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:

1210211001

Ders İsmi:

Nutrition Principles I

Ders Yarıyılı:

Fall

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
3	2	4	6

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):

Öğr.Gör. Gülen Ecem KALKAN
Dr.Öğr.Üyesi Bilge Nur ÇÖL ÇETİNKAYA

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:

To teach the importance of energy and macronutrients (carbohydrate, protein, fat) in healthy nutrition and body, to evaluate nutrients in terms of energy, carbohydrate, protein and fat content, daily energy, carbohydrate, protein and fat needs according to different age and gender and the nutrients that can be supplied. To teach the type and amount, to determine the nutritional status, to apply individual food consumption records and physical activity recording methods and to develop recommendations for healthy eating.

Course Content:

The importance of carbohydrates, proteins and lipids in a healthy diet, their chemical structure, properties, classification, functions, sources, daily intake recommendations, excessive intake. Individual food consumption records and physical activity recording methods.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Explain the importance of healthy nutrition in body work.
2) Reconstructs food preparation, cooking and processing techniques.
3) Lists and explains the general nutritional principles and macronutrients.
4) Evaluates foods in terms of nutrient content.
5) Makes applications related to the subjects in order to have information about how to reconcile experiment and theory.
6) "The student is shared within the scope of the course finds problems by discussing. "
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)	Fundamentals of Nutrition Science	PPT prepared for the lesson
2)	Carbohydrates	PPT prepared for the lesson
3)	Digestion, Absorption and Metabolism of Carbohydrates	PPT prepared for the lesson
4)	Proteins	PPT prepared for the lesson
5)	Digestion, Absorption and Metabolism of Proteins	PPT prepared for the lesson
6)	Fats	PPT prepared for the lesson
7)	Digestion, Absorption and Metabolism of Fats	PPT prepared for the lesson
8)	Midterm Exam	-
9)	Energy Metabolism	PPT prepared for the lesson
10)	Energy Metabolism II	PPT prepared for the lesson
11)	Fat Soluble Vitamins	PPT prepared for the lesson
12)	Water-Soluble Vitamins I	PPT prepared for the lesson
13)	Water-Soluble Vitamins II	PPT prepared for the lesson
14)	Water and Macro Minerals	PPT prepared for the lesson
15)	Minerals and Trace Elements	PPT prepared for the lesson
16)	final examination

Sources

Course Notes / Textbooks:

1. Bir bakışta beslenme / ed.: Sangita Sharma ; yardımcı editörler: Tony Sheehy, Fariba Kolahdooz ; çeviri editörleri: Beyza Eliuz Tipici, Cemile İdiz, Fulya Çalıkoğlu
2021
2. Türkiye Beslenme Rehberi (TÜBER-2022) Sağlık Bakanlığı Yayını (web pdf)
3. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver. Berdarier, C.D. ,Dwyer, J.T., Heber, D. (2013).
4. Genel beslenme / Ayşe Baysal
Baysal, Ayşe
2010
5. Temel beslenme ve diyetetik : temel konular pratik bilgiler özel uygulamalar / ed.: Prof. Dr. Türkan Kutluay Merdol
2023
6. Temel Beslenme / ed: Hasan Basri SAVAŞ
2021

References:

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.	5
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
5)	Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods.	2
6)	Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively.	1
7)	Develops a positive attitude towards lifelong learning and turns it into behavior.	3
8)	Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills.	5
9)	Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics.	1
10)	Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development.	3
11)	Can work effectively individually and in teams with awareness of professional ethics and responsibility.	4

Öğrenme Etkinliği ve Öğretme Yöntemleri

Alan Çalışması
Anlatım
Beyin fırtınası /Altı şapka
Bireysel çalışma ve ödevi
Course
Grup çalışması ve ödevi
Labs
Okuma
Homework
Problem Çözme
Proje Hazırlama
Rapor Yazma
Soru cevap/ Tartışma

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	5	% 5
Quizzes	10	% 10
Homework Assignments	1	% 5
Midterms	1	% 20
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	14	28
Study Hours Out of Class	14	84
Homework Assignments	5	20
Midterms	1	2
Final	1	2
Total Workload		178