ANTALYA BİLİM UNIVERSITY – SCHOOL OF TOURISM

LECTURE INFORMATION
Course GAST 103 Nutrition
Credits 3 credits 5 ECTS
Instructor Dr. Çağla Çavuşoğlu McKenzie
Term Fall semester of 2020/21 academic year
Course Type Core Course
Prerequisite or None
Co-requisite
Course Hours & Monday 14:30 – 15:50
Classroom Wednesday 13:00 – 14:20
CONTACT INFORMATION
Office A2 -58
E-mail cagla.mckenzie@antalya.edu.tr
Telephone 245 0285
Office hours By appointment
COURSE INFORMATION
Course Objectives The aim is both to teach the students about nutritional science and
its principles, healthy foods and special diets and to orient
students to apply this nutrition knowledge to food and beverage
preparation, menu planning, and recipe modification in the
context of a food-service operation.
Course Description This course closely examines the characteristics, sources and the
role of basic nutrients (protein, carbohydrates, lipids, vitamins,
and minerals) in the body. It develops students’ understanding of
nutritional concepts such as calories, healthy eating, special diets
(e.g. low calorie, low sodium, gluten-free etc.), ethical choices,
balanced diets, weight management, serving size, nutrition
labelling including nutrition and health claims. Having built upon
the students’ foundational nutritional skills and knowledge, the
development and modification of menus and recipes are discussed
for healthier and more nutritious cooking, as well as handling
customers’ special nutrition requests in a commercial setting in the
hospitality industry. The course also encourages students to apply
the knowledge to evaluate emerging topics and trends in nutrition
research and news articles.
Learning Outcomes Upon successful completion of this course students
ꟷ Explain what nutrition is and the importance of nutrition
both in general and in the role of a food service
professional.
ꟷ Identify and explain the functions of macro and micro
nutrients (proteins, carbohydrates, fats, vitamins and
minerals, fiber).
ꟷ Apply the principles of nutrition to modify recipes for
healthier options.
ꟷ Interpret information (e.g. nutrition, nutrition and health
claims) on a food label to identify and compare the
nutritional value of a variety of food products.
ꟷ Distinguish between food allergies and food intolerance
ꟷ Evaluate research and news articles for reliable nutrition
information and write term paper/reports about them.
ꟷ Recognize the nutritional needs of a customer in a food
service operation
Required Texts & Understanding Nutrition
Materials Ellie Whitney and Sharon R. Rolfes,;Thomson Wadsworth (15th
Edition)
ATTENDANCE POLICY:
Attendance is important for a satisfactory pass as students receive points for active participation in
class discussions. Therefore, regular attendance and punctuality are expected.
ACADEMIC HONESTY:
Plagiarism is a serious offence and it is deemed as “the practice of taking someone else’s work or
ideas and passing them off as one’s own”. Student assignments will be checked for plagiarism.
Any form of plagiarism (i.e. representing others’ work as your own) or cheating in exams will be
considered as unacceptable behaviour and will not be tolerated. It will result in receiving a fail
grade of “F”.
QUIZZIES, MID-TERM and FINAL EXAM:
Classical questions.

COURSE CONTENTS: WEEKLY LECTURE PLAN

WEEK CHAPTER TOPIC
 Introduction and Orientation: Discuss the Syllabus.
 An Understanding of the Terms Used in Nutrition
 Food Labels
 The Human Body
 Carbohydrates
1-6  Proteins
7  MIDTERM EXAM
 Lipids
 Vitamins
 Minerals
 Healthy Cooking Fundamentals
8 -14  Weight management
FINAL EXAMS WEEK

ASSESSMENT METHODS:
METHODS EFFECTS ON GRADING %
Midterm Exam 30
Final exam 50
Assignment 20

ASSIGNMENTS:
ꟷ The student groups according to their departments (backgrounds) will prepare a written
report that examines nutrition issues in order to apply the teachings from class to a real-life
situation.
 ꟷ The report should be of sufficient professional quality such that the findings/ results could be
implemented by the organisation for improvement purposes.

GUIDELINES FOR ASSIGNMENTS:

ꟷ The report should be at least 1500 – 2000 words in length (+/- 10%), not counting tables,
figures, the Title Page, the Table of Contents and the References.
ꟷ The report should be 1.5 line-spaced, with the following margins:
Left 2.5 cm, Right 2.5 cm, Top 2.5 cm, Bottom 2.5 cm.
ꟷ Use Arial, Times New Roman or Calibri fonts in 12 pt or 11 pt (nothing smaller or larger).
ꟷ The text should be justified.
ꟷ Attention should be paid to the correct use of grammar and the paper must be devoid of any
spelling mistakes. Points will be deducted for such errors.
ꟷ The report should have the following structure:
 Title page
 Table of contents
 Introduction including your purpose or goal
 Main part
 Discussion
 Conclusion
 References
ꟷ References/sources are to be properly cited.
ꟷ The report must be submitted in MS Word.
ꟷ Due date: Assignments must be uploaded to the system (LMS) no later than the specified
deadline. In the case of late submission points will be deducted for each day that passes
beyond the deadline. Work will no longer be accepted 5 days after the due date has passed.

This syllabus is subject to change based on the needs of the class.