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Course Code: 
PHAR 151
Course Period: 
Autumn
Course Type: 
Core
P: 
2
Lab: 
0
Credits: 
2
ECTS: 
4
Course Language: 
English
Course Coordinator: 
Muhammed HAMİTOĞLU
Courses given by: 
Muhammed HAMİTOĞLU
Hande SİPAHİ
Course Objectives: 
The aim of this course is to provide understanding the relationship between dietary habits and health of society and to give them positive habits use throughout their life on this topic.
Course Content: 

a) Theoretical part: Basic nutrients and their biochemical importances, disorders related with nutrition, diseases,  nutrition suggestions, example studies related with topic.

b) Laboratory applications: -  

 
Course Methodology: 
1: Lecture, 2: Question-Answer, 3: Discussion, 4: Presentation, 5: Video
Course Evaluation Methods: 
A: Multiple Choise Questions, B: Homework

Vertical Tabs

Course Learning Outcomes

Learning Outcomes

Programme learning outcomes

Teaching Methods

Assessment Methods

1)Explains the Features on proteins, carbohydrates and lipids

1,2,3,4,5,7,9,10

1, 2, 3, 6

A,B,C,D,E,G

2) Explains the importance of vitamins, minerals and antioxidants in nutrition.

1,2,3,4,5,7,9,10

1, 2, 3, 6

A,B,C,D,E,G

3) Explains the proper nutrition suggestions

1,2,3,4,5,7,9,10

1, 2, 3, 6

A,B,C,D,E,G

4) knows that healthy nutrition habits

1,2,3,4,5,7,9,10

1, 2, 3, 6

A,B,C,D,E,G

5) Explain the relationship between nutrition disorders and diseases

1,2,3,4,5,7,9,10

1, 2, 3, 6

A,B,C,D,E,G
 

Course Flow

COURSE CONTENT

Week

Theoretical Topics                                     

Lab Content

Study Materials

1

Introduction to Nutrition and Health I

 

  

2

Introduction to Nutrition and Health II

 

 

3

Carbohydrates

 

  

4

Lipids

 

  

5

Proteins

 

  

6

Nutrients Important to Fluid and Electrolyte Balance

 

 

7

Vitamins

 

 

8

Energy Balance and Body Weight

 

  

9

Nutrients Important as Antioxidants

Food Politics and Perspectives

 

  

10

Nutrition Through the Life Cycle: From Pregnancy to the Elderly Years

 

  

11

Nutrition Through the Life Cycle: From Childhood to the Elderly Years

 

 

12

Food Additives

 

 

13

Nutrition Through the Life Cycle: elderly Years

 

 
 

Recommended Sources

RECOMMENDED SOURCES

Textbook
  1. Zimmerman M., Snow B. ‘An Introduction to Nutrition’ https://open.umn.edu/opentextbooks/textbooks/an-introduction-to-nutrition (2012).

Additional Resources

 
 

Material Sharing

MATERIAL SHARING

Documents

Photocopy Shared

Assignments

Shared

Exams

Not shared
 

Assessment

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Midterm Exam

1

40

Final Exam

1

60

Total

 

100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE

 

60

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE

 

40

Total

 

100
 

 

COURSE CATEGORY

Compulsary/Elective
 

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM

No

Program Learning Outcomes

Contribution

1

2

3

4

5

1

Has national and international up-to-date, theoretical and applied knowledge in the field of pharmacy.

    

X

    

2

Defines problems related to the profession, collects data, evaluates its accuracy and reliability, develops evidence-based solutions, shares them with healthcare professionals, makes necessary explanations to other people.

    

X

    

3

Communicates accurately and effectively in accordance with cultural and ethical values with all relevant professional groups, especially those working in the field of health, and all segments of society, using information and communication technologies.

      

X

  

4

Takes into account the law and ethics when dealing with public health issues.

    

X

    

5

Acts as a pharmacist with high career awareness, self-confidence, leadership spirit, who is prone to teamwork, entrepreneurial, productive and able to manage financial resources.

  

X

      

6

Based on the principle of pharmaceutical care, Acts as an easily accessible health consultant with a patient-oriented approach and plays an active role in constantly informing the society.

          

7

Improves his/her knowledge by participating in in-service training and activities in line with the needs of the century and society, takes part in the professional development of colleagues and adopts the lifelong learning principle.

  

X

      

8

Suggests and manages multidisciplinary / interdisciplinary research and development projects related to pharmaceuticals, cosmetics, medical devices and shares their results.

          

9

Applies knowledge and skills for the benefits of the society taking part in social responsibility projects.

      

X

  

10

Fulfills the requirements of quality management systems using the theoretical and applied knowledge acquired in the field.

    

X

    
 

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities

Quantity

Duration
(Hour)

Total
Workload
(Hour)

Course Duration (Including the exam week: 14x Total course hours)

14

2

28

Hours for off-the-classroom study (Pre-study, practice)

14

2

28

Midterm Exams

1

2

2

Homework

3

5

15

Final

1

2

2

Total Work Load

 

 

75

Total Work Load / 25 (h)

 

 

3.0

ECTS Credit of the Course

 

 

3.0
 

 

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