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Information
| Unit | |
| Code | SD0823 |
| Name | Healty Nutrition |
| Term | 2026-2027 Academic Year |
| Term | Fall |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | İngilizce |
| Level | Üniversite Dersi |
| Label | UCC University Common Course |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Dr. Öğr. Üyesi Yeliz SERİN |
| Course Instructor |
Dr. Öğr. Üyesi Yeliz SERİN
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this course is to develop lifelong healthy nutrition literacy by introducing the concepts of nutrients, principles of balanced nutrition, and nutrition approaches across different stages of life. It also aims to equip students with the ability to critically evaluate current nutrition issues, including obesity, inadequate and unbalanced nutrition, food safety, fad diets, and nutrition misinformation, from a scientific perspective. The course is designed to provide evidence-based and practical nutrition knowledge that can be applied in everyday life
Course Content
Definition and basic principles of nutrition Nutrients (carbohydrates, proteins, fats, vitamins, minerals, and water) and their functions Adequate and balanced nutrition Food groups and the concept of portion size Türkiye Dietary Guidelines and the food pyramid Nutrition across the life course (childhood, adolescence, adulthood, older adulthood, pregnancy, and lactation) Weight management and energy balance Prevention of obesity, undernutrition, and nutrition-related diseases Food safety, food label reading, and food additives Fad diets, popular nutrition trends, and critical evaluation of nutrition misinformation Sustainable and environmentally friendly nutrition
Course Precondition
Resources
Beslenme, Ed.Ayşe Baysal, Hatiboğlu Yayınları, Ankara, 2014. Ders notları
Notes
Krause's Food & the Nutrition Care Process, 14th Edition Selected articles from current peer-reviewed journals, such as the Beslenme ve Diyet Dergisi (Journal of Nutrition and Dietetics).
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the basic principles of adequate and balanced nutrition and the functions of nutrients in the body. |
| LO02 | Plans daily meals using food groups and appropriate portion sizes. |
| LO03 | Applies nutrition approaches appropriate to their life stage and lifestyle (e.g., student life, sports, shift work). |
| LO04 | Identifies the risks associated with obesity, inadequate and unbalanced nutrition, and nutrition-related chronic diseases, and lists preventive measures. |
| LO05 | Reads and interprets food labels and distinguishes between reliable and unreliable sources of nutrition information. |
| LO06 | Critically evaluates fad diets and popular nutrition trends within the framework of scientific evidence. |
| LO07 | Explains the concept of sustainable nutrition and the environmental impacts of individual dietary choices. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction; course overview, course structure, and assessment criteria. An introduction to the relationship between nutrition and health. | None | Öğretim Yöntemleri: Anlatım |
| 2 | Nutrients I: Carbohydrates and proteins (definition, classification, functions, and sources). | Reviewing the course materials in advance. | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Nutrients II: Fats, vitamins, minerals, and water. | Reviewing the course materials in advance. | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Principles of adequate and balanced nutrition; food groups and the concept of portion size. | Reviewing the course materials in advance. | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Türkiye Dietary Guidelines and the food pyramid; daily menu planning exercise. | Preparing a personal daily food record. | |
| 6 | Nutrition Across the Life Course I: Childhood and adolescence. | Reviewing the course materials in advance. | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Nutrition Across the Life Course II: Adulthood, pregnancy and lactation, and older adulthood | Reviewing the course materials in advance. | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | Weight management and energy balance; prevention of obesity and undernutrition. | Reviewing the course materials in advance. | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Food safety, food label reading, and food additives. | Reviewing the course materials in advance. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma |
| 11 | Fad diets, popular nutrition trends, and combating nutrition misinformation. | Reviewing the course materials in advance. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Bireysel Çalışma |
| 12 | Sustainable nutrition. | Reviewing the course materials in advance. | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | General assessment. | Review of the topics covered throughout the semester. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | General assessment | Review of the topics covered throughout the semester. | Öğretim Yöntemleri: Tartışma, Anlatım, Soru-Cevap |
| 15 | Development of student-centred healthy eating approaches. | Review of the topics covered throughout the semester. | Öğretim Yöntemleri: Tartışma, Soru-Cevap |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 5 | 5 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 10 | 10 |
| Final Exam | 1 | 15 | 15 |
| Total Workload (Hour) | 86 | ||
| Total Workload / 25 (h) | 3,44 | ||
| ECTS | 3 ECTS | ||