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	5
NAME OF LECTURER(S)	Associate Professor Beril Köse
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Understands the properties and functions of carbohydrates and their sources. 2) Understands the properties and functions of proteins and their sources. 3) Understands the properties and functions of lipid and their sources. 4) Understands the calculation of energy requirements 5) Interprets different cooking methods and heat transfer methods. 6) Knows the portions and requirements of food groups
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	None
COURSE DEFINITION	This course aims to help students in learning the energy value of foods and individual energy expenditure, energy balance and unbalance problems are also reviewed in term of interactions between nutrition and he
COURSE CONTENTS	WEEK TOPICS 1st Week The purpose, scope, working methods of the lesson 2nd Week General definition, and concepts, Nutrition-health interaction 3rd Week Carbohydrates: Definition, chemistry, properties, sources, digestion, absorption and metabolism, needs, problems related to insufficient and excessive intake 4th Week Carbohydrates: Grains 5th Week Carbohydrates: 6th Week Proteins: Definition, chemistry, properties, sources, quality, digestion, absorption and metabolism, needs, problems related to insufficient and excessive intake. 7th Week Proteins: Meats 8th Week MİDTERM 9th Week Proteins: Eggs 10th Week Proteins: Nuts 11th Week Lipids: Definition, chemistry, properties, sources, digestion, absorption and metabolism, needs, excessive and unbalanced intake problems 12th Week Lipids: Fats 13th Week Energy: Definition, properties, calculations 14th Week General determination
RECOMENDED OR REQUIRED READING	Beslenme. Baysal A., Hatiboğlu Yayınevi, 12. Baskı, Ankara,2010. Mahan K., Arlin M. Krause?s Food, Nutrition and Diet Therapy, 10 th edition, 2000 www.eatright.com/ www.fao.org/ www.fda.gov/ www.usda.gov/ www. who.org www.cfsan.fda.gov/ www.ilsi.org/ficinfo.health.org www.nalusda.gov/fnic/foodcomp
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Practice 1 30 Total(%) 60 Contribution of In-term Studies to Overall Grade(%) 60 Contribution of Final Examination to Overall Grade(%) 40 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 1 1 Preparation for Quiz Individual or group work 14 1 14 Preparation for Final exam 10 2 20 Course hours 14 4 56 Preparation for Midterm exam 7 5 35 Laboratory (including preparation) 3 5 15 Final exam 1 1 1 Homework 2 3 6 Total Workload 148 Total Workload / 30 4,93 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No