NUTRITION AND DIETETICS (MASTER) (WITHOUT THESIS) | |||||
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Qualification Awarded | Program Süresi | Toplam Kredi (AKTS) | Öğretim Şekli | Yeterliliğin Düzeyi ve Öğrenme Alanı | |
Master's ( Second Cycle) Degree | 1.5 | 90 | FULL TIME |
TYÇ, TR-NQF-HE, EQF-LLL, ISCED (2011):Level 7 QF-EHEA:Second Cycle TR-NQF-HE, ISCED (1997-2013): 72 |
Course Code: | 3013002002 | ||||||||||
Ders İsmi: | Management and Organization of Collective Nutrition Systems | ||||||||||
Ders Yarıyılı: |
Fall |
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Ders Kredileri: |
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Language of instruction: | TR | ||||||||||
Ders Koşulu: | |||||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||||
Other Recommended Topics for the Course: | |||||||||||
Type of course: | Anabilim Dalı/Lisansüstü Seçmeli | ||||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||||
Course Coordinator : | Prof. Dr. M.Emel ALPHAN | ||||||||||
Course Lecturer(s): | |||||||||||
Course Assistants: |
Course Objectives: | Within the scope of this course, to enable students to acquire advanced theoretical knowledge specific to organizations providing mass nutrition services in different fields and to gain raw material purchasing, storage and menu planning skills specific to the target audience. |
Course Content: | Management and organization in mass nutrition systems, menu control, raw material selection, purchasing and storage techniques |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Definition and importance of collective nutrition systems | PPT |
2) | Types of mass feeding systems/ new production systems | PPT |
3) | Management and organization | PPT |
4) | Kitchen/dining hall planning | PPT |
5) | Menu management and Purchasing methods | PPT |
6) | Raw material quality criteria and storage techniques | PPT |
7) | Occupational safety in Mass Nutrition Services | PPT |
8) | Midterm | |
9) | Student presentations | PPT |
10) | Student presentations | PPT |
11) | Student presentations | PPT |
12) | Student presentations | PPT |
13) | Student presentations | PPT |
14) | Student presentations | PPT |
15) | Student presentations | PPT |
16) | Final Exam |
Course Notes / Textbooks: | Dersin öğretim elemanı tarafından hazırlanan PPT, öğrenci makale sunumları |
References: | 1- T.C. Sağlık Bakanlığı TOPLU BESLENME SİSTEMLERİ (TOPLU TÜKETİM YERLERİ) İÇİN ULUSAL MENÜ PLANLAMA VE UYGULAMA REHBERİ, Ankara, 2020. 2- Prof. Dr. Yasemin Beyhan; Toplu Beslenme Sistemlerinin Yönetim ve Organizasyonu, Ankara Nobel Tıp Yayınları, ISBN 9786059215633, 2018. 3- Spears M and Gregoire. Foodservice Organizations. A managerial and systems approach (6th ed), Upper Saddle River NJ, Prentice Hall, 2007. |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
5 |
4 |
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Program Outcomes | |||||
1) Gains up-to-date evidence-based knowledge about nutrition and dietetics. | |||||
2) Gains information about technological tools by accessing up-to-date information. | |||||
3) She/He synthesizes and analyzes the scientific knowledge she has acquired using technology, develops comments, reports and solution suggestions, communicates with colleagues from different disciplines and in line with ethical principles and shares her knowledge. | |||||
4) When faced with problems related to her field, she/he takes responsibility, sets an example for the society, offers solutions, uses information and communication technologies by working as a team. | |||||
5) She/ He updates itself by adopting lifelong learning principles, evaluates, discusses and interprets scientific articles with a critical approach and statistical evidence-based practices in line with ethical principles. | |||||
6) She/He collects and interprets scientific information in line with ethical principles, contributes to studies that will guide national and international nutrition plans and policies, taking into account the individual and society, conducts, manages and evaluates. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Gains up-to-date evidence-based knowledge about nutrition and dietetics. | |
2) | Gains information about technological tools by accessing up-to-date information. | |
3) | She/He synthesizes and analyzes the scientific knowledge she has acquired using technology, develops comments, reports and solution suggestions, communicates with colleagues from different disciplines and in line with ethical principles and shares her knowledge. | |
4) | When faced with problems related to her field, she/he takes responsibility, sets an example for the society, offers solutions, uses information and communication technologies by working as a team. | |
5) | She/ He updates itself by adopting lifelong learning principles, evaluates, discusses and interprets scientific articles with a critical approach and statistical evidence-based practices in line with ethical principles. | |
6) | She/He collects and interprets scientific information in line with ethical principles, contributes to studies that will guide national and international nutrition plans and policies, taking into account the individual and society, conducts, manages and evaluates. |
Course | |
Homework | |
Örnek olay çalışması |
Semester Requirements | Number of Activities | Level of Contribution |
Presentation | 1 | % 20 |
Midterms | 1 | % 30 |
Semester Final Exam | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 0 | 3 | 0 |
Study Hours Out of Class | 1 | 5 | 5 |
Presentations / Seminar | 15 | 12 | 180 |
Homework Assignments | 1 | 0 | 0 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 189 |