BES 105 | Course Introduction and Application Information - Department of Nutrition and Dietetics

Course Name

Nutrition Principles and Laboratory I

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
BES 105	Fall	3	2	4	6

Prerequisites	None
Course Language	Turkish
Course Type	Required
Course Level	First Cycle
Mode of Delivery	-
Teaching Methods and Techniques of the Course	Discussion Q&A Application: Experiment / Laboratory / Workshop Lecture / Presentation
National Occupation Classification	-
Course Coordinator	Dr.Öğretim Üyesi DOĞA PEKSEVER
Course Lecturer(s)	Dr.Öğretim Üyesi DOĞA PEKSEVER
Assistant(s)	Araş. Gör. Merve ÖZEN

Course Objectives	To promote the department of Nutrition and Dietetics and the profession of dietician and to adopt professional ethics and deontology rules.To teach the importance of energy and macronutrients (carbohydrates, proteins, fats) in healthy nutrition and body work, to evaluate foods in terms of their energy, carbohydrates, proteins and fat contents, to understand the daily energy, carbohydrate, protein and fat requirements of different ages and genders, the types and amounts of nutrients that can provide these and their interactions with each other, and to develop suggestions for healthy nutrition.
Learning Outcomes	The students who succeeded in this course; Students who successfully complete this course; 1.Be able to comprehend the content and functions of the science of Nutrition and Dietetics and the dietitian profession. 2.Be able to understand the importance of healthy nutrition and nutritional principles. 3.Be able to apply food consumption and physical activity recording methods. 4.Be able to understand the importance of carbohydrates, fats and proteins in healthy nutrition and body work. 5.Be able to list the food sources and amounts that can meet daily carbohydrate, protein and fat needs. 6.Be able to understand the importance of healthy nutrition by learning the physical and chemical properties of the food group of grain, flour, pasta, starch, sugar, honey (CHO). 7.Be able to measure energy metabolism and physical activity level in healthy nutrition.
Course Description	This course includes information about the preparation and cooking of foods in accordance with the basic principles of health, hygiene, economic and nutritional values.
Related Sustainable Development Goals

Course Category	Core Courses	X
	Major Area Courses
	Supportive Courses
	Media and Management Skills Courses
	Transferable Skill Courses

Week	Subjects	Related Preparation
1	Theory: Introduction to the science of Nutrition and Dietetics and the dietetics profession. LAB: Introduction to the laboratory and explanation of the practical sessions to be conducted	-Tayfur M, Barış O, Baştaş N.N (2011). Dünyada ve Türkiye’de Beslenme Diyetetik Eğitim Öğretimi, Diyetisyenin Meslek Etiği. Ankara: Hatiboğlu Yayıncılık" -Tayfur M (2014). Diyetisyenin Çalışma Rehberi. Ankara: Hatiboğlu Yayıncılık .
2	Theory: Relationship between health and nutrition. LAB: Laboratory practices and anthropometric measurements	Türkiye Beslenme Rehberi TÜBER 2022”, T.C. Sağlık Bakanlığı Yayın No: 1031, Ankara 2021
3	Theory: Carbohydrates I. In-class practice: Major food sources of carbohydrates (sugar, sweeteners, honey, molasses, cereals and bread, tarhana, and pasta).	Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sf. 249-274
4	Theory: Carbohydrates II. LAB – Group 1: Carbohydrate practice.	Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sf. 294-300
5	Theory: Proteins I. LAB – Group 2: Carbohydrate practice.	Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sf. 274-284
6	Theory: Proteins II. In-class practice: Major food sources of proteins (red meat, poultry, fish, and legumes).	Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sf. 284-294
7	Theory: General Review. LAB – Group 1: Protein practice.	Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sf. 308-320
8	MIDTERM
9	Theory: Lipits I. LAB – Group 2: Protein practice.	Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sf. 325-339
10	Theory: Lipits II. In-class practice: Major food sources of lipits (sunflower oil, corn oil, hazelnut oil, canola oil, olive oil, margarines, butter, cream, and mayonnaise).	Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sf. 339-353
11	Theory: Enzymes and Hormones. LAB – Group 1: Lipit practice.	Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732
12	Theory: Energy metabolism: Energy production from nutrients and energy balance. Health problems resulting from energy imbalance. LAB – Group 2: Lipit practice.	Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sf. 403-447
13	Theory: Evaluation of the relationship between physical activity, nutrition, and health. Calculation and evaluation of students’ daily energy balance and the proportions of energy derived from carbohydrates, fats, and proteins. Practice: Determination of the protein, carbohydrate, and lipit contents of various foods. Calculation of the energy and nutrient contents of the practical samples.	Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732
14	Theory and Practice: Students’ presentations on their own nutritional status and recommendations for addressing identified nutritional problems.
15	Theory and Practice: Students’ presentations on their own nutritional status and recommendations for addressing identified nutritional problems.
16	FINAL EXAM

