GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
INTRODUCTION TO FOOD II/BES 212
Course Title: INTRODUCTION TO FOOD II
Credits 2 ECTS 3
Course Semester 4 Type of The Course Elective
COURSE INFORMATION
 -- (CATALOG CONTENT)
 -- (TEXTBOOK)
 -- (SUPPLEMENTARY TEXTBOOK)
 -- (PREREQUISITES AND CO-REQUISITES)
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- COURSE OBJECTIVES
 -- COURSE LEARNING OUTCOMES
To be able to define general definitions about food and nutrition
To able to explain energy and nutrients
To be able to learn basic food groups and analyze the importance in terms of nutrition
To be able to interpret the effects of different foods and beverages on health
To be able to compare the national and international food/nutrition guides.
To be able to follow current developments in the field of Nutrition and Dietetics and adapt to the professional life
 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face
 --WEEKLY SCHEDULE
1. Week  Introduction
2. Week  Adequate-Balanced Nutrition and Hydration
3. Week  Introduction to Energy and Nutrients - Hand out Projects / Presentations
4. Week  Carbohydrates
5. Week  Proteins
6. Week  Fats and Oils
7. Week  Vitamins
8. Week  Midterm
9. Week  Minerals
10. Week  Food Groups
11. Week  National and İnternational Food/Nutrition Guides
12. Week  Projects/Presentations of Students
13. Week  Projects/Presentations of Students
14. Week  Projects/Presentations of Students
15. Week  
16. Week  
 -- TEACHING and LEARNING METHODS
 -- ASSESSMENT CRITERIA
 
Quantity
Total Weighting (%)
 Midterm Exams
1
40
 Assignment
1
5
 Application
0
0
 Projects
1
10
 Practice
0
0
 Quiz
1
5
 Percent of In-term Studies  
60
 Percentage of Final Exam to Total Score  
40
 -- WORKLOAD
 Activity  Total Number of Weeks  Duration (weekly hour)  Total Period Work Load
 Weekly Theoretical Course Hours
14
2
28
 Weekly Tutorial Hours
0
 Reading Tasks
4
3
12
 Searching in Internet and Library
3
3
9
 Material Design and Implementation
3
2
6
 Report Preparing
0
 Preparing a Presentation
1
2
2
 Presentation
1
1
1
 Midterm Exam and Preperation for Midterm Exam
1
8
8
 Final Exam and Preperation for Final Exam
1
10
10
 Other (should be emphasized)
1
2
2
 TOTAL WORKLOAD: 
78
 TOTAL WORKLOAD / 25: 
3.12
 Course Credit (ECTS): 
3
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1Use the knowledge of basic and social sciences required by the profession of dietitian effectively throughout his/her professional life.X
2Comprehends the principles of protection and development of individual and community health in the course of his professional life.X
3Uses his/her knowledge to improve the health level and quality of life of the society.X
4Follow the developments in the discipline of nutrition and dietetics.X
5Uses correct and reliable information and informatic technologies in self-development.X
6It renews itself professionally with the awareness of lifelong learning.X
7He/she acts in accordance with the professional ethical consciousness within the legal framework related to his/her duties, rights and responsibilities.X
8Use their professional knowledge and skills in accordance with the basic values and culture of the society at national and international level.X
9Acts in accordance with quality management processes.X
10Do experiments, projects and research with appropriate methods in his / her discipline.X
11Works in conjunction with relevant disciplines in the field of professional practice.X
12Applies personal knowledge specific to the physiological, environmental and socio-cultural needs of healthy and / or sick individuals.X
 -- NAME OF LECTURER(S)
   (Research Assistant. Duygu AĞAGÜNDÜZ , PhD)
 -- WEB SITE(S) OF LECTURER(S)
   (https://websitem.gazi.edu.tr/site/duyguturkozu)
 -- EMAIL(S) OF LECTURER(S)
   (duyguturkozu@gazi.edu.tr)