Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
FUNDAMENTALS of NUTRITIONAL SCIENCES | BES2154100 | Fall Semester | 2+0 | 2 | 2 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | English |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Elective |
Course Coordinator | Assist.Prof. Neda SALEKİ |
Name of Lecturer(s) | Assist.Prof. Neda SALEKİ |
Assistant(s) | |
Aim | The aim of the principles of nutrition is to explain the basic relation between health and nutrition. |
Course Content | This course contains; Health and nutrition,Carbohydrates,Proteins and amino acids,Fats and faty acids,Energy requırements,Digestive juices,Water,Minerals: Sodium, Potassium,Minerals: Iron, Iodine,Fat- soluble vitamins: A,D,Fat- soluble vitamins: E,K,Water – soluble vitamins tiamin, riboflavin,Water – soluble vitamins vitamin B12, folik asit,Water – soluble vitamins: vitamin C. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1.Describes the correlation of health and nutrition. | 10, 16, 37, 9 | A, E |
3.Distinguishes the negative results of inadequate and imbalanced nutrition. | 10, 16, 37, 9 | A, E |
2. Explains the functions of essential nutrients on body processes. | 10, 16, 37, 9 | A, E |
Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 37: Computer-Internet Supported Instruction, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Health and nutrition | Preparation of related chapters from recommednded sources |
2 | Carbohydrates | Preparation from related course sources |
3 | Proteins and amino acids | Preparation from related course sources |
4 | Fats and faty acids | Preparation from related course sources |
5 | Energy requırements | Preparation from related course sources |
6 | Digestive juices | Preparation from related course sources |
7 | Water | Preparation from related course sources |
8 | Minerals: Sodium, Potassium | Preparation from related course sources |
9 | Minerals: Iron, Iodine | Preparation from related course sources |
10 | Fat- soluble vitamins: A,D | Preparation from related course sources |
11 | Fat- soluble vitamins: E,K | Preparation from related course sources |
12 | Water – soluble vitamins tiamin, riboflavin | Preparation from related course sources |
13 | Water – soluble vitamins vitamin B12, folik asit | Preparation from related course sources |
14 | Water – soluble vitamins: vitamin C | Preparation from related course sources |
Resources |
Lecture notes |
1.Introduction to Human Nutrition.Gibney M, Lanham-New SA, Cassidy A, Vorster HH (Eds). Second edition, Wiley-Blackwell.2009
2.Krause's Food & Nutrition Therapy. |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | | | | | X |
2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | | | | X | |
3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | | | | X | |
4 | PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | | | X | | |
5 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | | | X | | |
6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | | | | |
7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | | | | X | |
8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | | X | | | |
9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | | | | |
10 | PQ-10. They have general cultural knowledge that profession requires. | | | | | |
11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | | X | | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 40 |
Rate of Final Exam to Success | | 60 |
Total | | 100 |
ECTS / Workload Table |
Activities | Number of | Duration(Hour) | Total Workload(Hour) |
Course Hours | 14 | 1 | 14 |
Guided Problem Solving | 14 | 1 | 14 |
Resolution of Homework Problems and Submission as a Report | 14 | 1 | 14 |
Term Project | 0 | 0 | 0 |
Presentation of Project / Seminar | 0 | 0 | 0 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 1 | 11 | 11 |
General Exam | 1 | 21 | 21 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 74 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(74/30) | 2 |
ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
FUNDAMENTALS of NUTRITIONAL SCIENCES | BES2154100 | Fall Semester | 2+0 | 2 | 2 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | English |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Elective |
Course Coordinator | Assist.Prof. Neda SALEKİ |
Name of Lecturer(s) | Assist.Prof. Neda SALEKİ |
Assistant(s) | |
Aim | The aim of the principles of nutrition is to explain the basic relation between health and nutrition. |
Course Content | This course contains; Health and nutrition,Carbohydrates,Proteins and amino acids,Fats and faty acids,Energy requırements,Digestive juices,Water,Minerals: Sodium, Potassium,Minerals: Iron, Iodine,Fat- soluble vitamins: A,D,Fat- soluble vitamins: E,K,Water – soluble vitamins tiamin, riboflavin,Water – soluble vitamins vitamin B12, folik asit,Water – soluble vitamins: vitamin C. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1.Describes the correlation of health and nutrition. | 10, 16, 37, 9 | A, E |
3.Distinguishes the negative results of inadequate and imbalanced nutrition. | 10, 16, 37, 9 | A, E |
2. Explains the functions of essential nutrients on body processes. | 10, 16, 37, 9 | A, E |
Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 37: Computer-Internet Supported Instruction, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Health and nutrition | Preparation of related chapters from recommednded sources |
2 | Carbohydrates | Preparation from related course sources |
3 | Proteins and amino acids | Preparation from related course sources |
4 | Fats and faty acids | Preparation from related course sources |
5 | Energy requırements | Preparation from related course sources |
6 | Digestive juices | Preparation from related course sources |
7 | Water | Preparation from related course sources |
8 | Minerals: Sodium, Potassium | Preparation from related course sources |
9 | Minerals: Iron, Iodine | Preparation from related course sources |
10 | Fat- soluble vitamins: A,D | Preparation from related course sources |
11 | Fat- soluble vitamins: E,K | Preparation from related course sources |
12 | Water – soluble vitamins tiamin, riboflavin | Preparation from related course sources |
13 | Water – soluble vitamins vitamin B12, folik asit | Preparation from related course sources |
14 | Water – soluble vitamins: vitamin C | Preparation from related course sources |
Resources |
Lecture notes |
1.Introduction to Human Nutrition.Gibney M, Lanham-New SA, Cassidy A, Vorster HH (Eds). Second edition, Wiley-Blackwell.2009
2.Krause's Food & Nutrition Therapy. |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | | | | | X |
2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | | | | X | |
3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | | | | X | |
4 | PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | | | X | | |
5 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | | | X | | |
6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | | | | |
7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | | | | X | |
8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | | X | | | |
9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | | | | |
10 | PQ-10. They have general cultural knowledge that profession requires. | | | | | |
11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | | X | | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 40 |
Rate of Final Exam to Success | | 60 |
Total | | 100 |
Numerical Data
Ekleme Tarihi: 09/10/2023 - 10:55Son Güncelleme Tarihi: 24/12/2023 - 02:18
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