Faculty of Health Sciences · Nutrition and Dietetics · Undergraduate
ECTS: 5 T+P+L: 2+0+2 Compulsory
Coordinator: Arş. Gör. Dr. Kübra DEMİR
Course Objective
In the scope of this lesson, students learn maximum and minimum levels of vitamins, minerals and water, study metabolic cascades of these micro nutrients in metabolism, estimate adverse situations in case of deficiency or excess situations.
Course Content
In this course, water, minerals, vitamins are studied and the course content of the fall semester as well as general nutritional status are determined.
Required Resources
Krause’s Food & Nutrition Therapy L. Kathleen Mahan, Janice L Raymond-Krause’s Food & the Nutrition Care Process-Saunders
Recommended Resources
Krause’s Food & Nutrition Therapy L. Kathleen Mahan, Janice L Raymond-Krause’s Food & the Nutrition Care Process-Saunders
Course Learning Outcomes
- Evaluate the nutrients according to their carbohydrates, proteins, lipids, vitamins and minerals.
- Define the methods for preparation, cooking and storage without losing nutrients
- Compare the methods for processing and storage.
- Examine the food additives and food enrichment .
Core Area Distribution
(72) Health%100
Teaching Methods
ExpressionQuestion-AnswerDiscussionExercise and PracticeExperiment - Test / Lab/ Workshop / Field Practice
Assessment & Evaluation
HomeworkTesting (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 2 | 32 |
| Out of Class Study Period | 12 | 5 | 60 |
| Midterm | 1 | 2 | 2 |
| Quiz | 0 | 0 | 0 |
| Assignment | 0 | 0 | 0 |
| Practice | 14 | 2 | 28 |
| Final | 1 | 3 | 3 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Vitamines | Course Materials |
| 2 | Vitamines | Course Materials |
| 3 | Foods and food groups: Meats, legumes | Read lesson materials |
| 4 | Foods and food groups: Meat, legumes | Read lesson materials |
| 5 | Egg | Read lesson materials |
| 6 | Milk and milk products | Read lesson materials |
| 7 | Grains | Read lesson materials |
| 8 | Midterms | Read lesson materials |
| 9 | Oils | Read lesson materials |
| 10 | Fruit and vegetables | Read lesson materials |
| 11 | Desserts | Read lesson materials |
| 12 | Food additives and label literacy | Read lesson materials |
| 13 | Food processing | Read lesson materials |
| 14 | Beverages and Food Fortification | Read lesson materials |
| 15 | 19 May Public Holiday | Preparation of food record presantation |
| 16 | Final exams | Read lesson materials |