The aim of lesson; Knowing the importance of vitamins and minerals in human nutrition, being able to evaluate foods in terms of their vitamin and mineral content, knowing the daily vitamin and mineral requirements for different ages and genders and the types and amounts of food that will provide them, and being able to interpret the diet pattern in this respect, preparing and cooking food to prevent vitamin and mineral loss. and to apply storage methods. It also means learning about food groups and being able to apply preparation, cooking and storage methods for food groups.
Prerequisite(s)
Having completed BES3003 Nutrition Principles and Practices-I course (Valid for newly registered students in the fall semester of the 2021-2022 academic year)
Corequisite(s)
-
Special Requisite(s)
Obligatory attendance
Instructor(s)
Assist. Prof. Dr. Pelin Baltacı
Course Assistant(s)
-
Schedule
Monday, 13.00-17.45, CB-01-01 (Theoretical)
Wednesday 09.00-12.45 Food Preparation Laboratory (1st Group Laboratory)
Wednesday 13.00-16.45 Food Preparation Laboratory (2nd Group Laboratory
Office Hour(s)
Tuesday, 10.00-12.00, Faculty of Law Building 2nd Floor, Room 202
Teaching Methods and Techniques
-Lecture, Question and Answer, Presentation
Principle Sources
Nutrition Principles Laboratory Applications, Hedef Publishing, Nevin Şanlıer, Ankara 2021
Nutrition Principles 2, Hedef Publishing, Neriman İnanç, Ankara 2022
Basic Nutrition Science Applications, Ankara Nobel Medicine Bookstore, Fatma Esra Güneş, Ankara 2021
Türkiye Nutrition Guide, 2022
Other Sources
-Shils ME, Olson JA, Shihe M, Ross AC. Modern Nutrition in Healthy and Disease. Nihth edition, Lippincott Williams and Wilkins, 11th edition 2014.
- Mahan K., Arlin M. Krause's Food, Nutrition and Diet Therapy, 13 th edition, 2012.
Course Schedules
Week
Contents
Learning Methods
1. Week
Theoretical: properties, sources, absorption and metabolism of fat-soluble vitamins, the need for health problems
43/5000
Practical: Structure and composition of grain grain
Theoretical: Oral presentation
Practical: Oral presentation and laboratory practice
2. Week
Theoretical: properties, sources, absorption and metabolism of fat-soluble vitamins, the need for health problems
Practical: Technical trip
Theoretical: Oral presentation
Practical: Oral presentation and laboratory practice
3. Week
Theoretical: Properties, sources, absorption and metabolism of water-soluble vitamins, health problems in need of insufficiency
Practical: structure and composition of legumes
Theoretical: Oral presentation
Practical: Oral presentation and laboratory practice
4. Week
Theoretical: Properties, sources, absorption and metabolism of water-soluble vitamins, health problems in need of insufficiency
Practical: composition of milk and egg structure
Theoretical: Oral presentation
Practical: Oral presentation and laboratory practice
5. Week
Theoretical: Properties, sources, absorption and metabolism of water-soluble vitamins, health problems in need of insufficiency
Practical: Structure and composition of red meat
Theoretical: Oral presentation
Practical: Oral presentation and laboratory practice
6. Week
Theoretical: General Review
Practical: Structure and composition of poultry and aquaculture
Theoretical: Oral presentation
Practical: Oral presentation and laboratory practice
7. Week
Midterm
Midterm
8. Week
Theoretical: Functions, sources, absorption and metabolism of macro and micro minerals, health problems in need of insufficiency
Theoretical: Oral presentation
Practical: Oral presentation and laboratory practice
9. Week
Theoretical: Functions, sources, absorption and metabolism of macro and micro minerals, health problems in need of insufficiency
Theoretical: Oral presentation
Practical: Oral presentation and laboratory practice
10. Week
Theoretical: Functions, sources, absorption and metabolism of macro and micro minerals, health problems in need of insufficiency
Theoretical: Oral presentation
Practical: Oral presentation and laboratory practice
11. Week
Theoretical: Functions, sources, absorption and metabolism of macro and micro minerals, health problems in need of insufficiency
Theoretical: Oral presentation
Practical: Oral presentation and laboratory practice
12. Week
Theoretical: Functions, sources, absorption and metabolism of macro and micro minerals, health problems in need of insufficiency
Theoretical: Oral presentation
Practical: Oral presentation and laboratory practice
13. Week
Theoretical: Functions, sources, absorption and metabolism of macro and micro minerals, health problems in need of insufficiency
Theoretical: Oral presentation
Practical: Oral presentation and laboratory practice
14. Week
Theoretical: Functions, sources, absorption and metabolism of macro and micro minerals, health problems in need of insufficiency
Theoretical: Oral presentation
Practical: Oral presentation and laboratory practice
15. Week
Final exam
16. Week
Final exam
17. Week
Final exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
20
Quizzes
2
20
Laboratory
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
Learns the importance of water and electrolytes in body work.
LO-2
Learn the importance of vitamins and minerals in human nutrition.
LO-3
It learns the factors affecting the menu planning and improves the menu planning skill.
LO-4
Learn how to prepare, cook and store nutrients to prevent loss of vitamins and minerals.
