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Course Description Course Name : Principles Of Nutrition Course Code : G 230 Course Type : Compulsory Level of Course : First Cycle Year of Study : 2 Course Semester : Spring (16 Weeks) ECTS : 3 Name of Lecturer(s) : Prof.Dr. CAHİDE YAĞMUR Learning Outcomes of the Course : Knows the importance of nutrition for health. Knows about the determination of the energy value of foods, energy consumption in the body, the methods of measuring the energy, and keep balance of the body by ensuring energy balance. Knows about the vitamins and mineral properties, the factors that lead to the loss of them, resources, insufficiency in the amounts of the daily requirement, and the problems caused by excessive consumptions. Knows the importance of water in nutrition, the functions , the ways of providing water requirements, and the water imbalance problems . Makes daily menu plan by choosing the foods which can meet the needs of adults´ daily energy and nutritional elements. Calculates the energy and nutrient content of foods. Calculates the energy consumed by the individuals. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To train food engineers, who know about nutrition, health interaction, and transmittion of knowledge into practice by teaching them basic knowledge and principles of nutrition. Course Contents : Basic knowledge of nutrition Nutrition health interaction Language of Instruction : Turkish Work Place : classroom   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 The importance of nutrition, NUTRITION, HEALTH RELATIONSHIP The textbook and the relevant topics in recommended sources Lecture, question and answer, discussion 2 CARBOHYDRATES The textbook and the relevant topics in recommended sources Lecture, question and answer, discussion 3 OILS The textbook and the relevant topics in recommended sources Lecture, question and answer, discussion 4 PROTEINS The textbook and the relevant topics in recommended sources Lecture, question and answer, discussion 5 ENERGY VALUE OF FOOD The textbook and the relevant topics in recommended sources Lecture, question and answer, discussion 6 CALCULATION OF ENERGY NEEDS OF INDIVIDUALS WITH DETERMINATION AND ENERGY SPENDING The textbook and the relevant topics in recommended sources Lecture, question and answer, discussion 7 WATER importance of nutrition The textbook and the relevant topics in recommended sources Lecture, question and answer, discussion 8 MIDTERM EXAM Repetition Written exam 9 ELECTROLYTE MINERALS (sodium, potassium, chlorine), The textbook and the relevant topics in recommended sources Lecture, question and answer, discussion 10 calcium, phosphorus The textbook and the relevant topics in recommended sources Lecture, question and answer, discussion 11 Magnesium, iron, copper, iodine, fluoride, zinc, manganese, chromium, molybdenum, sulfur, cobalt, selenium The textbook and the relevant topics in recommended sources Lecture, question and answer, discussion 12 heavy metals and toxic effects The textbook and the relevant topics in recommended sources Lecture, question and answer, discussion 13 A, D, E, K vitamins The textbook and the relevant topics in recommended source Lecture, question and answer, discussion 14 TİAMİN, RİBOFLAVİN, NİASİN, ,VİTAMİN B6, The textbook and the relevant topics in recommended source Lecture, question and answer, discussion 15 FOLİK ASİT, VİTAMİN B12, PANTOTENİK ASİT, BİOTİN , KARNİTİN, VİTAMİN C The textbook and the relevant topics in recommended source Lecture, question and answer, discussion 16/17 FİNAL EXAM Repetition Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)       Required Course Material(s)           Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 100     Homeworks/Projects/Others 0 0 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Gains the ability to use knowledge and skills in his/her field. 5 2 Improve a process-based system using the methods of measurement and evaluation 0 3 Has knowledge in the fields of basic science, engineering and food science and technology 5 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 0 5 Researches and analyzes complex systems using scientific methods 0 6 Uses objective and subjective methods to evaluate food quality and interprets the results 5 7 Selects and uses modern technical systems in food engineering and technology applications 0 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 0 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 2 10 Complies with teamwork 0 11 Analytically and critically evaluates the learned information. 4 12 Knows the necessity of lifelong learning. 5 13 Communicates effectively and healthily in the relevant field and uses communication technologies 0 14 Knows a foreign language at a level to follow the literature about foods and communicate 0 15 is respectful of professional ethics 4 16 Has ability to plan, implement and develop a food process 0 17 Knows the legislation and management systems related to foods 0 18 Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 2 28     Out of Class Study (Preliminary Work, Practice) 14 3 42 Assesment Related Works     Homeworks, Projects, Others 0 0 0     Mid-term Exams (Written, Oral, etc.) 1 2 2     Final Exam 1 2 2 Total Workload: 74 Total Workload / 25 (h): 2.96 ECTS Credit: 3