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 |
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16 |
FINAL EXAM |
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