PRINCIPLES OF NUTRITION -I

Course Description

Nutrition input, where nutrition wellness, development of nutritional science, adequate and balanced diet, grouping of nutrients, 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. 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, fat-soluble and water-soluble vitamins, macro minerals and trace elements, water balance, 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)

No evaluation items have been defined.

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -
5. 05 -
6. 06 -

Course Syllabus

Reference Books & Course Materials

1. 01 "Mahan LK, Stump SE. Krause’s Food , Nutrition & Diet Therapy (Ed by), 11 th Edition, Elsevier (USA), 2004. "
2. 02 Baysal, A. Beslenme. Hatiboğlu Yayınları:93, Beslenme ve Diyetetik Dizisi:10. Ankara, 2014.
3. 03 Katz, DL,.Friedman RSC, Lucan SC. Klinik Uygulamalarda Beslenme (Çeviri Edt: Akman M, Kalkan İ). İstanbul Tıp Kitabevleri, İstanbul 2018.
4. 04 Merdol TK (Editör).Temel Beslenme ve Diyetetik, Güneş Tıp Kitabevleri,Ankara, 2015.

Learning Outcomes

1. L01 Explain the importance of energy and macronutrients (carbohydrates, 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 requirements according to different ages and gender, and the type and amount of nutrients that can provide them. SOLO 3
4. L04 Determines daily consumption amounts of nutrients and compares them according to recommendations, evaluates general nutritional status, eating habits and diet pattern. SOLO 5
5. L05 Develop recommendations for healthy nutrition 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