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| MGKT1005 | Principles of Nutrition | 2+0+0 | ECTS:3 | | Year / Semester | Fall Semester | | Level of Course | Short Cycle | | Status | Compulsory | | Department | DEPARTMENT of FOOD PROCESSING | | Prerequisites and co-requisites | None | | Mode of Delivery | | | Contact Hours | 14 weeks - 2 hours of lectures per week | | Lecturer | Öğr. Gör. Gülşah OKUMUŞ YÜKÜNÇ | | Co-Lecturer | - | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | By obtaining information about food groups and the nutritional elements in the structure of food groups; in the light of this information, it is to ensure that they gain awareness about adequate and balanced nutrition throughout their lives and evaluate food products in terms of their nutritional properties. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | Knows the effects and importance of nutrition and food products on human and public health. | 2 | 1, | | LO - 2 : | Gains knowledge and skills about the principles of adequate and balanced nutrition that can be applied throughout life. | 2 | 1, | | LO - 3 : | Relates the nutrients and food groups they are included in, with the information obtained about basic nutrients and food groups. | 1,2 | 1, | | LO - 4 : | Gains the ability to read and interpret ingredient labels on food packages and analyze the nutritional values of food products. | 2,3 | 1, | | LO - 5 : | Understands the problems that may be encountered in the deficiency or excess of nutritional components and designs solutions. | 2 | 1, | | LO - 6 : | Evaluates the effects of nutrients such as proteins, carbohydrates, fats, vitamins, minerals and fibers on food products. | 2,3 | 1, | | CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), LO : Learning Outcome | | |
| Basic Principles of Nutrition:
-Definition, purpose, importance of nutrition
-Basic concepts of nutrition science
The Relationship Between Nutrition and Health:
-The effects of proper nutrition on health
-Nutrition-related health problems and diseases
Nutrition and Metabolism
Nutritional Elements:
-General characteristics of nutrients such as proteins, carbohydrates, fats, vitamins, minerals and water
-Body functions and daily needs of these nutrients
-Metabolic disorders and diseases seen in deficiency or excess
Food Groups |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Basic principles of nutrition
Definition, purpose, importance and effects of nutrition on human health | | | Week 2 | Some definitions about nutrition principles
Nutritional ingredients | | | Week 3 | Food groups | | | Week 4 | Carbohydrates: General features, body functions, varieties | | | Week 5 | Carbohydrates: Varieties, dietary fiber and its importance in nutrition, digestion and absorption, areas of use in food | | | Week 6 | Proteins: General features, body functions, properties of amino acids | | | Week 7 | Proteins: Food sources, protein quality, digestion and absorption, metabolic disorders and diseases caused by deficiency or excess. | | | Week 8 | Enzymes: General features, metabolic functions | | | Week 9 | Mid-term exam
| | | Week 10 | Lipids: General features, body functions, varieties | | | Week 11 | Lipids: Properties of fatty acids, digestion and absorption, food sources | | | Week 12 | Vitamins: General features, body functions, varieties | | | Week 13 | Vitamins: Diseases and diseases caused by deficiency or excess, food sources | | | Week 14 | Minerals: General features, body functions, varieties, diseases and diseases caused by deficiency or excess, food sources
| | | Week 15 | The calculation methods of daily calories and ideal weight | | | Week 16 | Final Exam | | | |
| 1 | Baysal, A. (2011); Beslenme (13.baskı), Hatipoğlu Yayıncılık, Ankara., | | | 2 | Küfrevioğlu, İ. Keha, E. (2020); Biyokimya, Aktif Yayınevi, İstanbul.
| | | 3 | Demirci, M. (2020), Gıda Kimyası, Ekin Yayınevi, Bursa. | | | 4 | Aksoy, M. (2020), Beslenme Biyokimyası (6.Baskı), Nobel Tıp Kitabevleri, Ankara. | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | 17.11.2023 | 1 | 50 | | End-of-term exam | 16 | 11.01.2024 | 1 | 50 | | |
| Student Work Load and its Distribution | | Type of work | Duration (hours pw) | No of weeks / Number of activity | Hours in total per term | | Yüz yüze eğitim | 2 | 14 | 28 | | Sınıf dışı çalışma | 1 | 10 | 10 | | Arasınav için hazırlık | 4 | 2 | 8 | | Arasınav | 1 | 1 | 1 | | Ödev | 2 | 8 | 16 | | Kısa sınav | 0 | 0 | 0 | | Dönem sonu sınavı için hazırlık | 6 | 2 | 12 | | Dönem sonu sınavı | 1 | 1 | 1 | | Total work load | | | 76 |
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