TÜRKÇE
ENGLISH
Information
| Code | G246 |
| Name | Food and Nutrition |
| Semester | 4. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. SERKAN SELLİ |
Course Goal
The aim of the course is to inform the students about nutrition (pregnancy and breastfeeding period), nutrition in childhood and adolescence, regular and balanced nutrition and disease prevention relationship, relationships between nutrition and health, the importance of medical nutrition therapy in various diseases and their applications.
Course Content
Introduction to Nutrition, Nutrition and Health, Fats and Oils, Carbohydrates, Proteins, Calculation of Energy Consumption and Energy Requirements of Individuals, Electrolyte Minerals, Vitamins, Nutrition in Pregnancy and Poultry, Infant, Feeding in Nutrition, Nutrition in Special Situations, Nutrition in Health, Organic Food Elements, Carbohydrates, Oils, Proteins
Course Precondition
YOK
Resources
Advances in Food and Nutrition Research, Springer.
Notes
Lecture notes and presentation
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines nutrition and health concepts. |
| LO02 | Explains the relationship of nutrition with economic status, age, gender, activity, environment, social life, genetic and physical characteristics. |
| LO03 | Defines adequate and balanced nutrition concepts. |
| LO04 | Explains the health problems brought by insufficient and unbalanced nutrition. |
| LO05 | Explains the causes of nutritional problems in society. |
| LO06 | Knows the nutritional problems in society. |
| LO07 | Brings solutions to the nutritional problems seen in society. |
| LO08 | Defines macro and micronutrient items (carbohydrate, lipid, protein, vitamins and minerals, pulp, water). |
| LO09 | Calculates the energy and nutrient contents of food. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 5 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | IMPORTANCE OF NUTRITION; NUTRITION-HEALTH RELATIONSHIP | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım, Gösteri |
| 2 | CARBOHYDRATES | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım, Gösteri |
| 3 | FATS AND OILS | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım, Gösteri |
| 4 | PROTEINS | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım, Gösteri |
| 5 | ENERGY VALUE OF NUTRIENTS | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım, Gösteri |
| 6 | CALCULATION OF ENERGY EXPENDITURES AND THE ENERGY REQUIREMENTS OF THE INDIVIDUALS | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım, Gösteri |
| 7 | THE IMPORTANCE OF WATER IN NUTRITION | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Related sections in recommended sources | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | ELECTROLYTE MINERALS (SODIUM, POTASSIUM, CHLORINE) AND CALCIUM, PHOSPHORUS | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım, Gösteri |
| 10 | MAGNESIUM, IRON, COPPER, IODE, FLORID, ZINC, MANGANESE, CHROME, MOLYBDEN | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım, Gösteri |
| 11 | A, D, E, K VITAMINS | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım, Gösteri |
| 12 | THIAMINE, RIBOFLAVIN, NİASİN,, VITAMIN B6, FOLIC ACID, VITAMIN B12, PANTOTENIC ACID, BIOTIN | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | NUTRITION IN PREGNANCY AND LACTATION | Related sections in recommended sources | Öğretim Yöntemleri: Soru-Cevap, Anlatım |
| 14 | BABY, CHILD NUTRITION | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım, Gösteri |
| 15 | NUTRITION IN SPECIAL CIRCUMSTANCES | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım, Gösteri |
| 16 | Term Exams | Related sections in recommended sources | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Related sections in recommended sources | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 1 | 14 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 8 | 8 |
| Total Workload (Hour) | 54 | ||
| Total Workload / 25 (h) | 2,16 | ||
| ECTS | 2 ECTS | ||