The science of nutrition and healthy eating
Students of Department of Food Engineering, Izmir University of Economics (IUE), which carried Campus Izmir, first model of university-city integration in Turkey into effect, will receive training on protection and improvement of human health and increasing life quality with “nutrition science option program”.
IUE students, who are offered guaranteed internships, employment references, and global business connections throughout their education, will make a difference with the option programs they take. Students of Department of Food Engineering, Faculty of Engineering, will be taking courses such as “Human Anatomy and Physiology”, “Nutrition”, “Food Chemistry”, “Biochemistry” starting from second year and join the Nutrition Science Option Program.
‘A scientific outlook on protection of health’
Prof. Nazan Turhan, Head of IUE Department of Food Engineering, reported that the daily amount of food staples is scientifically determined for healthy growth and development of humans and for healthy living. Prof. Turhan said, “When consumed not sufficiently, these nutrients cause malnutrition, and when consumed less or excessively, they interrupt growth, development, and cause health problems. When we study the causes of common diseases, we see that bad eating habits play a major role. Scientific studies reveal the importance of adequate and balanced nutrition in terms of protection and improvement of health and treatment of diseases. Nutrition science studies the amount of consumption and properties of proteins, fats, carbohydrates, minerals and vitamins, and water as nutrients in food compounds in order to protect the health of individuals and increase their quality of life. This option program will allow our students to be a step ahead.”
Prof. Turhan stated that students of Department of Food Engineering would receive training on protection, improvement of human health and increase of life quality with adequate and balanced nutrition.