Course Name Code Semester T+U Hours Credit ECTS
Principle Of Nutrition GDM 206 4 3 + 0 3 5
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Compulsory
Course Coordinator Doç.Dr. OMCA DEMİRKOL
Course Lecturers Doç.Dr. OMCA DEMİRKOL,
Course Assistants
Course Category
Course Objective In this course it is aimed to provide basic information about food elements, nutritional deficiency, community nutrition, food contends and gain the Essentials of the balanced nutrition using the information
Course Content The importance of nutrition, structures, definitions,
classifications, functions, sources, recommended dietary allowances, and excessive intakes of carbohydrates, lipids, proteins, water and minerals, enzymes, vitamins, nucleic acids, hormones and their metabolism, antioxidants, food groups, being fat and tin, nutrition of pregnancy, lactation, baby and child
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Comprehend the effect of nutrition on human and community health Lecture, Question-Answer, Discussion, Testing, Homework,
2 Comprehend the principles of proper nutrition Lecture, Question-Answer, Discussion, Testing, Homework,
3 Comprehend the problems the encountered with nutrients and design its solution methods Lecture, Question-Answer, Discussion, Testing, Homework,
4 Comprehend the factors which digest, absorbs and effects the food components Lecture, Question-Answer, Discussion, Group Study, Testing, Homework,
5 Make an analysis by establishing a relationship of nitrution and health
6 Comprehend the factors that affects healthy nitrution
Week Course Topics Preliminary Preparation
1 Relation of nutrition, health and society, principle of balanced nutrition, problem of deficient and unstable nutrition
2 Carbohydrates: structure, digestion, absorption, storing and use of
3 Carbohydrates: Functions, need of daily intake, deficiency, sweeteners of out of candy. Food forms and nutrition habits.
4 Proteins: structure, digestion, absorption, storing and use of
5 Proteins: Function, need of daily intake, deficiency. Food forms and nutrition habits.
6 Lipids: Functions, need of daily intake, fatty acids, digestion, absorption, transfer in the blood.
7 Lipids: Functions, need of daily intake, fatty acids, digestion, absorption, transfer in the blood.
8 Energy metabolism
9 Vitamins and important on nutrition
10 Vitamin deficiency
11 Water : Important on nutrition
12 Minerals: Important on nutrition
13 Description and property of community nutrition company
14 Prevent of nutrition elements during food preparation
Resources
Course Notes
Course Resources
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems.
2 Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose.
3 Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose.
4 Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively.
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.
6 Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually.
7 Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions. X
8 Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself. X
9 Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice.
10 Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development.
11 Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions.
Evaluation System
Semester Studies Contribution Rate
1. Ödev 20
1. Ara Sınav 60
1. Kısa Sınav 10
2. Kısa Sınav 10
Total 100
1. Yıl İçinin Başarıya 40
1. Final 60
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 14 3 42
Hours for off-the-classroom study (Pre-study, practice) 14 3 42
Mid-terms 1 8 8
Quiz 2 8 16
Assignment 1 10 10
Final examination 1 10 10
Total Workload 128
Total Workload / 25 (Hours) 5.12
dersAKTSKredisi 5