| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Physicochemistry | FBO442 | Elective | Bachelor's degree | 4 | Spring | 4 |
Name of Lecturer(s)
Prof. Dr. Ayla KARATAŞ
Prof. Dr. Fikriye POLAT
Lecturer Günsel BİNGÖL
Learning Outcomes of the Course Unit
1) General Nutrition Information: Students will know the concepts and processes related to the elements of food groups and their effects on body function, daily nutrition guide, sanitation
2) Students will know the principles and cautions for food purchasing, preparation, cooking, storage policy and safety rules,
3) Students will learn the effect of consuming fast-food on human health
4) Students will know the nutrition for pregnants and lactating women
5) Students will know the nutrition for 0-1 age group, preschool age group, school age group and adults age group
6) Students will know the nutrition for special cases and chronic diseases
7) Students will comprehend the importance of physical activity, nutrition, and health.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | ||
| Learning Outcomes | |||||||||||||||||||||
| 1 | Middle | Middle | Low | High | High | Middle | Low | High | Middle | Middle | Low | Middle | High | Low | Middle | Middle | Middle | High | Middle | Low | |
| 2 | Middle | Middle | Low | Low | High | High | Middle | Middle | Low | Middle | High | High | Middle | Low | Low | High | Middle | Middle | Middle | High | |
| 3 | Middle | Middle | High | Low | Low | Middle | High | High | Middle | Low | Low | Middle | High | Middle | Low | Low | Middle | Middle | High | Low | |
| 4 | Middle | Low | Middle | Middle | Low | High | High | Middle | Low | Low | Middle | Middle | High | Middle | Low | Low | Middle | High | Middle | Low | |
| 5 | Middle | High | Middle | Low | Low | Middle | High | Middle | Low | Low | Middle | High | Low | Middle | Middle | Middle | Low | Low | Middle | High | |
| 6 | Middle | Middle | High | Low | Low | Middle | High | High | Middle | Low | Middle | Low | Middle | High | Middle | Low | Middle | Middle | Middle | High | |
| 7 | Low | Low | Middle | High | High | Middle | Middle | Low | Low | Middle | High | High | Low | Low | High | Middle | Middle | Low | Middle | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Principles of basic nutrition: Definition of Nutrition and its importance, Nutritional components for well-balanced nutrition, Thir effects on body building;Nutritions: Classes of nutrients, Carbohydrates, Lipids, Proteins, Mineralles, Vitamins, Functions of water on organism
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
50% |
|---|---|
Contribution of Final Examination to Course Grade |
50% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required