| Course Name | Code | Semester | T+U Hours | Credit | ECTS |
|---|---|---|---|---|---|
| Healthy Eating | SAU 005 | 0 | 1 + 0 | 2 | 2 |
| Precondition Courses | |
| Recommended Optional Courses | |
| Course Language | Turkish |
| Course Level | Bachelor's Degree |
| Course Type | OPTIONAL |
| Course Coordinator | Prof.Dr. OMCA DEMİRKOL |
| Course Lecturers | Öğr.Gör.Dr. ZELİHA UÇAR, |
| Course Assistants | |
| Course Category | Other |
| Course Objective | In this course it is aimed that inform students about negative effect of inadequate and unbalanced nutrition on health, nutritions groups, healthy nutrition models, the basic principles of healthy nutrition and teach about healthy and balanced menu planning |
| Course Content | Definition of adequate and balanced nutrition, nutritional elements, features, and functions, relationship between nutrition and health, adequate and well-balanced menu planning. |
| Development Goals |
|---|
|
| # | Course Learning Outcomes | Teaching Methods | Assessment Methods |
|---|---|---|---|
| 1 | Explained the negative effects of inadequate and unbalanced nutrition on health | Lecture, Question-Answer, Brain Storming, | |
| 2 | Comprehend the relation between health and nutrients, nutritient groups | Question-Answer, Brain Storming, Lecture, | |
| 3 | Planned that a healthy and balanced menu | Lecture, Question-Answer, Brain Storming, |
| Week | Course Topics | Preliminary Preparation |
|---|---|---|
| 1 | The relationship between nutrition and health, definition of healthy, adequate and balanced nutrition definition | |
| 2 | Nutritional elements: proteins | |
| 3 | Nutritional elements: carbohydrates | |
| 4 | Nutritional elements: lipids | |
| 5 | Nutritional elements: vitamins | |
| 6 | Nutritional elements: minerals | |
| 7 | Nutritional elements: water | |
| 8 | Micronutrients | |
| 9 | Energy balance: obesity-weakness | |
| 10 | Nutrients and nutritient groups | |
| 11 | Food additives and their effects on health | |
| 12 | Nutrition and various diseases | |
| 13 | Healthy, adequate and balanced menu planning: definition, principles | |
| 14 | General evaluation |
| Resources | |
|---|---|
| Course Notes | |
| Course Resources | |
| # | Contribution of Course Learning Outcomes to Program Outcomes |
|---|---|
| 1 | Explained the negative effects of inadequate and unbalanced nutrition on health |
| 2 | Comprehend the relation between health and nutrients, nutritient groups |
| 3 | Planned that a healthy and balanced menu |
| Evaluation System | |
|---|---|
| Semester Studies | Contribution Rate |
| 1. Ara Sınav | 100 |
| Total | 100 |
| 1. Final | 60 |
| 1. Yıl İçinin Başarıya | 40 |
| Total | 100 |
| ECTS - Workload Activity | Quantity | Time (Hours) | Total Workload (Hours) |
|---|---|---|---|
| Course Duration (Including the exam week: 16x Total course hours) | 16 | 2 | 32 |
| Hours for off-the-classroom study (Pre-study, practice) | 5 | 3 | 15 |
| Mid-terms | 1 | 3 | 3 |
| Assignment | 1 | 3 | 3 |
| Final examination | 1 | 5 | 5 |
| Total Workload | 58 | ||
| Total Workload / 25 (Hours) | 2.32 | ||
| dersAKTSKredisi | 2 | ||