PRINCIPLES OF NUTRITION-II

Course Description

To understand the importance of water and electrolytes in the body work, know the importance of vitamins and minerals in human nutrition, to assess in terms of vitamin and mineral content of foods. Principles to be considered in food laboratroy usage, changes happening in carbohydrates, protein and fats during cooking, types of fiber and the effect of acid and base, changes in pigments of foods during preparation and cooking, the use of sugar and salt in food preservation for long-term storage, food drying methods, the use of a refrigerator, placement of foods in it and the cleaning of refrigerators, definition of critical areas for microbial growth in laboratory and issues to be considered in laboratory cleaning, definition and usage principles of cleaning tools and solutions.

PRINCIPLES OF NUTRITION-II

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 Mahan, L.K., Stump, S.E. Krause’s.Food , Nutrition & Diet
2. 02 Baysal, A. Beslenme. Hatiboğlu Yayınları:93, Beslenme ve Diyetetik Dizisi:10. Ankara, 2014.
3. 03 Kutluay, TM. Temel Beslenme ve Diyetetik. Güneş Tıp Kitapları, Ankara, 2015.
4. 04 Schlenker E , Roth SL . Essentials of Nutrition and Diet Therapy, Mosby; 10 edition. 2010)

Learning Outcomes

1. L01 Explain the importance of energy and macro-micro nutrients in healthy nutrition and body work. SOLO 4
2. L02 Express the definition, structure, types, properties and duties of Cereals and Bread. SOLO 3
3. L03 Identify the sources and characteristics of meat and meat products SOLO 2
4. L04 Express the definition, structure, types, properties and functions of lipids. SOLO 3
5. L05 Explain the work and sources of milk and its products in the body SOLO 4
6. L06 Discuss the importance of vitamins and minerals in healthy eating and body functioning SOLO 5
7. L07 To apply the principles of healthy nutrition and cooking and preparation of foods SOLO 4

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