PRINCIPLES OF NUTRITION -I

Course Description

The importance of nutrition; the nutrient function, digestion, absorption and metabolism, requirement level, the energy value of food, the body's energy requirements for energy imbalance teach their problems. Definition of adeaquate, balanced and healthy nutrition, features of food groups and foods, definition and classification of nutrients, proteins and amino acids, carbohydrates and lipids, fatsoluble and water-soluble vitamins, macro minerals and trace elements, water requirement and drinks, basic principles of nutrition in special cases, adverse consequences of obesity and malnutrition, frequently asked basic nutrition questions and answers, examples of menu planning for daily food consumption, calculation of energy and nutrient values of the menus, introduction of tables and formulas used in the calculation of energy and nutrient needs of individuals.

PRINCIPLES OF NUTRITION -I

Evaluation Tools (Active Term)

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

No reference books have been listed.

Learning Outcomes

1. L01 Explain the importance of energy and macronutrients (carbohydrate, protein, fat) in healthy nutrition and body work. SOLO 4
2. L02 Evaluate foods in terms of energy, carbohydrate, protein and fat contents SOLO 5
3. L03 It will express the daily energy, carbohydrate, protein and fat needs according to different ages and genders and the type and amount of nutrients that can be provided. SOLO 3
4. L04 Describe the overall importance of nutrition in maintaining health. SOLO 4
5. L05 Identify and describe nutrients, their food sources, structure, properties, role and metabolism. SOLO 2
6. L06 Discuss the impact of excess and/or deficiency of these nutrients on health. SOLO 5
7. L07  Assess, monitor, and evaluate (using national guidelines) an individual’s nutritional status. SOLO 5
8. L08 Calculate the energy and nutritional needs of an individual. SOLO 2
9. L09 Complete a comprehensive self-assessment/computer analysis, and evaluation of nutritional status as well as recommendations for dietary improvement. SOLO 5

Program Outcomes

1. P01 Has the theoretical and applied knowledge required by the dietitian profession
2. P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
3. P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
4. P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
5. P05 Uses information technologies and specific technological equipment to the field effectively
6. P06 Maintains personal and professional development with the awareness of lifelong learning.
7. P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
8. P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
9. P09 Acts in accordance with quality management processes.
10. P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
11. P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.

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