| Course Name | Principles of Nutrition and Menu Planning |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 102 | Spring | 3 | 0 | 3 | 6 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Required | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aims of the course are; to develop theoretical knowledge about nutrition, to learn about nutrients and the various functions of nutrients (carbohydrates, lipids, proteins, vitamins, minerals and water), to understand the processes of digestion, absorption, transport and metabolism, to learn about food labeling, including mandatory nutrition labeling, serving sizes, descriptive terms, health claims and ingredient labeling, to understand the Dietary Reference Intakes, Daily Values for Food Labels and the Food Pyramid in food planning, to learn about information on food groups and exchange lists in menu planning, o identify the factors effecting menu planning, types and patterns of menus, the principles and steps of menu planning, menu controlling and evaluation. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | Healthy nutrition, planning of a healthy diet, nutrition labels, digestion, absorption and transport, the carbohydrates, lipids, proteins,metabolism, energy balance, body composition, weight management, vitamins, antioxidants, water ,and major minerals, trace minerals, life cycle nutrition, diet and health, the factors that affect menu planning, developing menus, menu types, menu planning and its relation with nutrition, standard recipe development, yield testing process, designing, writing, and evaluation of a menu, menu characteristics, menu and food service equipment analysis. |
| Related Sustainable Development Goals | |
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| Core Courses | |
| Major Area Courses | X | |
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to Nutrition | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2009) Chapter 1: Introduction to Nutrition (1-28) |
| 2 | Importance of food science in healthy diet | Jacqueline B. Marcus-Culinary Nutrition The Science and Practice of Healthy Cooking-Academic Press, 2013 Chapter 2: Food Science Basics-Healthy Cooking and Baking Demystified (51-99) |
| 3 | Carbonhydrates | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2009) Chapter 3: Carbohydrates (81-119) |
| 4 | Lipids | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2009) Chapter 4: Lipids, Fats and Oils (125-160) |
| 5 | Proteins | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2009) Chapter 5: Protein (161-185) |
| 6 | Vitamins | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2009) Chapter 6: Vitamins (187-220) |
| 7 | Minerals | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2009) Chapter 7: Water and Minerals (225 – 229) |
| 8 | Midterm | |
| 9 | Water and other liquids | Jacqueline B. Marcus-Culinary Nutrition The Science and Practice of Healthy Cooking-Academic Press, 2013 Chapter 8: Fluid Basics (333-370) |
| 10 | Nutrition and Health | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2009) Chapter 11: Nutrition and Health (391 – 425) |
| 11 | Healthy Menu and Recipe Development | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2009) Chapter 9: Healthy Menus and Recipes (295 – 335) |
| 12 | Marketing of Healthy Menus | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2009) Chapter 10: Marketing to Health-Conscious Guests (355 – 382) |
| 13 | Menu Planning for Weight Loss and Protection | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2009) Chapter 12: Weight Management and Exercise |
| 14 | Healthy Nutrition at all Ages | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2009) Chapter 13: Nutrition over the lifecycle (459-507) |
| 15 | Review of the Semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons |
| Suggested Readings/Materials | Jacqueline B. Marcus-Culinary Nutrition The Science and Practice of Healthy Cooking-Academic Press, 2013 |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | 1 | 10 |
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | 1 | 10 |
| Project | 1 | 20 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 25 |
| Final Exam | 1 | 35 |
| Total |
| Weighting of Semester Activities on the Final Grade | 4 | 65 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 35 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
| Study Hours Out of Class | 14 | 3 | 42 |
| Field Work | |||
| Quizzes / Studio Critiques | 1 | 8 | |
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | 1 | 15 | |
| Project | 1 | 35 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 15 | |
| Final Exams | 1 | 17 | |
| Total | 180 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | X | ||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production | X | ||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | X | ||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society | X | ||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | X | ||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | X | ||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | X | ||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | |||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | X | ||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | X | ||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
