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Course Code: 
CULA 111
Course Period: 
Autumn
Course Type: 
Core
P: 
2
Lab: 
2
Credits: 
3
ECTS: 
6
Course Language: 
İngilizce
Course Objectives: 
This course explains the general scientific principles of nutrition. Explains why it is important on a personal level and as a culinary professional.
Course Content: 

This course presents the fundamental scientific principles of human nutrition. Students will become familiar with food sources, recommended daily intake levels, and healthy menus and healthy cooking. Food groups will be reviewed according to their nutrients and functions.

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Course Learning Outcomes

 

 

Course Flow

Topic Week
An Overview of Nutrition 1
Planning a Healthy Diet 2
The Carbohydrates: Sugars, Starches, and Fibers

 

3
Protein: Amino Acids 5
Midterm 7
The Lipids: Triglycerides, Phospholipids, and Sterols 8
The Water-Soluble Vitamins: B Vitamins and Vitamin C

 

10
The Fat-Soluble Vitamins: A, D, E, and K

 

11
Water and the Major Minerals

 

13
The Trace Minerals 14

 

Recommended Sources

Textbook ·         “Beslenme”, Prof.Dr.Ayşe Baysal

·         “Understanding Nutrition”, Whitney Rolfes

·         “Nutrition-Concepts & Controversies”, Frances Sienkiewicz Sizer, Ellie Whitney

·         “Culinary Nutrition-The Science and Practice of Healthy Cooking”, Jacqueline B.Marcus

           “Krause’s Food and the Nutirition Care Process”, L.Kathleen Mahan, Sylvia Escott-Stump, Janice L.Raymond .

Additional Resources  

 

Assessment

IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 30
Quizzes 1 10
Assignment 1 20
Total   60
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE   40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE   60
Total   100