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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 Health Sciences
  2. Department of Nutrition and Dietetics
  3. Course Structure Diagram with Credits
  4. Nutrition Principles II
  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
BDY102 - Nutrition Principles II II. SEMESTER 3 +2 5.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s) DOÇ. DR. HİLAL HIZLI GÜLDEMİR
Mode of Delivery This course will only face-to-face training.
Place of Delivery
Used Educational Platforms
Prerequisites
Courses Recomended
Recommended Resources Baysal, A. (2018) Beslenme (18.baskı). Ankara: Hatipoğlu Yayıncılık. Türkiye\\\\\\\'ye Özgü Beslenme Rehberi (2015). Hacettepe Üniversitesi Beslenme ve Diyetetik Bölümü, Ankara. Whitney, E.N., Rolfes, S.R. (2016) Understanding Nutriton. 14th Edition, Cengage Learning.Mahan, L.K., Raymond, J. (2017) Krause\\\\\\\'s Food & the Nutrition Care Process (14.baskı). Washington: Elseiver. Berdarier, C.D. ,Dwyer, J.T., Heber, D. (2013). Handbook of Nutrition and Food (Ed by), Third Edition, CRC Press.
Work Placement
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Water and electrolytes, minerals (Sodium, Potassium, Chlorine)
Week - 2 Minerals (Calcium, Magnesium, Phosphorus, Sulfur)
Week - 3 Minerals (Iron, Copper, Iodine, Fluorine)
Week - 4 Minerals (Zinc, Manganese, Chromium et al.)
Week - 5 Introduction to food groups, Cereals
Week - 6 Milk and dairy products
Week - 7 Meats, egg, legumes and nuts
Week - 8 Vegetables and fruits
Week - 9 Oils and sugars
Week - 10 Dietary fibers
Week - 11 Probiyotikler
Week - 12 Functional foods
Week - 13 Food additives
Week - 14 Presentation of food consumption records

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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