PRINCIPLES OF NUTRITION II

NUT256

Course Code: NUT256
Semester: Fourth Term (Spring)
Theory+Practice: 2 + 3
ECTS: 5

Course Type

Compulsory Course

Course Level

Bachelor's Degree

Year of Study

Semester

Fourth Term (Spring)

ECTS

Name of Lecturer(s)

Associate Professor Beril Köse

Learning Outcomes

At the end of this course, the students;

Understand the properties, functions and sources of vitamins
Understand the properties, functions and sources of minerals
Understand the properties, functions and sources of water and electrolytes
Know the portions and requirements of food groups
Interpret different cooking methods and heat transfer methods

Mode of Delivery

Face to face

Prerequisites

Yes(NUT255)

Recommended Optional Programme Components

Course Description

Course Contents

WEEK	TOPICS
1^st Week	Vitamins-1
2^nd Week	Vitamins-2
3^rd Week	Vitamins-3
4^th Week	Vegetables and fruits
5^th Week	Minerals-1
6^th Week	Minerals-2
7^th Week	Minerals-3
8^th Week	Midterm Exam
9^th Week	Milk and dairy products
10^th Week	Liquids and beverages
11^th Week	Food processing and storage methods
12^th Week	Presentation of food consumption record
13^th Week	Presentation of food consumption record
14^th Week	Commemoration of Atatürk, Youth and Sports Day
15^th Week	Eid al-Adha Holiday
16^th Week	Presentation of food consumption record

Recommended or Required Reading

1)Beslenme. Baysal A., Hatiboğlu Yayınevi, 12. Baskı, Ankara,2010.
2)Cisslen W. Professional Cooking. 3rd Edition, John Wiley and Sons Inc., USA, 1995.
3)Ceserani V., Kinton R., Foskett D. Practical Cookery. 8th Edition, Butler and Tanner Ltd., London, 1996.
4)Deirdre Donovan M. Cooking Essentials for The New Professional Chef. Van Nostrand Reinhold, New York, 1997.
5)Vieira E.R. Elementary Food Science. Wadswoth Thomson Learning Amy, USA, 1999.
6)www.eatright.com/
7)www.fao.org/
8)www.fda.gov/
9)www.usda.gov/

Planned Learning Activities and Teaching Methods

Lecture
Discussion
Questions/Answers
Practice

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	20
Assignment	1	25
Practice	1	15
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	15	2	30
Preparation for Final exam	1	25	25
Course hours	15	2	30
Preparation for Midterm exam	1	15	15
Laboratory (including preparation)	2	8	16
Final exam	1	2	2
Homework	3	8	24
Total Work Load			144
Total Work Load / 30 (h)			4.8
ECTS Credit of the Course			5

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

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