| NUTRITION AND DIETETICS (ENGLISH) | |||||
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| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | NUT101 | ||||||||
| Course Title: | Nutrition Principles 1 | ||||||||
| Course Semester: | 1. Semester / Fall | ||||||||
| Course Credits: |
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| Language of instruction: | EN | ||||||||
| Prerequisite of the course: | No | ||||||||
| Type of course: | Necessary | ||||||||
| Level of course: |
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| Course Lecturer(s): | Asst. Prof. Ceren İŞERİ |
| Course Objectives: | To teach the importance of energy and macronutrients (carbohydrate, protein, fat) in healthy nutrition and body functioning, to teach the evaluation of foods in terms of energy, carbohydrate, protein and fat contents, to teach daily energy, carbohydrate, protein and fat requirements according to different ages and genders and the types and amounts of foods that can provide them, to determine nutritional status, to apply individual food consumption records and physical activity recording methods and to develop recommendations for healthy nutrition. |
| Course Objective: | To be able to comprehend the importance of energy and macronutrients (carbohydrate, protein, fat) in healthy nutrition and body work, to be able to evaluate foods in terms of energy, carbohydrate, protein and fat content and to be able to master the contributions of individual food consumption records and physical activity recording methods to the nutrition program to be planned. |
| Mode of Delivery: |
| Knowledge (Described as Theoritical and/or Factual Knowledge.) | ||
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1) Understands the importance of healthy nutrition and learns the principles of healthy eating. |
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| Skills (Describe as Cognitive and/or Practical Skills.) | ||
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1) Understanding the importance of carbohydrates in healthy nutrition and body functioning, learns the food sources, amounts and physical and chemical properties of these foods that can meet the daily carbohydrate requirement. |
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2) Understands the importance of fats in healthy nutrition and body functioning. |
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3) Understands the importance of protein quality of the diet by learning the importance of proteins in healthy nutrition and body functioning. Have knowledge about protein quality evaluation methods. |
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| 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.) | ||
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1) Learns the importance of energy metabolism and physical activity level in healthy nutrition. |
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2) Learns food consumption and physical activity recording methods. |
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| Week | Subject | ||
| 1) | Importance of Nutrition | ||
| 2) | Records of food consumption status and physical activity | ||
| 3) | Carbohydrates-I | ||
| 4) | Carbohydrates-II | ||
| 5) | Carbohydrate sources: Cereals, flour, pasta, sugar, starch, honey, molasses | ||
| 6) | Oils -I | ||
| 7) | Midterm Exam | ||
| 8) | Fats- II | ||
| 9) | Proteins-I | ||
| 10) | Proteins-II | ||
| 11) | Protein Quality | ||
| 12) | Protein Sources: Meat, eggs, legumes | ||
| 13) | Energy metabolism and physical activity | ||
| 14) | General Review | ||
| 15) | Final Exam | ||
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| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Ders Öğrenme Kazanımları | 1 |
2 |
3 |
4 |
5 |
6 |
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| Program Outcomes | |||||||||||||||
| 1) Knows the basic concepts of nutrition and medical sciences. | 3 | 3 | 3 | 3 | 3 | 3 | |||||||||
| 2) Knows the two-way relationship between nutrition and health. | 3 | 3 | 3 | 3 | 3 | 3 | |||||||||
| 3) Knows food, nutrition and health legislation. | 3 | 3 | 3 | 3 | 3 | 3 | |||||||||
| 4) Has sufficient knowledge of professional terminology. | 3 | 3 | 3 | 3 | 3 | 3 | |||||||||
| 5) Provides training and consultancy in the field of nutrition and dietetics to individuals, families and society. | 3 | 3 | 3 | 3 | 3 | 3 | |||||||||
| 6) He/she carries out studies in his/her field independently using his/her knowledge and takes part in research, projects and activities in collaboration with the healthcare team and other disciplines. | 3 | 3 | 3 | 3 | 3 | 3 | |||||||||
| 7) He/she carries out his/her profession in line with scientific research, evidence, developing technology, current literature and health policies. | 3 | 3 | 3 | 3 | 3 | 3 | |||||||||
| 8) Performs professional practices in line with ethical principles and standards. Sets an example for colleagues and society with his/her behavior. | 3 | 3 | 3 | 3 | 3 | 3 | |||||||||
| 9) Accesses international literature in the field using at least one foreign language, evaluates it and uses it for professional development. | 3 | 3 | 3 | 3 | 3 | 3 | |||||||||
| 10) Uses critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics. | 3 | 3 | 3 | 3 | 3 | 3 | |||||||||
| 11) Learns effective written and verbal communication in the professional field. | 3 | 3 | 3 | 3 | 3 | 3 | |||||||||
| 12) Has the general cultural knowledge required for the profession. | 3 | 3 | 3 | 3 | 3 | 3 | |||||||||
| 13) Develops a positive attitude towards lifelong learning and transforms it into behavior. | 3 | 3 | 3 | 3 | 3 | 3 | |||||||||
| 14) Can communicate effectively with patients' relatives, doctors and colleagues and provide information. | 3 | 3 | 3 | 3 | 3 | 3 | |||||||||
| 15) Acts in accordance with the legislation and professional ethics rules regarding duties, rights and responsibilities in nutrition and dietetics practices. Takes responsibility as an individual and team member in the organization, execution and evaluation of the service in the field of nutrition and dietetics with the knowledge and skills acquired, within the framework of quality management and processes. | 3 | 3 | 3 | 3 | 3 | 3 | |||||||||
| 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 |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | % 0 | |
| Laboratory | 1 | % 10 |
| 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 | % 30 |
| Final | 1 | % 60 |
| Practical Final | % 0 | |
| Report Submission | % 0 | |
| Bütünleme | % 0 | |
| Bütünleme Pratik | % 0 | |
| Kanaat Notu | % 0 | |
| Committee | % 0 | |
| Yazma Ödev Dosyası | % 0 | |
| Portfolio | % 0 | |
| Take-Home Exam | % 0 | |
| Logbook | % 0 | |
| Participation | % 0 | |
| Discussion | % 0 | |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 14 | 42 |
| Laboratory | 14 | 42 |
| Application | ||
| Practice Exam | ||
| Special Course Internship (Work Placement) | ||
| Field Work | ||
| Study Hours Out of Class | ||
| Article Critical | ||
| Article Writing | ||
| Module Group Study | 14 | 14 |
| Brainstorming | ||
| Role Playing + Dramatizing | ||
| Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.) | 14 | 21 |
| Homework (reading, writing, watching movies, etc.) | 10 | 20 |
| Project Preparation + Presentation | 1 | 3 |
| Report Preparation + Presentation | 12 | 6 |
| Presentation / Seminar Preparation + Presenting | ||
| Oral examination | ||
| Preparing for Midterm Exams | 10 | 20 |
| MIDTERM EXAM (Visa) | 1 | 1 |
| Preparing for the General Exam | 1 | 10 |
| GENERAL EXAM (Final) | 1 | 1 |
| Participation | ||
| Discussion | ||
| Portfolio | ||
| Take-Home Exam | ||
| Logbook | ||
| Total Workload | 180 | |
| ECTS (30 saat = 1 AKTS ) | 6 | |