Information Package / Course Catalogue - Adnan Menderes University

General Information Unit Staff Academic Information Programme Outcomes Course Structure Diagram Contact Information

Person Responsible for Information Package

Ins. Ayşenur ÖREN

Ins. Cahit İNCİOĞLU

Ins. Hayri KEMİKSİZOĞLU

Ins. Şerife Gökçen YANIK

Lec. Cennet ARMAN ZENGİ

Lec. Durcan Özgün SARIOĞLU

Lec. Mithat Evrim DEMİR

Nutrition Principles

Course Code	: KGK165
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	: 3

Objectives of the Course

The meaning and importance of nutrition, food components and the importance of nutrition, the nutritional status of different learning.

Course Content

Nutrition, metabolism, nutrients, food groups, eating at different ages

Name of Lecturer(s)

Ins. İsmail BÖLÜK

Learning Outcomes

1.	To understand the importance of nutrition and the meaning of.
2.	By learning to apply the components of Food Technology, Food .
3.	By learning to apply the functions of Food Technology, Food.
4.	Food groups and the preparation methods, learning to practice in food technology.
5.	Foods storage methods, learning to practice in food technology.
6.	Ability to calculate daily energy needs
7.	Being able to calculate body mass index and understand underweight, slightly overweight and obesity.
8.	Recognizing macro minerals and understanding their importance, knowing their sources, and understanding daily needs.
9.	Recognizing micro minerals and understanding their importance, knowing their sources, and understanding daily needs.
10.	Being able to understand the importance and necessity of water.
11.	To understand hormones, metabolism and their activities.
12.	Having knowledge about prebiotics and probiotics.

Recommended or Required Reading

1.	Nutrition and Healthy Life Prof. Dr. Tayar & Yrd. Doç. Dr. Korkmaz

Weekly Detailed Course Contents

Week 1 - Theoretical

Nutritional status and importance (Terms and Definitions)

Week 2 - Theoretical

Nutrition and health

Week 3 - Theoretical

Carbohydrates in terms of nutrition; definition, classification of structure and properties

Week 4 - Theoretical

Carbohydrate sources and their use in the body

Week 5 - Theoretical

Lipids in terms of nutrition; definition, structure, classification and properties

Week 6 - Theoretical

Vitamins

Week 7 - Theoretical

Prebiotics, probiotic Quiz

Week 8 - Theoretical & Practice

Food groups, food pyramid (meat, milk, eggs, cereals, fruits and vegetables, fats and oils)

Week 9 - Theoretical

Food groups, food pyramid (meat, milk, eggs, cereals, fruits and vegetables, fats and oils)

Week 10 - Theoretical

Healthy nutrition, over nutrition and weakness

Week 11 - Theoretical

Children, youth nutrition

Week 12 - Theoretical

Food allergens, food processing and storage methods

Week 13 - Theoretical

Nutrition and sports

Week 14 - Theoretical

Nutrition of adults and the elderly

Assessment Methods and Criteria

Type of Assessment	Count	Percent
Midterm Examination	1	%40
Final Examination	1	%60

Workload Calculation

Activities	Count	Preparation	Time	Total Work Load (hours)
Lecture - Theory	14	1	2	49
Midterm Examination	1	12	1	13
Final Examination	1	12	1	13
TOTAL WORKLOAD (hours)				75

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
OÇ-1					2
OÇ-2					2
OÇ-3					2
OÇ-4					2
OÇ-5					2
OÇ-6
OÇ-7
OÇ-8
OÇ-9
OÇ-10
OÇ-11
OÇ-12