| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | BES202 | ||||
| Course Name: | Nutrition Principles and Practices 2 | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Dr. Öğr. Üy. MUTLU TUÇE ÜLKER | ||||
| Course Lecturer(s): |
Dr. Öğr. Üy. MUTLU TUÇE ÜLKER |
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| Course Assistants: |
| Course Objectives: | The importance of nutrition, structures, definitions, classifications, functions, sources, recommended dietary allowances, excessive intakes and toxicity of vitamins and minerals. To teach vitamin and mineral contents of foods, preparations and cooking methods and the applications of some basic and conventional recipes in the laboratory, according to the nutritional principles. |
| Course Content: | The importance of nutrition, structures, definitions, classifications, functions, sources, recommended dietary allowances, excessive intakes and toxicity of vitamins and minerals. To teach vitamin and mineral contents of foods, preparations and cooking methods and the applications of some basic and conventional recipes in the laboratory, according to the nutritional principles. |
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The students who have succeeded in this course;
1) Learn the importance of water and electrolytes in body function 2) Learn the importance of vitamin and minerals in human nutrition 3) Be able to evaluate food contents of vitamin and minerals 4) Learn daily vitamin and mineral requirements and food sources and amounts according to gender & ages and to interpret the dietary patterns of these groups. 5) Learn the importance and methods of food processing and storage |
| Week | Subject | Related Preparation |
| 1) | Food Consumption Status and Physical Activity Records | |
| 2) | Milk Group Application: Dairy Group | |
| 3) | Vitamins I (Fat-Soluble Vitamins) | |
| 4) | Vegetables Application: Vegetables | |
| 5) | Vitamins II (Water-Soluble I) | |
| 6) | Fruits Application: Fruits | |
| 7) | Midterm | |
| 8) | Vitamins III (Water-Soluble II) | |
| 9) | minerals I | |
| 10) | Grain Group Application: Grain Group | |
| 11) | miners II | |
| 12) | Starch and Sugar Application: Starch and Sugar | |
| 13) | Enzymes, Hormones, Nucleic Acids | |
| 14) | oils Application: Oils | |
| 15) | Final |
| Course Notes / Textbooks: | 1.BAYSAL, A. (2019) BESLENME (13.BASKI). ANKARA: HATİPOĞLU YAYINCILIK. 2.MAHAN, L.K.,ESCOTT-STUMP, S., RAYMOND. KRAUSE'SFOOD&THENUTRİTİONCAREPROCESS (13.BASKI). 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. 4. BESLENME VE TANI İLE İLGİLİ BAKIM. NOBEL TIP KİTAPEVLERİ. (2023).Çeviri Editör: Elmacıoğlu F, Dağ A, Besler HT. |
| References: | " 1.BAYSAL, A. (2011) BESLENME (13.BASKI). ANKARA: HATİPOĞLU YAYINCILIK. 2.MAHAN, L.K.,ESCOTT-STUMP, S., RAYMOND, J. (2011) KRAUSE'SFOOD&THENUTRİTİONCAREPROCESS (13.BASKI). WASHİNGTON: ELSEİVER. 3.TÜRKİYE'YE ÖZGÜ BESLENME REHBERİ. (2004). T.C. SAĞLIK BAKANLIĞI TEMEL SAĞLIK HİZMETLERİ GENEL MÜDÜRLÜĞÜ VE HACETTEPE ÜNİVERSİTESİ BESLENME VE DİYETETİK BÖLÜMÜ, ANKARA. 4. SZEFER, P., NRİAGU JO. (2007). MİNERAL COMPONENTS İN FOODS, (ED BY), CRC PRESS. 5. ZEMPLENİ J., RUCKER RB., MCCORMİCK DB., SUTTİE JW.(2007). HANDBOOK OF VİTAMİNS,(ED BY), FOURTH EDİTİON, CRC PRESS. 6. BERDARİER, CD. ,DWYER JT., HEBER D. (2013). HANDBOOK OF NUTRİTİON AND FOOD (ED BY), THİRD EDİTİON, CRC PRESS. 7. WİSEMAN G. (2002).NUTRİTİON AND HEALTH (ED BY), FİRST EDİTİON, CRC PRESS." |
| Course Learning Outcomes | 1 |
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| 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. | 1 | 3 | 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. | 1 | 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 | 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. | 2 | 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. | 1 | 2 | |||||||||||||
| 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 | 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. | 1 | 2 | |||||||||||||
| 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. | 1 | 2 | |||||||||||||
| 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. | 1 | 1 | |||||||||||||
| 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. | 2 | ||||||||||||||
| 12) Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | 2 | 1 | |||||||||||||
| 13) Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | 2 | 1 | |||||||||||||
| 14) All field studies and scientific studies work in teams with their colleagues and different professions. | 1 | 1 | |||||||||||||
| 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. | 1 | 2 | |||||||||||||
| 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. | 2 |
| 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 |
| 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 | |
| Activities | Number of Activities | Workload |
| Course Hours | 13 | 26 |
| Laboratory | 13 | 39 |
| Homework Assignments | 11 | 11 |
| Quizzes | 11 | 11 |
| Midterms | 1 | 20 |
| Final | 2 | 40 |
| Total Workload | 147 | |