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 |
|---|---|---|---|---|---|---|---|
| 02151046 | Food Supplements | 3 | Autumn | 5 | 2+0+0 | 5 | 5 |
| Course Type | Elective |
| 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 | - | [email protected] |
Course Content
What is nutritional support, types, properties, label reading and evaluation, vitamin and mineral support communiqué, good production practices and the place of nutritional supplements in the prevention of nutritional deficiencies and chronic diseases are examined with country policies and publications.
Objectives of the Course
It is the examination and discussion of issues related to nutritional support, its types, properties in accordance with communiqués, areas of use, its place in the prevention of nutritional problems.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | |
| Specialization / Field Courses | X |
| Support Courses | X |
| 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 | 3 |
| 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 | 3 |
| P10 | To be aware of the universal and social effects and legal consequences of field practices | 3 |
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 possible health effects of food components | P.1.2 | 1 |
| O2 | To be able to give examples of biochemical methods used in the determination of nutritional status and factors affecting them | P.3.2 | 1 |
| O3 | 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 |
| O4 | To be able to compare energy, macro and micronutrient requirements of individuals with different age groups and different diseases | P.3.7 | 1 |
| O5 | To know the possible health problems associated with nutrient deficiencies | P.10.1 | 1 |
| O6 | To be able to exemplify the problems of nutritional deficiency | P.10.2 | 1 |
| O7 | To be able to evaluate the properties of food additives, their use in food and legal regulations | P.10.6 | 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 |
| 2 | Nutritional Supplements Legislation and Nutritional Supplement Types |
| 3 | Vitamin Supplements |
| 4 | Mineral supplements |
| 5 | Plant based supplements |
| 6 | Nutritional supplements and drug interactions |
| 7 | Nutritional supplements and nutrient interaction |
| 8 | Midterm |
| 9 | Nutritional supplements and nutrient interaction |
| 10 | Nutritional supplements and diseases |
| 11 | Food supplements and diseases |
| 12 | Food supllements and diseases |
| 13 | Food supplements and special groups |
| 14 | Final |
Textbook or Material
| Resources | Scientific Overview of Nutritional Supplements |
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 | 2 | 28 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 14 | 5 | 70 |
| Midterms | 1 | 25 | 25 |
| 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 | 25 | 25 |
| Other | 0 | 0 | 0 |
| Total Work Load: | 148 | ||
| Total Work Load / 30 | 4,93 | ||
| Course ECTS Credits: | 5 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P1 | P3 | P10 |
|---|---|---|---|---|
| O1 | To be able to explain the possible health effects of food components | 3 | - | - |
| O2 | To be able to give examples of biochemical methods used in the determination of nutritional status and factors affecting them | - | 3 | - |
| O3 | To be able to analyse the clinical symptoms that may occur as a result of insufficiency and imbalance in nutrient intake | - | 4 | - |
| O4 | To be able to compare energy, macro and micronutrient requirements of individuals with different age groups and different diseases | - | 4 | - |
| O5 | To know the possible health problems associated with nutrient deficiencies | - | - | 4 |
| O6 | To be able to exemplify the problems of nutritional deficiency | - | - | 4 |
| O7 | To be able to evaluate the properties of food additives, their use in food and legal regulations | - | - | 3 |