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:

1210221002

Ders İsmi:

Nutrition Principles II

Ders Yarıyılı:

Spring

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
3	2	4	6

Language of instruction:

Ders Koşulu:

1210211001 - Beslenme İlkeleri I

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

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:

To understand the importance of micronutrients in healthy nutrition and body work, to be able to evaluate foods in terms of their vitamin and mineral content, To count the daily vitamin and mineral needs according to different ages and genders and to make the diet pattern in this respect by counting the types and amounts of food that will provide them.
To be able to interpret, compare with daily requirements, evaluate general nutritional status and nutritional habits and make suggestions for correction.

Course Content:

Foods and their micronutrients, food preparation, cooking, processing techniques, healthy nutrition and their importance in body work

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Explains the importance of healthy nutrition in body work.
2) Reproduces food preparation, cooking and processing techniques.
3) Lists and explains the general nutrition principles.
4) Evaluating foods in terms of micronutrient content
5) Makes applications related to the subjects in order to have information about how to reconcile experiment and theory.
6) The student finds common problems by discussing within the scope of the course.
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)	Overview of food groups	PPT prepared for the lesson
2)	Bread and Grain Group	PPT prepared for the lesson
3)	Sugar, Honey, Molasses and Sweeteners	PPT prepared for the lesson
4)	Milk and Dairy Products Group	PPT prepared for the lesson
5)	Meat Group - Egg	PPT prepared for the lesson
6)	Meat group - meat, chicken, fish I	PPT prepared for the lesson
7)	Meat group - meat, chicken, fish II	PPT prepared for the lesson
8)	Midterm Exam	-
9)	Meat Group - Legumes	PPT prepared for the lesson
10)	Vegetable Group	PPT prepared for the lesson
11)	Fruit Group	PPT prepared for the lesson
12)	Oils	PPT prepared for the lesson
13)	Beverages	PPT prepared for the lesson
14)	Nutrition in Special Situations I	PPT prepared for the lesson
15)	Nutrition in Special Situations II	PPT prepared for the lesson
16)	final examination	-

Sources

Course Notes / Textbooks:	1. Baysal, A. (2018) Beslenme (18.baskı). Ankara: Hatipoğlu Yayıncılık. 2.Türkiye Beslenme Rehberi (TÜBER-2015) 3. Yemek ve Besin Fotoğraf Kataloğu- Ölçü ve Miktarlar Besin Bileşim Cetveli 4. 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.
References:	4. 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.

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

Akran Değerlendirmesi
Anlatım
Bireysel çalışma ve ödevi
Course
Okuma
Uygulama (Modelleme, Tasarım, Maket, Simülasyon, Deney vs.)

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

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

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	2	4
Final	1	2
Total Workload		180