Principles of Nutrition II (NUT102) Course Detail

Course Name	Course Code	Season	Lecture Hours	Application Hours	Lab Hours	Credit	ECTS
Principles of Nutrition II	NUT102	2. 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, Discussion.
Course Coordinator
Course Lecturer(s)	Prof. Dr. Türkan Kutluay Merdol Research Assistant Bartu Eren Güneşliol Research Assistant Gonca Yıldırım Research Assistant Özlem Çetiner
Course Assistants
Course Objectives	To evaluate the structure, property, classification, function, sources, daily allowance, deficiency, excess intake and toxicity of vitamin and minerals according to different age and gender groups. To evaluate the vitamin & mineral content of foods. Applying individual dietary records and physical activity records for assessing nutritional status, and developing recommendations for healthy eating.
Course Learning Outcomes	The students who succeeded in this course; Learn the importance of water and electrolytes in body function Learn the importance of vitamin and minerals in human nutrition Be able to evaluate food contents of vitamin and minerals Learn daily vitamin and mineral requirements and food sources and amounts according to gender & ages and to interpret the dietary patterns of these groups. Learn food preparation, cooking and storing methods that can prevent vitamin and mineral losses To learn the factors that affect menu planning and develop skills in planning healthy menus Learn the importance and methods of food processing and storage. Implements the methods of individual dietary records and physical activity records for assessing nutritional status Determines the amount of daily consumption of nutrients, compares them according to the recommendations, assesses general nutritional status and dietary habits, interprets dietary patterns
Course Content	The importance of nutrition, structures, definitions, classifications, functions; vitamin and mineral contents of foods, preparations and cooking methods and the applications of some basic and conventional recipes in the laboratory.

Weekly Subjects and Releated Preparation Studies

Week	Subjects	Preparation
1	Water and electrolytes (Sodium, Potassium,Chlor) General principles of working in the laboratory	Read from the source
2	Calcium, Magnesium, Phosphor, sulphur Practices about milk and milk products calculation of these practices energy and nutrient contents	Read from the source
3	Iron, Copper,Iodine, Fluoride Practices about meat- chicken and fish calculation of these practices energy and nutrient contents	Read from the source
4	Zinc,Mangane,Chromium and others Evaulation of foods according to their mineral content-I	Read from the source
5	Vitamins A, D Evaulation of foods according to their mineral content-I	Read from the source
6	1st Midterm Exam	Read from the souce
7	Vitamins E, K Evaulation of foods according to their fat-soluble vitamins content	Read from the source
8	Thiamine, Riboflavine,Niacine Evaulation of foods according to their water-soluble vitamins content	Read from the source
9	B6, B12,Folic acid Practices about legumes calculation of these practices energy and nutrient contents	Read from the source
10	Vitamin C and pantothenic acid Practices about fruits and vegetables calculation of these practices energy and nutrient contents	Read from the source
11	Other water soluble vitamins Practices of menu planning	Read from the source
12		Read from the source
13	Practices about food processing methods	Read from the source
14	Presentation of food consumption records	Read from the source
15	Presentation of food consumption records	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)
	3. Krause'sFood&theNutritionCareProcess (13.baskı). Washington: Elseiver
Other Sources	4. Türkiye'ye Özgü Beslenme Rehberi. (2004). T.C. Sağlık Bakanlığı Temel Sağlık Hizmetleri Genel Müdürlüğü ve Hacettepe Üniversitesi Beslenme ve Diyetetik Bölümü, Ankara.
	5. Szefer, P., Nriagu JO. (2007). Mineral Components in Foods, (Ed by), CRC Press.
	6. Zempleni J., Rucker RB., McCormick DB., Suttie JW.(2007). Handbook of Vitamins,(Ed by), Fourth Edition, CRC Press.
	7. Berdarier, CD. ,Dwyer JT., Heber D. (2013). Handbook of Nutrition and Food (Ed by), Third Edition, CRC Press.
	8. 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	-	-
Project	-	-
Report	-	-
Seminar	-	-
Midterms Exams/Midterms Jury	2	50
Final Exam/Final Jury	1	50
Toplam	3	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
#	Program Qualifications / Competencies	1	2	3	4	5
1	Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics.
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	1	20	20
Project
Report
Homework Assignments
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury	2	10	20
Prepration of Final Exams/Final Jury	1	15	15
Total Workload			151