Prerequisites and co-requisites |
None |
Language of instruction |
Turkish |
Type |
Required |
Level of Course |
Associate |
Lecturer |
Asst.Prof. Özlem ÖZPAK AKKUŞ |
Mode of Delivery |
Face to Face |
Suggested Subject |
None |
Professional practise ( internship ) |
None |
Objectives of the Course |
The aim of this course, by providing basic information about food chemistry, nutritional technology, catering, food items, composition of foods, students will use this information and provide them with adequate and balanced nutrition principles in kitchen. |
Contents of the Course |
Introduction to nutrition; Adequate, balanced and healthy definition of nutrition; The importance of healthy nutrition of carbohydrates, proteins, lipids, vitamins and minerals; chemical structure, properties, classification, functions, sources, daily intake recommendations, over-intake status and toxicity of these nutrients; food pyramids, functional foods, nutritional groups and the characteristics of the foods in the groups, basic nutrition questions in different age groups and special situations (allergens, celiac disease, lactose intolerance etc), menu planning examples for daily food consumption, Calculation of energy and nutrient values, energy metabolism |
# |
Subjects |
Teaching Methods and Technics |
1 |
Introduction to nutrition and basic concepts of nutrition
|
Lecture, discussion, presentation |
2 |
Classification of nutritional elements and nutritional elements |
Lecture, discussion, presentation |
3 |
Carbohydrates: Properties, sources, digestion, absorption, requirements, problems with inadequate and excessive intake, diet pulp
|
Lecture, discussion, presentation |
4 |
Lipids: Properties, sources, digestion, absorption, requirements, problems with inadequate and excessive intake |
Lecture, discussion, presentation |
5 |
Proteins: Properties, sources, digestion, absorption, requirements, problems with inadequate and excessive intake |
Lecture, discussion, presentation |
6 |
Vitamins: Properties, sources, digestion, absorption, requirements, problems with inadequate and excessive intake |
Lecture, discussion, presentation |
7 |
Minerals and Water: Properties, sources, digestion, absorption, requirements, problems with inadequate and excessive intake |
Lecture, discussion, presentation |
8 |
Mid-term Exam |
Written examination |
9 |
Energy metabolism: Energy balance, energy value of foods, energy expenditure
|
Lecture, discussion, presentation |
10 |
Nutrition groups and food pyramid |
Lecture, discussion, presentation |
11 |
Evaluation of Body Mass Index |
Lecture, discussion, presentation |
12 |
Adequate and balanced nutrition, inadequate and unbalanced nutrition |
Lecture, discussion, presentation |
13 |
Processed and packaged foods, food additives and preservatives |
Lecture, discussion, presentation |
14 |
Functional foods |
Lecture, discussion, presentation |
15 |
Nutrition in different age groups and special situations (allergies, celiac disease, lactose intolerance, etc.) |
Lecture, discussion, presentation |
16 |
Final Exam |
Written examination |