	PPT prepared for the lesson
9)	Water and electrolytes	PPT prepared for the lesson
10)	Mother and Child Nutrition	PPT prepared for the lesson
11)	Mother and Child Nutrition	PPT prepared for the lesson
12)	Nutritional treatment in diseases-Obesity, Diabetes etc.	PPT prepared for the lesson
13)	Nutritional therapy in diseases - cardiovascular diseases, kidney diseases, etc.	PPT prepared for the lesson
14)	general evaluation	PPT prepared for the lesson
15)	general evaluation	PPT prepared for the lesson
16)	final examination

Sources

Course Notes / Textbooks:	1. Temel Beslenme / ed: Hasan Basri SAVAŞ 2021 2. Genel beslenme / Ayşe Baysal Baysal, Ayşe 2010 3. Temel beslenme ve diyetetik : temel konular pratik bilgiler özel uygulamalar / ed.: Prof. Dr. Türkan Kutluay Merdol 2023 4. Krasuse's Food and The Nutrition Care Process” Editör: Janice L Raymond L. Kathleen Mahan, Elsevier, 14th Edition, 2017.
References:	1. Temel Beslenme / ed: Hasan Basri SAVAŞ 2021 2. Genel beslenme / Ayşe Baysal Baysal, Ayşe 2010 3. Temel beslenme ve diyetetik : temel konular pratik bilgiler özel uygulamalar / ed.: Prof. Dr. Türkan Kutluay Merdol 2023 4. Krasuse's Food and The Nutrition Care Process” Editör: Janice L Raymond L. Kathleen Mahan, Elsevier, 14th Edition, 2017.

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3	4	5	6
Program Outcomes
1) Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics.
2) Takes at least two out-of-field courses in training programs.
3) Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results.
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches.
5) Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods.
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively.
7) Develops a positive attitude towards lifelong learning and turns it into behavior.
8) Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills.
9) Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics.
10) Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development.
11) Can work effectively individually and in teams with awareness of professional ethics and responsibility.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics.	5
2)	Takes at least two out-of-field courses in training programs.
3)	Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results.	1
4)	Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches.	1
5)	Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods.	1
6)	Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively.	2
7)	Develops a positive attitude towards lifelong learning and turns it into behavior.	5
8)	Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills.	4
9)	Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics.
10)	Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development.	1
11)	Can work effectively individually and in teams with awareness of professional ethics and responsibility.	3

Öğrenme Etkinliği ve Öğretme Yöntemleri

Alan Çalışması
Akran Değerlendirmesi
Anlatım
Course
Okuma

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Attendance	14	% 0
Application	2	% 0
Midterms	1	% 40
Semester Final Exam	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Workload
Course Hours	14	42
Application	2	4
Study Hours Out of Class	6	96
Midterms	1	1
Final	1	1
Total Workload		144