| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Principles Of Nutrition | EBE119 | Elective | Bachelor's degree | 1 | Fall | 5 |
Name of Lecturer(s)
Associate Prof. Dr. Sena Dilek AKSOY
Lecturer Belgin BABADAĞLI
Learning Outcomes of the Course Unit
1) Explane the importance of a healthy diet.
2) Clarify the food sanitation.
3) Identify the nutrition in special cases.
4) Define the nutritional problems in Turkiye.
5) Plan the nutrition education.
6) Clarify the principles of nutrition in some diseases.
7) Plans appropriate nutrition education during pregnancy, puerperium and breastfeeding.
8) Supports adequate and balanced nutrition of pregnant women.
9) Evaluates nutrition during pregnancy and its relationship with fetal growth and development.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | ||
| Learning Outcomes | ||||||||||||
| 1 | No relation | High | High | High | High | High | High | High | High | High | High | |
| 2 | High | High | High | High | High | High | High | High | High | High | High | |
| 3 | High | High | High | High | High | High | High | High | High | High | High | |
| 4 | High | High | High | High | High | High | High | High | High | High | High | |
| 5 | High | High | High | High | High | High | High | High | High | High | High | |
| 6 | High | High | High | High | High | High | High | High | High | High | High | |
| 7 | High | High | High | High | High | High | High | High | High | High | High | |
| 8 | High | High | High | High | High | High | High | High | High | High | High | |
| 9 | High | High | High | High | High | High | High | High | High | High | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Transcultural Midwifery, Childbirth Preparation Taining
Course Contents
Topics such as the importance of nutrition in maintaining health, energy requirements, nutrients, basic food groups, adequate and balanced nutrition, sanitation of food, nutrition in special situations, nutritional problems in Turkey, their causes and solutions, nutrition education, and nutrition in some diseases will be covered.
Weekly Schedule
1) İntroduction Essentional concepts about nutrition.2) Carbonhydrates and energy
3) Proteins
4) Lipids
5) Vitamins
6) Water and minerals
7) Assesment of nutrition
8) Midterm examination/Assessment
9) Groups of foods.
10) Nutrition of pregnant and newborn baby.
11) Lipids
12) Furiuts and vegetables.
13) Meet and milk groups
14) Processed foods
15) Food hygiene
16) Final examination
Recommended or Required Reading
1- Şentürk Ş,Yüksel B, Özer H, Çakır B, Bideci E, (Ekim 2002). Toplumun beslenmede bilinçlendirilmesi, Ankara.
2- Baysal A, (2009). Beslenme, Hatipoğlu Yayınları, Ankara.
3- Şanlıer N, Ersoy Y, Anne ve Çocuk İçin Beslenme Prensipleri, Morpa kültür yayınları.
4- Aran N,(2010). Gıda Teknolojisi,Nobel Yayınevi.
5- Sağlıkta ve Hastalıkta Beslenme Editörler: Prof. Dr. Zeynep Oşar, Prof. Dr. Tülay Erkan, Kasım 2004.
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Case Study
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required