Introduction to human nutrition, Structure and functions of carbohydrates, Metabolism of carbohydrates, Structure and functions of proteins, Metabolism of proteins, Structure and functions of lipids, Metabolism of lipids, Energy metabolism, Interactions of macro nutrients in energy metabolism, Metabolic regulation, Effects of dietary fiber on nutrition and health to gain.

The aim of this course is to characterize the students who completed their undergraduate education and to increase the ability of evaluation and interpretation by teaching basic measurements in terms of anthropometric in children and adults. This course includes; antipometric method, bioelectrical impedance analysis, anthropometric methods used in infants, anthropometric methods used in children and adolescents, adults, elderly and special methods are used.

AREA ELECTIVE

Introduction to human nutrition, Place of micronutrients in nutrition, Water soluble vitamins; C, Pantothenic acid, Biotin, Thiamine, Riboflavin, Niacin, B6, B12, Folate, Fat soluble vitamins; A, D, E, K, Minerals: Calcium, Phosphorus, Iron, Copper, Iodine, Selenium, Fluorine, Zinc, Chromium, Micronutrients and antioxidants.

The student gains the ability of searching, reporting and presenting resources related to a determined topic.

Mass Feeding general management and organization principles in the work area as a dietician administrator in the system, modern management and organization methods and principles of management functions, administrators kazanılmas the ability to apply strategic management as a dietician and to gain knowledge and skills related to human resource management.

Principles and methods of menu planning, evaluation and interpretation of physiological, social and psychological factors affecting menu planning, menu planning in accordance with healthy nutrition principles for the target audience and institution that can meet the nutrient requirements of individuals, factors affecting menu planning, menu management and control with objective and subjective methods and to evaluate the performance of the menu to minimize residual and losses.