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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 4079 HEALTY NUTRITION ELECTIVE 2 0 0 2

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

Offered to

Gastronomy And Culinary Arts

Course Objective

To teach the factors that affect food selection (physical, economic, psychological and biological) and models that will lead individuals to the right food selection

Learning Outcomes of the Course Unit

1   It will be able to explain the mechanisms of hunger, taste and appetite that are effective in the selection of nutrients. 2   It will be able to explain the economic, psychological and social factors that are effective in the selection of nutrients. 3   It will be able to understand the models developed so that individuals can make healthy choices in food selection. 4   It will be able to interpret the factors that affect the consumer in purchasing nutrients. 5   It will be able to interpret the factors that affect food selection in children, obese and individuals with eating disorders.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Importance of food selection in an adequate and balanced diet 2 Biological factors affecting food selection (hunger, appetite, flavor, etc.), appetite mechanism and food selection 3 People's taste perceptions and food choice (sugary, salty, sour and bitter flavors- food selection), genetic taste markers 4 Economic factors affecting food selection (cost, price, food availability, etc.) 5 Physical factors affecting food selection (accessibility, education, cooking knowledge skills and time, etc.) 6 Social factors affecting food selection (culture, family, friends and meal layout, etc.) 7 Midterm / Social factors affecting food selection (culture, family, friends and meal layout, etc.) 8 Psychological factors affecting food selection (mood, stress and guilt, etc.) 9 Food neophobia 10 Factors that prevent diet and lifestyle changes, factors affecting learning about new food selection 11 Factors affecting food selection when purchasing nutrients, food labels and nutrient pattern profiles 12 Food selection in childhood 13 Food selection and flavor in obesity 14 Food selection and flavor in obesity 15 Final Exam 16 Final Exam

Recomended or Required Reading

Baysal A (2014) Beslenme. 15. baskı. Ankara: Hatiboğlu Yayınevi. Hacettepe Üniversitesi Sağlık Bilimleri Fakültesi Beslenme ve Diyetetik Bölümü (Temmuz 2015) Türkiye ye Özgü Besin ve Beslenme Rehberi. Yenilenmiş 1. baskı. Ankara. Victor R. Preedy, Ronald Ross Watson and Colin R. Martin, 2010. Handbook of Behavior Food and Nutrition. Springer, Electronic Book.

Planned Learning Activities and Teaching Methods

Expression

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60

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 14 2 28 Preparations before/after weekly lectures 14 2 28 Preparation for midterm exam 1 1 1 Preparation for final exam 1 1 1 Preparing presentations 2 1 2 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 62

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 LO.1 4 4 3 1 1 1 LO.2 4 4 3 1 1 1 LO.3 4 4 3 1 1 1 LO.4 4 4 3 1 1 1 LO.5 4 4 3 1 1 1