Vocatıonal School
Oral And Dental Health
Course Information
| BASIC NUTRITION PRINCIPLES | |||||
|---|---|---|---|---|---|
| Code | Semester | Theoretical | Practice | National Credit | ECTS Credit |
| Hour / Week | |||||
| SADS151 | Fall | 2 | 0 | 2 | 2 |
| Prerequisites and co-requisites | |
|---|---|
| Language of instruction | Turkish |
| Type | Elective |
| Level of Course | Associate |
| Lecturer | Başak Öncel, Lec. |
| Mode of Delivery | Face to Face |
| Suggested Subject | |
| Professional practise ( internship ) | None |
| Objectives of the Course | The aim of this course is to teach nutrient, nutrient, nutrition concepts and to give information about adequate and balanced nutrition, the relationship between nutrition and health. |
| Contents of the Course | Definition of nutrition and its relationship with health; Understanding of nutritional elements and their importance in nutrition. Structure, classification, functions, sources, daily requirements of macro nutrients. Structure, classification, functions, sources, daily requirements of micronutrients. Adequate and balanced diet. Energy metabolism. To teach the concepts of functional foods and nutrition in special cases and to give information about adequate and balanced nutrition, the relationship between nutrition and health. |
Learning Outcomes of Course
| # | Learning Outcomes |
|---|---|
| 1 | The importance of adequate and balanced nutrition |
| 2 | Structure of nutrients and mechanism of action in human metabolism |
| 3 | The importance of nutrition in terms of body functions |
| 4 | Understanding the importance of nutrition in special situations |
Course Syllabus
| # | Subjects | Teaching Methods and Technics |
|---|---|---|
| 1 | Definition of nutrition, its importance and health relationships | |
| 2 | Nutrition Facts and Classification of Nutrients | |
| 3 | Carbohydrates | |
| 4 | Proteins | |
| 5 | Fats | |
| 6 | Enzymes | |
| 7 | Energy Metabolism | |
| 8 | MIDTERM | |
| 9 | Vitamins | |
| 10 | Water and minerals | |
| 11 | Food Groups and Food Pyramid | |
| 12 | Adequate and Balanced Nutrition Factors | |
| 13 | Food Additives | |
| 14 | Functional Foods | |
| 15 | Nutrition in special situations | |
| 16 | Final Exam |
Course Syllabus
| # | Material / Resources | Information About Resources | Reference / Recommended Resources |
|---|---|---|---|
| 1 | 1 Prof.Dr. Sıdıka BULDUK,Beslenme İlkeleri ve Mönü Planlama,Delta Yayıncılık,2013 | ||
| 2 | İlbilge Saldamlı, Gıda Kimyası, Hacettepe Üniversitesi Yayınları, 2007 | ||
| 3 |
Method of Assessment
| # | Weight | Work Type | Work Title |
|---|---|---|---|
| 1 | 40% | Mid-Term Exam | Mid-Term Exam |
| 2 | 60% | Final Exam | Final Exam |
Relationship between Learning Outcomes of Course and Program Outcomes
| # | Learning Outcomes | Program Outcomes | Method of Assessment |
|---|---|---|---|
| 1 | The importance of adequate and balanced nutrition | 3͵5͵14 | 1͵2 |
| 2 | Structure of nutrients and mechanism of action in human metabolism | 4͵12͵14 | 1͵2 |
| 3 | The importance of nutrition in terms of body functions | 4 | 1͵2 |
| 4 | Understanding the importance of nutrition in special situations | 4 | 1͵2 |
Work Load Details
| # | Type of Work | Quantity | Time (Hour) | Work Load |
|---|---|---|---|---|
| 1 | Course Duration | 14 | 2 | 28 |
| 2 | Course Duration Except Class (Preliminary Study, Enhancement) | 0 | 0 | 0 |
| 3 | Presentation and Seminar Preparation | 0 | 0 | 0 |
| 4 | Web Research, Library and Archival Work | 0 | 0 | 0 |
| 5 | Document/Information Listing | 0 | 0 | 0 |
| 6 | Workshop | 0 | 0 | 0 |
| 7 | Preparation for Midterm Exam | 1 | 1 | 1 |
| 8 | Midterm Exam | 1 | 1 | 1 |
| 9 | Quiz | 0 | 0 | 0 |
| 10 | Homework | 0 | 0 | 0 |
| 11 | Midterm Project | 0 | 0 | 0 |
| 12 | Midterm Exercise | 0 | 0 | 0 |
| 13 | Final Project | 0 | 0 | 0 |
| 14 | Final Exercise | 0 | 0 | 0 |
| 15 | Preparation for Final Exam | 1 | 1 | 1 |
| 16 | Final Exam | 1 | 1 | 1 |
| 32 | ||||