Nutrition and Dietetics

Course Code	Course Name	Year	Period	Semester	T+A+L	Credit	ECTS
02140013	Principles and Practices of Nutrition II	2	Spring	4	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)	-

Name and Surname	Room	E-Mail Address	Internal	Meeting Hours
Prof. Nurhan ÜNÜSAN	B-Z30	[email protected]	7514

Basic Vocational Courses	X
Specialization / Field Courses	X
Support Courses
Transferable Skills Courses
Humanities, Communication and Management Skills Courses

Relationship Levels
Lowest	Low	Medium	High	Highest
1	2	3	4	5

#	Program Learning Outcomes	Level
P1	Possesses sufficient knowledge in basic health sciences and the related professional field, with the ability to apply theoretical and practical knowledge to specialized practices.	5
P2	Demonstrates the ability to identify, define, interpret, formulate, and solve field-specific problems by selecting and implementing appropriate analytical and intervention approaches.	4
P3	The ability to understand and interpret processes, events, cases, equipment, or products, solving related problems through a holistic perspective and contemporary methodologies.	4
P7	The ability to communicate effectively in Turkish (both orally and in writing) and demonstrates proficiency in at least one foreign language.	3
P10	Possesses an awareness of the universal and social impacts, as well as the legal consequences, of professional field applications.	3

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 exemplify the problems of nutritional deficiency	P.3.1	1
O7	To be able to analyse the clinical symptoms that may occur as a result of insufficiency and imbalance in nutrient intake	P.3.5	1
O8	To be able to explain the production processes and process details of nutrients that are the basis of nutrition	P.3.8	1
O9	To know the possible health problems associated with nutrient deficiencies	P.10.1	1
** Written Exam: 1, Oral Exam: 2, Homework: 3, Lab./Exam: 4, Seminar/Presentation: 5, Term Paper: 6, Application: 7

Week	Topics
1	Course Introduction
2	Fat-soluble vitamins: Introduction to Vitamins, Vitamin A, Vitamin D, Vitamin E, Vitamin K. Milk and Dairy Products (yogurt, kefir, cheese, milk powder, lactose-free milk, plant-based milk and cheeses)
3	69 Water-soluble vitamins I: Definition, chemistry, properties, sources. Sweeteners and Fat Substitutions (Added Sugar, Sugar Alcohols, High Fructose Corn Syrup, Maple Syrup, Brown Sugar, White Sugar, Honey, Molasses, Fat-like and Fat-imitating Substances and their Applications, Caramelization)
4	Water-soluble vitamins II: Metabolism, requirements, insufficiency and over intake. Mutagenic Compounds Formed by Heat Treatment (PAH, HAA, Acrylamide, Nitrosamines, Acrolein, AGE)
5	Minerals I: Macrominerals, digestion, absorption, metabolism, sources. Mutagenic Compounds Formed as a Result of Heat Treatment (PAH, HAA, Acrylamide, Nitrosamines, Acrolein, AGE)
6	Water-Soluble Vitamins II: Metabolism, requirements, inadequate and excessive intake. Popular Diets
7	Non-nutrients. Sustainable Nutrition (ecological footprint, sustainability of food systems, food security, food waste, sustainable diets, Mediterranean diet)
8	Midterm
9	Food Additives. Meat (fermented meat products, meat preservation methods)
10	Evaluation of Midterm Exam Questions - Food Safety. Vegetables and Fruits (enzymatic browning, flavonoids, classification of fruits and vegetables)
11	Food Safety. GMOs and Organic Farming (definition, evaluation in terms of health, environment and biodiversity, policies implemented in our country, organic farming standards and labeling)
12	Food Processing and Preservation. Nutrients obtained from cell culture
13	Food Processing and Storage. Food Contaminants (mycotoxins, aflatoxins, insecticides, herbicides, fungicides)
14	Food Databases and Nutrition Labels.
15	General review
16	Final

Resources	Baysal A. Diyet El Kitabı. ISBN: 9757527978, Ankara: Hatipoğlu Yayınevi; 2018, 10. Basım
	Akbulut, G. Krause Besin ve Beslenme Bakım Süreci, Ankara Nobel Tıp yayınevi, ISBN: 9786057578020, 2019, 14. Basım

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 (%)

	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	0	0	0
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:			127
Total Work Load / 30			4,23
Course ECTS Credits:			4

Relationship Levels
Lowest	Low	Medium	High	Highest
1	2	3	4	5

#	Learning Outcomes	P1	P2	P3	P10
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 exemplify the problems of nutritional deficiency	-	-	4	-
O7	To be able to analyse the clinical symptoms that may occur as a result of insufficiency and imbalance in nutrient intake	-	-	4	-
O8	To be able to explain the production processes and process details of nutrients that are the basis of nutrition	-	-	5	-
O9	To know the possible health problems associated with nutrient deficiencies	-	-	-	3