2024-2025 Academic Year Faculty of Health Sciences Opening Lecture
Izmir University of Economics Faculty of Health Sciences 2024-2025 Academic Year Opening Lecture titled "From Mythology to Terminology" was held ...
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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
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionQ&AApplication: Experiment / Laboratory / WorkshopLecture / Presentation | |||||
| National Occupation Classification | - | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | ||||||
| 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;
|
| 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 |
|
|
|
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 | Introduction of Nutrition Dietetics science and dietitian profession, Orientation introduction | -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 | Importance of Nutrition, Health-Nutrition Relationships | Türkiye Beslenme Rehberi TÜBER 2022”, T.C. Sağlık Bakanlığı Yayın No: 1031, Ankara 2021 |
| 3 | Definition and classification of carbohydrates Chemical structure and properties of carbohydrates Determination of the amounts of nutrients in practical measurements. Importance of sugar, starch and grains in nutrition (Laboratory-practice) | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sf. 249-274 |
| 4 | Digestion, absorption and metabolism of carbohydrates, daily intake recommendations, health problems caused by inadequate and excessive intake: Hygienic and economical preparation and cooking methods of carbohydrate-containing foods in accordance with nutritional principles and the effects of heat, acid etc. (Lab-practice) | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sf. 294-300 |
| 5 | Definition of proteins, structure and classification of amino acids, importance of protein quality for the body Calculation of protein quality of foods and various mixtures and protein quality enhancement processes (Laboratory practice) | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sf. 274-284 |
| 6 | Digestion, absorption and metabolism of proteins, daily intake recommendations, health problems caused by inadequate and excessive intake Hygienic and economical preparation and cooking methods of protein-containing foods (eggs and legumes) in accordance with nutritional principles and the effects of heat, acid etc. Mixtures made to increase protein quality (Lab practice) | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sf. 284-294 |
| 7 | Definition, structure and classification of lipids and their sources Vegetable and animal fats, their properties, their importance in terms of nutrition | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sf. 308-320 |
| 8 | MIDTERM | |
| 9 | Digestion, absorption and metabolism of lipids, daily intake recommendations, health problems caused by inadequate and excessive intake Hygienic and economical preparation and cooking methods of oils in accordance with nutritional principles and the effects of factors such as heat, risk of formation of oxygen radicals etc. | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sf. 325-339 |
| 10 | Energy metabolism: Energy formation from food and energy balance Health problems caused by not providing energy balance, Calculation of daily energy expenditure | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sf. 339-353 |
| 11 | Evaluation of the relationship between Physical Activity, Nutrition and Health Energy and Physical Activity Measurements practice | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 |
| 12 | Students calculate and evaluate daily energy balance and the proportions of energy provided by carbohydrates, fats and proteins Applications related to determining the protein, carbohydrate and fat contents of various foods Calculation of energy and nutrient content of practices | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sf. 403-447 |
| 13 | Students present their own nutritional status and solution suggestions for the identified problems. | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 |
| 14 | Students present their own nutritional status and solution suggestions for the identified problems. | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 |
| 15 | Course review | |
| 16 | FINAL EXAM |
| Course Notes/Textbooks |
|
|
| Suggested Readings/Materials |
EVALUATION SYSTEM
| 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 |
50
|
|
| Weighting of End-of-Semester Activities on the Final Grade |
50
|
|
| 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
|
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
|
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. |
-
|
-
|
-
|
-
|
-
|
|
| 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
|
-
|
-
|
-
|
|
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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