History
Course Details
KTO KARATAY UNIVERSITY
Faculty of Social and Human Sciences
Programme of History
Course Details
Faculty of Social and Human Sciences
Programme of History
Course Details
| Course Code | Course Name | Year | Period | Semester | T+A+L | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| US44 | Healthy Nutrition and Nutrition Education | 2 | Spring | 4 | 2+0+0 | 3 | 3 |
| 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
Healthy nutrition, nutritional properties, healthy diet planning, food labels, body composition, weight management, vitamins, water and major minerals, trace minerals, diet and health, factors affecting menu planning, menu creation, menu planning and nutrition.
Objectives of the Course
The aim of this course is to provide the students with the knowledge and skills about the importance of adequate and balanced nutrition, the negative effects of inadequate and unbalanced nutrition on health, nutrients, food groups, healthy nutrition models and basic principles of healthy nutrition.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | |
| Specialization / Field Courses | |
| Support Courses | |
| Transferable Skills Courses | |
| Humanities, Communication and Management Skills Courses |
Weekly Detailed Course Contents
| Week | Topics |
|---|---|
| 1 | The relationship between nutrition and health |
| 2 | Definition of healthy, adequate and balanced nutrition. |
| 3 | Principles of healthy eating. |
| 4 | Nutrients: carbohydrates |
| 5 | Nutrients: Proteins |
| 6 | Nutrients:Lipids |
| 7 | Midterm |
| 8 | Energy balance: obesity-weakness |
| 9 | Nutrients: vitamins |
| 10 | Nutrients: minerals |
| 11 | Nutrients: water |
| 12 | Nutrients: water |
| 13 | Healthy eating models |
| 14 | Final Exam |
Textbook or Material
| Resources | Nutrition, Prof. Dr. Ayşe Baysal |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Homework | - | - |
| Presentation | - | - |
| Seminar | - | - |
| Quiz | - | - |
| Midterms | - | - |
| Final Exam | - | - |
| Total | 0 (%) | |
ECTS / Working Load Table
| Quantity | Duration | Total Work Load | |
|---|---|---|---|
| Course Week Number and Time | 0 | 0 | 0 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 0 | 0 | 0 |
| Midterms | 0 | 0 | 0 |
| 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 | 0 | 0 | 0 |
| Other | 0 | 0 | 0 |
| Total Work Load: | 0 | ||
| Total Work Load / 30 | 0 | ||
| Course ECTS Credits: | 0 | ||