Faculty of Health Sciences · Nutrition and Dietetics · Undergraduate
Course Objective
The effect of nutrients on health; evaluation of nutrients, nutrients and food groups for healthy food selection.
Course Content
The content of this course covers the importance of food selection in adequate and balanced nutrition, food groups, the effect of macro and micro nutrients on health, making healthy food choices, nutrition models, healthy nutrition models, and developing healthy food selection skills. Changes in eating habits due to environmental and socio-economic factors, factors affecting healthy food selection, and the cuisines and eating habits of different countries are discussed.
Required Resources
Nutrition, Ayşe Baysal, Hatiboğlu Publishing.
Current Issues in Nutrition and Dietetics, Muhittin Tayfur, Hatiboğlu Publishing House.
Recommended Resources
Course presentation materials.
Explanations
Evaluation will be made through a midterm exam and a final exam.
Rules
70% attendance is mandatory.
Course Learning Outcomes
- Explains the impact of environmental factors on nutrition, the factors affecting healthy food choices, and the differences in dietary habits among countries.
- Evaluates ecological, environmental, or social variables related to healthy food choices.
- Learns the psychological factors effective in food selection
- Learns the social factors effective in food selection
- Understand and interpret the models developed to make healthy choices in food selection
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 14 | 2 | 28 |
| Out of Class Study Period | 14 | 3 | 42 |
| Midterm | 1 | 2 | 2 |
| Quiz | 0 | 0 | 0 |
| Assignment | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 3 | 3 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | The importance of food selection in adequate and balanced nutrition | Reading of course material |
| 2 | Biological factors affecting food choice (hunger, appetite, taste, etc.), appetite mechanism, and food selection | Reading of course material |
| 3 | People's taste perceptions and food choices (sweet, salty, sour, and bitter tastes - food selection), genetic taste markers | Reading of course material |
| 4 | Economic factors affecting food choices (cost, price, food availability, etc.) | Reading of course material |
| 5 | Physical factors affecting food choice (accessibility, education, cooking skills, time, etc.) | Reading of course material |
| 6 | Social factors affecting food choices (culture, family, friends, meal schedule, etc.) | Reading of course material |
| 7 | Psychological factors affecting food choices (mood, stress, guilt, etc.) | Reading of course material |
| 8 | Midterm | Course Notes |
| 9 | Food neophobia | Reading of course material |
| 10 | Nutrition labels and consumer behavior | Reading of course material |
| 11 | Guides for healthy food choices | Reading of course material |
| 12 | Diet trends and food selection | Reading of course material |
| 13 | Healthy diet models | Reading of course material |
| 14 | Healthy diet models | Reading of course material |
| 15 | Popular unhealthy diet models | Reading of course material |
| 16 | Final Exam | Course Notes |