Information Package / Course Catalogue
| Course Code | : BDB102 |
| 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 | : 5 |
To evaluate the structure, property, classification, function, sources, daily allowance, deficiency, excess intake and toxicity of vitamin and minerals, to evaluate the vitamin & mineral content of foods
The importance of nutrition, structures, definitions, classifications, functions, sources, recommended dietary allowances, excessive intakes and toxicity of vitamins and minerals. To teach vitamin and mineral contents of foods, preparations and cooking methods and the applications of some basic and conventional recipes in the laboratory, according to the nutritional principles.
| Lec. Ayçıl ÖZTURAN ŞİRİN |
| 1. | 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 food contents of vitamin and minerals |
| 4. | Learn daily vitamin and mineral requirements and food sources and amounts according to gender & ages and to interpret the dietary patterns of these groups. |
| 5. | To learn the factors that affect menu planning and develop skills in planning healthy menus |
| 6. | Learn the importance and methods of food processing and storage. |
| 1. | Baysal, A. (2011) Beslenme (13.baskı). Ankara: Hatipoğlu Yayıncılık. |
| 2. | Mahan, L.K.,Escott-Stump, S., Raymond, J. (2011) Krause's Food & the Nutrition Care Process (13.baskı). Washington: Elseiver. |
| 3. | Türkiye'ye Özgü Beslenme Rehberi. (2015). T.C. Sağlık Bakanlığı Temel Sağlık Hizmetleri Genel Müdürlüğü ve Hacettepe Üniversitesi Beslenme ve Diyetetik Bölümü, Ankara. |
| 4. | Szefer, P., Nriagu JO. (2007). Mineral Components in Foods, (Ed by), CRC Press. |
| 5. | Zempleni J., Rucker RB., McCormick DB., Suttie JW.(2007). Handbook of Vitamins,(Ed by), Fourth Edition, CRC Press. |
| 6. | Berdarier, CD. ,Dwyer JT., Heber D. (2013). Handbook of Nutrition and Food (Ed by), Third Edition, CRC Press. |
| 7. | Wiseman G. (2002).Nutrition and Health (Ed by), First Edition, CRC Press. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %20 |
| Final Examination | 1 | %60 |
| Laboratory | 1 | %20 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 2 | 42 |
| Laboratory | 14 | 1 | 2 | 42 |
| Quiz | 5 | 2 | 0 | 12 |
| Midterm Examination | 1 | 10 | 2 | 12 |
| Final Examination | 1 | 10 | 2 | 12 |
| TOTAL WORKLOAD (hours) | 120 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | PÇ-14 | |
OÇ-1 | 2 | 3 | 3 | 3 | 2 | 3 | 2 | 3 | 4 | 2 | 2 | 3 | 2 | 3 |
OÇ-2 | 4 | 3 | 3 | 3 | 4 | 4 | 3 | 4 | 5 | 3 | 3 | 2 | 3 | 5 |
OÇ-3 | 3 | 4 | 5 | 4 | 3 | 4 | 5 | 4 | 5 | 3 | 5 | 4 | 4 | 3 |
OÇ-4 | 5 | 3 | 5 | 4 | 5 | 3 | 5 | 4 | 2 | 3 | 5 | 4 | 3 | 3 |
OÇ-5 | 3 | 5 | 4 | 5 | 4 | 3 | 5 | 4 | 3 | 5 | 5 | 3 | 3 | 4 |
OÇ-6 | 4 | 4 | 3 | 5 | 3 | 4 | 5 | 4 | 3 | 3 | 5 | 2 | 4 | 4 |