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.
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

Sources

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
#	Program Qualifications / Competencies	1	2	3	4	5
1	Recognize, use and gain the ability to apply the necessary devices for audiological evaluation and testing.
2	To be able to evaluate, define and plan using theoretical and practical concepts in the field of audiology.
3	Demonstrates a respectful approach, taking into account individual differences, cultural beliefs and social interactions.
4	Applies the acquired knowledge and skills in accordance with ethical principles; has the ability to change or terminate the process when necessary.
5	Takes initiatives focused on protecting public health and contributes to the development of health policies in the field of Audiology.
6	Effectively organizes services in the field of audiology, manages the necessary business processes to improve quality and produces solutions to problems.
7	To be able to carry out independent professional and academic studies by using his/her knowledge and to work in effective communication and cooperation with other professional groups.
8	Prepares reports for quality service and research in the field of audiology and participates in all stages of research and project applications. In addition, it determines the differences and individual needs of individuals in daily life, analyzes the ways of meeting the needs and develops applications that will improve the quality of life.

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	14	2	28
Presentation/Seminar Prepration
Project
Report
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