ECTS - Principles of Nutrition I
Principles of Nutrition I (NUT101) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Principles of Nutrition I | NUT101 | 2 | 2 | 0 | 3 | 6 |
| Pre-requisite Course(s) |
|---|
| None |
| Course Language | English |
|---|---|
| Course Type | N/A |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Team/Group, Role Play. |
| Course Lecturer(s) |
|
| Course Objectives | Teaching the importance of energy and macronutrients (carbonhydrates, protein, lipids) on body function and healthy nutrition, assessment of the foods according to their energy, carbohydrate, protein and fat contents, teaching daily energy, carbohydrate, protein and fat requirements for different ages and genders, and type and amounts of foods that can provide these nutrients, application of individual dietary records and physical activity records for assessing nutritional status, developing recommendations for healthy eating. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Energy metabolism; the importance of carbohydrates, lipids and proteins on nutrition; the structures, definitions, classifications, functions, sources, recommended dietary allowances, and excessive intakes of these nutrients; methods of individual dietary records and physical activity records. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Significance of Nutrition General principles of working in the laboratory | Read from the source |
| 2 | Carbohydrates-I Assessment of foods’ measures and amounts | Read from the source |
| 3 | Carbohydrates-II Classification of foods according to their carbohydrate content | Read from the source |
| 4 | Foods: sugar, starch, honey, molasses, flour, pasta, grains Applications about grains, flour, pasta, sugar, starch, honey, molasses Calculation of these applications’ energy and nutrient contents | Read from the source |
| 5 | Lipids- I Classification of foods according to their lipid content | Read from the source |
| 6 | 1st Midterm Exam | Read from the source |
| 7 | Lipids-II Applications about using different types of fats Calculation of these applications’ energy and nutrient contents | Read from the source |
| 8 | Usage of fats and oils Applications about using different types of fats Calculation of these applications’ energy and nutrient contents | Read from the source |
| 9 | Proteins Classification of foods according to their protein content | Read from the source |
| 10 | Protein Quality Evaluation of foods in regard to their protein quality Calculation of protein quality of different menus | Read from the source |
| 11 | 2nd Midterm Exam | Read from the source |
| 12 | Foods: meat, poultry, fish, egg, legumes Applications about eggs Calculation of these applications energy and nutrient contents | Read from the source |
| 13 | Energy metabolism and physical activity Applications about individal energy expenditure. Evaluation of different calculation methods | Read from the source |
| 14 | Explanation of nutritional intake assessment and physical activity record Nutritional intake assessment and physical activity record | Read from the source |
| 15 | General Discussion | Read from the source |
| 16 | Final Exam | Read from the source |
Sources
| Course Book | 1. Baysal, A. (2011) Beslenme (13.baskı). Ankara: Hatipoğlu Yayıncılık. |
|---|---|
| 2. Mahan, L.K.,Escott-Stump, S., Raymond, J. (2011) Krause'sFood&theNutritionCareProcess (13.baskı). Washington: Elseiver. | |
| Other Sources | 3. Türkiye'ye Özgü Beslenme Rehberi. (2004). T.C. Sağlık Bakanlığı Temel Sağlık Hizmetleri Genel Müdürlüğü ve Hacettepe Üniversitesi Beslenme ve Diyetetik Bölümü, Ankara. |
| 4. Berdarier, CD. ,Dwyer JT., Heber D. (2013). Handbook of Nutrition and Food (Ed by), Third Edition, CRC Press. | |
| 5. Wiseman G. (2002).Nutrition and Health (Ed by), First Edition, CRC Press. |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | - | - |
| Presentation | 1 | 20 |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 2 | 30 |
| Final Exam/Final Jury | 1 | 50 |
| Toplam | 4 | 100 |
| Percentage of Semester Work | 50 |
|---|---|
| Percentage of Final Work | 50 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. | X | ||||
| 2 | Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. | X | ||||
| 3 | Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. | X | ||||
| 4 | Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. | X | ||||
| 5 | Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. | X | ||||
| 6 | Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. | X | ||||
| 7 | Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. | X | ||||
| 8 | Can make all necessary dietary adjustments where special nutrition is required. | X | ||||
| 9 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | X | ||||
| 10 | Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. | X | ||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | X | ||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 2 | 32 |
| Laboratory | 16 | 2 | 32 |
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 16 | 2 | 32 |
| Presentation/Seminar Prepration | |||
| Project | |||
| Report | |||
| Homework Assignments | 10 | 2 | 20 |
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 2 | 10 | 20 |
| Prepration of Final Exams/Final Jury | 1 | 15 | 15 |
| Total Workload | 151 | ||