Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
| Course Code | Course Name | Year | Period | Semester | T+A+L | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| 02130008 | Principles and Practices of Nutrition I | 2 | Autumn | 3 | 2+2+0 | 4 | 4 |
| Course Type | Compulsory |
| Course Cycle | Bachelor's (First Cycle) (TQF-HE: Level 6 / QF-EHEA: Level 1 / EQF-LLL: Level 6) |
| Course Language | Turkish |
| Methods and Techniques | - |
| Mode of Delivery | Face to Face |
| Prerequisites | - |
| Coordinator | - |
| Instructor(s) | Prof. Nurhan ÜNÜSAN |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Prof. Nurhan ÜNÜSAN | B BLOK-BZ30 | [email protected] | 7415 |
Course Content
Macronutrients, absorption-metabolism, requirements and sources
Objectives of the Course
Adequate and balanced nutrition is the relationship between nutrition and health, basic nutrition information and nutrition information in diseases.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | X |
| Specialization / Field Courses | X |
| Support Courses | |
| Transferable Skills Courses | |
| Humanities, Communication and Management Skills Courses |
Relationships between Course Learning Outcomes and Program Outcomes
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Program Learning Outcomes | Level |
|---|---|---|
| P1 | To be able to use theoretical and practical knowledge in their own fields with sufficient knowledge in basic health and related professional fields | 5 |
| P2 | Ability to identify, define, interpret, formulate and solve problems in the field; ability to select and apply appropriate analysis and intervention approaches for this purpose | 4 |
| P3 | Ability to understand and interpret a process, event, case, equipment or product, and to solve related problems with a holistic perspective and contemporary methods | 4 |
Course Learning Outcomes
| Upon the successful completion of this course, students will be able to: | |||
|---|---|---|---|
| No | Learning Outcomes | Outcome Relationship | Measurement Method ** |
| O1 | To be able to explain the concepts of food and nutrition | P.1.1 | 1 |
| O2 | To be able to explain the possible health effects of food components | P.1.2 | 1 |
| O3 | To be able to list possible risks in foods | P.2.2 | 1 |
| O4 | To be able to explain the correct preservation techniques of foods | P.2.7 | 1 |
| O5 | To be able to evaluate possible disease agents in foods and explain the methods of intervention for these agents | P.2.8 | 1 |
| O6 | To be able to explain the production processes and process details of nutrients that are the basis of nutrition | P.3.8 | 1 |
| ** Written Exam: 1, Oral Exam: 2, Homework: 3, Lab./Exam: 4, Seminar/Presentation: 5, Term Paper: 6, Application: 7 | |||
Weekly Detailed Course Contents
| Week | Topics |
|---|---|
| 1 | Introduction to nutrition, general definitions and concepts, basic principles of healthy nutrition |
| 2 | Carbohydrates-I: Definition, chemistry, properties, sources. |
| 3 | Carbohydrates-II: Digestion, absorption and metabolism, requirements, problems related to inadequate and excessive intake |
| 4 | Carbohydrates-III |
| 5 | Proteins I: Definition, chemistry, properties, sources, quality |
| 6 | Proteins II: Digestion, absorption and metabolism, requirements, problems related to inadequate and excessive intake |
| 7 | Proteins-III |
| 8 | Midterm |
| 9 | Lipids-I: Definition, chemistry, properties, sources |
| 10 | Lipids-II: Digestion, absorption and metabolism, requirements, problems of excessive and unbalanced intake |
| 11 | Lipids-III:Oils |
| 12 | ... |
| 13 | ... |
| 14 | General Review |
| 15 | Final |
Textbook or Material
| Resources | Ayşe Baysal, Beslenme, Hatipoğlu Yayınevi. |
| Mahan K., Raymond, J.L. Krause's Food & the Nutrition Care Process, 14 th edition, 2012 |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Practice | - | - |
| Course Specific Internship (If Any) | - | - |
| Homework | - | - |
| Presentation | - | - |
| Projects | - | - |
| Seminar | - | - |
| Listening | - | - |
| Midterms | 1 | 40 (%) |
| Final Exam | 1 | 60 (%) |
| Total | 100 (%) | |
ECTS / Working Load Table
| Quantity | Duration | Total Work Load | |
|---|---|---|---|
| Course Week Number and Time | 14 | 4 | 56 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 14 | 2 | 28 |
| Midterms | 1 | 15 | 15 |
| Quiz | 0 | 0 | 0 |
| Homework | 1 | 2 | 2 |
| Practice | 0 | 0 | 0 |
| Laboratory | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Workshop | 0 | 0 | 0 |
| Presentation/Seminar Preparation | 0 | 0 | 0 |
| Fieldwork | 0 | 0 | 0 |
| Final Exam | 1 | 20 | 20 |
| Other | 4 | 2 | 8 |
| Total Work Load: | 129 | ||
| Total Work Load / 30 | 4,30 | ||
| Course ECTS Credits: | 4 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P1 | P2 | P3 |
|---|---|---|---|---|
| O1 | To be able to explain the concepts of food and nutrition | 5 | - | - |
| O2 | To be able to explain the possible health effects of food components | 5 | - | - |
| O3 | To be able to list possible risks in foods | - | 3 | - |
| O4 | To be able to explain the correct preservation techniques of foods | - | 4 | - |
| O5 | To be able to evaluate possible disease agents in foods and explain the methods of intervention for these agents | - | 3 | - |
| O6 | To be able to explain the production processes and process details of nutrients that are the basis of nutrition | - | - | - |