Information Package / Course Catalogue
Principles of Nutrition II
Course Code: BD202
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
Objectives of the Course

To teach of foods vitamin and mineral contents, preparations and cooking methods of foods and the applications of some basic and conventional recipes in the laboratory, according to the nutritional principles.

Course Content

The importance of nutrition, structures, definitions, classifications, functions, sources, recommended dietary allowances, excessive intakes and toxicity of vitamins and minerals. To teach of foods vitamin and mineral contents, preparations and cooking methods of foods and the applications of some basic and conventional recipes in the laboratory, according to the nutritional principles.

Name of Lecturer(s)
Learning Outcomes
1.The students will learn the importance of water and electrolytes in body function
2.Learn the importance of vitamin and minerals in human nutrition
3.Be able to evaluate the foods for the contents of vitamin and minerals
4.To learn factors which effects menu planning and gain the skill at menu planning.
5.Learn the importance and methods of food processing and storage.
Recommended or Required Reading
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.
Weekly Detailed Course Contents
Week 1 - Theoretical
Water and electrolytes
Week 1 - Laboratory
Water and electrolytes
Week 1 - Preparation Work
course materials
Week 2 - Theoretical
Food groups I
Week 2 - Laboratory
Food groups I
Week 2 - Preparation Work
course materials
Week 3 - Theoretical
Food groups II
Week 3 - Laboratory
Food groups II
Week 3 - Preparation Work
course materials
Week 4 - Theoretical
Food groups III
Week 4 - Laboratory
Food groups III
Week 4 - Preparation Work
course materials
Week 5 - Theoretical
The definition of meat, types, composition, structure and importance of nutrition Definition of legumes, the composition and nutritional importance Oil seeds and nuts
Week 5 - Laboratory
The definition of meat, types, composition, structure and importance of nutrition Definition of legumes, the composition and nutritional importance Oil seeds and nuts
Week 5 - Preparation Work
course materials
Week 6 - Theoretical
Egg definition, structure, composition and nutritional importance What is milk, the composition and the importance of nutrition Dairy products
Week 6 - Laboratory
Egg definition, structure, composition and nutritional importance What is milk, the composition and the importance of nutrition Dairy products
Week 6 - Preparation Work
course materials
Week 7 - Theoretical
Of cereals, its types, structure and importance of nutrition Using the forms of cereals, retention policies
Week 7 - Laboratory
Of cereals, its types, structure and importance of nutrition Using the forms of cereals, retention policies
Week 7 - Preparation Work
course materials
Week 8 - Theoretical
Vegetables and fruit definition, structure and importance of nutrition, cooking, purchasing principles Using fresh fruit and vegetables
Week 8 - Laboratory
Vegetables and fruit definition, structure and importance of nutrition, cooking, purchasing principles Using fresh fruit and vegetables
Week 8 - Preparation Work
course materials
Week 9 - Preparation Work
course materials
Week 9 - Intermediate Exam
midterm exam
Week 10 - Theoretical
Oils definition, types, composition, structure and importance of nutrition Physical and chemical properties of fats Desserts, types and characteristics
Week 10 - Laboratory
Oils definition, types, composition, structure and importance of nutrition Physical and chemical properties of fats Desserts, types and characteristics
Week 10 - Preparation Work
course materials
Week 11 - Theoretical
Methods of processing and storing nutrients
Week 11 - Laboratory
Methods of processing and storing nutrients
Week 11 - Preparation Work
course materials
Week 12 - Theoretical
Meal planning and recipes Kitchen features, tools and equipment
Week 12 - Laboratory
Meal planning and recipes Kitchen features, tools and equipment
Week 12 - Preparation Work
course materials
Week 13 - Theoretical
Relationship between diet and disease and pulp - a natural food toxins
Week 13 - Laboratory
Relationship between diet and disease and pulp - a natural food toxins
Week 13 - Preparation Work
course materials
Week 14 - Theoretical
Drinks
Week 14 - Laboratory
Drinks
Week 14 - Preparation Work
course materials
Week 15 - Theoretical
In special cases nutrition
Week 15 - Laboratory
In special cases nutrition
Week 15 - Preparation Work
course materials
Week 16 - Preparation Work
course materials
Week 16 - Final Exam
final exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Laboratory1%10
Quiz5%10
Midterm Examination1%20
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Laboratory140228
Quiz52012
Midterm Examination110212
Final Examination110212
TOTAL WORKLOAD (hours)106
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
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
Adnan Menderes University - Information Package / Course Catalogue
2026