Information Package / Course Catalogue - Adnan Menderes University

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Pirinciples of Healthy Nutrition

Course Code	: VET144
Course Type	: Area Elective
Couse Group	: First Cycle (Bachelor's Degree)
Education Language	: Turkish
Work Placement	: N/A

Theory	: 1
Prt.	: 1
Credit	: 2
Lab	: 0
ECTS	: 3

Objectives of the Course

Transmitting the healthy and balanced nutritional requirements for the community, especially the place and importance of animal origin foods in healthy nutrition.

Course Content

The place and importance of animal origin foods in nutrition, principles of nutrition, nutritional elements, food groups.

Name of Lecturer(s)

Lec. Cemil ŞAHİNER

Learning Outcomes

1.	To be able to know the role and the importance of a healthy diet of animal food
2.	Learns the principles of healthy and balanced nutrition
3.	Learns the relationship between nutrition and health-community
4.	Learns the nutritional elements and the food groups
5.	Learns the relationship between nutrition and human health.

Recommended or Required Reading

1.	Baysal A., Beslenme, 2018, Ankara.
2.	Baysal A., Genel Beslenme, 2019, Ankara
3.	Tayar M., Korkmaz NH. Beslenme-Sağlıklı Yaşam, 2007, Bursa.
4.	Tayar M., Korkmaz NH., Özkeleş HE. Beslenme İlkeleri, 2017, Bursa.

Weekly Detailed Course Contents

Week 1 - Theoretical

Introduction

Week 1 - Practice

Introduction

Week 2 - Theoretical

Nutrition definitions and functions of foods

Week 2 - Practice

Presentation of the equipment and laboratories to the students

Week 3 - Theoretical

Healthy and balanced nutrition principles

Week 3 - Practice

Basic food analysis I

Week 4 - Theoretical

Nutrition and health-community relationship

Week 4 - Practice

Basic food analysis II

Week 5 - Theoretical

Proteins, carbohydrates, lipids

Week 5 - Practice

Ash and dry matter analysis in foods

Week 6 - Theoretical

Vitamins

Week 6 - Practice

Protein analysis in foods

Week 7 - Theoretical

Water and minerals

Week 7 - Practice

Lipids analysis in foods

Week 8 - Theoretical

Review

Week 8 - Practice

Review (Midterm )

Week 9 - Theoretical

Food groups I

Week 9 - Practice

Effects of food preparation and processing practices on bioavailability of foods

Week 10 - Theoretical

Food groups II

Week 10 - Practice

Evaluation of label information in foods

Week 11 - Theoretical

The importance of animal origin foods in nutrition

Week 11 - Practice

Legal regulations related to nutrition

Week 12 - Theoretical

Assessment of body weight, physical activity, metabolism and health

Week 12 - Practice

Food adulteration

Week 13 - Theoretical

Sugar and salt in the diet

Week 13 - Practice

Protection in food

Week 14 - Theoretical

Nutritional health problems

Week 14 - Practice

Evaluation of shelf life in foods

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	0	1	14
Lecture - Practice	14	0	1	14
Midterm Examination	1	15	1	16
Final Examination	1	30	1	31
TOTAL WORKLOAD (hours)				75

Contribution of Learning Outcomes to Programme Outcomes

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