Nutrition and Dietetics
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

BES201

Course Name:

Nutrition Principles and Practices 1

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Compulsory Courses

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Dr. Öğr. Üy. MUTLU TUÇE ÜLKER

Course Lecturer(s):

Dr. Öğr. Üy. MUTLU TUÇE ÜLKER
Prof. Dr. FUNDA ELMACIOĞLU

Course Assistants:

Course Objective and Content

Course Objectives:

Teaching the importance of energy and macronutrients (carbonhydrates, protein, lipids) on body function and healthy nutrition, assessment of the foods according to their energy, carbohydrate, protein and fat contents, teaching daily energy, carbohydrate, protein and fat requirements for different ages and genders, and type and amounts of foods that can provide these nutrients, application of individual dietary records and physical activity records for assessing nutritional status, developing recommendations for healthy eating.

Course Content:

The importance of carbohydrates, lipids and proteins on nutrition, the structures, definitions, classifications, functions, sources, recommended dietary allowances, and excessive intakes of these nutrients. Methods of individual dietary records and physical activity records.

Learning Outcomes

The students who have succeeded in this course;
1) Understands the importance of energy and macro-nutrients (carbohydrates, protein, fat) on healthy eating and body function.
2) Evaluates the foods according to energy, carbohydrate, protein and fat contents.
3) Knows daily energy, carbohydrate, protein and fat requirements for different ages and genders and the type and amount of foods that can provide these nutrients.
4) Determines the amount of daily consumption of nutrients, compares them according to the recommendations, assesses general nutritional status and dietary habits, interprets dietary patterns.
5) Develops recommendations for healthy eating.

Course Flow Plan

Week	Subject	Related Preparation
1)	The Importance of Nutrition and Nutrition
2)	Food Groups, Portion Sizes and Taking Measurements Application: Taking Measurements
3)	Carbohydrates
4)	Carbohydrates II
5)	Fibers, Processing and Storage of Nutrients Application: Processing and Storage of Nutrients
6)	Lipids- I
7)	Lipids- II
8)	MIDTERM
9)	Meat and Meat Products Application: Meat and Meat Products
10)	Proteins-I
11)	Proteins-II
12)	Egg Application: Egg
12)	Legumes
13)	Hard-shelled Fruits Application: Hard-shelled Fruits
14)	final exam

Sources

Course Notes / Textbooks:

1. BAYSAL, A. (2019) BESLENME TH EDİTİON). ANKARA: HATİPOĞLU PUBLİSHİNG.
2. MAHAN, L.K., ESCOTT-STUMP, S., RAYMOND, J. (2011) KRAUSE'S FOOD & THE NUTRİTİON CARE PROCESS (13 TH EDİTİON). WASHİNGTON: ELSEİVER.
3. TÜRKİYE'YE ÖZGÜ BESLENME REHBERİ. (2022). T.C. SAĞLIK BAKANLIĞI TEMEL SAĞLIK HİZMETLERİ GENEL MÜDÜRLÜĞÜ VE HACETTEPE ÜNİVERSİTESİ BESLENME VE DİYETETİK BÖLÜMÜ, ANKARA.

References:

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
Program Outcomes
1) To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity.
2) To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods.	1
3) Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population.
4) To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security.			2
5) To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process.
6) Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field.		2
7) Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery.
8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials.				2
9) Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations.
10) Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle.		2
11) Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials.			1
12) Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community.	1
13) Uses current informatics and communication technologies effectively to reach and disseminate information in the field.				2
14) All field studies and scientific studies work in teams with their colleagues and different professions.
15) Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity.	2
2)	To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods.	2
3)	Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population.	2
4)	To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security.
5)	To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process.
6)	Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field.	2
7)	Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery.	2
8)	Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials.	3
9)	Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations.	3
10)	Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle.	2
11)	Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials.	1
12)	Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community.
13)	Uses current informatics and communication technologies effectively to reach and disseminate information in the field.
14)	All field studies and scientific studies work in teams with their colleagues and different professions.
15)	Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician.	3

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Laboratory	7	% 10
Homework Assignments	1	% 10
Midterms	1	% 30
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	13	39
Laboratory	14	42
Study Hours Out of Class	6	12
Homework Assignments	2	10
Midterms	1	20
Final	1	20
Total Workload		143