GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
NUTRITION AND CARE/SAG-112
Course Title: NUTRITION AND CARE
Credits 2 ECTS 3
Semester 2 Compulsory/Elective Elective
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
   Turkish
 -- NAME OF LECTURER(S)
   İNSTRUCTOR Nağme ŞİRVAN BORAN
 -- WEB SITE(S) OF LECTURER(S)
   www.gazi.edu.tr/nağmeboran
 -- EMAIL(S) OF LECTURER(S)
   nsboran@hotmail.com,nagmeboran@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
Nutrition and food items recognize and know the functions
Menu planning, food groups use
Knowing the energy values ​​of energy requirements that are needed for the body analyzes simple level
Skin and body care explains the importance of nutrition in Skin and body care explains the importance of nutrition in





 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face
 -- 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  Basic concepts about nutrition
2. Week   Cause feeding problems in society and the dangers of poor nutrition
3. Week   Food groups
4. Week   The nutrients (carbohydrates)
5. Week  Nutrients (Proteins)
6. Week   Nutrients (Vitamins
7. Week   The nutrients (lipids)
8. Week  exam
9. Week   The nutrients (minerals and water)
10. Week   menu planning
11. Week  Energy metabolism
12. Week  Energy metabolism
13. Week  Energy metabolism
14. Week   Enzymes, hormones, nucleic acids
15. Week  The importance of nutrition in skin and body care
16. Week  Final
 -- RECOMMENDED OR REQUIRED READING
   Prof. A.baysal "Nutrition" Hatipoğlu Publications Prof. A.baysal "General Nutrition" Hatipoğlu Publications
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, Question & Answer, Demonstration, Drill - Practise
 -- WORK PLACEMENT(S)
  Not Applicable
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
20
 Assignment
1
20
 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
2
28
 Practising Hours of Course Per Week
0
 Reading
3
4
12
 Searching in Internet and Library
3
5
15
 Designing and Applying Materials
0
 Preparing Reports
3
6
18
 Preparing Presentation
0
 Presentation
0
 Mid-Term and Studying for Mid-Term
1
5
5
 Final and Studying for Final
1
7
7
 Other
0
 TOTAL WORKLOAD: 
85
 TOTAL WORKLOAD / 25: 
3.4
 ECTS: 
3
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1Legal regulations in the field of professional knowledge should be able to follow professional standards and practices should be able to comprehend.
2Intercultural ensure business success and innovation to keep track for a basic level of knowledge of foreign languages ​​should be
3Issues related to the field of professional knowledge through written and verbal communication should be able to transfer.
4Basic knowledge about the area and be able to use the skills to interpret, identify and resolve problems related to the field should be able toX
5Universal, social and professional ethical values ​​should be aware of
6Awareness of lifelong learning (to monitor the developments in science and technology) should be able to develop himself in a professional level.X
7Acquired in the field using basic theoretical and practical scientific knowledge, access to information, may have the ability to evaluate and apply.X
8Areas can work on a project related to the basic level, individual or team can take responsibility in
9Personal hygiene, maintenance and appearance of the area as required care
10Social, cultural and legal rights and responsibilities, may act according to
11Related to the field of society and the world can follow events and developments on the agenda
12Act in accordance with quality management and process
13In the relevant field service processes can be developed to evaluate consumer needs and desires in line
14While performing tasks related to the field of human health, social and natural environment takes into accountX
15Regularly about the area of health, safety and risk assessment canX
16Develop self-assessment skills
17You may use computer-assisted programs related to the field
18Apply effective communication techniques