TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF HEALTH SCIENCES |
| NUTRITION AND DIETETICS PR. (ENGLISH) | |
| Code | BDS107 |
| Name | Introduction To Food |
| Term | 2025-2026 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 | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. Eda ADAL KARAKAYA |
| Course Instructor |
Doç. Dr. Eda ADAL KARAKAYA
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To learn basic English definitions and terms related to foods and food groups, to improve English vocabulary on the subject, and to develop the ability to use English terminology.
Course Content
Includes definitions of nutrients and basic food groups, their importance, and the nutritional values of different foods.
Course Precondition
There are no prerequisites for this course.
Resources
1.Modern Nutrition in Health and Disease. Maurice E. Shils, Moshe Shike, A. Catharine Ross, Benjamin Caballero, Robert J. Cousins. Lippincott Williams & Wilkins. (2012) 2. European Food Information Council Reviews (www.eufic.org ) 3. World Health Organisation (WHO) Fact Sheets (www.who.org ) 4. Food and Agriculture Organization of the United Nations (FAO) Position Papers (www.fao.org)
Notes
Lecture notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines foods and basic food groups in English. |
| LO02 | Identifies nutrients and learns related English terms. |
| LO03 | Scrutinizes food groups and nutritional values. |
| LO04 | Expands English vocabulary related to food and nutrition. |
| LO05 | Learns to access and review English books and current articles on food and nutrition. |
| LO06 | Develops the ability to use English terminology when necessary. |
| LO07 | Expands perspective on nutrition science by reviewing English books and other written materials. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Belirsiz | Effectively uses the basic and social sciences knowledge required by the dietetic profession in professional practice. | 4 |
| PLO02 | Belirsiz | Adopts the principles of protecting and improving individual and community health and acts in accordance with these principles throughout his/her professional life. | |
| PLO03 | Belirsiz | Applies the professional knowledge acquired to increase the health level of society and improve the quality of life. | 4 |
| PLO04 | Belirsiz | Follows current developments in the field of nutrition and dietetics and integrates them into professional practice. | 4 |
| PLO05 | Belirsiz | Uses information technologies effectively to access accurate and reliable information in his/her field. | |
| PLO06 | Belirsiz | By adopting a lifelong learning approach, he/she ensures continuous professional development | 4 |
| PLO07 | Belirsiz | Knows his/her duties, rights and responsibilities within the legal framework and acts in accordance with the principles of professional ethics. | |
| PLO08 | Belirsiz | Uses the professional knowledge and skills acquired at national and international levels in accordance with the basic values and cultural differences of society. | 4 |
| PLO09 | Belirsiz | Knows nutrition and dietetics terminology in English and contributes to professional development by accessing international literature. | 5 |
| PLO10 | Belirsiz | Designs and conducts scientific research, projects and experiments related to his/her field. | |
| PLO11 | Belirsiz | Works in collaboration with different disciplines in the field of professional practice. | |
| PLO12 | Belirsiz | Develops and implements individualized professional approaches appropriate to the physiological, environmental, and socio-cultural needs of healthy or sick individuals. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | General Introduction | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Carbohydrates in Human Nutrition | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Food Groups and Carbohydrates | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Types and Properties of Carbohydrates in Foods | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Carbohydrates and Nutritional Value | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Presenting and Interactively Discussing a Current Article on Carbohydrates I | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Presenting and Interactively Discussing a Current Article on Carbohydrates II | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Reading-Research | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | The Role of Lipids in Human Nutrition | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Food Groups and Lipids | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Types and Properties of Lipids in Foods | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Lipids and Nutritional Value | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Presenting and Interactively Discussing a Current Article on Lipids I | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Presenting and Interactively Discussing a Current Article on Lipids II | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Preparing for the Final Exam | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams I | Reading-Research | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams II | Reading-Research | 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 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||