COURSE UNIT TITLE

: NUTRITION

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GTP 1005 NUTRITION COMPULSORY 3 0 0 5

Offered By

Food Technology

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

ASSISTANT PROFESSOR TOLGA AKCAN

Offered to

Course Objective

As the primary role of our food is to provide the human body with nutrients and energy, the lecture groups the food components covered in terms of dietary significance : ` nutrients and other beneficial components and those implicated in special dietary needs. To the food manufacturer, all the chemicals present in a food or raw material are potentially important , to determine its nutritional value, eating properties and suitability for use in particular products and process

Learning Outcomes of the Course Unit

1   1-To be able to know functional properties of nutrients in body
2   2. To be able to know the principles of healthy and balanced diet
3   3. To be able to prepare a diet analysis
4   4. To be able to know on global nutrition problems of the last age.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 1.Nutrition and Health Relations
2 2. Functions of Food in Body
3 3. Importance of Carbohydrates in Nutrition
4 4. Importance of Carbohydrates in Nutrition
5 5. Importance of Lipids in Nutrition
6 6. Importance of Proteins in Nutrition
7 7. Mid-term exam
8 8. Water soluble vitamins and their importance in nutrition
9 9.The importance of fat-soluble vitamins and minerals in nutrition
10 10. Metabolism of Nutrients
11 11. Non-Nutritional Useful Compounds
12 12. Types of nutrition
13 13.Types of nutrition
14 14.Evaluation of the term
15 15.Fainal exam

Recomended or Required Reading

Prof. Dr. Mehmet DEMIRCI, Beslenme. Gıda TeknolojisiDerneğiYayınları, 2014.
Henry J K and Heppel, 1998. Nutritional aspects of food processing and ingredients.
Baysal, A. BeslenmeIlkeleri
Prof. Dr. Mustafa Tayar, Doç. Dr. Nimet Haşıl Korkmaz, Uzm. Diyetisyen H. Elif Özkeleş, Beslenme Ilkeleri, Dora yayınları

Planned Learning Activities and Teaching Methods

Face to face lectures, presentations and assignments

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FIN FINAL EXAM
3 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.50 + FIN * 0.50
4 RST RESIT
5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.50 + RST * 0.50


*** 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

1) Attending at least 70 percent of lectures and fulfill the requirements of the course are mandatory.
2) Plagiarism of any type will result in disciplinary action.

Contact Details for the Lecturer(s)

nihan.gogus@deu.edu.tr

Office Hours

to be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparation about subject 14 1 14
Preparation for midterm exam 1 10 10
Preparation for final exam 1 10 10
Preparing assignments 1 10 10
Preparations before/after weekly lectures 14 2 28
Preparing report 1 8 8
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 124

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11
LO.155
LO.255
LO.355
LO.423

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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