TÜRKÇE
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Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | GM-483 |
| Name | Food and Nutrition |
| Term | 2017-2018 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. SERKAN SELLİ |
| Course Instructor |
Prof. Dr. HÜSEYİN ERTEN
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The Principles of Nutrition course provides an introduction to the basic concepts related to nutrients in foods and their metabolic functions. The course will further focus on methods for assessing nutritional status and dietary adequacy, as well as its applications to phases of the human life cycle.
Course Content
Importance of macro and micro nutrients in healthy diet, structure and properties, classification, functions, resources, daily intake recommendations, inadequacy, excessive intake and toxicity. Identification of nutrients in food and food groups in special cases..
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Provide an overview of the major macro and micronutrients relevant to human health. |
| LO02 | Discuss the scientific rationale for defining nutritional requirements in healthy individuals and populations, with reference to specific conditions. |
| LO03 | Understand the problems encountered in the design of a lack of food components and solutions |
| LO04 | Digestion of food components, absorption and understand the factors that affect them |
| LO05 | Nutrition and health analyzes by establishing relationships |
| LO06 | Understand the factors that influence healthy eating |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | |
| PLO10 | - | Complies with teamwork | |
| PLO11 | - | Analytically and critically evaluates the learned information. | |
| PLO12 | - | Knows the necessity of lifelong learning. | |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | |
| PLO16 | - | is respectful of professional ethics | |
| PLO17 | - | Has ability to plan, implement and develop a food process | |
| PLO18 | - | Knows the legislation and management systems related to foods |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | basic principles of nutrition. | Lecture notes,books | |
| 2 | basic principles of nutrition. | Lecture notes,books | |
| 3 | basic concepts of digestion and absorption. | Lecture notes,books | |
| 4 | the role of carbohydrates in a healthy diet. | Lecture notes,books | |
| 5 | the role of lipids, triglycerides, phospholipids, and cholesterol in the diet. | Lecture notes,books | |
| 6 | role of protein in the body. | Lecture notes,books | |
| 7 | energy requirements of the body. | Lecture notes,books | |
| 8 | functions of water, vitamins, and minerals, in promoting a healthy body. | Lecture notes,books | |
| 9 | functions of water, vitamins, and minerals, in promoting a healthy body. | Lecture notes,books | |
| 10 | Mid term exam | Lecture notes,books | |
| 11 | role of diet in the overall health of the human body. | Lecture notes,books | |
| 12 | current consumer concerns about the safety and availability of foods and water globally. | Lecture notes,books | |
| 13 | nutritive requirements of healthy individuals throughout their lifecycle. | Lecture notes,books | |
| 14 | Prevention of loss of food during preparation | Lecture notes,books | |
| 15 | review | Lecture notes,books | |
| 16 | Final Exam | Lecture notes,books | |
| 17 | Final Exam | Lecture notes,books |