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 | ZFD408 | Elective | Bachelor's degree | 4 | Spring | 3 |
Name of Lecturer(s)
Associate Prof. Dr. Oktay TOMAR
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 | 12 | 13 | 14 | 15 | 16 | ||
| Learning Outcomes | |||||||||||||||||
| 1 | High | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 2 | No relation | High | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 3 | No relation | No relation | High | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 4 | No relation | No relation | No relation | High | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 5 | No relation | No relation | No relation | No relation | High | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 6 | No relation | No relation | No relation | No relation | No relation | High | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
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.
Weekly Schedule
1) Nutritional Status and Importance2) Components of Foods and Functions of Nutrients
3) Emotions and Food Choice
4) Metabolism
5) Structure and Composition of the Human Body
6) Nutritional Energy – Carbohydrates
7) Proteins – Fats
8) Vitamins – Water – Minerals
9) Midterm Exam
10) Non-Nutritional Substances
11) Quality of Foodstuffs
12) Appropriate Nutrition According to People's Condition
13) Nutritional Patterns
14) Preparing a Daily Meal Plan
15) Mass Feeding Industry and Management
16) Final Exam
Recommended or Required Reading
- Mehmet Demirci, Beslenme İlkeleri. TÜ Tekirdağ Ziraat Fakültesi.
- Ayşe Baysal, Beslenme, Hatiboğlu Yayınevi, 18. Baskı
- Mustafa Tayar, Beslenme ilkeleri . Dora Yayınevi, Bursa.
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Brain Storming
5) Self 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