GENERAL NUTRITION

Course Description

Nutrition input, where nutrition wellness, development of nutritional science, 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.

GENERAL NUTRITION

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -
5. 05 -

Course Syllabus

Reference Books & Course Materials

1. 01 Başoğlu S, Merdol Kutluay T. 1997, Beslenme ve Diyetetik Açıklamalı Sözlük, Hatipoğlu Yayınları, Ankara
2. 02 HO, 2004, Public Health Nutrition 7(1A), 99-250
3. 03 Krause’s. Food & Diet Therapy (Ed by), 12 th Edition, Elsevier (USA)
4. 04 Escott S, Stump MA RD LDN, 2011, Nutrition and Diagnosis-Related Care, 7 th.ed,

Learning Outcomes

1. L01 Define the concepts of nutrition SOLO 2
2. L02 Summarize the nutrients SOLO 4
3. L03 Explain the importance of food diversity SOLO 4
4. L04 Discuss the storage methods, enrichment, cooking and loss of foods in terms of nutrients. SOLO 5
5. L05 Will have knowledge about the evaluation of adequate and balanced nutrition in terms of health. SOLO 5
6. L06 Explain the food groups and their importance SOLO 4
7. L07 Explain the importance of optimal nutrition in special situations SOLO 4
8. L08 Define the concepts of nutrition SOLO 2
9. L09 Summarize the nutrients SOLO 4
10. L10 Explain the importance of food diversity SOLO 4
11. L11 Discuss the storage methods, enrichment, cooking and loss of foods in terms of nutrients. SOLO 5
12. L12 Will have knowledge about the evaluation of adequate and balanced nutrition in terms of health. SOLO 5
13. L13 Explain the food groups and their importance SOLO 4
14. L14 Explain the importance of optimal nutrition in special situations 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