Basic Information

Course Code:

EBE 207

Course Name:

Nutrition Principles

Language of Instruction:

Turkish

Course Type:

Class

Course Level:

Bachelor

ECTS:

2.00

Instructor:

Dr. Öğr. Üyesi Hatice Kübra ARAS

Course Content

The course of this course includes an Introduction to Nutrition, Healthy Eating, the Definition, Structure, and Properties of Carbohydrates, the Definition, Structure, and Properties of Proteins, the Definition, Structure, and Properties of Lipids, the Definition, Structure, and Properties of Vitamins (including fat-soluble and water-soluble vitamins), Water and Minerals, Food Groups, Considerations When Purchasing and Storing Food, Nutrition During Pregnancy and Lactation, Nutrition for Children, and Nutrition in Cases of Obesity and Malnutrition.

Prerequisites / Corequisites

None

Course Books / Materials / Recommended Resources

Baysal A. Genel Beslenme, 8. Baskı, Hatiboğlu Yayınevi, Ankara, 1993. Baysal A. Beslenme, Hacettepe Üniversitesi Yayınları, Ankara 1999. Beslenmeye Giriş Kitabı, T.C. Anadolu Üniversitesi Yayınları)

Learning Outcomes

Code	Description
LO1	Defines the basic principles of food groups, digestion, and metabolism.
LO2	Defines the composition and functions of nutrients.
LO3	Applies awareness regarding the potential health issues arising from nutrient deficiencies and excesses.
LO4	Defines the concepts of nutrition, adequate nutrition, and balanced nutrition in healthy individuals.
LO5	Conducts theoretical and practical analyses of nutrition in chronic diseases.
LO6	Defines and applies the knowledge gained about nutrition in the field of midwifery.

Weekly Course Content

Week	Content
1	Introduction to Nutrition, Healthy Nutrition, Adequate and Balanced Nutrition
2	Definition, Structure and Properties, Digestion and Metabolism of Carbohydrates
3	Definition, Structure and Properties, Digestion and Metabolism of Proteins
4	Definition, Structure and Properties, Digestion and Metabolism of Lipids
5	Definition, Structure and Properties, Digestion and Metabolism of Vitamins
6	Diseases Seen in the Deficiency of Vitamins
7	Diseases Seen in the Deficiency of Vitamins
8	Water and Minerals
9	Food Groups General Information About Food Points to Consider While Buying, Storing and Cooking Foods
10	Nutrition in Pregnant and Postpartum women Infant and Child Nutrition
11	Nutrition in Cases of Obesity, Weakness, Malnutrition
12	Nutrition in Cases of Obesity, Weakness, Malnutrition
13	Nutrition in Cancer Patients, Nutrition in Digestive System Diseases, Nutrition in Cardiovascular Diseases; Nutrition in Diabetes Mellitus; Nutrition in Kidney Diseases
14	Nutrition in Cancer Patients, Nutrition in Digestive System Diseases, Nutrition in Cardiovascular Diseases; Nutrition in Diabetes Mellitus; Nutrition in Kidney Diseases

Workload Calculation

Activity	Count	Duration (Hours)	Total
Attendance	14	2.00	28.00
Practice	1	0.00	0.00
Post-Class Individual Study	14	2.00	28.00
Midterm Exam/Preparation	7	1.00	7.00
Final Exam/Preparation	14	2.00	28.00
Total Workload (Hours)			91
ECTS Credit (Workload / 25)			3

Assessment

#	Assessment Type	Contribution (%)
1	Midterm Exam	%40
2	Final Exam	%60
TOTAL		%100

PO - LO Matrix

PO \ LO	LO1	LO2	LO3	LO4	LO5	LO6
PO-1
PO-2
PO-3
PO-4
PO-5
PO-6
PO-7
PO-8
PO-9
PO-10

1

Low Contribution

2

Medium Contribution

3

High Contribution

Teaching and Learning Methods

#	Method Name	Description	Tools
1	Lecture (expository teaching), interactive discussion	Listening and taking notes.	Standard classroom technologies, multimedia tools (projector, computer, digital presentations)
2	Controversial Course	Listening and comprehension, critical thinking	Standard classroom technologies, multimedia tools, projector, computer, overhead projector
3	Brainstorming	The purpose of forming pairs is to ensure that they are open to innovation during the idea generation phase	Standard classroom technologies, multimedia tools, projector, computer, overhead projector

Sustainable Development Goals