COURSE UNIT TITLE

: PRINCIPLES OF NUTRITION

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
ELECTIVE

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

Offered to

Gastronomy and Culinary Arts

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   Understands the importance of energy and macro-nutrients (carbohydrates, protein, fat) on healthy eating and body function
2   Understands the importance of micro-nutrients (vitamin and minerals) on healthy eating and body function
3   Knows daily energy and nutrients 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

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. Food groups.
2 Carbohydrates, function requirements and resources
3 Lipids, function requirements and resources
4 Proteins, function requirements and resources
5 Water soluble vitamins
6 Fat soluble vitamins
7 Mid-term Exam
8 Water and electrolytes (Sodium, Potassium,Chlor)
9 Macro minerals
10 Micro minerals
11 Energy metabolism and physical activity
12 Weight managment
13 Explanation of nutritional intake assessment and physical activity record
14 Presentation of food intake records
15 Final Exam
16 Final Exam

Recomended or Required Reading

Whitney, E. N., & Rolfes, S. R. (2005). Understanding nutrition. Belmont, CA: Thomson/Wadsworth.
Türkiye Beslenme Rehberi (TÜBER) 2015. T.C. Sağlık Bakanlığı, Yayın No:1031, Ankara, 2016.

Planned Learning Activities and Teaching Methods

Lectures, homework, presentations

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 DNC Dönemiçi Çalışma
2 VZ Arasınav
3 YVN Yaıryıliçi Notu DNC * 0.20 + VZ * 0.80
4 FN Yarıyılsonu Notu
5 BNS BNS YVN * 0.40 + FN * 0.60
6 BUT Bütünleme Notu
7 BBN Bütünleme Sonu Başarı Notu YVN * 0.40 + BUT * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

To be able to discuss the characteristics, classification, functions, sources, and daily intake recommendation of nutrients.
To be able to discuss preparation and cooking methods for foods.
To be able to compare daily energy, carbohydrate, protein and fat requirements by different age and sex.

Language of Instruction

Turkish

Course Policies and Rules

The student is required to be at class on time.
The student is expected to obey the rules of the classroom and the school.
The student is expected to attend the course regularly.
The student is expected to fulfil his responsibilities such as passing the exams.

Contact Details for the Lecturer(s)

asli.ozen@deu.edu.tr

Office Hours

Thursday 14.00-15.00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 11 3 33
Student Presentations 1 3 3
Preparations before/after weekly lectures 12 2 24
Preparation for midterm exam 1 8 8
Preparation for final exam 1 8 8
Preparing assignments 1 12 12
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 90

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.1555
LO.2555
LO.3555
LO.455

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

Copyright 2015 DEÜ. BİD

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