ECTS - General Nutrition Knowledge
General Nutrition Knowledge (NUT409) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| General Nutrition Knowledge | NUT409 | Area Elective | 2 | 0 | 0 | 2 | 4 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Elective Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Discussion, Question and Answer, Problem Solving, Brain Storming. |
| Course Lecturer(s) |
|
| Course Objectives | The aim of this course is to ensure that students understand the basic principles of nutrition in light of current scientific data. Students will be able to evaluate food-health interactions in their biochemical, metabolic, and clinical dimensions; examine current dietary approaches and the role of gut microbiota in health; and gain the competence to develop evidence-based nutrition recommendations for individuals. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | The importance of nutrition, structures, definitions, classifications, functions, sources, recommended dietary allowances, excessive intakes and toxicity of macro and micro nutrients; nutrition in special conditions and introduction of foods in specific food groups. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Introduction | |
| 2 | PCOS and MNT | Farshchi, H., Rane, A., Love, A., & Kennedy, R. L. (2007). Diet and nutrition in polycystic ovary syndrome (PCOS): Pointers for nutritional management. Journal of Obstetrics and Gynaecology, 27(8), 762–773. https://doi.org/10.1080/01443610701667338 |
| 3 | Intermittent Fasting | Vasim, I., Majeed, C. N., & DeBoer, M. D. (2022). Intermittent Fasting and Metabolic Health. Nutrients, 14(3), 631. https://doi.org/10.3390/nu14030631 |
| 4 | Obesity and Microbiota | Liu BN, Liu XT, Liang ZH, Wang JH. Gut microbiota in obesity. World J Gastroenterol. 2021 Jul 7;27(25):3837-3850. doi: 10.3748/wjg.v27.i25.3837. PMID: 34321848; PMCID: PMC8291023. |
| 5 | IDDSI Diet | Chttps://www-stgeorges-nhs-uk.translate.goog/service/therapies/speech-and-language-therapy/our-new-fluid-and-diet-terminology/iddsi-diet-levels-information/?_x_tr_sl=en&_x_tr_tl=tr&_x_tr_hl=tr&_x_tr_pto=tc |
| 6 | Sustainable Nutrition | Sustainable nutrition security – Restoring the bridge between agriculture and health, FAO, https://www.fao.org/fileadmin/user_upload/agn/pdf/N-interno-rev2.pdf |
| 7 | Gluten-Free Diet | Saturni, L., Ferretti, G., & Bacchetti, T. (2010). The Gluten-Free Diet: Safety and Nutritional Quality. Nutrients, 2(1), 16-34. https://doi.org/10.3390/nu2010016 |
| 8 | Midterm Exam | |
| 9 | Slow Food | Chrzan, J. (2004). Slow Food: What, Why, and to Where? Food, Culture & Society, 7(2), 117–132. https://doi.org/10.2752/155280104786577798 |
| 10 | Functional Foods and Supplements | Cencic, A., & Chingwaru, W. (2010). The Role of Functional Foods, Nutraceuticals, and Food Supplements in Intestinal Health. Nutrients, 2(6), 611-625. https://doi.org/10.3390/nu2060611 |
| 11 | Functional Foods and Supplements-II Superfood concept (chia, spirulina, matcha) | Fernández-Ríos, N., Laso, J., Hoehn, D., Amo-Setién, F. J., Abajas-Bustillo, R., Ortego, C., Fullana-i-Palmer, P., Bala, A., Batlle-Bayer, L., Balcells, M., Puig, R., Aldaco, R., & Margallo, M. (2022). A critical review of superfoods from a holistic nutritional and environmental approach. Journal of Cleaner Production, 379(Part 1), Article 134491. https://doi.org/10.1016/j.jclepro.2022.134491 |
| 12 | Nutrition and Digitalization | Shuhei Nomura, Hiroaki Miyata, Digitization of the approach to food and nutrition respecting individual health values, Nutrition Reviews, Volume 78, Issue Supplement_3, December 2020, Pages 46–48, https://doi.org/10.1093/nutrit/nuaa073 |
| 13 | Nutrition and Chronobiology | Tahara, S., & Shibata, S. (2013). Chronobiology and nutrition. Neuroscience, 253, 78–88. https://doi.org/10.1016/j.neuroscience.2013.08.049 |
| 14 | Artificial Meat, New Protein Sources and Future Nutrition | Peshuk, L. V., & Prykhodko, D. Y. (2025). New technologies: Artificial meat as a new source of protein products in the nutrition of modern people. Journal of Chemistry and Technologies, 31(3). https://doi.org/10.15421/jchemtech.v31i3.288736 |
| 15 | General Review | |
| 16 | Final Exam |
Sources
| Other Sources | 1. Ders Notları/Lecture Notes |
|---|---|
| 2. Bilimsel Veritabanları (Pubmed) Sunumlar/Websites, Articles |
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 | 1 | 30 |
| 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 | ||||
|---|---|---|---|---|---|---|
| 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 | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 15 | 2 | 30 |
| Presentation/Seminar Prepration | 13 | 1 | 13 |
| Project | |||
| Report | |||
| Homework Assignments | |||
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 10 | 10 |
| Prepration of Final Exams/Final Jury | 1 | 15 | 15 |
| Total Workload | 100 | ||