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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 2018 NUTRITION PRINCIPLES COMPULSORY 3 0 0 3

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR GÖZDE TÜRKÖZ BAKIRCI

Offered to

Gastronomy And Culinary Arts

Course Objective

Nutrition and health to interpret the relationship, Grouped as nutrients carbohydrates, proteins, fats, vitamins and minerals, dietary sources, requirements in various age groups, is evaluate the metabolism

Learning Outcomes of the Course Unit

1   Nutrition base with nutrients that (carbohydrates, proteins and lipids, vitamins, minerals) regarding chemical structure, properties, classification, functions, resources, understand the basis of nutrition learn information such as daily intake recommendations 2   Evaluate by selecting the type and amount of nutrients contained in the food 3   According to the structure of food preparation and cooking methods to apply 4   Different age and sex daily energy, carbohydrate, protein and fat requirements and learn to interpret types and amounts of foods to provide them 5   Three-day individual food consumption and physical activity record with the ability to identify their nutritional status

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Nutrition concepts and food-health relationship, food groups and portion sizes 2 Carbohydrates functions, resources and requirements 3 Carbohydrates functions, requirements and resources. 4 Lipids, functions, requirements and resources 5 Proteins, functions requirements and resources. 6 Proteins, functions, resources and requirements 7 Midterm 8 Midterm 9 The importance of water loss and water needs of the electrolyte, acid-base balance 10 Water soluble vitamins, tasks, requirements and resources 11 Water soluble vitamins, tasks, resources and requirements 12 Fat soluble vitamins, tasks, resources and requirements 13 Minerals, absorption, metabolism, resources and requirements 14 Diet types 15 Final Exam 16 Final Exam

Recomended or Required Reading

Prof. Dr. Sıdıka Bulduk, Beslenme Ilkeleri ve Mönü Planlama, Detay Yayıncılık, 2013 Thompson, J & Manore M.(2005).Nutrition: An Applied Approach. San Francisco: Pearson Benjamin

Planned Learning Activities and Teaching Methods

Expression

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 ASG ASSIGNMENT 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE ASG * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) ASG * 0.40 + RST * 0.60 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 12 3 36 Preparations before/after weekly lectures 12 2 24 Preparation for midterm exam 1 3 3 Preparation for final exam 1 4 4 Preparing presentations 3 2 6 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 75

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 LO.1 4 LO.2 4 LO.3 4 LO.4 4 LO.5 4