GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
PRINCIPLES OF NUTRITION I/BES 201
Course Title: PRINCIPLES OF NUTRITION I
Credits 4 ECTS 7
Semester 3 Compulsory/Elective Compulsory
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Assoc. Prof. Makbule GEZMEN KARADAĞ
 -- WEB SITE(S) OF LECTURER(S)
  http://websitem.gazi.edu.tr/site/mgezmen
 -- EMAIL(S) OF LECTURER(S)
  mgezmen@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
To be able to get an ability to discuss possible common problems in this field.
To be able to gain some skills, to produce new and modern materials
To be able to learn general principles of nutrition
To be able to evaluate nutrients in food
To be able to understand the importance of healthy eating and body function
To be able to learn food preparation, cooking and processing techniques



 -- MODE OF DELIVERY
  The mode of delivery of this course is face to face and laboratory practice.
 -- PREREQUISITES AND CO-REQUISITES
  There is no prerequisite or co-requisite for this course.
 -- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS
  There is no recommended optional programme component for this course.
 --COURSE CONTENT
1. Week  Overview of Nutrition
2. Week  Carbohydrates-1
3. Week  Carbohydrates-2
4. Week  Foods: starches, grains, sugar and sweeteners
5. Week  Lipids-1
6. Week  Lipids-2
7. Week  Midterm Exam
8. Week  Proteins-1
9. Week  Proteins-2
10. Week  Bunu mu demek istediniz? Besinleri besin öğesi açısından değerlendirilmesi Metin veya web sitesi adresi yazın ya da bir dokümanı çevirin. İptal Tür
11. Week  Foods: Meat, egg, legumes
12. Week  Energy metabolism and physical activity
13. Week  Midterm Exam
14. Week  Student presentations-1
15. Week  Student presentations-2
16. Week  Final Exam
 -- RECOMMENDED OR REQUIRED READING
  1.Baysal, A., (2006). Beslenme, Hatipoğlu Yayınevi, Ankara. 2.Whitney, E.N, Rolfes, S.R., ( 2002 ). Understanding Nurition, Wards Worth / Thomson Lea
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, question-answer, demonstration, practice
 -- WORK PLACEMENT(S)
  Not Applicable
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
2
20
 Assignment
0
0
 Exercises
1
10
 Projects
1
5
 Practice
0
0
 Quiz
5
5
 Contribution of In-term Studies to Overall Grade  
40
 Contribution of Final Examination to Overall Grade  
60
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
13
2
26
 Practising Hours of Course Per Week
13
4
52
 Reading
13
3
39
 Searching in Internet and Library
4
2
8
 Designing and Applying Materials
0
 Preparing Reports
13
2
26
 Preparing Presentation
1
8
8
 Presentation
1
3
3
 Mid-Term and Studying for Mid-Term
2
6
12
 Final and Studying for Final
1
10
10
 Other
0
 TOTAL WORKLOAD: 
184
 TOTAL WORKLOAD / 25: 
7.36
 ECTS: 
7
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1The student acquire the necessary basic and social science related information as a dietician and use them in her lifetime.X
2The student take the principles of protection and improvement of human and public health as his basis during the professional life.X
3The student use the obtained information to improve the health level and quality of life of the public.X
4The student follow the improvements in the fields of nutrition and dietetic.X
5The student obtain the necessary information and skills in informatics and communication technologies to follow the contemporary technologic developments and to improve himself/herself in this field.X
6The student apply the obtained information and skills in real life and to have lifelong learning behaviour.X
7The student have professional ethics awareness.X
8The student understand the basic values and culture of the society she is living in and to gain the skill to transform him/herself in a positive way.X
9The student apply the scientific methods and techniques as a process.X
10The student obtain skills for designing and applying experiments or projects and to analyse and interpret their results.X
11The student plan the working procedures in the professional application area, to be member of a team, participate in common works and studies and to lead them.X
12The student have the notions regarding anatomy, physiology, operation and sustainability of the biological systems which constitute the basics of the human health.X