PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FBM 210	PRINCIPLES OF NUTRITION AND MENU PLANNING	3 + 3	4th Semester	6

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Compulsory
Course Objective	the concept of nutrition and teach students the rules of a balanced and adequate nutrition. Menu planning to teach the principles and rules.
Course Content	according to preferences and menu preparation, the menus, making applications and the standard prescription.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Learns the rules of the importance of nutrition and a balanced and adequate nutrition.
2	the functions of nutrients, deficiencies and problems that may arise, and artifacts will learn ways to prevent.
3	principles of proper nutrition And the nutritional problems in society And the learn the reasons.
4	Learns the principles of menu planning.
5	Learn the types of menu.

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	PO 13	PO 14	PO 15	PO 16	PO 17
LO 001	5	5	5	5	5	5	5	3	3	3	1	1		5	5	5	5
LO 002	5	5	5	5	5	5	5	3	3	3	1	1		5	5	5	5
LO 003	5	5	5	5	5	5	5	3	3	3	1	1		5	5	5	5
LO 004	5	5	5	5	5	5	5	3	3	3	1	1		5	5	5	5
LO 005	5	5	5	5	5	5	5	3	3	3	1	1		5	5	5	5
Sub Total	25	25	25	25	25	25	25	15	15	15	5	5		25	25	25	25
Contribution	5	5	5	5	5	5	5	3	3	3	1	1	0	5	5	5	5

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	5	70
Hours for off-the-classroom study (Pre-study, practice)	1	7	7
Assignments	1	12	12
Mid-terms	1	7	7
Laboratory	7	5	35
Final examination	1	13	13
Presentation / Seminar Preparation	1	12	12
Total Work Load ECTS Credit of the Course			156 6

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FBM 210	PRINCIPLES OF NUTRITION AND MENU PLANNING	3 + 3	1	Turkish	2019-2020 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. NURTEN ÇEKAL	ncekal@pau.edu.tr		Course location is not specified.	%60

Goals		the concept of nutrition and teach students the rules of a balanced and adequate nutrition. Menu planning to teach the principles and rules.
Content		according to preferences and menu preparation, the menus, making applications and the standard prescription.

Topics

Weeks	Topics
1	adequate and balanced diet and nutritional problems in the community
2	Food items and features, and as a result of nutritional deficiency
3	carbonhidrates
4	proteins
5	lipids
6	vitamins
7	minerals
8	water
9	energy
10	food groups
11	mönü planning
12	Types and characteristics of menu
13	Types and characteristics of menu
14	mönü samples

Materials

Materials are not specified.

Resources

Resources	Resources Language
beslenme ilkeleri ve mönü planlama,prof.dr.sıdıka bulduk	Türkçe
beslenme ilkeleri ve mönü planlama,prof.dr.sıdıka bulduk	Türkçe
beslenme ilkeleri ve mönü planlama,prof.dr.sıdıka bulduk	Türkçe
beslenme ilkeleri ve mönü planlama,prof.dr.sıdıka bulduk	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

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

Prospective Student