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SDÜ Education Information System Course Content
Programme
Faculty of Engineering Food Engineering
Course Information
Course Unit Code
Course Unit Title
Credit Theoretic
Credit Pratic
Credit Lab/A
Credit Total
Credit Ects
Semester
GDM310
Fundamentals of Nutrition
2.00
0.00
0.00
2.00
3.00
2
Course Information
Language of Instruction
Turkish
Type of Course Unit
Required
Course Coordinator
Professor Zeynep SEYDİM
Course Instructors
2-Zeynep Seydim
Course Assistants
 
Course Aims
To teach the fundementals of nutrition,the bioactive food components and effetcs of foods on health
Course Goals
To provide up-to-date knowledge on pricipals of nutrition
To provide recent information regarding to the effects of foods and food processing on health
Learning Outcomes of The Course Unit
Up-to-date knowledge on the effects of nutrition on health
Competent knowledge on nutrition and health for appropriate product development
Course Contents
Definitions of nutrition, calorie, RDA, calorie bomber, BMI, Glycemic Index; USA, Asian, Mediterrenian nutrition pyramides; Digestive tract, digestion of carbohydrates, lipids and proteins in body and the important enzymes in the system. Major food groups and their importance: proteins, carbohyrates, lipids, their calories, their metabolisms in body, Glycolysis, krebs, ETs, fatty acid synthesis, fatty acid Beta oxidation, Cholesterol, LDL and HDL cholesterols in body, plant oils, fish oils, omega fatty acids. Vitamins and minerals, their deficiencies and toxicities, RDA amounts Functional foods, Bioactive food componenets, antioxidants in foods;fiber, phenolics, lycopen, tocopherols, CLA, selenium, zinc etc. Effects of nutrition on health, atherosclerosis, cancer, diabet, obesity. Blumia and anorexia nervosa
Prerequisities and Co-requisities Courses
 
Recommended Optional Programme Components
 
Mode Of Delivery
 
Level of Course Unit
 
Assessment Methods and Criteria
ECTS / Table Of Workload (Number of ECTS credits allocated)
Studies During Halfterm
Number
Co-Efficient
Activity
Number
Duration
Total
Visa
0
0
Course Duration (Excluding Exam Week)
14
3
42
Quiz
0
0
Time Of Studying Out Of Class
14
1
14
Homework
0
0
Homeworks
1
10
10
Attendance
0
0
Presentation
1
1
1
Application
  
Project
1
2
2
Lab
0
0
Lab Study
0
0
0
Project
0
0
Field Study
0
0
0
Workshop
0
0
Visas
1
15
15
Seminary
0
0
Finals
1
15
15
Field study
0
0
Workload Hour (30)
30
TOTAL
 
Total Work Charge / Hour
99
The ratio of the term to success
0
Course's ECTS Credit
3
The ratio of final to success
0
 
TOTAL
0
 
Recommended or Required Reading
Textbook
 
Additional Resources
Understanding Nutrition, E. Whitney, S. R. Rolfes, 2005
Nutritional Biochemistry, T. Brody
Beslenme, Ayşe Baysal

Material Sharing
Documents
 
Assignments
Term paper and its presentation
Exams
Quiz, mid-term, final
Additional Material
 
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
Work Placements
As with any other educational component, credits for work placements are only awarded when the learning outcomes have been achieved and assessed. If a work placement is part of organised mobility (such as Farabi and Erasmus), the Learning Agreement for the placement should indicate the number of credits to be awarded if the expected learning outcomes are achieved.
Program Learning Outcomes
No
Course's Contribution to Program
Contribution
1
Giving the theoretical contents of courses offered by our department to students by experienced academic staff to provide enough knowledge for Professional applications.
3