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 2 0 0 2 4
Pre-requisite Course(s)
Course Language English
Course Type N/A
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Discussion.
Course Coordinator
Course Lecturer(s)
Course Assistants
Course Objectives • The importance of carbohydrates, protein, lipid,vitamin and minerals in healthy nutrition • The chemical structure,properties, classification and functions of carbohydrates, protein, lipid, vitamin and minerals • The sources, daily allowances and excess intakes of carbohydrates, protein, lipid, vitamin and minerals • Energy metabolism • The importance of water and electrolytes in human body function • Nutrition in special conditions • The importance of foods in specific food groups will be discussed and evaluated
Course Learning Outcomes The students who succeeded in this course;
  • Learn the impartance of energy and macronutrients in body function and healthy nutrition
  • Be able to assess foods according to energy, carbohydrate,proteinand fat contents
  • Learn the importance of water and electrolytes in body function
  • Learn the importance of vitamin and mineralsin human nutrition
  • Be able to evaluate the foods in terms of contents of vitamin and minerals
  • Be able prepare,cook, and store foods by preventing nutrient losses
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 The importance of nutrition water and electrolytes (sodium, potassium, chlor) Read from the source
2 Carbohydrates and fiber Read from the source
3 Lipides Read from the source
4 Proteins Read from the source
5 Energy metabolism-water Read from the source
6 Energy metabolism Read from the source
7 Minerals( sodium, potassium, chlor, calcium, fluoride) Read from the source
8 Minerals(magnesium, ıron, copper, Zinc, lodine) Read from the source
9 MIDTERM Read from the source
10 Water-soluable vitamins A,D,E,K Read from the source
11 Lipid soluable vitamins Thiamine , riboflevine , niacine B6, B12,folic asid Read from the source
12 Water soluable vitamins Read from the source
13 Food Groups Read from the source
14 Nutrition in special Conditions Read from the source
15 Overview Read from the source
16 Final Exam


Course Book 1. Baysal, A(2009). Beslenme. Hatipoğlu Yayınları:93,12.Baskı, ANKARA
2. Berdarier, CD.(2002). HANDBOOK OF NUTRİTİON and food (enby)CRC Press
3. Sharlin j.,Edelstein S.(2011). Life CycleNutrition, Jonesand Barlett Publishers (USA)

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 1 50
Final Exam/Final Jury 1 50
Toplam 2 100
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

ECTS/Workload Table

Activities Number Duration (Hours) Total Workload
Course Hours (Including Exam Week: 16 x Total Hours) 16 2 32
Special Course Internship
Field Work
Study Hours Out of Class 14 2 28
Presentation/Seminar Prepration
Homework Assignments 1 10 10
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury 1 15 15
Prepration of Final Exams/Final Jury 1 15 15
Total Workload 100