General Information about the Course

Course Code:	GCA109
Course Title:	Nutrition Principles
Course Semester:	1. Semester / Fall
Course Credits:	Theoretical Practical Credit ECTS 3 0 3 4
Language of instruction:	EN
Prerequisite of the course:	No
Ders İş Deneyimini Gerektiriyor mu?:	No
Type of course:	Necessary
Level of course:	Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s):	Lecturer. Büşra Umut Oyman
Course Assistants:

Purpose and content of the course

Course Objectives:	To know the relationship between food groups and nutrients, which are the basic principles of nutrition, with health.
Course Objective:	To comprehend the theoretical knowledge of the cooking and preparation stages of food groups. To learn the concept of nutrition and the concepts of health and nutrition.
Mode of Delivery:

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)

1) 1. Knows the basic principles of nutrition, nutrients and their effects on health. 2. Knows the steps in minimizing vitamin losses in cooking and preservation stages of food groups. 3. Knows nutritional enrichment in the food industry.

Skills (Describe as Cognitive and/or Practical Skills.)

1) 1. List the principles of preserving the vitamin and mineral richness of the menus applied in restaurants. 2. Lists the issues to be followed in the menus within the scope of nutrition principles.

Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)

1) 1. Gains the authority to use the theoretical knowledge gained in the field of nutrition in the practical field.

Course Topics

Week	Subject
Related Preparation	Pekiştirme
1)	Health and Nutrition
2)	Nutritional Problems in Society
3)	Nutritional Elements
4)	Carbohydrates
5)	Proteins
6)	Fats
7)	Vitamins
8)	Minerals
9)	The effect of water in nutrition
10)	Food Groups
11)	Additives and Functional Nutrients
12)	Student presentations
13)	Student presentations
14)	Student presentations
References: 1. Baysal, A. (2020). Beslenme İlkeleri, İstanbul: Nobel Yayın.

Ders - Program Öğrenme Kazanım İlişkisi

No Effect	1 Lowest	2 Average	3 Highest

Ders Öğrenme Kazanımları	1	2	3
Program Outcomes
1) Recognizes educational resources and culinary tools in the field of gastronomy.
2) Defines the working areas and responsibilities of the personnel in a food and beverage business.
3) Defines the occupational safety rules in the working environment.
4) By understanding the physical and chemical events behind cooking, she/he knows in advance the effects of the methods she/he uses on food.
5) Develops creative menus
6) Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
7) Recognizes and promotes national cuisine culture.
8) Designs menus within the framework of professional ethics and health rules.
9) She/He takes responsibility for everything from the recipe to the presentation of the food in the kitchen.
10) Develop a positive attitude towards lifelong learning, use knowledge effectively.
11) By using Turkish correctly, he/she has a command of his/her mother tongue.
12) Recognizes the concepts of teamwork and time management.
13) Develops cooking techniques.
14) It carries out economic activities such as marketing and cost analysis of a business related to the field of gastronomy.

Course Teaching, Learning Methods

Q & A
Case Problem Solving/ Drama- Role/ Case Management
Laboratory
Quantitative Problem Solving
Fieldwork
Group Study / Assignment
Individual Assignment
WEB-based Learning
Internship
Practice in Field
Project Preparation
Report Writing
Seminar
Supervision
Social Activity
Occupational Activity
Occupational Trip
Application (Modelling, Design, Model, Simulation, Experiment et.)
Reading
Thesis Preparation
Field Study
Student Club and Council Activities
Other
Logbook
Interview and Oral Conversation
Research
Watching a movie
Bibliography preparation
Oral, inscribed and visual knowledge production
Taking photographs
Sketching
Mapping and marking
Reading maps
Copying textures
Creating a library of materials
Presentation

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance		% 0
Laboratory		% 0
Application		% 0
Practice Exam		% 0
Quizzes		% 0
Homework Assignments		% 0
Presentation		% 0
Project		% 0
Special Course Internship (Work Placement)		% 0
Field Study		% 0
Article Critical		% 0
Article Writing		% 0
Module Group Study		% 0
Brainstorming		% 0
Role Playing + Dramatizing		% 0
Out of Class Study		% 0
Preliminary Work, Reinforcement		% 0
Application Repetition etc.		% 0
Homework (reading, writing, watching movies, etc.)		% 0
Project Preparation + Presentation		% 0
Report Preparation + Presentation		% 0
Presentation / Seminar Preparation + Presenting		% 0
Oral examination		% 0
Midterms	1	% 40
Final	1	% 60
Report Submission		% 0
Bütünleme		% 0
Kanaat Notu		% 0
Committee		% 0
Yazma Ödev Dosyası		% 0
Portfolio		% 0
Take-Home Exam		% 0
Logbook		% 0
Discussion		% 0
Participation		% 0
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Calculation of Workload and ECTS Credits

Activities	Number of Activities	Workload
Course Hours	14	42
Laboratory
Application
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class
Article Critical
Article Writing
Module Group Study
Brainstorming
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.)	14	28
Homework (reading, writing, watching movies, etc.)	9	18
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams
MIDTERM EXAM (Visa)	7	14
Preparing for the General Exam
GENERAL EXAM (Final)	10	20
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload		122
ECTS (30 saat = 1 AKTS )		4