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Language of Instruction
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Turkish
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Level of Course Unit
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Bachelor's Degree
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Department / Program
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Nursing
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Type of Program
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Formal Education
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Type of Course Unit
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Compulsory
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Course Delivery Method
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Face To Face
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Objectives of the Course
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The aim is to provide information and develop skills regarding the relationship between nutrition and health, as well as nutrients, their functions, and their sources.
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Course Content
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This course covers the relationship between nutrition and health, the fundamental principles of adequate and balanced nutrition, and the structure, functions, daily requirements, and dietary sources of nutrients, including carbohydrates, proteins, lipids, water, vitamins, and minerals. In addition, the course addresses practices for preserving the nutritional value of foods during purchasing, preparation, cooking, and storage, as well as the principles of food safety. Basic dietary approaches for different population groups are also examined, and the importance of nutrition in the maintenance and promotion of health is evaluated.
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Course Methods and Techniques
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Class Discussions and Brainstorming Sessions.
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Prerequisites and co-requisities
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None
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Course Coordinator
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None
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Name of Lecturers
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Asist Prof.Dr. Mustafa Anıl ERBAĞCI
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Assistants
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None
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Work Placement(s)
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No
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Recommended or Required Reading
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Resources
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Lecture notes and presentation slides prepared by the course instructor.
Turkey Nutrition Guide (TÜBER).
Current national and international nutrition and health guidelines.
Standard textbooks in nutrition and dietetics.
Relevant up-to-date scientific articles and literature.
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Course Notes
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Lecture notes and presentation slides prepared by the course instructor.
Turkey Nutrition Guide (TÜBER).
Current national and international nutrition and health guidelines.
Standard textbooks in nutrition and dietetics.
Relevant up-to-date scientific articles and literature.
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