HEALTHY NUTRITION
- Course
- NUTR215 - HEALTHY NUTRITION
- Department
- Nutrition and Dietetics - English - Undergraduate
- Course Type
- Course
- Status
- Required
- Language
- English
- Credit
- 2
- ECTS
- 5
- T+P+L
- 2 + 0 + 0
- Course Coordinator(s)
- Dr. Behrouz RASAEI (NOT APPROVED)
- Prerequisite
- -
- Keywords
Course Description
This course is designed to provide students with an understanding of the importance of nutrient selection in adequate and balanced nutrition, the biological factors affecting nutrient selection (hunger, appetite, taste, etc.), appetite mechanism and nutrient selection, people's taste perception and nutrient selection (sugary, salty, sour and bitter tastes- genetic taste markers, economic factors affecting food choice (cost, price, nutritional availability, etc.), physical factors affecting food choice (accessibility, education, cooking skill and time etc.). The aim of this course is to teach the factors (physical, economic, psychological and biological) affecting the choice of nutrients and the models that will direct individuals to the right nutrient selection.
HEALTHY NUTRITION
Evaluation Tools (Active Term)
No evaluation items have been defined.
Course outcomes
No course outcomes have been defined yet.
Course Syllabus
| Week | Topic |
|---|---|
| Week 1 | Food Choices |
| Week 2 | Healthy Eating Guidelines & Food Labelings |
| Week 3 | Healthy Food Choices |
| Week 4 | Introduction to project |
| Week 5 | Project I |
| Week 6 | Project II |
| Week 7 | Project III |
| Week 8 | Midterm Exam Week |
| Week 9 | Project IV |
| Week 10 | Project V |
| Week 11 | Student presentations |
| Week 12 | Student presentations |
| Week 13 | Student presentations |
| Week 14 | Food Additives |
| Week 15 | Final Exam Week |
Reference Books & Course Materials
- 01 Riebel, L. (2011). The green foodprint: Food choices for healthy people and a healthy planet. The Green Foodprint.
- 02 RichardRuff, R. (2020). “Street-Level” Research in Public Health Nutrition: A Cross-Sectional Study of Dietary Behavior in New York City. SAGE Publications Ltd.
- 03 Fanzo, J., & Davis, C. (2021). Policies Affecting Food Environments and Consumer Behavior. In Global Food Systems, Diets, and Nutrition (pp. 131-152). Palgrave Macmillan, Cham.
- 04 Thomas, N., & Emond, R. (2018). Using Diary Methods to Explore the Meaning of Mealtimes. SAGE Publications Ltd.
Learning Outcomes
No learning outcomes have been defined.
Program Outcomes
- P01 Has the theoretical and applied knowledge required by the dietitian profession
- 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.
- P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
- P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
- P05 Uses information technologies and specific technological equipment to the field effectively
- P06 Maintains personal and professional development with the awareness of lifelong learning.
- P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
- P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
- P09 Acts in accordance with quality management processes.
- P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
- 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
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