Basic Principles Of Nutrition
Horticultural Crops
Faculty of Agriculture
First Cycle (Bachelor's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Basic Principles Of Nutrition | ZFD406 | Elective | Bachelor's degree | 4 | Spring | 3 |
Name of Lecturer(s)
Research Assistant Alptekin Mert YILMAZ
Learning Outcomes of the Course Unit
1) Define nutrition by specifying the importance of each nutritiont element for health.
2) Explain the basic principles of nutritions to inform friends and collegues.
3) Calculate the daily physiological energy requirement by applying the principles of nutrition.
4) Explain the relationship between nutrition and health according to physiological requirements and nutritional habits.
5) Identify an unhealthy menu by using basic principles of nutrition.
6) Explain the functions of certain nutrition groups that benefit health protection.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | ||
| Learning Outcomes | ||||||||||||
| 1 | No relation | High | Middle | High | High | High | Middle | High | High | Middle | High | |
| 2 | Middle | High | Middle | Middle | High | Middle | Middle | High | High | Middle | High | |
| 3 | High | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | |
| 4 | High | High | High | Middle | Middle | Middle | High | Middle | Middle | Middle | Middle | |
| 5 | High | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | |
| 6 | High | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
This course includes nutrition and health , basic nutrition elements and and their importance, functional nutritions, metabolism, menu planning and food allergens.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Language of Instruction
Turkish
Work Placement(s)
Not Required