TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	2
SEMESTER	Third Term (Fall)
NUMBER OF ECTS CREDITS ALLOCATED	3
NAME OF LECTURER(S)	Assistant Professor Nurten Beyter
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Learns adequate and balanced nutrition. 2) Learn carbohydrates, lipids and proteins. 3) Learns digestion, nutrients, hormones and enzymes affecting metabolism. 4) Learns nutrition related programs. 5) Learns how to evaluate energy. 6) Learn the importance of water in nutrition.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	This course aims to teach general scientific principles of good nutrition. Students will be familiar with food resources, the recommended daily intake of food, and potential public health issues for each macro and micronutrient. Food groups will be reviewed according to their nutritional values and functions.
COURSE CONTENTS	WEEK TOPICS 1st Week Nutrition concepts and food-health relationship, food groups and portion sizes 2nd Week Definition, function, requirement and sources of proteins 3rd Week Definition of carbohydrates, function, requirement and sources 4th Week Definition, function, requirement and sources of lipids 5th Week Enzymes and hormones structure, properties 6th Week Nutritional status determination methods 7th Week Operation of energy metabolism, evaluation of energy intake and consumption 8th Week Midterm 9th Week Importance of water, water loss and requirement, electrolyte, acid-base balance 10th Week Tasks, requirements and sources of sodium, potassium and chlorine 11th Week Magnesium, copper, iodine, zinc and iron absorption and metabolism, sources and requirements 12th Week A, E, D Functions, absorption, metabolism, sources and requirements of vitamin K 13th Week Absorption, metabolism, sources and requirements of thiamine, riboflavin, niacin vitamin 14th Week Functions of B12, pantothenic acid, biotin, carnitine and C vitamins, absorption, metabolism, sources and requirements 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Baysal, A. (2016). Genel Beslenme. Hatiboğlu Yayıncılık, Ankara. 2. Bulduk, S. (2002). Beslenme İlkeleri ve Menü Planlama. Detay Yayıncılık, Ankara.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Report Preparation,Presentation
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Assignment 1 10 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 1 1 Preparation for Quiz Individual or group work 1 20 20 Preparation for Final exam 1 20 20 Course hours 14 2 28 Preparation for Midterm exam 1 20 20 Laboratory (including preparation) Final exam 1 1 1 Homework 1 5 5 Total Workload 95 Total Workload / 30 3,16 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No