Information Package / Course Catalogue
Basic Nutrition
Course Code: BDB125
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 2
Objectives of the Course

To provide fundamental knowledge on the basic concepts of nutritional science, nutrients, energy metabolism, nutritional principles through the life cycle, and food service systems; and to develop the ability to evaluate the relationship between nutrition and health.

Course Content

This course covers the importance of nutrition; the characteristics, sources, and functions of nutrients; and the processes of digestion, absorption, and metabolism. Additionally, it provides fundamental information on energy requirements and energy balance, nutritional principles through the life cycle, factors influencing nutritional status, prevalent nutritional problems, food service systems, and the significance of food safety in terms of public health.

Name of Lecturer(s)
Learning Outcomes
1.Explains the fundamental concepts of nutrition, the characteristics and sources of nutrients, and their effects on human health.
2.Explains the basic principles of energy balance, metabolism, the functions of nutrients, and the assessment of nutritional status.
3.Evaluates the basic principles of nutrition according to different stages of life, individual characteristics, and common health problems.
4.Interprets eating disorders, popular diets, functional foods, and current nutritional approaches from a scientific perspective.
5.Explains the importance of nutrition practices in relation to food safety, hygiene, foodservice systems, and public health.
Recommended or Required Reading
1.Eskin, S. G. (Ed.). (2023). Temel Beslenme. Ankara: Nobel Akademik Yayıncılık. ISBN: 9786253972646.
2.Baysal, A. Beslenme. Hatipoğlu Yayınları.,2022
3.Mahan, L.K., Raymond, J.L. Krause's Food & the Nutrition Care Process.,2022
Weekly Detailed Course Contents
Week 1 - Theoretical
Concepts of Nutrition, Its Relationship with Health, and Assessment of Nutritional Status
Week 2 - Theoretical
Nutrients and Their Fundamental Functions in the Human Body
Week 3 - Theoretical
Carbohydrates and Their Importance for Health
Week 4 - Theoretical
Proteins, Protein Quality, and Dietary Sources
Week 5 - Theoretical
Lipids, Fatty Acids
Week 6 - Theoretical
Vitamins and Their Clinical Significance
Week 7 - Theoretical
Minerals and Their Roles in Health
Week 8 - Theoretical
Fluid Balance (Water) and Functional Foods (Dietary Fiber, Probiotics, etc.)/ Midterm Examination
Week 9 - Theoretical
Eating Disorders (Anorexia, Bulimia, etc.) and Popular Diets/Assessment of Midterm Examination Questions
Week 10 - Theoretical
Energy Balance, Metabolism, and Principles of Weight Management
Week 11 - Theoretical
Food Safety, Hygiene, and Food Storage Conditions
Week 12 - Theoretical
Nutrition Across the Life Span (Pregnancy, Infancy, Childhood, Older Adulthood )
Week 13 - Theoretical
Different Dietary Patterns and Basic Nutrition Principles for Clinical Conditions
Week 14 - Theoretical
Institutional Foodservice Systems: Definition, Characteristics, and Areas of Application
Assessment Methods and Criteria
Type of AssessmentCountPercent
Attending Lectures1%5
Quiz1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Quiz1213
Midterm Examination1112
Final Examination1213
TOTAL WORKLOAD (hours)50
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
OÇ-1
4
2
2
1
1
1
1
OÇ-2
4
4
1
2
1
1
1
OÇ-3
3
3
3
4
1
1
1
OÇ-4
3
1
3
1
1
2
1
OÇ-5
3
1
2
1
4
1
2
Adnan Menderes University - Information Package / Course Catalogue
2026