Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
3EGK051Nutrition and Health2+0+02310.08.2025
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Primary Education Teaching
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course To inform about foods, food groups, healthy eating patterns, basic principles of healthy eating and to provide skills in developing a healthy lifestyle.
Course Content Natural and healthy nutrition; fighting obesity; food additives; healthy lifestyle and exercise; Growth and development; healthy sex life; combating addiction (tobacco, alcohol, substance abuse etc.); traffic, disaster and first aid
Course Methods and Techniques Question and answer, lecture and discussion methods will be used in the course.
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Asist Prof.Dr. Mustafa Anıl ERBAĞCI
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources
Course Notes Class attendance and note taking are mandatory.

Course Category
Education %100
Field %100

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 2 28
Hours for off-the-c.r.stud 14 4 56
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 Learn the general characteristics of foods in the basic food groups.
2 Discusses the recommended daily intakes for different ages and genders.
3 Compares the energy and nutrient contents of foods.
4 Evaluates the place of foods in a healthy diet

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 The aim of the course, its scope, working methods, general definition and concepts.
2 Overview and classification of food groups, food diversity
3 Bread and cereal group definition, functions and classification
4 Detailing the sources of the bread and cereal group, in-class work
5 Definition, functions and classification of meat, egg, legume group
6 Detailing the sources of the meat, egg and legume group, in-class work
7 Definition, functions and classification of milk and dairy products group
8 Midterm exam
9 Detailing the sources of milk and dairy products group, in-class work
10 Definition, functions and classification of vegetable and fruit groups
11 Detailing the resources of the fruit and vegetable group, in-class work
12 Definition, functions and classification of sugars and fats
13 Detailing sources of sugar and fats, in-class work
14 Lesson Review

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15 P16 P17 P18 P19 P20 P21 P22 P23 P24
All 3 1 1 3 1 1 1 3 3 1 1 2 2
C1 3 3 3 3 3 5 5 5
C2 3 3 3 3 5
C3 3 2 3 2 5 5 3
C4 3 1 1 3 5 3 3 5 5

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