Course Information Semester Course Code Course Title T+P+L Credit ECTS 4 02140013 Principles and Practices of Nutrition II 2+2+0 4 4 Course Details Language : Turkish Level : Bachelor's Degree Department / Program : Nutrition and Dietetics Mode of Delivery : Face to Face Type : Compulsory Objectives : Adequate and balanced nutrition is the relationship between nutrition and health, basic nutrition information and nutrition information in diseases. Content : Macronutrients, absorption-metabolism, requirements and sources Methods & Techniques : Prerequisites and co-requisities : None Course Coordinator : None Name of Lecturers : Prof. Dr. Nurhan ÜNÜSAN Assistants : None Work Placement(s) : No Recommended or Required Reading Resources : Ayşe Baysal, Beslenme, Hatipoğlu Yayıncılık Course Category Health 100% In-Term Study Informations In-Term Studies Quantity Percentage Mid-terms 1 40% Final examination 1 60% Total 2 100% Activity Informations Activities Quantity Duration Total Work Load Course Duration 14 2 28 Hours for off-the-c.r.stud 14 2 28 Assignments 7 2 14 Mid-terms 1 12 12 Practice 14 2 28 Final examination 1 20 20 Total Work Load ECTS: 4 130 Course Learning Outcomes Upon the successful completion of this course, students will be able to: No Learning Outcomes 1 Explain the definition of nutrition, its importance, nutrients and functions. Weekly Detailed Course Contents Week Topics 1 Fat-soluble vitamins I 2 Fat-soluble vitamins II 3 Water-soluble vitamins I 4 Water-soluble vitamins I 5 Minerals I 6 Minerals II 7 Non-Nutritional Substances 8 Midterm 9 Food Safety 10 Food Safety 11 Food Additives 12 Food Databases and Nutrition Labels 13 Food Processing and Storage 14 Final Contribution of Learning Outcomes to Programme Outcomes P1P2P3P4P5P6P7P8P9P10P11 All 544 bbb
