COURSE UNIT TITLE

: PRINCIPLES OF NUTRITION

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 1008 PRINCIPLES OF NUTRITION COMPULSORY 3 0 0 4

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR DEMET BAĞIRAN ÖZŞEKER

Offered to

Gastronomy and Culinary Arts

Course Objective

To establish basic knowledge on human biology, nutrients, food and beverage items and their combinations, diet, metabolism, digestion and growth, food, nutrition and human health.

Learning Outcomes of the Course Unit

1   Understands the importance of energy and macro-nutrients (carbohydrates, protein, fat) on healthy eating and body function
2   Understands the importance of micro-nutrients (vitamin and minerals) on healthy eating and body function
3   Knows daily energy and nutrients requirements for different ages and genders and the type and amount of foods that can provide these nutrients
4   Determines the amount of daily consumption of nutrients, compares them according to the recommendations, assesses general nutritional status and dietary habits, interprets dietary patterns

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Approaches to food and nutrition throughout history
2 Basic human biology
3 Carbohydrates, definition, sources, functions and metabolism
4 Proteins, definition, sources, functions and metabolism
5 Fats, definition, sources, functions and metabolism
6 Vitamins and minerals
7 Vitamins and minerals
8 Water, antioxidants, probiotics and cholesterol
9 Water, antioxidants, probiotics and cholesterol
10 Food combinations
11 Nutrition related ilnesses
12 Principles of healthy nutrition
13 Trends in nutrition principles
14 Trends in nutrition principles

Recomended or Required Reading

Whitney, E. N., & Rolfes, S. R. (2005). Understanding nutrition. Belmont, CA: Thomson/Wadsworth.
Türkiye Beslenme Rehberi (TÜBER) 2015. T.C. Sağlık Bakanlığı, Yayın No:1031, Ankara, 2016.

Planned Learning Activities and Teaching Methods

Lectures, homework, presentations

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


Further Notes About Assessment Methods

None

Assessment Criteria

To be able to discuss the characteristics, classification, functions, sources, and daily intake recommendation of nutrients.
To be able to discuss preparation and cooking methods for foods.
To be able to compare daily energy, carbohydrate, protein and fat requirements by different age and sex.

Language of Instruction

Turkish

Course Policies and Rules

1. It is obligatory to attend at least 70% of the classes
2. Plagiarism of any type will result in disciplinary action.
3. It is essential that students make use of the reading list
4. Students are expected to be involved in class discussions

Contact Details for the Lecturer(s)

demet.bagiran@deu.edu.tr

Office Hours

Monday: 12.00-15.00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Lectures 0 0 0
Preparations before/after weekly lectures 14 2 28
Preparation for midterm exam 1 10 10
Preparation for final exam 1 10 10
Preparing assignments 3 6 18
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 110

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.1555
LO.2555
LO.3555
LO.455

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

Copyright 2015 DEÜ. BİD

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