Basic Principles of Nutrition
Gastronomy and Culinary Arts
Faculty of Tourism
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 | TUF102 | Compulsory | Bachelor's degree | 1 | Spring | 6 |
Name of Lecturer(s)
Associate Prof. Dr. Dilek DÜLGER ALTINER
Learning Outcomes of the Course Unit
1) Explain related terms in nutrition
2) Define nutrition. Explain food and food components
3) Explain the subjects of sufficient and balanced nutrition.
4) Explain his/her ideas about the classification of food components.
5) Comprehend organic food. Know the inorganic food.
6) Explain basic food groups.
7) know diseases related to nutrition
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | No relation | No relation | No relation | High | No relation | No relation | No relation | No relation | No relation | No relation | |
| 2 | 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 | No relation | High | No relation | No relation | No relation | No relation | No relation | No relation | |
| 4 | 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 | No relation | No relation | No relation | No relation | No relation | No relation | |
| 6 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 7 | 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
Food Safety and Hygiene
Course Contents
Nutrition and Current Nutrition Trends, The Importance of Nutrition, Food Energy Values, Main Nutrition Groups, Feeding of Special Occasions
Weekly Schedule
1) Importance of Nutrition2) Composition of Foods and Food-related Definitions
3) Structure of Human Body and Nutrition
4) Water, Water Equilibrium and Electrolytes
5) Metabolism of Energy and Carbohydrates
6) Metabolism of Lipids
7) Metabolism of Lipids-2
8) Class Discussion
9) Midterm Exam
10) Metabolism of Protein
11) Effetcs of Vitamins
12) Effetcs of Minerals
13) Metabolism of Calcium and Osteoporosis
14) Metabolism of Cholesterol and Atherosclerosis
15) Hypertension, Cancer and Obesity
16) FINAL EXAM
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Brain Storming
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
30% |
|---|---|
Contribution of Final Examination to Course Grade |
70% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required