Course Notes/Textbooks

1. Türkiye Beslenme Rehberi TÜBER 2015”, T.C. Sağlık Bakanlığı Yayın No: 1031, Ankara 2016

2. Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732

3.Whitney, E.N., Rolfes, S.R. (2016) Understanding Nutriton. 14th Edition, Cengage Learning.

4.Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver.

5.Berdarier, C.D. ,Dwyer, J.T., Heber, D. (2013). Handbook of Nutrition and Food (Ed by), Third Edition, CRC Press.

6.Kutluay M, Toplu Beslenme ve Kurumlar için Standart Yemek Tarifeleri, 2020, 8. Baskı, Hatipoğlu Yayınları, ISBN 9789757527572

7.Rakıcıoğlu N, Et Al. Yemek ve Besin Fotoğraf Kataloğu Ölçü ve Miktarlar. Ankara: Ata Ofset Matbaacılık, 2010

Suggested Readings/Materials

Semester Activities	Number	Weigthing
Participation
Laboratory / Application	1	15
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments	1	10
Presentation / Jury
Project
Seminar / Workshop
Oral Exams
Midterm	1	30
Final Exam	1	45
Total

Weighting of Semester Activities on the Final Grade	3	50
Weighting of End-of-Semester Activities on the Final Grade	1	50
Total

Semester Activities	Number	Duration (Hours)	Workload
Theoretical Course Hours (Including exam week: 16 x total hours)	16	3	48
Laboratory / Application Hours	16	2	32
Study Hours Out of Class	14	3	42
Field Work			0
Quizzes / Studio Critiques			0
Portfolio			0
Homework / Assignments	1	15	15
Presentation / Jury			0
Project			0
Seminar / Workshop			0
Oral Exam			0
Midterms	1	18	18
Final Exam	1	25	25
		Total	180

#	Program Competencies/Outcomes	* Contribution Level
#	Program Competencies/Outcomes	1	2	3	4	5
1	Effectively uses evidence-based professional knowledge of basic, health and social sciences required by the dietitian profession throughout their professional life.	-	-	-	X	-
2	Gains the ability to use the acquired knowledge to improve the health level and quality of life of the society.	-	-	-	-	-
3	Gains the ability to work effectively as an individual and to take responsibility in multidisciplinary teamwork.	-	-	X	-	-
4	Identifies, defines, interprets, decides and solves the problems that may be encountered in different fields of Nutrition and Dietetics.	-	-	-	-	-
5	Applies individual-specific professional knowledge in accordance with the physiological, environmental and socio-cultural needs of healthy and/or sick individuals.	-	-	-	-	-
6	Continuously improve themselves in their field by using accurate and reliable information and modern information technologies.	-	-	X	-	-
7	Acquires the ability to communicate verbally and in writing at national and international level on professional issues related to the field of Nutrition and Dietetics.	-	-	-	-	-
8	Acts in accordance with social, scientific and ethical values in the stages of data collection, interpretation and evaluation of results while conducting research in the field of Nutrition and Dietetics.	-	-	-	-	-
9	Acquires knowledge and practical skills in the development of individual and social nutrition recommendations at national and international level, and the establishment of food and nutrition plans and policies.	-	X	-	-	-
10	Acts in accordance with the awareness of professional ethics within the legal framework related to their duties, rights and responsibilities. Sets an example to colleagues and society.	-	X	-	-	-

BES 105 | Course Introduction and Application Information

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

EVALUATION SYSTEM

ECTS / WORKLOAD TABLE

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

NEWSALL NEWS

International Success for Researchers from the Department of Nutrition and Dietetics

EFAD Achievement of Research Assistant Dietitian Merve Özen, Department of Nutrition and Dietetics, Faculty of Health Sciences

1st International Izmir University of Economics Health Sciences Congress Successfully Held

2024-2025 Academic Year Faculty of Health Sciences Opening Lecture

IZMIR UNIVERSITY OF ECONOMICS GÜZELBAHÇE CAMPUS

GLOBAL CAREER

CONTRIBUTION TO SCIENCE

VALUING PEOPLE

BENEFIT TO SOCIETY