COURSE INFORMATON 
Course Title Code Semester L+P (Hour) Credits ECTS
Nutrition and Dietetics GM 206 4/Spring 2+0 2 4
Prerequisites  
Language of Instruction Turkısh
Course Level Undergraduate
Course Type Compulsory
Course Instructor Assist. Prof. Pınar Kadiroğlu Kelebek
Assistants -
Goals To give knowledge about food and nutrition, nutrients and importance of them in nutrition, recommended dietary allowances and diet programs, the digestive system, it's functions and absorption, energy metabolism, the principles of menu planning, life-long nutrition, physical activity, food and allergy relations.  
Content Definition of Food and nutrition, nutrition and health relationships. Assessment of nutritional status. Structures, classifications and properties of macro nutrients. Macro nutrient functions, sources, recommended dietary allowances. Structures, classifications and properties of micro nutrients. Micro nutrient functions, sources, recommended dietary allowances Digestion and absorption. Energy metabolism . Menu planning. Life-long nutrition. Exercise and nutrition. Food and allergy relations .
Learning Outcomes Teaching Methods Assessment Methods
At the end of this course, the students; will learn the importance of food and nutrition, and explain their contribution to health, identify and explain the functions of nutrients and how they relate to eating well, identify and compare the ingredients and nutritional value of various food products,
1,2,13 A, D
Create nutritious menus, analyse the relationship between daily food intake and physical activity, explain the importance of nutrients during various stages of the lifecycle, describe food and allergy relations, learn how to reach the relevant
Information about food and nutrition; learn to make interpretation on these view points, learn to develop ability of written and oral presentation.
 
 
 
 
Teaching Methods:  1: Lecture, 2: Question-Answer, 3: Discussion, 4: Drilland Practice, 5: Demonstration, 6: Motivations to Show, 7: Role Playing, 8: Group Study, 9: Simulation, 10: Brain Storming, 11: Case Study, 12: Lab / Workshop, 13: Self Study, 14: Problem Solving, 15: Project Based Learning, 16: Undefined
Assessment Methods:  A: Testing, B: Oral Exam, C: Homework, D: Project / Design, E: Performance Task,           F: Portfolio, G: Undefined
 
COURSE CONTENT
Week Topics Study Materials
1 Food and nutrition, definition, importance, nutrition and health relationships  
2 Assessment of nutritional status  
3 Structures, classifications and properties of macro nutrients  
4 Macro nutrient functions, sources, recommended dietary allowances  
5 Structures, classifications and properties of micro nutrients Micro nutrient functions, sources, recommended dietary allowances  
6 Micro nutrient functions, sources, recommended dietary allowances  
7 Digestion and absorption  
8 Energy metabolism  
9 Menu planning  
10 Life-long nutrition  
11 Exercise and nutrition  
12 Obesity and diet  
13 Food and allergy relations  
14 Preparation for Final exam  
           
       
RECOMMENDED SOURCES
Textbook 1. David A. Bender, Introduction to Nutrition and Metabolism, 2008, CRC Press.
2. Susan A Lanham-New, Ian A Macdonald, Helen M Roche, Nutrition and Metabolism, 2011, Wiley-Blackwell.
Additional Resources 3. Michael J Gibney, Susan A Lanham-New, Aedin Cassidy, Hester H Vorster,  Introduction to Human Nutrition, 2009, Wiley-Blackwell.
 
 
 
MATERIAL SHARING
Documents 1-8 Weeks  
Exam Questions  
9-14 Weeks  
Assignments Homeworks  
Exams Date of Exams  
Date of Quizzes  
 
ASSESSMENT
IN-TERM STUDIES QUANTITY  
Midterm Exam 1 40
Assignment 1 -
Project 1 -
Total 40
Final Exam 1 60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 40
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 60
Total 100
 
COURSE CATEGORY  
 
 COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 Learning the fundamental principles of mathematics, science and engineering, and gaining the sufficient knowledge in the food engineering subjects.
4
2 Gaining the ability to define and solve complex engineering problems related to the food engineering.
1
3 Gaining the ability to analyze and design a complex system, process, device or product in the direction of defined targets under realistic constraints and conditions.
1
4 Gaining the ability to develop, select and use modern techniques and tools, and to use information technologies effectively.
4
5 Gaining the ability to design and conduct experiments/projects and to interpret data by analyzing the results. 5
6 Gaining the ability to work individually and within disciplinary or interdisciplinary teams.
5
7 Gaining the skills of oral and written communications.
5
8 Recognizing the importance of life-long learning and gaining the ability to constantly renew his/herself.  3
9 Gaining the understanding of the engineering profession with ethical values and sense of responsibility; the awareness about the relevant legislative compliance and legal consequences of food engineering applications.
3
10 Gaining the knowledge on current problems and the effects of food engineering applications on topics such as community health, environment, sustainable development, and work safety.  2
11 Gaining the knowledge of project development and management, and the ability to realize the projects by developing new ideas on the applications of food engineering. 5
12    
Contribution: 1: Very-Low, 2: Low, 3: Mid, 4:High, 5:Very-High
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total Workload (Hour)
Course Duration (14x Total course hours) 14 2 28
Hours for off-the-classroom study (Pre-study, practice) 14 2 28
Assignments 2 2 4
Project 1 4 4
Mid-terms 1 2 2
Performance Task (Laboratory) 14 3 42
Final Exam 1 2 2
Total Work Load / 30 (h) 110.00
ECTS Credit of the Course 4