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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS ERA 3505 NUTRITION PRINCIPLES ELECTIVE 3 0 0 3

Offered By

Seferihisar Fevziye Hepkon School of Applied Sciences

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASISTANT PROFESSOR MUSTAFA ÜNÜVAR

Offered to

Tourism and Hotel Management Gastronomy And Culinary Arts International Trade

Course Objective

Nutrition and health to interpret the relationship, Grouped as nutrients carbohydrates, proteins, fats, vitamins and minerals, dietary sources, requirements in various age groups, is evaluate the metabolism

Learning Outcomes of the Course Unit

1   Nutrition base with nutrients that (carbohydrates, proteins and lipids, vitamins, minerals) regarding chemical structure, properties, classification, functions, resources, understand the basis of nutrition learn information such as daily intake recommendations 2   Evaluate by selecting the type and amount of nutrients contained in the food 3   According to the structure of food preparation and cooking methods to apply 4   Different age and sex daily energy, carbohydrate, protein and fat requirements and learn to interpret types and amounts of foods to provide them 5   Three-day individual food consumption and physical activity record with the ability to identify their nutritional status

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Nutrition concepts and food-health relationship. 2 Food groups and portion sizes 3 Expression of proteins, function requirements and resources. 4 The definition of Carbohydrate, function requirements and resources 5 Definition of lipids, function requirements and resources. structure of enzymes and hormones, features 6 Nutritional status of the detection methods 7 Midterm 8 Midterm 9 The importance of water loss and water needs of the electrolyte, acid-base balance 10 Sodium, potassium, chlorine tasks, requirements and resources 11 The mission of calcium and phosphorus absorption and metabolism resources and requirements 12 Magnesium, copper, iodine, zinc and iron absorption and metabolism, resources and requirements 13 A, E, D functions of vitamin K, absorption, metabolism, resources and requirements 14 Thiamine, riboflavin, niacin, vitamin absorption of tasks, metabolism, resources and requirements 15 Final Exam 16 Final Exam

Recomended or Required Reading

Prof. Dr. Sıdıka Bulduk, Beslenme Ilkeleri ve Mönü Planlama, Detay Yayıncılık, 2013 Thompson, J & Manore M.(2005).Nutrition: An Applied Approach. San Francisco: Pearson Benjamin

Planned Learning Activities and Teaching Methods

Expression

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60

Further Notes About Assessment Methods

None

Assessment Criteria

Skill in analysis, synthesis and critical thinking; skill in problem solving; skill in application via midterm and final exams

Language of Instruction

English

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 12 3 36 Preparations before/after weekly lectures 12 2 24 Preparation for midterm exam 1 3 3 Preparation for final exam 1 4 4 Preparing presentations 3 2 6 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 75

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 PO.13 PO.14 PO.15 LO.1 5 5 5 LO.2 5 5 5 LO.3 5 5 5 LO.4 5 5 5 LO.5 5 5 5