Graduate Education Institute · Food Nutrition · Master
Course Objective
Healthy nutrition, chemical structure, properties, classification, functions, sources, daily intake recommendations, the over-intake status of carbohydrates, proteins and protein quality, and lipids. To learn individual food consumption records and physical activity recording methods.
Course Content
Healthy nutrition, chemical structure, properties, classification, functions, sources, daily intake recommendations, the over-intake status of carbohydrates, proteins and protein quality, and lipids. To learn individual food consumption records and physical activity recording methods.
Required Resources
Özkeleş, H. E., Tayar, M., Korkmaz, N. H. (2011). Beslenme İlkeleri. Bursa: Dora Yayıncılık.
Recommended Resources
Özkeleş, H. E., Tayar, M., Korkmaz, N. H. (2011). Beslenme İlkeleri. Bursa: Dora Yayıncılık.
Course Learning Outcomes
- Knows the nutritional value of foods during the preparation, cooking and storage stages of foods. Knows the basic properties of world cuisines. Knows the role of nutrition in health protection and development in various physiological periods.
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 3 | 48 |
| Out of Class Study Period | 16 | 6 | 96 |
| Midterm | 1 | 6 | 6 |
| Quiz | 0 | 0 | 0 |
| Assignment | 3 | 10 | 30 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 7 | 7 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Relationship betweet nutrition and health | Read the lesson material |
| 2 | Structure, function, and properties of carbonhydrates | Read the lesson material |
| 3 | Lipids | Read the lesson material |
| 4 | Proteins | Read the lesson material |
| 5 | Energy metabolism | Read the lesson material |
| 6 | Nucleic acids | Read the lesson material |
| 7 | Enzyms and hormons | Read the lesson material |
| 8 | Mid-term Exam | - |
| 9 | Energy calculating practices | Read the lesson material |
| 10 | Water and minerals | Read the lesson material |
| 11 | Minerals | Read the lesson material |
| 12 | Vitamins | Read the lesson material |
| 13 | Vitamins | Read the lesson material |
| 14 | Evaluation of tasks | Submission of assignments |
| 15 | Overview | Read the lesson material |