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Course Information
Course Unit Title : Fundamentals of Nutrition
Course Unit Code : GDM310
Type of Course Unit : Compulsory
Level of Course Unit : First Cycle
Year of Study : 3
Semester : 6.Semester
Number of ECTS Credits Allocated : 3,00
Name of Lecturer(s) : ---
Course Assistants :
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
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
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
Languages of Instruction : Turkish-English
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
Course Aims : To teach the fundementals of nutrition,the bioactive food components and effetcs of foods on health
WorkPlacement   Not Available
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)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 3 42  
Time Of Studying Out Of Class :
14 1 14  
Homeworks :
1 10 10  
Presentation :
1 1 1  
Project :
1 2 2  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 15 15  
Finals :
1 15 15  
Workload Hour (30) :
30  
Total Work Charge / Hour :
99  
Course's ECTS Credit :
3      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
0 0
Quiz :
0 0
Homework :
0 0
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
0
The ratio of the term to success :
0
The ratio of final to success :
0
TOTAL :
0
Weekly Detailed Course Content
Week Topics  
1 Introduction to Nutrition, Definitions, Traditional Dietary Habits
  Study Materials: Books
2 Digestive System and its enzymes
  Study Materials: Books
3 Metabolism of ingested foods; energy production, Glycolysis, Krebs, ETS
  Study Materials: Books
4 Fatty acid synthesis, fatty acid Beta oxidation in body
  Study Materials: Books
5 Glycemic Index and its importance, Recommended Daily Intakes of Foods, Body Mass Index (BMI)
  Study Materials: Books
6 Significance of carbohydrates and fibers in nutrition
  Study Materials: Books
7 Significance of lipids in nutrition, synthesis of cholesterol in body, LDL, HDL, trans fatty acids, their formation in foods, health effects
  Study Materials: Books
8 Significance of proteins in nutrition, the importance of plant and animal based proein sources for health
  Study Materials: Books
9 Vitamins, their importance in metabolism, their deficiencies and toxicities
  Study Materials: Books
10 Minerals, their importance in metabolism, their deficiencies and toxicities
  Study Materials: Books
11 Bioactive food components
  Study Materials: Books
12 Functional foods, neutraceuticals; their importance for healthy life
  Study Materials: Books
13 Probiotics, prebiotics; their importance in nutrition
  Study Materials: Books
14 Protein energy Malnutrition, Marasmus ; Eating Disorders; Blumia, Anorexia Nervosa
  Study Materials: Books