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 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 | 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 | ||