Aksoy, M. (2018). Ansiklopedik Beslenme, Diyet ve Gıda Sözlüğü, ANkara Nobel Tıp Kitabevleri, ISBN:978-605-9215-60-2.
Şanlıer, N. (2021). Vakalarla Öğreniyorum: çocuk Hastalıklarında Tıbbi Beslenme Tedavisi 1-2-3. Hedef CS Yayıncılık, Ankara.
Other Sources
- Baysal A. Beslenme, yenilenmiş 12. Baskı, Hatiboğlu Yayınevi, Ankara, 2009
- Onat T., Emerk K., Sözmen E.Y., İnsan Biyokimyası, 2. Baskı, Palme Yayıncılık, Ankara, 2002.
Course Schedules
Week
Contents
Learning Methods
1. Week
Definition, structure and properties of carbohydrates
Lecture, Discussion, Question and Answer, Presentation
2. Week
Digestion, absorption and metabolism of carbohydrates
Lecture, Discussion, Question and Answer, Presentation
3. Week
Carbohydrates related to diseases
Lecture, Discussion, Question and Answer, Presentation
4. Week
Carbohydrates related to diseases
Lecture, Discussion, Question and Answer, Presentation
5. Week
Article discussion
Lecture, Discussion, Question and Answer, Presentation
6. Week
Definition, structure and properties of proteins
Lecture, Discussion, Question and Answer, Presentation
7. Week
Exam Digestion, absorption and metabolism of proteins
Lecture, Discussion, Question and Answer, Presentation
8. Week
1st Midterm Exam
9. Week
Relation of proteins to diseases
Lecture, Discussion, Question and Answer, Presentation
10. Week
Definition, structure and properties of fats
Lecture, Discussion, Question and Answer, Presentation
11. Week
Digestion, absorption and metabolism of fats
Lecture, Discussion, Question and Answer, Presentation
12. Week
Relation of fats to diseases
Lecture, Discussion, Question and Answer, Presentation
13. Week
Relation of fats to diseases
Lecture, Discussion, Question and Answer, Presentation
14. Week
Article discussion
Lecture, Discussion, Question and Answer, Presentation
15. Week
Final Exam
16. Week
Final Exam
17. Week
Final Exam
Assessments
Evaluation tools
Quantity
Weight(%)
Homework / Term Projects / Presentations
1
40
Final Exam
1
60
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
Students have knowledge about macronutrients and diseases.
