Gain information about the historical process of the science of nutrition and dietetics
Mode of Delivery
Face to face
Prerequisites
No
Recommended Optional Programme Components
No
Course Description
It is aimed that the students get to know the definition of food and nutrition, and the development process of the profession from the early ages to the present.
Course Contents
WEEK
TOPICS
1st Week
Introduction to the department
2nd Week
Introduction to the profession
3rd Week
Introduction to nutrition, food, and nutrients
4th Week
Introduction to macronutrients
5th Week
Introduction to micronutrients
6th Week
Introduction to micronutrients
7th Week
Health maintenance and nutrition
8th Week
Midterm exam
9th Week
Sharing professional experience
10th Week
Sharing professional experience
11th Week
Sharing professional experience
12th Week
Sharing professional experience
13th Week
Sharing professional experience
14th Week
Sharing professional experience
Recommended or Required Reading
Baysal A. Beslenme. 9.Baskı, Hatiboğlu Yayınevi, Ankara, 2002.
Shils M.E., Olson J.A., Shihe M., Ross A.C. Modern Nutrition in Health and Disease. 9th edition, Lippincott Williams and Wilkins, 1999.
Planned Learning Activities and Teaching Methods
Lecture
Discussion
Questions/Answers
Presentation
Assessment Methods and Criteria
Quantity
Percentage (%)
Mid-term
1
40
Assignment
2
10
Total(%)
50
Contribution of In-term Studies to Overall Grade(%)
50
Contribution of Final Examination to Overall Grade(%)