Ders Planı

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CLASS 2

CLASS 4

Lesson plan /

Lesson Information

Course Credit
Course ECTS Credit
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?
Course Coordinator	Assist. Prof. Dr. ELİF MERVE KAHRAMAN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	To teach the basic principles of nutrition, to raise students' awareness on this subject and to establish the relationship between them.
Course Content	Introduction to Nutrition, Macro Nutrients, Micro Nutrients, Basic Issues for a Healthy Life, Heart Health and Nutrition, Obesity and Points to Consider in Diet Preparation.

Learning Outcomes

Have knowledge on theories, facts, concepts and principals of the field
Have knowledge on legal regulations, professional standards, food hygiene, food safety, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
Have essential knowledge on managing and organizing catering businesses.
Know about the interaction between gastronomy, and culture and art.
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
Know about the essential principals of domestic and world-wide cuisines
Carries out, evaluates and improves service processes properly
Shows strategic approach
Analytical approach to problems and produce solutions
Plan the physical environment related to the work area
Prepares all kinds of food and drink, designs new products
Manage and control quality
Makes kitchen organization
Manages catering activities
Work as a team member and lead the team
Takes responsibility for transforming knowledge and skills into products
Follow developments in the field
Research and apply the most appropriate methods
Explain his / her opinions and suggestions in written or oral form
Communicates well with colleagues and other individuals
Acts in accordance with ethics and social values
Communicate well in national and international events
Be conscious about human rights, justice, cultural values, environment, occupational health and public health

Weekly Course Subjects

1	Introduction to Nutrition: Nutrients and Functions, Determination of Nutrient Needs, Maintaining Body Balance, Digestion and Absorption of Nutrients
2	Proteins: Structure, Functions, Evaluation, Deficiency and Requirement, Selection of protein-rich foods
3	Calories: The Energy Basis of Nutrition
4	Carbohydrates: Structure and sources, digestion, fibrous foods and their importance, metabolism
5	Fats: Function, Foods rich in fat, Essential Oils, Alternative Fats, Digestion, absorption and transportation, Metabolism, Metabolism of Protein, Carbohydrate and Fat together, Daily intake amount and importance
6	Nutrition and Heart Health
7	Obesity: Weight loss and control-Eating Disorders
8	Midterm
9	Mineral Substances: Structure, Functions, Evaluation, Deficiency and Requirement, Selection of mineral-rich foods
10	Vitamins: Structure, Functions, Evaluation, Deficiency and Requirement, selection of vitamin-rich foods
11	Important Issues for a Healthy Life: Alcohol and nutrition, chronic diseases and cancer
12	Nutrition and Athletic Performance: Exercise, water and its importance
13	Nutrition Guide and Nutrients
14	Student presentations

Resources

1-1. Baysal, A. (2012). Beslenme. Hatiboğlu Yayınları:14. baskı, Ankara.
2. Beslenme ve Diyet Temel İlkeleri,Liz Applegate, Çeviri: Prof. Dr. Haydar Özpınar

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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