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 | Have the necessary up-to-date knowledge and skills to meet the health-care needs of individuals, families and society with an individual and holistic approach in line with the nursing process. | |||||
| 2 | Access scientific knowledge and use scientific knowledge in nursing care. | |||||
| 3 | Perform nursing care using theoretical, evidence-based and applied knowledge. | |||||
| 4 | Provide nursing care in line with developing technology and current health policies. | |||||
| 5 | Perform nursing practices and research in accordance with legislation, professional values, standards, ethical principles and human rights. | |||||
| 6 | Utilize critical thinking, problem solving and decision-making skills in the nursing care process. | |||||
| 7 | Perform their duties through effective communication and collaboration with individuals, families, communities, health-care teams, and other disciplines. | |||||
| 8 | Use English in written and oral communication, nursing processes and research. | |||||
| 9 | Lead innovation and change by adopting a lifelong learning philosophy for personal and professional development. | |||||
| 10 | Use information and information technologies effectively in their practices. | |||||
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 | ||