NUTRITION FOR HEALTH INSTITUTIONS

Course Description

The definition and purpose of the course; Introduction to nutrition, nutrition wellness, adequate and balanced diet, nutrient’s groups, description, composition, the importance of nutrition and the use, the nutrient function, digestion, absorption and metabolism, requirement level and resources, the energy value of food, the body's energy requirements for energy imbalance teach their problems. Energy and macronutrient (carbohydrates, protein, fat) to teach students the importance of healthy eating and body work, food energy, carbohydrates, assessment in terms of protein and fat content according to different age and sex daily energy, carbohydrate, protein and fat requirements with them can be achieved to teach students the kind and amount of food, in determining the nutritional status, the implementation of individual food consumption and physical activity records recording methods and develop recommendations for a healthy diet.

NUTRITION FOR HEALTH INSTITUTIONS

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 Will be able to identify the food groups, nutrients, their food sources and required amounts by the body(2).
2. 02 Will be able to explain energy balance & metabolism, importance of water balance in the body (4)
3. 03 Will be able to explain food sources, digestion and metabolism of carbohydrates(4)
4. 04 Will be able to explain food sources, nutrition and metabolism of proteins and amino acids(4)
5. 05 Will be able to explain classification of dietary lipids, food sources, nutrition and metabolism of lipids by the body(4)
6. 06 Will be able to understand food sources, body functions, toxicity, deficiency ,bioavailability and absorption of fat soluble vitamins(4)
7. 07 Will be able to understand, food sources, body functions, toxicity ,deficiency, bioavailability and absorption of water soluble vitamins (4)
8. 08 Will be able to explain, food sources, body functions of minerals and mineral deficiencies(4)
9. 09 Will be able to define polyphenols, food sources and potential health benefits(3)

Course Syllabus

Reference Books & Course Materials

1. 01 1. Whitney, E., & Rolfes, S. R. (2022). Understanding nutrition (17th ed.). Cengage Learning.
2. 02 2. Mahan, L. K., Raymond, J. L., & Escott-Stump, S. (2020). Krause’s food & the nutrition care process (15th ed.). Elsevier.
3. 03 3. Smolin, L. A., & Grosvenor, M. B. (2023). Nutrition: Science and applications (5th ed.). Wiley.
4. 04 4. World Health Organization. (2020). Healthy diet: Fact sheet & guidance. Retrieved from https://www.who.int/news-room/fact-sheets/detail/healthy-diet

Learning Outcomes

1. Students identify common problems associated with energy imbalance and relate them to health outcomes SOLO 4
2. Students evaluate the roles of carbohydrates, proteins, and fats in supporting body function and health SOLO 4
3. Students assess individual dietary needs based on age, sex, and energy requirements SOLO 4
4. Students analyze food intake by recording and interpreting food consumption and physical activity data SOLO 4
5. Students develop dietary recommendations based on nutrient intake, lifestyle, and physiological need SOLO 4
6. L01 Students define core concepts in nutrition, including nutrition wellness, adequate and balanced diet, and nutrient groups SOLO 3
7. L02 Students describe the composition, classification, and physiological functions of essential nutrients SOLO 4
8. L03 Students explain the processes of digestion, absorption, and metabolism and their roles in nutrient utilization SOLO 4
9. L04 Students calculate and interpret the energy value of food and the body’s energy requirement SOLO 4

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies.
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix