Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
183318001101NUTRITION PRINTIPLESCompulsory113
Level of Course Unit
Short Cycle
Objectives of the Course
Nutrition, nutritional deficiencies, collective nutrition, nutrient composition, basic information, adequate and balanced nutrition, basic and enforcement.
Name of Lecturer(s)
Dr. Öğr. Üyesi Mehmet Selim ŞILBIR
Learning Outcomes
1Beslenmenin insan ve toplum sağlığı üzerindeki etkisini kavrar
2 Doğru beslenme kurallarını kavrar
3Besin bileşenlerinin eksikliğinde karşılaşılan problemleri kavrar ve çözüm yollarını tasarlar
4Besin bileşenlerinin sindirimi, emilimi ve bunları etkileyen faktörleri kavrar
5Beslenme ve sağlık ilişkisini kurarak analiz eder
6 Understands the impact of nutrition on human and community health
7 Understands the rules of proper nutrition
8 Comprehend the problems encountered in deficiency of nutrients and design solutions
9 Comprehend digestion, absorption and factors affecting nutrients
10 Analyzes the relationship between nutrition and health
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
The basic concepts of nutrition include nutritional elements (carbohydrates, proteins, fats, vitamins, minerals and water), energy metabolism, food groups (meat, milk, eggs, dried legumes, cereals), and food planning.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1basic principles of nutrition.
2basic principles of nutrition.
3basic concepts of digestion and absorption.
4the role of carbohydrates in a healthy diet.
5the role of lipids, triglycerides, phospholipids, and cholesterol in the diet.
6role of protein in the body.
7energy requirements of the body.
8 functions of water, vitamins, and minerals, in promoting a healthy body.
9 functions of water, vitamins, and minerals, in promoting a healthy body.
10role of diet in the overall health of the human body.
11 current consumer concerns about the safety and availability of foods and water globally.
12 nutritive requirements of healthy individuals throughout their lifecycle.
13review
14nutritive requirements of healthy individuals throughout their lifecycle.
15
16
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Attending Lectures14684
Individual Study for Mid term Examination122
Individual Study for Final Examination122
TOTAL WORKLOAD (hours)90
Contribution of Learning Outcomes to Programme Outcomes
PO
1		PO
2		PO
3		PO
4		PO
5		PO
6		PO
7		PO
8		PO
9		PO
10		PO
11		PO
12		PO
13
LO1             
LO2        3    
LO3             
LO4   3         
LO5             
LO6    4 4      
LO7             
LO8 4  4        
LO9             
LO10    5        
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476 226 13 14 • e-mail: info@igdir.edu.tr