Ondokuz Mayıs Üniversitesi Bilgi Paketi - Ders Kataloğu

Description of Individual Course Units

Course Unit CodeCourse Unit TitleType of CourseYearSemesterECTS
BSL601 Advanced Nutrition-I 927001 1 1 6
Level of Course Unit
Second Cycle
Objectives of the Course
Foods, food groups, food composition, application areas, their importance in terms of nutrition and health, effects of food preparation methods and procedures applied at various stages on the nutritional value are aimed to teach by practical lectures.
Name of Lecturer(s)
Doç Dr. Pınar Sökülmez Kaya
Learning Outcomes
  1. Know the nutritional values of cereals, legumes and oil seeds, healthy cooking and storage methods
  2. Know food groups, food types and nutritional values in these groups.
  3. Know the health proposals of vegetables and fruits. Know the methods of protection of nutritional values during preparation, cooking and storage stages.
  4. Know the importance health of the meat and its products and egg. Know the methods of conservation of nutritional value.
  5. Know the importance of milk and dairy products for feeding and the places where they are used.
  6. Tahıllar, kurubaklagiller ve yağlı tohumların besin değerlerini, sağlıklı pişirme ve saklama yöntemlerini bilir.
  7. Besin gruplarını, bu gruplardan yer alan besin çeşitlerini ve besin değerlerini bilir.
  8. Sebze ve meyvelerin sağlık önemini bilir. Hazırlama, pişirme ve saklama aşamalrında besin değerini koruma yöntemlerini bilir.
  9. Et ve çeşitleri, yumurtanın beslenme ve sağlık önemini bilir. Besin değerini koruma yöntemlerini bilir ve uygular.
  10. Süt ve süt ürünlerinin beslenmedeki önemini ve kullanıldığı yerleri bilir.
Mode of Delivery
Formal Education
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Recommended or Required Reading
Prof Dr. Ayşe Baysal. Beslenme. Hatipoğlu Yayınevi, 12. baskı, Ankara 2009.
Planned Learning Activities and Teaching Methods
Language of Instruction
Turkish
Work Placement(s)
None
Course Contents
Nutritional values of meat, milk, fermented dairy products, cereals, legumes, vegetables and fruits, oils and sugars;purchasing, preparing, cooking, preservation principles; food technology
Weekly Detailed Course Contents
Week Theoretical Practice Laboratory
1. Food groups, nutritional properties of these groups, the use of food groups at dietary treatments.
2. Containers and methods used to measure nutrients, food portions in nutrition and examination of food catalogs
3. Food hygiene, foods, physical, biological and chemical factors leading to deterioration of the foods, and prevention of food-borne diseases, food safety
4.Milk and milk products; definition, composition, and the importance of milk products for nutrition and health care
5. Eggs; definition, composition, nutritional importance
6. Meat and meat varieties, definition, its nature and nutritional importance, purchase, cooking and storing principals to be considered.
7. Dried leguminous vegetables; definition, composition, importance for nutrition, cooking and preservation methods.
8. Seeds and nuts; definition, composition, nutritional importance, handling and storage methods.
9. Cereals; definition, structure, nutritional importance, healthy methods for preparing, cooking and storing of cereals to be considered.
10.Midterm exam
11. Vegetables and fruits. Definition, structure, nutrient composition, its importance for nutrition and health care.
12. Cooking principles for vegetables and fruits, changes that occur during cooking, cooking and storage method used,
13.Fats and sweets; definition, types, characteristics, the use at nutrition, methods of preservation.
14. Additives; definition, types, purposes of use. Enrichment of nutrients, types and methods used.
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight (%)
Midterm Examination150
Practice1230
Individual Study for Mid term Examination110
Performance1210
SUM540
End Of Term (or Year) Learning ActivitiesQuantityWeight (%)
Final Examination160
Report Presentation1230
Individual Study for Final Examination110
SUM430
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Workload Calculation
ActivitiesQuantityTime(hours)Total Workload(hours)
Midterm Examination188
Final Examination11010
Attending Lectures12224
Practice12448
Report Preparation12224
Individual Study for Mid term Examination5210
Individual Study for Final Examination5210
Performance14114
SUM148