Information Package / Course Catalogue
| Course Code | : BD201 |
| Course Type | : Required |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 2 |
| ECTS | : 4 |
The aim of lesson is learning the importance of energy and macronutrients of body function and healthy nutrition and being able to assess foods according to energycarbohydrate, protein and fat contents and learning daily energy, carbohydrate, protein and fat requirements and food sources and amounts according to gender and ages, be able to interpret the dietary patterns of this groups.
The importance of nutrition, structures, definitions, classifications, functions, sources, recommended dietary allowances, and excessive intakes of carbohydrates, lipids and proteins. To teach of foods nutrient contents, preparations and cooking methods of foods and the applications of some basic and conventional recipes in the laboratory, according to the nutritional principles.
| 1. | Students will learn the importance of energy and macronutrients of body function and healthy nutrition. |
| 2. | Students will be able to assess foods according to energy, carbohydrate, protein and fat contents |
| 3. | Students will learn daily energy, carbohydrate, protein and fat requirements and food sources and amounts according to gender and ages, be able to interpret the dietary patterns of this groups. |
| 4. | Students will assess nutritional status of themselves by three days dietary records and physical activity levels; be able to suggestion about improving food habits. |
| 5. | Students will assess nutritional status of themselves by three days dietary records and physical activity levels; be able to suggestion about improving food habits. |
| 1. | Baysal, A. (2004). Beslenme. Hatiboğlu Yayınları:93, 10.Baskı, Ankara |
| 2. | Gibney, M.J., Hester, H.V., Kok. F.J.(2002). Introduction to Human Nutrition (Ed by), Blackwell Publishing Company |
| 3. | Brown, A. (2000). Understanding Food: Principles and Preparation, Wadsworth/Thomson Learning, USA |
| 4. | Berdarier, C.D. (2002). Handbook of Nutrition and Food (Ed by), CRC Press |
| Type of Assessment | Count | Percent |
|---|---|---|
| Laboratory | 1 | %10 |
| Quiz | 5 | %10 |
| Midterm Examination | 1 | %20 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 2 | 42 |
| Lecture - Practice | 14 | 0 | 2 | 28 |
| Quiz | 5 | 2 | 0 | 12 |
| Midterm Examination | 1 | 10 | 2 | 12 |
| Final Examination | 1 | 10 | 2 | 12 |
| TOTAL WORKLOAD (hours) | 106 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | |
OÇ-1 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | |
OÇ-2 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | |
OÇ-3 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | |
OÇ-4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | |
OÇ-5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | |