Information Package / Course Catalogue
Principles of Nutrition
Course Code: FE212
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: English
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

This course aims to teach food engineering students the fundamental principles of human nutrition; to provide a scientific understanding of the digestion, absorption, and metabolism of nutrients; to develop healthy dietary habits at both individual and societal levels.

Course Content

The course covers the functions, sources, digestion, absorption, and metabolism of essential nutrients (carbohydrates, proteins, fats, vitamins, minerals, and water). The relationship between nutrition and food engineering is explored through the evaluation of the nutritional value of foods and their contribution to human health.

Name of Lecturer(s)
Assoc. Prof. Olcay BOYACIOĞLU
Learning Outcomes
1.Explain the functions, sources, digestion, and metabolism of macro and micronutrients (carbohydrates, proteins, fats, vitamins, minerals).
2.Interpret the effects of nutrient deficiencies or excesses on human health and relate them to scientific data.
3.Can correlate the relationship between nutrition and energy
4.Gain knowledge on special type of diets
5.Develop nutrition strategies for public health by considering food choices, consumer behavior, and dietary guidelines.
Recommended or Required Reading
1.Berdanier, C.D., Dwyer, J.T., Feldman, E.B., 2007. Handbook of nutrition and food. CRC Press, ABD.
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction: The Role of Food in Nutrition and Basic Concepts
Week 2 - Theoretical
Nutrition Guidelines, Food Choices, and Consumer Behaviors
Week 3 - Theoretical
Classification, Sources, and Physiological Functions of Carbohydrates; Digestion, Absorption, and Role in Functional Foods
Week 4 - Theoretical
Classification, Functions, and Sources of Lipids; Digestion, Absorption, and Healthy Fat Formulations
Week 5 - Theoretical
Structure, Sources, and Nutritional Importance of Proteins; Protein Metabolism and Its Relation to Food Processing
Week 6 - Theoretical
Fluid and Electrolyte Balance: Water, Sodium, Potassium, Calcium
Week 7 - Theoretical
Vitamins: Functions and Deficiencies of Fat-Soluble and Water-Soluble Vitamins
Week 8 - Theoretical
Functions, Sources, and Absorption Factors of Minerals
Week 9 - Theoretical
Food Pyramid
Week 10 - Theoretical
Personalized Nutrition and Types of Diets for Different Groups
Week 11 - Theoretical
Meal Planning and Calorie Calculation
Week 12 - Theoretical
Obesity and Diet
Week 13 - Theoretical
Food Allergies
Week 14 - Theoretical
Nutrition Throughout the Lifespan
Assessment Methods and Criteria
Type of AssessmentCountPercent
Attending Lectures1%10
Project1%20
Midterm Examination1%30
Final Examination1%40
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory143270
Project110111
Midterm Examination18210
Final Examination110212
TOTAL WORKLOAD (hours)103
Contribution of Learning Outcomes to Programme Outcomes