Basic Information

Course Code:

BES 206

Course Name:

Nutrition Principles and Practice II

Language of Instruction:

Turkish

Course Type:

Class

Course Level:

Bachelor

ECTS:

6.00

Instructor:

Dr. Öğr. Üyesi Aysel ŞAHİN KAYA

Course Objectives

To teach the importance of water and mairo nutrients (vitamins, minerals) in healthy nutrition and body work, to evaluate foods in terms of energy, carbohydrate, protein and fat contents, daily energy, carbohydrate, protein and fat requirements according to different ages and genders, and the types and types of foods that can be provided. To teach the amount of food, to determine the nutritional status, to apply individual food consumption records and physical activity recording methods and to develop suggestions for healthy nutrition.

Course Content

Functions and requirements of water and micronutrients, diseases/disorders caused by insufficient or excessive intake; food preparation and cooking methods and food groupsIt is an application-oriented course designed to provide basic information about the structural properties of foods, functions related to preparation and cooking, healthy and safe processing methods that will preserve their nutritional value and quality. In this course, the structural and functional properties of foods and beverages from different food groups are explained, the preparation, cooking and processing methods of these properties in the kitchen and food industry.

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	Understanding the biochemical structures, functions and requirements of macronutrients (carbohydrates, fats, proteins) in the body
LO2	Learning food preparation, cooking and processing techniques
LO3	Ability to evaluate foods in terms of micronutrients
LO4	Knowing the daily vitamin and mineral requirements according to different ages and genders, the types and amounts of nutrients that will provide them, and interpreting the diet pattern from this perspective.
LO5	Understanding the relationship between food consumption records and physical activity level

Weekly Course Content

Week	Content
1	General Nutrition
2	Water and Electrolytes
3	Minerals I
4	Minerals II
5	Minerals III
6	Minerals IV
7	Vitamins I
8	Vitamins II
9	Vitamins III
10	Vitamins IV
11	Food Processing Methods
12	Menu Planning
13	Proper Food Preparation and Cooking Methods
14	Presentation of Food Consumption Records

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	0.50	7.00
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)			175
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