Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

GMS207

FUNDAMENTALS OF NUTRITION

Course Code
GMS207
Semester
Third Term (Fall)
Theory+Practice
2 + 0
ECTS
3
Course TypeCompulsory Course
Course LevelBachelor's Degree
Year of Study2
SemesterThird Term (Fall)
ECTS3
Name of Lecturer(s)
Learning Outcomes

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 DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme Components
Course DescriptionThis 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
Recommended or Required Reading1. 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 Allocated Based on Student Workload
Activities Quantity Duration (Hour) Total Workload (Hour)
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 Work Load95
Total Work Load / 30 (h)3.16
ECTS Credit of the Course3
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5 LO6
K1
K2
K3
K4
K5 X X X X X
K6
K7
K8
K9
K10
K11
K12
K13
K14
K15
K16
K17
K18 X X X X X X
K19
K20
K21
K22
K23