Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
2GMS102BASIC PRINCIPLES OF NUTRITION3+0+03320.10.2026
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Compulsory
Course Delivery Method Face To Face
Objectives of the Course The aim of this course is to enable students to understand fundamental concepts of nutrition, food groups and recommended daily intakes, the properties and physiological functions of macronutrients and micronutrients, and their importance in a healthy diet, and to explain the chemical changes that nutrients undergo during food preparation and cooking.
Course Content This course covers fundamental concepts of nutrition; food groups and recommended daily intakes; carbohydrates, proteins, and lipids; water-soluble and fat-soluble vitamins; water and major minerals; the properties, dietary sources, and physiological functions of nutrients; chemical changes in nutrients during food preparation and cooking; and the principles of healthy diet planning.
Course Methods and Techniques lecture, question and answer (mentimeter)
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Asist Prof.Dr. Zeynep Parlak Özer
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Ayşe Baysal, Beslenme, Hatipoğlu Yayınları, Ankara, 14.Baskı
Ed. Neriman İnanç, Beslenme İlkeleri-I, Hedef Yayınları, Ankara, 1. Baskı
Course Notes Assessment in this course consists of one midterm examination and one final examination.
Documents .
Assignments .
Exams .

Course Category
Health %50
Field %50

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 3 42
Hours for off-the-c.r.stud 14 3 42
Mid-terms 1 1 1
Final examination 1 1 1
Total Work Load   Number of ECTS Credits 3 86

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Learns the basic concepts related to nutrition.
2 Learns food groups and daily consumption recommendations.
3 Learns the properties of food groups, macro and micro nutrients.
4 Understand the importance of macronutrients (carbohydrate, protein, fat) and micronutrients in healthy nutrition and body work
5 Learns the chemical reactions in the preparation and cooking of macro and micro nutrients.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Nutrition Overview
2 Carbohydrates: Sugars, Starches, and Fibers
3 Carbohydrates: Sugars, Starches, and Fibers
4 Carbohydrates: Sugars, Starches, and Fibers
5 Protein: Amino Acids
6 Protein: Amino Acids
7 Lipids: Triglycerides, Phospholipids and Sterols
8 Midterm
9 Lipids: Triglycerides, Phospholipids and Sterols
10 Water-Soluble Vitamins: B Vitamins and Vitamin C
11 Fat-Soluble Vitamins: A, D, E, and K
12 Fat-Soluble Vitamins: A, D, E, and K
13 Water and Minerals
14 Planning a Healthy Diet
15 Planning a healthy diet

 
Sustainable Development Goals
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15
All 3 5
C1 5
C2 5
C3 5
C4 5
C5 3 5

  Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant