PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
BIY 423	NUTRITION	2 + 0	7th Semester	3,5

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	It is aimed to cover aspects of nutrition and diet related diseases, and recent innovations in dietary protections that will be useful in everyday life.
Course Content	Nutrition, Proteins, Calorie-Nutrition, Carbohydrates, fats and energy, vitamins, Minerals, dietary phytochemicals.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	refer general aspects of nutrition
2	introduces the proteins
3	recognizes Calorie-Nutrition Foundation of Energy
4	explains the Carbohydrates
5	defines fats and energy
6	explains the importance of all vitamins
7	Explain the functions of Minerals
8	describes the effect of dietary phytochemicals on health

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12
LO 001	3		3	2		4	2	3
LO 002	2	3	4	2				4	4	4	3
LO 003	4	3		3	2
LO 004			3	4	3
LO 005	3	4		3	3
LO 006		3	4	4	3
LO 007			3		2
LO 008	3		2	3	4
Sub Total	15	13	19	21	17	4	2	7	4	4	3
Contribution	2	2	2	3	2	1	0	1	1	1	0	0

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	2	28
Assignments	1	1	1
Exam	2	31	62
Total Work Load ECTS Credit of the Course			91 3,5

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
BIY 423	NUTRITION	2 + 0	1	Turkish	2017-2018 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. ALAATTİN ŞEN	sena@pau.edu.tr		FEN B0112	%80

Goals		It is aimed to cover aspects of nutrition and diet related diseases, and recent innovations in dietary protections that will be useful in everyday life.
Content		Nutrition, Proteins, Calorie-Nutrition, Carbohydrates, fats and energy, vitamins, Minerals, dietary phytochemicals.

Topics

Weeks	Topics
1	What You Eat and Why
2	Guidelines for Designing a Healthy Diet
3	The Human Body: A Nutrition Perspective
4	Carbohydrates
5	Lipids
6	Proteins
7	Energy Balance and Weight Control
8	Vitamins I
9	Vitamins II
10	Water and Minerals
11	Eating Disorders
12	Nutrition during Pregnancy and Breastfeeding
13	Nutrition from Infancy Through Adolescence
14	Nutrition During Adulthood

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student