Course Code	Semester	Course Name	LE/RC/LA	Course Type	Language of Instruction	ECTS
HEM4003	4	Principles of Nutrition	2/0/0	CC	Turkish	3

Course Goals	It is aimed to be able to define nutrition, to explain the importance of nutrition, to explain the importance of nutrition, to explain the methods used in the clinic, the importance of nutrition nutrition education in nursing according to patient discharge disease.
Prerequisite(s)	-
Corequisite(s)	-
Special Requisite(s)	-
Instructor(s)	Lecturer Gözde Ekici
Course Assistant(s)
Schedule	Tuesday 9-11PM, Hem3-Lab
Office Hour(s)	Wednesday 9AM-15PM, HSF, Floor 2
Teaching Methods and Techniques	Oral expression, question-answer method, discussion.
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	Lecture, question and answer, discussion
8. Week	Mid-term exam
9. Week	Meat and meat product	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 Has the current theoretical knowledge required by the nursing profession. PO-2 Has the practical skills to meet the health needs of individuals, families, groups and society with a holistic and humanistic approach. PO-3 Applies quality and evidence-based nursing care process while meeting the health needs of individual, family, group and society. PO-4 It considers ethical principles in nursing care, education, management and research. PO-5 Follows nursing laws and regulations and acts appropriately. PO-6 Uses effective communication skills. PO-7 It provides health education and counseling services to individuals, families, groups and communities. PO-8 As an active member of the healthcare team, it fulfills its roles and functions in intra-disciplinary and interdisciplinary cooperation. PO-9 It shows an empathic approach in a sensitive way to all kinds of changes that may affect the health of the individual, family, group and society. PO-10 It uses lifelong learning, problem solving and critical thinking skills. PO-11 Follows up-to-date care technologies in line with the health needs of the society and reflects them on nursing practices. PO-12 While practicing the profession, she becomes a role model for her/his colleagues. PO-13 It protects the core professional values it has acquired. PO-14 Uses professional autonomy in health related decisions.

Learning Outcomes LO-1 Understands the importance of nutrition for human and public health. LO-2 Knows the properties and storage conditions of foods by separating them into groups. LO-3 Knows the food groups that should be taken for adequate and balanced nutrition. LO-4 Knows the special diet for the disease. LO-5 Knows the nutritional methods used in the clinic and realizes the complications that may occur.

Course Assessment Matrix:

PO 1

PO 2

PO 3

PO 4

PO 5

PO 6

PO 7

PO 8

PO 9

PO 10

PO 11

PO 12

PO 13

PO 14

LO 1

LO 2

LO 3

LO 4

LO 5