Erciyes University - Info Package

Course unit title	Level of course unit	Course unit code	Type of course unit	Semester of course unit	Local credit	ECTS credit	Syllabus
FUNDAMENTALS OF NUTRITION	Second cycle	BES 103		1	2.00	2.00	Print

Description of course unit

Prerequisites and course requisities	-
Language of instruction	ENGLISH, TURKISH
Coordinator	ESRA ATALAN
Lecturer(s)	ESRA ATALAN
Teaching assitant(s)	-
Mode of delivery	ORAL PRESENTATION, TRANSLATION ENGLISH INTO TURKISH
Course objective	It aims to provide students with a comprehensive understanding of the basic principles of nutrition. It covers the role of nutrients in human health, the biological functions of food components, and their impact on overall well-being. The course emphasizes the importance of balanced diets, proper nutrient intake, and lifestyle factors affecting health and disease prevention
Course description	Introduction to nutrition and its role in health Macronutrients (carbohydrates, proteins, fats) and their functions Micronutrients (vitamins and minerals) and their importance Energy balance and metabolism Dietary guidelines and recommendations Nutritional needs across the lifespan Food safety, processing, and sustainability Impact of nutrition on chronic diseases

Course contents

1	Introduction to Nutrition • Definition and importance of nutrition • Overview of macronutrients and micronutrients • The role of nutrition in health and disease prevention
2	Carbohydrates • Structure and types of carbohydrates • Functions of carbohydrates in the body • Dietary sources and recommendations
3	Proteins • Amino acids and protein structure • Functions of proteins in growth and repair • Protein quality and sources in the diet
4	Fats • Types of fats: saturated, unsaturated, trans fats • Functions of fats in the body • Health implications and dietary sources
5	Energy Balance and Metabolism • Energy needs and expenditure • Basal metabolic rate and physical activity • Role of macronutrients in energy metabolism
6	Vitamins and Minerals (Part 1) • Water-soluble vitamins: types, functions, and dietary sources • Fat-soluble vitamins: types, functions, and dietary sources • Deficiency and toxicity
7	Vitamins and Minerals (Part 2) • Major and trace minerals: roles and importance • Dietary sources and daily requirements • Nutritional deficiencies and excesses
8	Hydration and Water Balance • Importance of water in the body • Water intake recommendations • Dehydration and its effects
9	Nutrition Through the Lifecycle • Nutritional needs during pregnancy, infancy, and childhood • Nutritional requirements in adolescence, adulthood, and aging • Changes in metabolism and nutrient needs
10	Dietary Guidelines and Food Pyramid • Review of national and international dietary guidelines • Using the food pyramid for balanced meal planning • Portion control and serving sizes
11	Nutrition and Physical Activity • Relationship between diet and exercise • Nutritional strategies for enhancing athletic performance • Post-exercise recovery nutrition
12	Nutrition and Chronic Diseases • Role of nutrition in preventing obesity, diabetes, and cardiovascular disease • Nutritional management of chronic conditions • Dietary modifications for disease prevention
13	Food Safety and Labeling • Principles of food safety and hygiene • Understanding food labels and nutrition facts • Additives, preservatives, and their health impact
14	Sustainable Nutrition • Environmental impact of food production • Sustainable food choices and their health benefits • Ethical issues in nutrition (organic, local, plant-based diets)
15	Review and Final Exam Preparation • Recap of key concepts • Case studies and practical applications • Final exam preparation and Q&A session
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Learning outcomes of the course unit

1	Students gain a foundational understanding of human nutrition, dietary requirements, and the relationship between nutrition and health.
2	Through the analysis of dietary patterns and nutritional content, students enhance their ability to critically evaluate nutritional data and make evidence-based decisions.
3	Students develop the ability to advise on healthy dietary choices, fostering skills in health promotion and disease prevention.
4	The course encourages awareness of food sustainability and the environmental aspects of nutrition.
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*Contribution level of the course unit to the key learning outcomes

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Number of stars refer to level of contribution from 1 (the least) to 5 (the most)

Planned learning activities, teaching methods and ECTS work load

	Quantity	Time (hour)	Quantity*Time (hour)
Lectures (face to face teaching)	15	1	15
Study hours out of classroom (study before and after the class)	15	1	15
Homework	0	0	0
Presentation / seminar	0	0	0
Quiz	0	0	0
Preparation for midterm exams	1	3	3
Midterm exams	1	1	1
Project (term paper)	0	0	0
Laboratuar	0	0	0
Field study	0	0	0
Preparation for final exam	1	3	3
Final exam	1	1	1
Research	0	0	0
Total work load			38
ECTS			2.00

Assessment methods and criteria

Evaluation during semester	Quantity	Percentage
Midterm exam	1	40
Quiz	0	0
Homework	0	0
Semester total		40
Contribution ratio of evaluation during semester to success		40
Contribution ratio of final exam to success		60
General total		100

Recommended and required reading

Textbook	SCIENTIFIC ARTICLES, RESEARCH STUDIES
Additional references	TODAY''S DIETITIAN MAGAZINE

Files related to the course unit

About CIP

About the Course

Department Profile