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 General 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 Coordinator
Course Lecturer(s)
  • Asst. Prof. Dr. Kübra Yurtseven
Course Assistants
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;
  • Explains the fundamental principles of human nutrition based on current scientific evidence.
  • Analyses the interactions between nutrients and health outcomes at biochemical, metabolic, and clinical levels.
  • Discusses the role of contemporary dietary approaches (e.g., Mediterranean diet, ketogenic diet, plant-based diets) in health and disease management.
  • Evaluates the impact of the gut microbiota on metabolic and overall health.
  • Interprets scientific research findings in nutrition and applies them to case-based discussions.
  • Develops evidence-based dietary recommendations tailored to different individuals and health conditions.
  • Demonstrates critical thinking skills by comparing traditional nutrition knowledge with emerging scientific perspectives.
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 Makes the necessary measurement, evaluation, identification, analysis and planning by determining the near and far goals in line with the knowledge, concepts and principles specific to the field of physiotherapy and rehabilitation.
2 Determines the appropriate physiotherapy and rehabilitation treatment program by using the acquired knowledge, skills and evidence-based clinical decision-making processes, applies it systematically and safely, taking into account the principles of occupational safety, reorganizes or terminates it when necessary.
3 Uses information sources in the field of physiotherapy, collects data, keeps reports, plans, analyzes and conducts professional and academic studies independently, taking into account ethical and deontological approaches.
4 Takes responsibility individually within the team to solve problems encountered in applications related to the field of Physiotherapy and Rehabilitation, and cooperates interdisciplinary by using communication skills.
5 Adopts the principle of lifelong learning for the continuity of personal development, uses information and communication technologies, follows developments in the field, organizes and supports quality improvement programs.
6 Knows the duties, rights and responsibilities related to the profession of physiotherapy, acts in accordance with professional ethics, principles and standards, and maintains professional behavior in the international arena.
7 Contributes to the production and implementation of health policy in accordance with the changing and increasing needs of society in the field of physiotherapy and rehabilitation.

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