Basic Information

Course Code:

BES 205

Course Name:

Nutrition Principles and Practice I

Language of Instruction:

Turkish

Course Type:

Class

Course Level:

Bachelor

ECTS:

6.00

Instructor:

Dr. Öğr. Üyesi Aysel ŞAHİN KAYA

Course Objectives

Teaching general nutrition principles and their effects on health, understanding individual food consumption records and physical activity recording methods in determining nutritional status, and developing recommendations for healthy nutrition.

Course Content

This course includes learning general nutrition principles, the importance of carbohydrates, proteins and lipids in healthy nutrition, their chemical structure, properties, classification, functions, sources, daily intake recommendations, excessive intake, individual food consumption records and physical activity recording methods, food preparation, cooking and processing techniques.

Prerequisites / Corequisites

None

Course Books / Materials / Recommended Resources

1. Beslenme. Ayşe Baysal. 2. Türkiye’ye Özgü Beslenme Rehberi 3. Introduction to Human Nutrition. Michael J Gibney, Hester H Vorster, Frans J Kok.

Learning Outcomes

Code	Description
LO1	Explains the biochemical structures of macronutrients (carbohydrates, fats, proteins), their functions in the body, and their requirements.
LO2	Learns food preparation, cooking, and processing techniques
LO3	Evaluates foods in terms of nutrients
LO4	Learns general nutrition principles.
LO5	Explains food consumption records and the relationship between physical activity levels.

Weekly Course Content

Week	Content
1	Importance of nutrition
2	Carbohydrates-1
3	Carbohydrates-2
4	Nutrients: Starch, grains, sugar and sweeteners
5	Oils-1
6	Oils-2
7	Nutrients: Oils
8	Proteins-1
9	Proteins-2
10	The quality of the protein
11	Nutrients: Meat, eggs, legumes
12	Energy metabolism and physical activity
13	Student Presentations-1
14	Student Presentations-2

Workload Calculation

Activity	Count	Duration (Hours)	Total
Attendance	14	3.00	42.00
Practice	7	3.00	21.00
Laboratory	7	3.00	21.00
Pre-Class Individual Study	14	1.00	14.00
Post-Class Individual Study	14	0.50	7.00
Post-Prectice Individual Study	7	1.00	7.00
Midterm Exam/Preparation	3	6.00	18.00
Final Exam/Preparation	5	6.00	30.00
Homework	10	2.00	20.00
Research Presentation	1	2.00	2.00
Total Workload (Hours)			182
ECTS Credit (Workload / 25)			6

Assessment

#	Assessment Type	Contribution (%)
1	Midterm Exam	%35
2	Homework	%15
3	Final Exam	%50
TOTAL		%100

PO - LO Matrix

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

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	Problem Solving	* Analyzing physical and physiological problems using problem-solving techniques and developing appropriate solutions.
3	Laboratory	Listening, note-taking, conceptual analysis, critical thinking, questioning, and participation in discussions.	Special equipment
4	Homework	Solving and analyzing homework questions using a computer and Excel.	Computer

Academic Integrity and Artificial Intelligence

Violations of scholastic honesty include, but are not limited to cheating, plagiarizing, fabricating information or citations, facilitating acts of dishonesty by others, having unauthorized possession of examinations, submitting work of another person or work previously used without informing the instructor, or tampering with the academic work of other students. Any for of scholastic dishonesty is a serious academic violation and will result in a disciplinary action. It is explained in Article 25 of the Directive on Associate and Undergraduate Programs of Antalya Bilim University.

Sustainable Development Goals