It examines the relationship between nutrition and health, macro and micro nutrients, energy metabolism, enzymes, hormones, nucleic acids, functional foods, additives, food groups and healthy eating patterns.
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
-
Instructor(s)
Uzm. Dyt. Gözde Ekici,
Course Assistant(s)
Schedule
Thursday 11 AM-13 PM, CB-01-03 Şirinevler Campus
Office Hour(s)
Tuesday 9-11 AM Office Number:307 Şirinevler Campus
Teaching Methods and Techniques
-Lecture, discussion, demonstration
Principle Sources
- Baysal A. Beslenme, Hatiboğlu Yayınevi, 2015.
- Şanlıer N., Ulusoy Gezer HG., Kocabaş Ş, Ceyhun Sezgin A. Beslenme İlkeleri Laboratuvar Uygulamaları. (Editör: Şanlıer N.), Vize Yayıncılık. Ankara, 2021.
Other Sources
- Lecture notes
Course Schedules
Week
Contents
Learning Methods
1. Week
Food, nutrients, concepts and importance of healthy nutrition
Lecture, question and answer, discussion
2. Week
Carbohydrates
Lecture, question and answer, discussion
3. Week
Proteins
Lecture, question and answer, discussion
4. Week
Lipids
Lecture, question and answer, discussion
5. Week
Vitamins
Lecture, question and answer, discussion
6. Week
Minerals
Lecture, question and answer, discussion
7. Week
Water
8. Week
Midterm exam
Lecture, question and answer, discussion
9. Week
Meat and meat products
Lecture, question and answer, discussion
10. Week
Milk and milk products
Lecture, question and answer, discussion
11. Week
Grains
Lecture, question and answer, discussion
12. Week
Vegetables-Fruits
Lecture, question and answer, discussion
13. Week
Food processing and preservation methods
Lecture, question and answer, discussion
14. Week
Foodborne diseases and food safety
Lecture, question and answer, discussion
15. Week
Final exam
16. Week
Final exam
17. Week
Final exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
40
Final Exam
1
60
Program Outcomes
PO-1
1. Analyze the interactions of structures (cells, tissues, organs), organs, segments, construction body at the micro and macro level.
PO-2
2. Can measure and evaluate the human body on the basis of physical structure.
PO-3
3. Can determine the conditions that cause functional impairment, the extent of functional impairment and the effects of people on their lives.
PO-4
4. Takes an active role in consultation, patient follow-up and treatment processes in growth and developmental disorders.
PO-5
5. Takes an active role in consultation, patient follow-up and treatment of chronic progressive diseases (cancer, muscular diseases, nervous system diseases, metabolic diseases), reducing the effects of the disease (pain, functional impairment).
PO-6
6. Takes an active role in determining, predicting, preventing, following and treating the problems that come from the old age.
PO-7
7. Has an active role in hospitals, private clinics, health centers, rehabilitation centers, disabled and elderly care diseases and follow-up processes.
PO-8
8. Can act as an active role or autonomous to identify, prevent and monitor health-related risk factors.
PO-9
9. Improvement of disease areas and functional areas, improvement and improvement processes.
PO-10
10. To make it possible to evaluate, develop and improve public health.
PO-11
11. They can take an active role in project development and the related centers for the treatment of persons with disabilities, rehabilitation center, professional rehabilitation center establishment.
Learning Outcomes
LO-1
Comprehend the relationship between nutrition and health.
LO-2
Can define the nutrition-health interaction.
LO-3
Summarize the rules of nutrition in special cases (pregnancy, lactation, geriatrics, etc.).
LO-4
Summarize the principles of patient nutrition.
LO-5
Can list the chemical and physical structures of nutrients.
LO-6
Know macro and micronutrients, energy metabolism, enzymes, hormones, nucleic acids, functional foods, additives, food groups and healthy nutrition models.
