Nutrition Principles Application Laboratory, which belongs to the Nutrition and Dietetics Department of the Faculty of Health Sciences, is used within the scope of the practices of the Nutrition Principles course. The practices to be carried out within the scope of the course are carried out between the dates and times specified in the course program announced on the website of our faculty's Department of Nutrition and Dietetics, and an average of 150 students participate in these practices. The aim of the course is to create professional background by interpreting the relationship between nutrition and health, by learning the chemistry, properties and sources of carbohydrates, proteins and fats, which are grouped as nutrients, the calculation of energy and micronutrient values ​​and the issues related to health interaction.

Course curriculum:

·         Units of measurement and measurement in basic food groups

·         Food Consumption Forms and Nutritional content calculation

·         Applications related to starch and starch-containing products

·         Applications related to Milk and Dairy products

·         Applications related to Fruits and Vegetables

·         Applications related to Legumes

·         Egg-related Applications

·         Applications related to Flour and Grains

·         Meat-related Applications and similar topics.