Ondokuz Mayıs Üniversitesi Bilgi Paketi - Ders Kataloğu

Description of Individual Course Units

Course Unit CodeCourse Unit TitleType of CourseYearSemesterECTS
EBE106 General Nutrition 927001 1 2 2
Level of Course Unit
First Cycle
Objectives of the Course
Feeding the important health benefits of disclosure, carbohydrates structure, characteristics, body work of the functions, resources and daily requirements, fat of the structure, characteristics, body work of the functions, resources and daily needs to learn, protein structure, resources, quality, use in the body and requirements, all vital activities the energy necessary for the calculation of body mass index calculations, the RDA recommends daily intake, excessive intake and toxicity. Vitamins and minerals, structure, properties, classification, functions, sources, the daily intake recommendations, and toksisiteleri.hamileleik overbought and lactation nutrition, child nutrition o-1 age group, prebiotics and probiotics, general nutrition principles in specific cases
Name of Lecturer(s)
Öğr.gör.canan Asal Ulus
Learning Outcomes
  1. vitamin ve minerallerin kaynaklarını ve gereksinmeleri tanımlar.
  2. hamilelik ve emzirme döneminde besin önerileri verebilecek , doğru çocuk beslenme önerileri tanımlar.
  3. Besin ögelerini kaynaklarını, fonksiyonlarını ve gereksinimlerini tanımlar.
  4. Besin gruplarını tanımlar.
  5. Beslenme, yeterli ve dengeli beslenme tanımlar.
  6. Besinleri ve içerdikleri besin ögelerini açıklar.
Mode of Delivery
Formal Education
Prerequisites and co-requisities
Recommended Optional Programme Components
Recommended or Required Reading
1. Nutrition. Ayse Baysal.
2 Nutrition Guide to Turkey
3 Journal of Nutrition and Dietetics.
4.J.clinical nutrition
5. Mahan, L. K., Stump, S. E. (2004). Krause's. Food, Nutrition & Diet Therapy (ed. by), 11 th Edition, Elsevier (USA), 2004.
Planned Learning Activities and Teaching Methods
Language of Instruction
Work Placement(s)
Course Contents
Definition and importance of nutrition, food elements, the energy value of foods, food groups, meal planning, food purchasing, storage, preparation, cooking rules, in special cases, nutrition education.
Weekly Detailed Course Contents
Week Theoretical Practice Laboratory
2.Carbohydrates structure, characteristics, body work duties inOils structure, properties none none
3.protein structure, the resources, the quality of proteins in the body and the requirement to use none none
4.WATER AND ELECTROLYTES(Sodium, potassium, chloride)Calcium, magnesium, phosphorus, sulfur none none
5.Iron, copper, iodine, fluorine isZinc, manganese, chromium and otherMINERALS none none
6.A, D, E, K VITAMINSVitamin B1, Vitamin B2, Niacin none none
7.VITAMIN B6, vitamin B12, folic acidVitamin C and other vitamins (pantothenic acid, biotin, choline, ETC) none none
9.Prebiotics and probiotics, cancer and nutrition none none
10.pregnancy and lactation feeding, breast milk none none
11.breastfeeding, nutrition 0-1 age group none none
12.In special cases nutrition none none
13.Chronic diseases and nutrition none none
14. overall again none none
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight (%)
Midterm Examination1100
End Of Term (or Year) Learning ActivitiesQuantityWeight (%)
Final Examination1100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
Workload Calculation
ActivitiesQuantityTime(hours)Total Workload(hours)
Midterm Examination11414
Final Examination11414
Attending Lectures14228