Information Package / Course Catalogue
Healthy Nutrition
Course Code: KOC101
Course Type: Non Departmental Elective
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 2
Objectives of the Course

The aim of this course is to enable students to learn the basic principles of healthy and balanced nutrition, evaluate current nutritional approaches, make food choices based on scientific principles, and understand the relationship between nutrition and health.

Course Content

This course covers the basic concepts of nutrition, principles of healthy and balanced nutrition, food groups, body mass index, functional foods, probiotics and prebiotics, protein sources, nutritional models, sustainable nutrition, carbon and water footprints, the relationship between healthy nutrition and diseases, current dietary approaches, risky diet practices, food literacy, and nutrition misinformation.

Name of Lecturer(s)
Learning Outcomes
1.Explains the basic concepts of nutrition and the principles of healthy nutrition.
2.Evaluates food groups and balanced nutrition models.
3.Explains the importance of functional foods, probiotics, and prebiotics in nutrition.
4.Compares the advantages and disadvantages of different dietary models and popular diets.
5.Interprets the relationship between healthy nutrition, sustainability, and diseases.
Recommended or Required Reading
1.Baysal, A. (2019 Beslenme. Hatiboğlu Yayınları, Ankara.).
2.Eker, H. H. ve Güneş Bayır, A. (Ed.). (2015). Sağlıklı Beslenme. Nobel Tıp Kitabevleri, İstanbul
Weekly Detailed Course Contents
Week 1 - Theoretical
Definition and importance of nutrition; basic nutrition concepts (glycemic index, bioavailability, energy, metabolism, etc.)
Week 2 - Theoretical
Principles of healthy and balanced nutrition; the Four-Leaf Clover Model
Week 3 - Theoretical
Food groups and creating a healthy eating plate
Week 4 - Theoretical
Body mass index, energy balance, and weight management
Week 5 - Theoretical
Functional foods, probiotics, and prebiotics
Week 6 - Theoretical
Animal and plant protein sources; protein quality
Week 7 - Theoretical
The traditional food pyramid, the Mediterranean dietary model, and nutritional approaches in different countries
Week 8 - Theoretical
The DASH diet, flexitarian nutrition, and current healthy eating models
Week 9 - Theoretical
Sustainable nutrition; the concepts of carbon footprint and water footprint
Week 10 - Theoretical
The relationship between healthy nutrition and chronic diseases
Week 11 - Theoretical
Evaluation of ketogenic and carnivore diets
Week 12 - Theoretical
Evaluation of intermittent fasting, water fasting, and restrictive single-food dietary patterns
Week 13 - Theoretical
Raw food diets, popular diets, and current nutrition trends
Week 14 - Theoretical
Food literacy, nutrition misinformation, and overall course evaluation
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%5
Quiz1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Individual Work140114
Quiz1123
Midterm Examination1112
Final Examination1213
TOTAL WORKLOAD (hours)50
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
PÇ-12
PÇ-13
PÇ-14
PÇ-15
OÇ-1
4
OÇ-2
4
OÇ-3
4
OÇ-4
4
OÇ-5
5
Adnan Menderes University - Information Package / Course Catalogue
2026