Nutrition Principles I

Course ID
BES 101
Department
Nutrition and Dietetics
Semester
1st Semester
Credit
2.00

To interpret the relationship between nutrition and health, to evaluate carbohydrates, proteins, fats, vitamins and minerals grouped as nutrients in terms of dietary sources, needs of various age groups, metabolism.

To interpret the relationship between nutrition and health, to evaluate carbohydrates, proteins, fats, vitamins and minerals grouped as nutrients in terms of dietary sources, needs of various age groups, metabolism. Learning Outcomes and Subordinate Skills At the end of this course, students will be able to evaluate the relationship between health and health.

Predicts the negative consequences of malnutrition. Defines the negative consequences of feeding. Explain the importance of balanced nutrition. Will be able to relate the importance of energy and macronutrients (carbohydrates, proteins, oils) to healthy nutrition and body functioning. Defines the definition, structure, types, properties and tasks of carbohydrates. Describes the definition, structure, types, properties and tasks of the proteins. Explains the definition, structure, types, properties and tasks of the lipids. discuss the importance of vitamins, minerals and water in healthy nutrition and bodywork. Describes the definition, structure, types, properties and tasks of vitamins. Express the definition, structure, types, properties and tasks of minerals. Summarizes the effects on body health. Will be able to evaluate nutrition and daily nutrition in terms of content. They evaluate energy, carbohydrate, protein, vitamins, minerals and water contents. Determines daily energy and nutrient types and amounts according to different age and sex. Interpretation in terms of sufficiency of feeding. Three-day individual nutrition consumption and physical activity record will determine their own nutritional status. Days energy and nutrients in daily quantities and quantities. Compare the daily energy and nutrients to the recommended quantities. We generally assess nutritional status and recommend solutions for correction.