The roles of carbohydrates, proteins and lipids in the prevention of food resources, digestive-absorption properties, requirements and diseases; micronutrients and the functions of water, food sources, absorption, transport, storage, release characteristics, requirements, insufficiency or overuse due to diseases / disorders; definition of energy balance and body composition, health problems caused by too much or too little body fat; how nutrient uptake and energy balance will be assessed by keeping records of diet and physical activity; to determine whether a web site is reliable for distinguishing true or misleading information about nutrition in the media, to learn basic information and concepts in reaching scientific evidence based on evidence.
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
Obligation to attend classes
Instructor(s)
Assist. Prof. Dr. Pelin Baltacı
Course Assistant(s)
Research Assistant Nursena Uyarer
Schedule
Theory--> Monday, 09.00-13.45, CB-01-02 classroom Şirinevler Campus
Laboratory Group 1--> Wednesday 09.00-12.45 C Block BESİNLAB
Laboratory Group 2--> Wednesday 13.00-16.45 C Block BESİNLAB
Office Hour(s)
Tuesday, 10.00-15.00, Faculty of Law Building, 2nd Floor, Room SBF-201
Teaching Methods and Techniques
-- Expression, Question answer
Principle Sources
Lecture notes
Other Sources
- İnsanda Beslenme Esasları (2023). Editör: A. Stewart Truswell , Jim Mann, Çeviri Editörleri: Doç. Dr. Meltem Soylu, Prof. Dr. Fatma, 1. Baskı, ISBN: 9786257564861, Ankara Nobel Tıp Kitabevleri.
- Beslenme İlkeleri 1-2 (2021). Editör: Prof. Dr. Neriman İnanç. Hedef CS Yayıncılık.
- Temel Beslenme Bilimi Uygulamaları (2021). Ankara Nobel Tıp Kitabevleri, 1. Baskı, Ankara.
Course Schedules
Week
Contents
Learning Methods
1. Week
Carbohydrates: Problems related to properties, sources, digestion, absorption, requirements, inadequate and excessive intake
Lecture, discussion
2. Week
Carbohydrates: Problems related to properties, sources, digestion, absorption, requirements, inadequate and excessive intake
Lecture, discussion
3. Week
Carbohydrates: Problems related to properties, sources, digestion, absorption, requirements, inadequate and excessive intake
Lecture, discussion
4. Week
Carbohydrates and Proteins
Lecture, discussion
5. Week
Proteins: Properties, sources, digestion, absorption, requirements, problems related to inadequate and excessive intake
Lecture, discussion
6. Week
Proteins: Properties, sources, digestion, absorption, requirements, problems related to inadequate and excessive intake
Lecture, discussion
7. Week
Lipids: Properties, sources, digestion, absorption, requirements, problems related to inadequate and excessive intake
Lecture, discussion
8. Week
Lipids: Properties, sources, digestion, absorption, requirements, problems related to inadequate and excessive intake
Lecture, discussion
9. Week
Midterm
Midterm
10. Week
Impression taking, general laboratory rules
Practical
11. Week
Chemical reactions in carbohydrates
Practical
12. Week
Chemical reactions in protreins
Practical
13. Week
Chemical reactions in lipids
Practical
14. Week
Chemical reactions in fruits and vegetables
Practical
15. Week
Final exam
16. Week
Final exam
17. Week
Final exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
2
40
1
20
Final Exam
1
40
Program Outcomes
PO-1
It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team.
PO-2
To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data.
PO-3
Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results.
PO-4
Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken.
PO-5
To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods.
PO-6
Nutrition and Dietetic students and stays, professional trainings and internships.
PO-7
To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector.
PO-8
Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields.
PO-9
Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits.
PO-10
To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.
Learning Outcomes
LO-1
Understand the importance of energy and macro nutrients (carbohydrate, protein, fat) in healthy nutrition and body functioning.
LO-2
Compares and evaluates nutrients in terms of energy, carbohydrate, protein and fat contents. They know the daily energy, carbohydrate, protein and fat requirements according to different age and sex, and the type and amount of nutrients that can be supplied.
LO-3
In determining the nutritional status, individual food consumption records and physical activity recording methods are applied.
LO-4
Differentiates daily consumption quantities of nutrients and compares them according to recommendations, general nutritional status, evaluates dietary habits, interprets diet pattern.
LO-5
Develops recommendations for nutrients and food groups for healthy nutrition.