TÜRKÇE
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Information
| Unit | FACULTY OF FINE ARTS |
| Gastronomy and Culinary Arts PR. | |
| Code | GMS103 |
| Name | Principles of Nutrition |
| Term | 2026-2027 Academic Year |
| Semester | 1. Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. OYA BERKAY KARACA |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
The aim of this course is to provide students with fundamental knowledge of the chemical structures, properties, classifications, functions, dietary sources, recommended daily intakes, and health effects associated with the inadequate or excessive consumption of carbohydrates, proteins, lipids, vitamins, and minerals; and to develop an understanding of the fundamental concepts and principles of adequate and balanced nutrition, metabolism, the energy values of nutrients, nutrient losses during cooking, and the relationship between nutrition and health.
Course Content
Fundamental definitions and concepts related to nutrition; principles of adequate and balanced nutrition; metabolism and energy metabolism; carbohydrates, proteins, and fats; vitamins and minerals; water, nucleic acids, enzymes, and hormones; energy values of nutrients and nutrient losses during cooking; food groups; and the relationship between nutrition and health.
Course Precondition
Non
Resources
1. Beslenme İlkeleri ve Menü Planlama, 2009. Prof. Dr. Ayşe BAYSAL, Nazife KÜÇÜKASLAN, Ekin Basım Yayım Dağıtım, Bursa, 404 s. 2.Beslenme ve Besin Teknolojisi, Dr. Samiye Erdoğan,2009. Detay Yayıncılık, Ankara, 552s. 3. Beslenme İlkeleri ve Menü Planlama, 2013.Prof. Dr. Sıdıka Bulduk, Detay Yayıncılık, Ankara, 282s. 4. Baysal, A. 1990. Beslenme.Hacettepe Üniversitesi Yayınları: A/61, Ankara, 481s. 5. Beslenme Biyokimyası, Prof.Dr. Meral AKSOY. 2014. Alp Ofset Matbaacılık Ltd.Şti. Ankara, 680s.
Notes
6. Articles on the Subject 7. Unpublished Lecture Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Upon successful completion of this course, the student will be able to: 1.Define the fundamental concepts of nutrition and the principles of adequate and balanced nutrition. |
| LO02 | 2.Analyze energy metabolism and the energy values of nutrients. |
| LO03 | 3.Compare the structures, types, functions, and health effects of carbohydrates, proteins, and fats. |
| LO04 | 4.Evaluate the functions of vitamins, minerals, and water in human nutrition and the consequences of their deficiencies. |
| LO05 | 5.Apply appropriate food preparation and cooking methods to minimize nutrient losses. |
| LO06 | 6.Classify the main food groups according to their nutrient contents and roles in nutrition. |
| LO07 | 7.Evaluate the relationship between nutrition and health. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Demonstrates English reading, comprehension, speaking, and writing skills. | |
| PLO02 | - | Communicates effectively with individuals from different cultures. | |
| PLO03 | - | Manages the processes of accessing, analyzing, synthesizing, and interpreting information; developing solutions to problems; and designing research projects by utilizing the theoretical knowledge and practical experience acquired in the field. | 5 |
| PLO04 | - | Uses information and communication technologies, software, tools, and equipment relevant to the field. | |
| PLO05 | - | Explains national and international legal regulations, professional standards, and ethical principles related to the field at a basic level. | |
| PLO06 | - | Continuously develops personal and professional competencies through lifelong learning and generates innovative solutions in a changing business environment. | 3 |
| PLO07 | - | Applies the rules of personal care, including cleanliness, attire, and appearance, as well as hygiene and sanitation practices required by the tourism sector. | |
| PLO08 | - | Explains the major theories, phenomena, concepts, and principles in the field of tourism. | |
| PLO09 | - | Works independently or collaboratively as a member of a team by taking responsibility. | |
| PLO10 | - | Explains national and international standards related to occupational health and safety, employee health, environmental protection, food safety, and quality control in the field. | 3 |
| PLO11 | - | Applies business and management functions to perform kitchen management, menu planning, and food and beverage cost control and analysis. | 3 |
| PLO12 | - | • Demonstrates aesthetic and artistic skills in field-related practices and conducts sensory analyses of food products. | 2 |
| PLO13 | - | Applies food and beverage preparation, presentation, and service techniques. | 3 |
| PLO14 | - | Demonstrates classical and modern culinary practices and cooking methods. | |
| PLO15 | - | Effectively manages all stages of the food product life cycle, from the selection of raw materials to consumption, by considering the characteristics and nutritional values of foods. | 5 |
| PLO16 | - | Prepares national and international recipes by comparing the similarities and differences between Turkish and world cuisines.. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definitions and Concepts of Nutrition | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 2 | Adequate and Balanced Nutrition, Insufficient and Unbalanced Nutrition, The Relationship Between Nutrition and Health | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 3 | Metabolism (Anabolism, Catabolism) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama |
| 4 | Carbohydrates (structure, functions, digestion, storage and the need for carbohydrates, foods rich in carbohydrates, tasks in the body work, disorders observed in carbohydrate deficiencies, excess, daily requirements) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası, Problem Çözme |
| 5 | Proteins (structure, functions, digestion, storage and the need for carbohydrates, foods rich in proteins, tasks in the body work, disorders observed in protein deficiencies, excess, daily requirements) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama |
| 6 | Lipids (structure, functions, digestion, storage and the need for carbohydrates, foods rich in lipids, tasks in the body work, disorders observed in lipid deficiencies, excess, daily requirements) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 7 | Energy Metabolism | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Prepare for Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Vitamins (Fat Soluble Vitamins: A, D, E, K) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 10 | Vitamins (Water Soluble Vitamins: B group vitamins and vitamin C) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 11 | Minerals (calcium, phosphorus, iron, sodium, potassium) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 12 | Minerals (Magnesium, Copper, Iodine, Zinc, Chromium, Selenium) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 13 | Water (importance, water imbalance problems), nucleic acids, enzymes, hormones | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 14 | Food Groups (dry legumes, meats, eggs, milk and milk products) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 15 | Food groups (grains, vegetables and fruits, sugar and sugary foods, oils) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 16 | Term Exams | Prepare for Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Prepare for Exam | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||