Basic Information

Course Code:

ASC 103

Course Name:

Nutrition

Language of Instruction:

Turkish

Course Type:

Class

Course Level:

Pre Bachelor

ECTS:

5.00

Instructor:

Öğr. Gör. Merve SOLMAZ

Course Objectives

This course aim of teaching students the necessity and principles of nutrition, food groups, macro and micro nutrient information, and provides recipe development and menu planning applications within the scope of food and beverage operations.

Course Content

This course presents the basic principles of adequate and balanced nutrition, the characteristics, sources and daily requirements of macro and micronutrients. Students are provided with practical examples of reading food labels, including nutrition and health claims. In a business in the food and beverage sector, understanding the special dietary demands of customers, cooking techniques to create a healthy menu and menu adaptation are among the topics presented in the course content.

Prerequisites / Corequisites

None

Course Books / Materials / Recommended Resources

Baysal A. (2019)Nutrition 19.Baskı, Ankara

Learning Outcomes

Code	Description
LO1	Defines nutrition, explains the importance of adequate and balanced nutrition. Groups nutrients, defines macro and micro nutrients.
LO2	Defines macro and micro nutrients (proteins, carbohydrates, fats, vitamins and minerals) and understands the way they are digested and absorbed in the body
LO3	Interpret information on a food label to compare and identify the nutritional values of various food products.
LO4	Using nutritional principles can transform recipes into healthier options.
LO5	Recognizes a customer's nutritional needs in a food service operation.

Weekly Course Content

Week	Content
1	Introduction and Orientation: Discuss the syllabus
2	Basic concepts of nutrition, energy metabolism, classification of nutrients and classification of nutrients
3	Menu planning using nutrition guides and food label information, interpreting food label information
4	Carbohydrates, their classification, sources and digestion and absorption
5	Fat classification, sources, digestion and absorption
6	Protein classification, sources and digestion and absorption
7	MIDTERM
8	Classification of vitamins, their sources and functions in nutrition
9	Water and Minerals
10	Developing healthy recipes and menus and cooking techniques
11	Diseases and special nutrition types
12	Nutritional qualities and menu planning in different age groups, food allergens
13	Recipe Development practice
14	Menu planning practice
15	FINAL

Workload Calculation

Activity	Count	Duration (Hours)	Total
Attendance	15	3.00	45.00
Practice	1	0.00	0.00
Midterm Exam/Preparation	1	20.00	20.00
Final Exam/Preparation	1	25.00	25.00
Homework	2	20.00	40.00
Research Presentation	1	15.00	15.00
Total Workload (Hours)			145
ECTS Credit (Workload / 25)			5

Assessment

#	Assessment Type	Contribution (%)
1	Midterm Exam	%50
2	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
PO-10
PO-11
PO-12

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	Technical Trip	They participate in a pre-planned technical field trip and report on what they learned during the trip.	Equipment located at the MGM station
4	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
5	Homework	Solving and analyzing homework questions using a computer and Excel.	Computer

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