Information Package
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Program of Nutrition and Dietetics

NUT255

PRINCIPLES OF NUTRITION I

Course Code
NUT255
Semester
Third Term (Fall)
Theory+Practice
3 + 3
ECTS
5
Course TypeCompulsory Course
Course LevelBachelor's Degree
Year of Study2
SemesterThird Term (Fall)
ECTS5
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. Understand the properties and functions of carbohydrates and their sources.
  2. Understand the properties and functions of proteins and their sources.
  3. Understand the properties and functions of lipid and their sources.
  4. Understand the calculation of energy requirements
  5. Interpret different cooking methods and heat transfer methods.
  6. Know the portions and requirements of food groups
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course DescriptionThis 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
4th Week Carbohydrates: Sources, digestion, absorption and metabolism, needs, problems related to insufficient and excessive intake
5th Week Carbohydrates: Grains
6th Week Carbohydrates: Sugar
7th Week Proteins: Definition, chemistry, properties, sources, quality, digestion, absorption and metabolism, needs, problems related to insufficient and excessive intake
8th Week Midterm exam
9th Week Proteins: Meats
10th Week Proteins: Eggs
11th Week Proteins: Nuts
12th Week Lipids: Definition, chemistry, properties, sources, digestion, absorption and metabolism, needs, excessive and unbalanced intake problems
13th Week Lipids: Fats
14th Week Energy: Definition, properties, calculations
Recommended or Required ReadingBeslenme. 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 Allocated Based on Student Workload
Activities Quantity Duration (Hour) Total Workload (Hour)
Midterm exam 1 2 2
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 1 13 13
Laboratory (including preparation) 3 5 15
Final exam 1 2 2
Homework 5 4 20
Total Work Load142
Total Work Load / 30 (h)4.73
ECTS Credit of the Course5
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5 LO6
K1 X X X X X X
K2 X X X X X X
K3
K4
K5 X X X X X X
K6
K7
K8 X X X X X X
K9