TÜRKÇE
ENGLISH
Information
| Unit | ADANA VOCATIONAL SCHOOL |
| Code | SUT128 |
| Name | Nutrition Principles |
| Term | 2018-2019 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Dr. BERFU GELEN |
| Course Instructor |
Prof. Dr. YASEMEN YANAR
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Carbohydrates, proteins, lipids, vitamins and minerals Healthy nutrient intake Chemical structure, properties, classification and functions of carbohydrates, proteins, lipids, vitamins and minerals Resources of carbohydrates, proteins, lipids, vitamins and minerals Recommended daily intake, energy intake Metabolism Water and the importance of electrolytes in body function Nutrition in special situations Nutritional values of nutrients in healthy foods will be evaluated.
Course Content
The importance of macro and micro nutritional items in healthy nutrition,structure, characteristics, classification, functions, resources, daily intake recommendations, inadequacy, overbought and toxicity. It is the identification of nutrients in food and food groups in special cases.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | To be able to define food subjects |
| LO02 | Explains the tasks of the food staff |
| LO03 | Know the effects of nutrition on health |
| LO04 | To outline the storage methods of food by processing |
| LO05 | Understand the importance of proteins and the importance of proteins in nutrition |
| LO06 | Understands the importance of water and water in nutrition |
| LO07 | Gains an idea about other nutritionally useful compounds that are not nutrients. |
| LO08 | Mid term exam |
| LO09 | Explains the importance of health health of oxidants and antioxidants. |
| LO10 | Explain the necessary daily nutrient amount and nutrition principles for balanced nutrition. |
| LO11 | Tell what is malnutrition. |
| LO12 | Gains knowledge of nutritional disorders related to nutrition. |
| LO13 | Gains knowledge of nutritional disorders related to nutrition. |
| LO14 | Define food allergies. |
| LO15 | Define obesity. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Description of the wine production sector to define the data required for the solution of the problems , can effectively collect and use ; theoretical knowledge to practical applications. | 1 |
| PLO02 | - | To have computer ability nad apply, and use his ability in technical field. To apply all learned about grape and winemaking. | 0 |
| PLO03 | - | Managing process which is necessary and understand to developing ability permanently | 1 |
| PLO04 | - | Ability of using knowledge in field of application. Entrepreneurship ability. | 3 |
| PLO05 | - | Graduated student has ethic and responsible senses. He has self confidence and can achieve duties which given | 1 |
| PLO06 | - | To understand necessary of developing ability permanently | 4 |
| PLO07 | - | Having efficient communication ability İn Turkish and English. Using means of media and İnformatiom communication. | 1 |
| PLO08 | - | When encounter problem that relation with his field, he can develop solution method. | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Nutrition Science | - | |
| 2 | Carbohydrates and the Importance of nutrition | Reading at lecture note | |
| 3 | Lipids and the importance of nutrition | Reading at lecture note and giving a presentation of homeworks | |
| 4 | Proteins and the importance of nutrition | Reading at lecture note and giving homeworks | |
| 5 | Vitamins, Minerals and the Importance of nutrition | Reading at lecture note | |
| 6 | waters and the importance of nutrition | Reading at lecture note | |
| 7 | Non-nutrient other health beneficial compounds | Reading at lecture note | |
| 8 | Mid-Term Exam | preparation for term exam | |
| 9 | Oxidants, Antioxidants and Health | Reading at lecture note | |
| 10 | Daily nutritional requirements and nutritional principles for balanced nutrition | Reading at lecture note | |
| 11 | Malnutrition | Reading at lecture note | |
| 12 | Disorders That Can Threaten Nutrition-Related Health | Reading at lecture note | |
| 13 | Disorders That Can Threaten Nutrition-Related Health | Reading at lecture note | |
| 14 | Food Allergies | Reading at lecture note and giving a presentation of homeworks | |
| 15 | Obesity | Reading at lecture note and giving a presentation of homeworks | |
| 16 | Term Exams | preparation for final exam | |
| 17 | Term Exams | preparation for final 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 |