Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
3GMS003Nutrition Literacy2+0+02320.10.2026
Course Details
Language of Instruction Turkish
Level of Course Unit Associate Degree
Department / Program Civil Aviatıon Management
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course The aim of this course is to provide students with basic knowledge of foods, nutrients, and the effects of nutrition on health; to help them understand the principles of healthy and sustainable nutrition; and to enable them to evaluate food choices in accordance with these principles.
Course Content This course covers the concept and importance of nutrition literacy; the concepts of food and nutrients; macronutrients and micronutrients and their effects on health; food groups and their characteristics; the role of milk and dairy products, meat, poultry, fish, eggs, legumes, nuts and oilseeds, bread and cereals, vegetables and fruits, fats, sugars, water, and beverages in a healthy diet; the role of nutrition in preventing chronic diseases; sustainable nutrition; foods whose consumption is recommended to be increased or reduced; and healthy food choices.
Course Methods and Techniques lecture, question and answer (mentimeter), concept map, feedback
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Asist Prof.Dr. Zeynep Parlak Özer . zeynep.parlakozer@hku.edu.tr
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources .
TÜRKİYE BESLENME REHBERİ (TÜBER) 2022” Sağlık Bakanlığı, Halk Sağlığı Genel Müdürlüğü, Sağlık Bakanlığı Yayın No:1031, Ankara 2022
Course Notes Assessment in this course consists of one midterm exam and one final exam
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 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:
Bilgi 
1 Knows the relationship between nutrition and health
2 Knows the effects of macro and micro nutrients on health.
3 Knows the food groups and their roles in a healthy diet.
4 Knows the concept of sustainable nutrition, can choose food with the philosophy of sustainable nutrition.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Nutritional literacy definition and course design
2 Effect of nutrients and nutrients, micro and macro nutrients on health
3 Effect of nutrients and nutrients, micro and macro nutrients on health
4 Food groups - milk and dairy products
5 Meat, chicken, fish, eggs, legumes, oilseeds and nuts
6 Bread and cereals - Fresh vegetables and fruits
7 fats, sugars, water and beverages
8 Midterm
9 Nutrition in the prevention of non-chronic diseases
10 Nutrition in the prevention of non-chronic diseases
11 Sustainable nutrition
12 Sustainable nutrition
13 Foods whose consumption should be reduced - foods whose consumption should be increased
14 Healthy food choice
15 Sağlıklı besin seçimi
16 Final Exam

 
Sustainable Development Goals
Contribution of Learning Outcomes to Programme Outcomes
In1
In2
In3
In4

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