Information Package / Course Catalogue
| Course Code | : BDB115 |
| 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 |
Teaching the importance of energy and macronutrients (carbonhydrates, protein, lipids) on body function and healthy nutrition, assessment of the foods according to their energy, carbohydrate, protein and fat contents, teaching daily energy, carbohydrate, protein and fat requirements for different ages and genders, and type and amounts of foods that can provide these nutrients, application of individual dietary records and physical activity records for assessing nutritional status, developing recommendations for healthy eating.
The importance of carbohydrates, lipids and proteins on nutrition, the structures, definitions, classifications, functions, sources, recommended dietary allowances, and excessive intakes of these nutrients. Methods of individual dietary records and physical activity records.
| Lec. Ayçıl ÖZTURAN ŞİRİN |
| 1. | Understands the importance of energy and macro-nutrients (carbohydrates, protein, fat) on healthy eating and body function |
| 2. | Evaluates the foods according to energy, carbohydrate, protein and fat contents |
| 3. | Knows daily energy, carbohydrate, protein and fat requirements for different ages and genders and the type and amount of foods that can provide these nutrients |
| 4. | Determines the amount of daily consumption of nutrients, compares them according to the recommendations, assesses general nutritional status and dietary habits, interprets dietary patterns |
| 5. | Develops recommendations for healthy eating |
| 1. | Baysal, A. (2011) Beslenme (13 th edition). Ankara: Hatipoğlu Publishing. |
| 2. | Mahan, L.K.,Escott-Stump, S., Raymond, J. (2011) Krause'sFood&theNutritionCareProcess (13.baskı). Washington: Elseiver. |
| 3. | Türkiye'ye Özgü Beslenme Rehberi. (2004). T.C. Sağlık Bakanlığı Temel Sağlık Hizmetleri Genel Müdürlüğü ve Hacettepe Üniversitesi Beslenme ve Diyetetik Bölümü, Ankara. |
| 4. | Berdarier, CD. ,Dwyer JT., Heber D. (2013). Handbook of Nutrition and Food (Ed by), Third Edition, CRC Press. |
| 5. | 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 | 13 | 1 | 2 | 39 |
| Laboratory | 13 | 1 | 2 | 39 |
| Practice Examination | 1 | 5 | 1 | 6 |
| Midterm Examination | 1 | 5 | 1 | 6 |
| Final Examination | 1 | 5 | 1 | 6 |
| TOTAL WORKLOAD (hours) | 96 | |||
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 | 4 | 3 | 3 | 5 | 4 | 4 | 4 | 3 | 3 | 4 | 5 | 4 | 5 | 3 |
OÇ-2 | 3 | 4 | 4 | 5 | 3 | 3 | 3 | 5 | 4 | 5 | 4 | 3 | 3 | 5 |
OÇ-3 | 5 | 5 | 4 | 4 | 4 | 4 | 5 | 4 | 5 | 5 | 5 | 4 | 4 | 3 |
OÇ-4 | 3 | 5 | 5 | 4 | 4 | 4 | 3 | 3 | 5 | 4 | 5 | 3 | 5 | 4 |
OÇ-5 | 4 | 4 | 2 | 3 | 5 | 3 | 5 | 4 | 4 | 5 | 3 | 3 | 5 | 4 |