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 108 | Course Introduction and Application Information
| Course Name |
Nutrition Principles and Laboratory II
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
BES 108
|
Spring
|
2
|
2
|
3
|
4
|
| Prerequisites |
None
|
|||||
| Course Language |
Turkish
|
|||||
| Course Type |
Required
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionQ&ALecture / PresentationField work/Application | |||||
| National Occupation Classification | - | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | ||||||
| Course Objectives | To teach the importance of water, electrolytes, minerals, and vitamins in a healthy nutrition and body functioning; to evaluate foods in terms of these nutrients; to understand the daily water, mineral, and vitamin requirements based on different ages and genders; and to determine the types and amounts of foods that can provide them. Lastly, to develop recommendations for a healthy nutrition. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course includes the functions of water and micronutrients (vitamins, minerals) in body functioning, their properties, the foods in which they are found, the properties of these nutrients, their usage patterns. |
|
|
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 | Learning Outcome |
| 1 | Water and electrolytes (Sodium, Potassium, Chlorine) | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022,ISBN 9789757557732 Sy. 113-121 | |
| 2 | Calcium and Magnesium | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022,ISBN 9789757557732 Sy. 121-131 | |
| 3 | Phosphorus and Sulfur, Iron, Copper | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022,ISBN 9789757557732 Sy. 128-142 | |
| 4 | Iodine, Fluorine, Zinc, Chromium and others | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sy. 142-153 | |
| 5 | Vitamins A and D | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sy. 165-187 | |
| 6 | 1ST MIDTERM | ||
| 7 | Vitamins E and K | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sy. 187-196 | |
| 8 | Vitamins Thiamine and Riboflavin | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sy. 196-208 | |
| 9 | Niacin and vitamin B6 | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sy. 208-220 | |
| 10 | Vitamin B12 and Folic acid | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sy. 220-232 | |
| 11 | 2ND MIDTERM | ||
| 12 | Pantothenic acid and vitamin C | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sy. 232-239 | |
| 13 | Other water-soluble vitamins | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sy. 239-264 | |
| 14 | Vegetables, Fruits | Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 Sy. 312-324 | |
| 15 | Course review | ||
| 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. |
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application |
1
|
10
|
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
2
|
50
|
| Final Exam |
1
|
40
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
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
|
2
|
32
|
| 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 |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
2
|
11
|
22
|
| Final Exam |
1
|
20
|
20
|
| Total |
120
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
PC Sub | 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. |
-
|
-
|
-
|
-
|
-
|
|
| 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. |
X
|
-
|
-
|
-
|
-
|
|
| 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. |
-
|
-
|
-
|
-
|
-
|
|
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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