FACULTY OF HEALTH SCIENCES
Department of Nutrition and Dietetics
BES 105 | Course Introduction and Application Information
| 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
|
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| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionQ&AApplication: Experiment / Laboratory / WorkshopLecture / Presentation | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | ||||||
| Course Objectives | |
| Learning Outcomes |
The students who succeeded in this course;
|
| 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. |
|
|
Core Courses |
X
|
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | General working principles in the laboratory | Türkiye Beslenme Rehberi TÜBER 2015”, T.C. Sağlık Bakanlığı Yayın No: 1031, Ankara 2016 Sf. 73-87 |
| 2 | Laboratory application for determination of measurement and quantities of nutrients | Rakıcıoğlu N, Et Al. Yemek ve Besin Fotoğraf Kataloğu Ölçü ve Miktarlar. Ankara: Ata Ofset Matbaacılık, 2010 Sf. 1-131 |
| 3 | Evaluation of tools, equipment, etc. used in food preparation and cooking in terms of nutrition and health | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sf. 249-274 |
| 4 | The importance of milk and its derivatives in terms of nutrition and health Preparation and cooking of milk and its products in accordance with nutritional principles, health, hygiene and economic rules | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sf. 294-300 |
| 5 | The importance of meat, poultry and fish in nutrition and health Preparation and cooking of meat and meat products in accordance with nutritional principles, health, hygiene and economic rules | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sf. 274-284 |
| 6 | The importance of legumes and oilseeds in terms of nutrition and health Preparation and cooking of legumes and oilseeds in accordance with nutrition, health, hygiene and economic rules | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sf. 284-294 |
| 7 | The importance of vegetables and fruits for nutrition and health Preparation and cooking of vegetables and fruits in accordance with nutritional principles, health, hygiene and economic rules | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sf. 308-320 |
| 8 | MIDTERM | |
| 9 | The importance of other foods (cereals, sugar, honey, etc.) for healthApplications related to other nutrients | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sf. 325-339 |
| 10 | Food Processing Methods Noodle, jam and pickle making | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sf. 339-353 |
| 11 | Menu planning principles | Kutluay M, Toplu Beslenme ve Kurumlar için Standart Yemek Tarifeleri, 2020, 8. Baskı, Hatipoğlu Yayınları, ISBN 9789757527572 Sf. 31-130 |
| 12 | Planning a 7-day menu according to family members' needs, habits, family budget and possibilities | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sf. 403-447 |
| 13 | Students identify, evaluate and present the vitamin and mineral content of their own diets | Previous lessons |
| 14 | Students identify, evaluate and present the vitamin and mineral content of their own diets | Previous lessons |
| 15 | Course review | |
| 16 | FINAL EXAM |
| Course Notes/Textbooks |
|
|
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
5
|
| Laboratory / Application |
1
|
20
|
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
10
|
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
25
|
| Final Exam |
1
|
40
|
| Total |
| Weighting of Semester Activities on the Final Grade |
4
|
60
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
| Study Hours Out of Class |
14
|
1
|
14
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
1
|
14
|
14
|
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
27
|
27
|
| Final Exam |
1
|
45
|
45
|
| Total |
180
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
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. |
X | ||||
| 3 | Gains the ability to work effectively as an individual and to take responsibility in multidisciplinary teamwork. |
|||||
| 4 | Identifies, defines, interprets, decides and solves the problems that may be encountered in different fields of Nutrition and Dietetics. |
X | ||||
| 5 | Applies individual-specific professional knowledge in accordance with the physiological, environmental and socio-cultural needs of healthy and/or sick individuals. |
X | ||||
| 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. |
X | ||||
| 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. |
|||||
| 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. |
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*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest