| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Nutrition | GTP211 | Elective | Associate degree | 2 | Fall | 4 |
Name of Lecturer(s)
Prof. Dr. Halim Aytekin ERGÜL
Prof. Dr. Rezzan KASIM
Prof. Dr. Nil Pembe ÖZER
Associate Prof. Dr. Başar UYAR
Assistant Prof. Dr. Mutlu ÇELİK
Assistant Prof. Dr. Nur DEDE
Assistant Prof. Dr. Semin Özge KESKİN
Assistant Prof. Dr. Fevzi UÇKAN
Lecturer Yasemin Ayşe ÇETREZ
Lecturer Dr. ÇIĞDEM TÜRKSÖNMEZ
Learning Outcomes of the Course Unit
1) Explain the terms of healthy diet, balanced diet.
2) Explain the importance and functions of water in terms of nutrition.
3) Explain the importance and functions of carbohydrates in terms of nutrition.
4) Explain the importance and functions of proteins in terms of nutrition.
5) Explain the importance and functions of lipids in terms of nutrition.
6) Explain the importance and functions of vitamins in terms of nutrition.
7) Explain the importance and functions of minerals in terms of nutrition.
8) Recognize the symptoms of nutrition-based illnesses.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | ||
| Learning Outcomes | ||||||||
| 1 | No relation | No relation | Middle | No relation | No relation | No relation | No relation | |
| 2 | No relation | Low | No relation | Middle | Low | No relation | No relation | |
| 3 | No relation | No relation | Middle | Low | Low | No relation | No relation | |
| 4 | No relation | No relation | Middle | Low | Low | No relation | No relation | |
| 5 | No relation | No relation | Middle | Low | Low | No relation | No relation | |
| 6 | No relation | No relation | Middle | Low | Low | No relation | No relation | |
| 7 | No relation | No relation | Middle | Low | No relation | No relation | No relation | |
| 8 | No relation | No relation | Middle | Low | Low | Low | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Organic Chemistry,General Chemistry
Course Contents
This course includes definition of nutrition. Insufficient and unbalanced nutrition. Functions of nutritional components (carbohydrates, proteins, fats, vitamins, minerals) in human body (digestion, absorption and metabolism). Energy metabolism. Nutritional components. Special nutrition needs.
Weekly Schedule
1) Definition of nutrition, healthy diet, balanced diet2) Unbalanced diet, over-nutrition, well-balanced diet
3) Composition of foods, factors affecting nutrition
4) Functions of nutrition components
5) BMI, daily energy requirement
6) Importance and functions of water in human body
7) Importance of carbohydrates in nutrition and functions in human body
8) Midterm examination/Assessment
9) Importance of proteins in nutrition and functions in human body
10) Importance of lipids in nutrition and functions in human body
11) Importance of vitamins in nutrition and functions in human body
12) Importance of minerals in nutrition and functions in human body
13) Nutrition based illnesses and allergies
14) Nutrition based illnesses and allergies
15) Nutrition based illnesses and allergies
16) Final examination
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Group Study
5) Problem Solving
Assessment Methods and Criteria
Contribution of Semester Studies to Course Grade |
60% |
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Contribution of Final Examination to Course Grade |
40% |
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Total | 100% | |||||||||||
Language of Instruction
Turkish
Work Placement(s)
Not Required