KON143 Principles of Nutrition

3 ECTS - 2-0 Duration (T+A)- 1. Semester- 2 National Credit
Information About Course

Information
Goal, Content & Resources
Course Learning Outcomes
Relation with Program Learning Outcome
Week Plan
Assessment

Information

Unit TOURISM AND HOTEL MANAGEMENT ACADEMY
ACCOMMODATION SERVICES PR.
Code KON143
Name Principles of Nutrition
Term 2017-2018 Academic Year
Semester 1. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Üniversite Dersi
Type Normal
Label E Elective
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. OYA BERKAY KARACA
Course Instructor Prof. Dr. OYA BERKAY KARACA (Güz) (A Group) (Ins. in Charge)


Course Goal / Objective

In this course, it is aimed that give information about structures, definitions, classifications, functions, sources, recommended dietary allowances, and excessive intakes of carbohydrates, lipids, proteins, vitamins and minerals, terminology of nutrition, basic principles of nutrition, nutritional mistakes, metabolism, energy value of nutrients, loss of nutrients while cooking, the interaction of nutrition and health.

Course Content

Definitions and Concepts of Nutrition, Adequate and Balanced Nutrition, Metabolism, Carbohydrates, Proteins, Lipids, Vitamins, Minerals, Water, Nucleic Acids, Enzymes, Hormones and Food Groups (dry legumes, meats, eggs, milk and milk products, grains, vegetables and fruits, sugar and sugary foods, oils)

Course Precondition

Yok

Resources

Notes



Course Learning Outcomes

Order Course Learning Outcomes
LO01 1.By successful completion of this course, students will 1.Describe nutrition, explain sufficient and balanced nutrition
LO02 2. learn importance and the basic principles of nutrition
LO03 3. explain the definition of structure, types, features, tasks of carbohydrates, protein, lipids, vitamin and minerals.
LO04 4. learn the importance of water, vitamin and minerals in human nutrition.
LO05 5. learn the importance of energy metabolism and explain the value of energy, carbohydrate, protein, vitamin and mineral contents.
LO06 6. Evaluate the relationship between nutrition and health.
LO07 7. define theoritical and practical ways of how to prepare foods without loss of their nutritional value.
LO08 8. Know and explain the food groups.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level


Week Plan

Week Topic Preparation Methods
1 Definitions and Concepts of Nutrition Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
2 Adequate and Balanced Nutrition, Insufficient and Unbalanced Nutrition, The Relationship Between Nutrition and Health Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
3 Metabolism (Anabolism, Catabolism) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
4 Carbohydrates (structure, functions, digestion, storage and the need for carbohydrates, foods rich in carbohydrates, tasks in the body work, disorders observed in carbohydrate deficiencies, excess, daily requirements) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
5 Proteins (structure, functions, digestion, storage and the need for carbohydrates, foods rich in proteins, tasks in the body work, disorders observed in protein deficiencies, excess, daily requirements) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
6 Lipids (structure, functions, digestion, storage and the need for carbohydrates, foods rich in lipids, tasks in the body work, disorders observed in lipid deficiencies, excess, daily requirements) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
7 Energy Metabolism Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
8 Midterm exam Prepare for Exam
9 Vitamins (Fat Soluble Vitamins: A, D, E, K) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
10 Vitamins (Water Soluble Vitamins: B group vitamins and vitamin C) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
11 Minerals (calcium, phosphorus, iron, sodium, potassium) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
12 Minerals (Magnesium, Copper, Iodine, Zinc, Chromium, Selenium) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
13 Water (importance, water imbalance problems), nucleic acids, enzymes, hormones Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
14 Food Groups (dry legumes, meats, eggs, milk and milk products) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
15 Food groups (grains, vegetables and fruits, sugar and sugary foods, oils) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
16 Final Exam Prepare for Exam
17 Final Exam Prepare for Exam


Assessment (Exam) Methods and Criteria

Assessment Type Midterm / Year Impact End of Term / End of Year Impact
1. Midterm Exam 100 40
General Assessment
Midterm / Year Total 100 40
1. Final Exam - 60
Grand Total - 100

Update Time: 02.11.2017 12:54