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 | 1. Semester | 2 | 2 | 0 | 3 | 6 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Compulsory Departmental Courses |
| 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 | Course orientation | |
| 2 | Basics of nutrition Nutritional guidelines Laboratory hygiene principals | Nutrition & You Chapter 1 (p.2-18) - Discovering Nutrition Chapter 2 (p.28-67) |
| 3 | Carbohydrates | Discovering Nutrition Chapter 5 (p.136-149) - Nutrition & You Chapter 4 (p.98-113) |
| 4 | Carbohydrates | Discovering Nutrition Chapter 5 (p.150-160) - Nutrition & You Chapter 4 (syf114-129) |
| 5 | Carbohydrates | Discovering Nutrition Chapter 5 (p.161-167) - Nutrition & You Chapter 4 (p.130-143) |
| 6 | Lipids | Discovering Nutrition Chapter 6 (p.193-206) - Nutrition & You Chapter 5 (p.144-157) |
| 7 | Lipids | Discovering Nutrition Chapter 6 (p.207-220) - Nutrition & You Chapter 5 (p.158-171) |
| 8 | Lipids | Discovering Nutrition Chapter 6 (p.221-232) - Nutrition & You Chapter 4 (p.172-185) |
| 9 | Midterm Exam | |
| 10 | Proteins | Discovering Nutrition Chapter 6 (p.233-238) - Nutrition & You Chapter 6 (p.186-199) |
| 11 | Proteins | Discovering Nutrition Chapter 7 (p.239-244) Nutrition & You Chapter 6 (p.200-213) |
| 12 | Proteins | Discovering Nutrition Chapter 7 (p.245-247) - Nutrition & You Chapter 6 (p.214-225) |
| 13 | Protein quality evaluations | Discovering Nutrition Chapter 7 (p.248-256) |
| 14 | Alcohol and health effects | Discovering Nutrition Chapter 5 (p.168-191) Nutrition & You Chapter 9 (p.340-367) |
| 15 | RDA & DRI | Nutrition & You Chapter 1 (p.2-18) - Discovering Nutrition Chapter 2 (p.28-67) |
| 16 | Final Exam |
Sources
| Course Book | 1. Discovering Nutrition (Sixth Edition), Insel, P., Ross, D., McMahon, K., Bernstein, M. Joan&Bartlett Learning, 2018. |
|---|---|
| 2. Nutrition and You, My Plate Edition (Second Edition), Blake, J.S. Pearson, 2016. |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | 3 | 15 |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | 2 | 10 |
| Homework Assignments | 4 | 20 |
| Presentation | - | - |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 20 |
| Final Exam/Final Jury | 1 | 35 |
| Toplam | 11 | 100 |
| Percentage of Semester Work | 65 |
|---|---|
| Percentage of Final Work | 35 |
| 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 | Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics. | X | ||||
| 2 | Identifies and analyzes nutritional problems at the individual and societal levels and produces evidence-based solutions. | X | ||||
| 3 | Collects, analyzes, interprets, and reports data in scientific research; gains the ability to work in national/international, disciplinary, and multidisciplinary teams. | X | ||||
| 4 | Plans, implements, and develops policies for appropriate nutrition interventions and education, taking into account the age, gender, socio-cultural, economic, and health status of individuals and communities. | X | ||||
| 5 | Effectively uses field-specific technological equipment and information technologies. | X | ||||
| 6 | Acquires the ability to communicate in writing and orally in Turkish and a second foreign language on topics related to the field of Nutrition and Dietetics. | X | ||||
| 7 | Acquires the ability for lifelong learning, access to scientifically proven information, and continuous self-renewal during and after education. | X | ||||
| 8 | Acts with professional ethics and a sense of responsibility, demonstrating awareness of the universal and societal impacts of the dietitian profession and its legal consequences. | X | ||||
| 9 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | |||||
| 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. | |||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | |||||
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 | 4 | 5 | 20 |
| Quizzes/Studio Critics | 2 | 5 | 10 |
| Prepration of Midterm Exams/Midterm Jury | 1 | 10 | 10 |
| Prepration of Final Exams/Final Jury | 1 | 15 | 15 |
| Total Workload | 151 | ||