GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
PRINCIPLES OF NUTRITION/GAS 311
Course Title: PRINCIPLES OF NUTRITION
Credits 3 ECTS 4
Semester 5 Compulsory/Elective Elective
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Res.Ast.PhD Tufan Süren
 -- WEB SITE(S) OF LECTURER(S)
   http://www.websitem.gazi.edu.tr/site/tsuren
 -- EMAIL(S) OF LECTURER(S)
  tsuren@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
Students completing this course will be able to : Perceive balanced and adequate nutrition
Explain lipids, carbohydrates and proteins
Explain the hormones and enzymes affecting digestion and food components metabolism
Use the programs of nutrition information systems Evaluate energy intake and expenditure
Perceive the importance of water in nutrition
Explain electrolit and acid-base balance
Explain the absorption, metabolism and tasks of minerals
Explain the absorption, metabolism and tasks of vitamins

 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face and demonstration techniques.
 -- 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  Nutrition concepts and nutrient – health relation Nutrient groups and portion sizes.
2. Week  Definition, function, need and resources of proteins.
3. Week  Definition, function, need and resources of carbohydrates.
4. Week  Definition, function, need and resources of lipids.
5. Week  The structures and features of enzyms and hormones.
6. Week  The methods of determining nutrition status.
7. Week  Working of energy metabolism. Evaluation of intake and expenditure energy.
8. Week   The importance of water. Water loss and its need. Electrolit and acid – base balance. Minerals (devamı)
9. Week  The tasks sodium, potasium and chlore their need and sources.
10. Week  The task, absorption and metabolism sources and needs of calcium, phosphorus.
11. Week  The, absorption and metabolism, sources and needs of magnesium, copper, iodine, zinc and iron.
12. Week  The task, absorption and metabolism sources and needs of A, E, D, K vitamins.
13. Week  The task, absorption and metabolism sources and needs of , thiamin, riboflavin, niacin vitamins.
14. Week  he task, absorption and metabolism sources and needs of B12, pantothenic acit, biotin, carnitine and C vitamins.
15. Week  Final Exam
16. Week  Final Exam
 -- RECOMMENDED OR REQUIRED READING
  Baysal, A.(2009). Beslenme, Ankara: Hatipoğlu Yayınları Thompson, J & Manore M.(2005).Nutrition: An Applied Approach. San Francisco: Pearson Benjamin
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, Question & Answer, Demonstration
 -- WORK PLACEMENT(S)
  -
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
40
 Assignment
0
0
 Exercises
0
0
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 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
14
3
42
 Practising Hours of Course Per Week
0
 Reading
14
1
14
 Searching in Internet and Library
14
1
14
 Designing and Applying Materials
0
 Preparing Reports
0
 Preparing Presentation
0
 Presentation
0
 Mid-Term and Studying for Mid-Term
7
2
14
 Final and Studying for Final
7
2
14
 Other
0
 TOTAL WORKLOAD: 
98
 TOTAL WORKLOAD / 25: 
3.92
 ECTS: 
4
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1He/She knows about basic concepts, principles and theories in the field of Gastronomy and Culinary Arts and implements.X
2He/She has knowledge about nutrition principles and food science and performs them in the field of Gastronomy and Cuisine Arts.X
3He/She has ability to read, understand, speak and write at least in level of European Language Portfolio B2 in a second foreign language.X
4He/She has ability of effective communication as written, verbal, nonverbal and has presentation skills.X
5He/She defines, analyzes, synthesizes, interprets and evaluates information and data in the field of Tourism and Gastronomy.X
6He/She knows and applies management theories and practices to manage effectively a Food & Beverage company and has entrepreneurship skills.X
7He/She knows the social and professional ethics, evaluates them with critical view and improves appropriate behaviors.X
8He/She uses basic information and communication technologies and software at advance level in the field of Gastronomy and Culinary Arts.X
9He/She knows general information about the basic concepts, theories, principles and fact in field of Business and Economy.X
10He/She has comprehensive and systematic knowledge about concepts, theories, principles and facts in the field of hospitality and tourism industry; he/she comprehends importance of Gastronomy and Culinary Arts for tourism industry.X
11He/She plans and performs organizations of hospitality industry.X
12He/She knows and performs national and international food safety and hygiene standards.X
13He/She knows and implements about national and international cuisine.X
14He/She knows and implements food and beverage cost analysis, control, menu planning and pricing.X
15He/She knows about all the process that is related to food and beverage production and he/she solves the problems that appear in the process from purchasing to presentation phase.X
16He/She knows and applies national and international laws, occupational standards and principles of worker health and safety.X
17He/She has knowledge about modern and traditional production techniques in the field of food and beverage.X
18He/She improves his/her individual ability about artistic subjects and he/she implements it in the help of presentation techniques in his/her field.X
19He/She is able to invent new nutrient product, standardize and he/she is able to conduct registration process.X
20He/She evaluates nutrient and food in the terms of history, geography, culture and nourishment science.X