PRINCIPLES OF NUTRITION

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.

PRINCIPLES OF NUTRITION

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Weeks, J. R. (2020). Population: An Introduction to Concepts and Issues (13th ed.). Cengage Learning.
2. 02 World Health Organization (WHO). Health Statistics and Information Systems. Retrieved from WHO Official Website
3. 03 United Nations Population Division. (2022). World Population Prospects 2022. Retrieved from UN Population Prospects
4. 04 Turkish Statistical Institute (TURKSTAT). (2024). Official Publications and Statistics. Retrieved from TURKSTAT Official Website

Learning Outcomes

1. L01 Student define basic concepts of nutrition, including wellness, adequate and balanced diet, and nutrient groups. SOLO 3
2. L02 Students describe the composition, sources, and functions of essential nutrients (carbohydrates, proteins, fats). SOLO 4
3. L03 Students explain the processes of digestion, absorption, metabolism, and how they relate to nutrient function. SOLO 4
4. L04 Students calculate the energy value of foods and assess daily energy requirements based on age and sex. SOLO 4
5. L05 Student analyze problems associated with energy imbalance (e.g., undernutrition, obesity) and their health consequences. SOLO 5
6. L06 Students evaluate the roles of macronutrients (carbohydrates, proteins, fats) in healthy eating and physiological function. SOLO 5
7. L07 Students develop individual dietary recommendations based on nutrient requirements and energy needs. 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.

Po-Lo Matrix