ECTS - Principles of Nutrition II
Principles of Nutrition II (NUT102) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Principles of Nutrition II | NUT102 | 2. Semester | 2 | 2 | 0 | 3 | 6 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Compulsory Departmental Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Discussion. |
| Course Lecturer(s) |
|
| Course Objectives | To evaluate the structure, property, classification, function, sources, daily allowance, deficiency, excess intake and toxicity of vitamin and minerals according to different age and gender groups. To evaluate the vitamin & mineral content of foods. Applying individual dietary records and physical activity records for assessing nutritional status, and developing recommendations for healthy eating. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | The importance of nutrition, structures, definitions, classifications, functions; vitamin and mineral contents of foods, preparations and cooking methods and the applications of some basic and conventional recipes in the laboratory. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Water and electrolytes (Sodium, Potassium,Chlor) General principles of working in the laboratory | Read from the source |
| 2 | Calcium, Magnesium, Phosphor, sulphur Practices about milk and milk products calculation of these practices energy and nutrient contents | Read from the source |
| 3 | Iron, Copper,Iodine, Fluoride Practices about meat- chicken and fish calculation of these practices energy and nutrient contents | Read from the source |
| 4 | Zinc,Mangane,Chromium and others Evaulation of foods according to their mineral content-I | Read from the source |
| 5 | Vitamins A, D Evaulation of foods according to their mineral content-I | Read from the source |
| 6 | 1st Midterm Exam | Read from the souce |
| 7 | Vitamins E, K Evaulation of foods according to their fat-soluble vitamins content | Read from the source |
| 8 | Thiamine, Riboflavine,Niacine Evaulation of foods according to their water-soluble vitamins content | Read from the source |
| 9 | B6, B12,Folic acid Practices about legumes calculation of these practices energy and nutrient contents | Read from the source |
| 10 | Vitamin C and pantothenic acid Practices about fruits and vegetables calculation of these practices energy and nutrient contents | Read from the source |
| 11 | Other water soluble vitamins Practices of menu planning | Read from the source |
| 12 | Read from the source | |
| 13 | Practices about food processing methods | Read from the source |
| 14 | Presentation of food consumption records | Read from the source |
| 15 | Presentation of food consumption records | Read from the source |
| 16 | Final Exam | Read from the source |
Sources
| Course Book | 1. Baysal, A. (2011) Beslenme (13.baskı). Ankara: Hatipoğlu Yayıncılık |
|---|---|
| 2. Mahan, L.K.,Escott-Stump, S., Raymond, J. (2011) | |
| 3. Krause'sFood&theNutritionCareProcess (13.baskı). Washington: Elseiver | |
| Other Sources | 4. Türkiye'ye Özgü Beslenme Rehberi. (2004). T.C. Sağlık Bakanlığı Temel Sağlık Hizmetleri Genel Müdürlüğü ve Hacettepe Üniversitesi Beslenme ve Diyetetik Bölümü, Ankara. |
| 5. Szefer, P., Nriagu JO. (2007). Mineral Components in Foods, (Ed by), CRC Press. | |
| 6. Zempleni J., Rucker RB., McCormick DB., Suttie JW.(2007). Handbook of Vitamins,(Ed by), Fourth Edition, CRC Press. | |
| 7. Berdarier, CD. ,Dwyer JT., Heber D. (2013). Handbook of Nutrition and Food (Ed by), Third Edition, CRC Press. | |
| 8. Wiseman G. (2002).Nutrition and Health (Ed by), First Edition, CRC Press. |
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 | 2 | 50 |
| 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 | Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. | X | ||||
| 2 | Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. | X | ||||
| 3 | Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. | X | ||||
| 4 | Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. | X | ||||
| 5 | Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. | X | ||||
| 6 | Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. | X | ||||
| 7 | Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. | X | ||||
| 8 | Can make all necessary dietary adjustments where special nutrition is required. | X | ||||
| 9 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | X | ||||
| 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. | X | ||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | X | ||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 2 | 32 |
| Laboratory | 16 | 2 | 32 |
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 16 | 2 | 32 |
| Presentation/Seminar Prepration | 1 | 20 | 20 |
| Project | |||
| Report | |||
| Homework Assignments | |||
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 2 | 10 | 20 |
| Prepration of Final Exams/Final Jury | 1 | 15 | 15 |
| Total Workload | 151 | ||