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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Faculty of Tourism
  2. Department of Gastronomy and Culinary Arts
  3. Course Structure Diagram with Credits
  4. Introduction to Nutrition
  5. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
GMS105 - Introduction to Nutrition I. SEMESTER 3 +0 3.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s) PROF. DR. SİBEL ÖNÇEL GÜLER
Mode of Delivery The mode of delivery of this course is face to face
Place of Delivery
Used Educational Platforms
Prerequisites
Courses Recomended None
Recommended Resources
Work Placement N/A
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 The Basics of Nutrition
Week - 2 Types, Quantities and Qualities of Basic Food and Their Role in Human Health
Week - 3 Organic Food
Week - 4 Energy Values
Week - 5 Main Food Groups
Week - 6 Meats
Week - 7 Food in Large Operations Hygiene and Environmental Health;
Week - 8 Common Dietary Problems and Solutions
Week - 9 Nutrition for sickness process
Week - 10 Balanced Diet;
Week - 11 Nutrition and Health
Week - 12 Nutrition and Health
Week - 13 Nutrition Education and Process
Week - 14 Reviews on Nutrition-Health Relations.

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
1.Midterm Exam 1 40
Final Exam 1 60
Toplam (%) 100

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