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	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
P7	Ability to communicate effectively both orally and in writing in Turkish, knowledge of at least one foreign language	3
P10	To be aware of the universal and social effects and legal consequences of field practices	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	Fat-soluble vitamins I: Introduction to Vitamins, Vitamin A, Vitamin D
2	Fat-soluble vitamins II: Vitamin E, Vitamin K
3	Fat Soluble Vitamins III: General Properties of Milk
4	Fat Soluble Vitamins IV: Dairy products
5	Water Soluble Vitamins I: Definition, chemistry, properties, sources
6	Water-Soluble Vitamins II: Metabolism, requirements, inadequate and excessive intake
7	Minerals I: Micro minerals, digestion, absorption, metabolism and sources
8	Midterm
9	Minerals II: Macro minerals, digestion, absorption, metabolism and sources
10	Sweeteners and Fat Substitutes
11	Vegetables and Fruits: enzymatic browning, flavonoids, classification of fruits and vegetables
12	Mutagenic Compounds Formed as a Result of Heat Treatment
13	Food Processing and Storage
14	Final

Resources

Ayşe Baysal, Beslenme, Hatipoğlu Yayıncılık

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