| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Principles of Nutrition | GMS203 | Turkish | Compulsory | 3. Semester | 3 + 0 | 3.0 | 4.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | Turkish, face to face |
| Course Coordinator | Öğr. Gör. Vedat KAYIŞ, Dr. Öğr. Üyesi Hatice KAVUNCUOĞLU |
| Instructor(s) | Öğr. Gör. Vedat KAYIŞ (Güz) |
| Goals | The ‘Nutrition Principles’ course aims to teach Gastronomy and Culinary Arts students the fundamental principles of human nutrition. The primary objective of the course is to ensure that individuals understand the principles of healthy, balanced, and sustainable nutrition that meet their energy and nutrient requirements. In this context, students are expected to: Understand food groups and the role of nutrients in bodily functions, Learn the principles to be considered in daily nutrition planning, Understand nutritional requirements according to different ages, genders and physiological conditions, Acquire the skills to apply nutritional principles in menu planning and gastronomic production processes. The course aims to provide a scientifically based foundation for gastronomy professionals to create menus that are not only delicious but also healthy and balanced. |
| Course Content | Definition and importance of nutrition Food and types of food The individual and societal importance of healthy eating Nutrients and their functions Food pyramid Carbohydrates, proteins, fats Vitamins and minerals Water and electrolyte balance Energy and metabolism The concept of energy, its measurement and energy requirements Basal metabolism and physical activity levels Nutrition according to age, gender and specific conditions Nutrition in children, adolescents, adults and the elderly Nutrition in pregnant and breastfeeding women Sports nutrition and special diets Balanced distribution of food groups Nutrition and Public Health Problems of inadequate and unbalanced nutrition The relationship between obesity, chronic diseases and nutrition Sustainable Nutrition and Gastronomy Local, seasonal and environmentally friendly approaches to nutrition |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | The basic concepts of nutrition | Research |
| 2. Week | Carbohydrates | Preparation, After Class Study, Research |
| 3. Week | Proteins | Preparation, After Class Study, Research |
| 4. Week | Lipids | Preparation, After Class Study, Research |
| 5. Week | Fat-soluble vitamins: A,D,E and K | Research, Preparation, After Class Study |
| 6. Week | Water-soluble vitamins: B vitamins and vitamin C | Preparation, After Class Study, Research |
| 7. Week | Inorganic nutrients | Research, Preparation, After Class Study |
| 8. Week | Minerals | Presentation (Preparation), Research |
| 9. Week | Water and electrolytes | Preparation, After Class Study, Research |
| 10. Week | Prebiotics and probiotics | Research, Preparation, After Class Study |
| 11. Week | Enzymes | Research, Preparation, After Class Study |
| 12. Week | Energy metabolism | Preparation, After Class Study, Research |
| 13. Week | Common nutritional problems and their solutions | Preparation, After Class Study, Research |
| 14. Week | Dietary management in certain diseases | Research, Preparation, After Class Study |
| 15. Week | Foods Groups | Research, Practice |
