The Principles of Nutrition Laboratory, part of the Faculty of Health Sciences Nutrition and Dietetics Department, has been established primarily to conduct practical applications for core courses such as Principles and Practices of Nutrition I and II and other professional courses. This laboratory is utilized to teach topics including the composition of foods, appropriate preparation and cooking methods, losses occurring during these processes, and the resulting physical and chemical changes. Furthermore, it facilitates the implementation of basic and traditional food recipes in the laboratory environment, in line with the principles of nutrition, while discussing the energy, macro, and micronutrient values of these recipes. During the laboratory sessions, students acquire knowledge regarding kitchen organization, the use of tools and equipment, food preparation and storage conditions, as well as recipes tailored to specific diseases and special conditions. The laboratory is equipped with all necessary tools and equipment for these practical applications, featuring 10 units, 8 home- type stoves, 7 ovens, 2 refrigerators, 2 dishwashers, and various kitchen appliances. At the conclusion of these practical applications, students enhance their theoretical knowledge by applying it in a scientific setting, ensuring lasting comprehension through active
discussions.
Principles of Nutrition Laboratory, (Nutrition and Dietetics Laboratory)
