NUTRITION AND DIETETICS (MASTER) (WITH THESIS)
Master TR-NQF-HE: Level 7 QF-EHEA: Second Cycle EQF-LLL: Level 7

Ders Genel Tanıtım Bilgileri

Course Code: 3013002002
Ders İsmi: Management and Organization of Collective Nutrition Systems
Ders Yarıyılı: Spring
Ders Kredileri:
Theoretical Practical Credit ECTS
3 0 3 6
Language of instruction: TR
Ders Koşulu:
Ders İş Deneyimini Gerektiriyor mu?: No
Type of course: Anabilim Dalı/Lisansüstü Seçmeli
Course Level:
Master TR-NQF-HE:7. Master`s Degree QF-EHEA:Second Cycle EQF-LLL:7. Master`s Degree
Mode of Delivery: Face to face
Course Coordinator : Prof. Dr. M.Emel ALPHAN
Course Lecturer(s):
Course Assistants:

Dersin Amaç ve İçeriği

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

Learning Outcomes

The students who have succeeded in this course;
Learning Outcomes
1 - Knowledge
Theoretical - Conceptual
1) At the end of this course, students are expected to learn modern management and organization methods and principles.
2 - Skills
Cognitive - Practical
1) It plans the organization in accordance with the principles of healthy nutrition for the target group and institution that can meet the nutritional needs of individuals.
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
1) Learns menu planning principles.
2) Performs menu management and control using objective and subjective methods.
Competence to Work Independently and Take Responsibility
1) The executive dietitian is expected to develop management skills.

Ders Akış Planı

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

Sources

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 - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları

1

2

3

5

4

Program Outcomes
1) To be able to use theoretical and practical knowledge in the field of Nutrition and Dietetics with sufficient knowledge in the basic health field and Nutrition and Dietetics profession.
2) Takes at least two out-of-field courses in the training programs.
3) Gains the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report the results.
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches.
5) Understanding and interpreting a process, event, case, equipment or product and solving related problems with a holistic perspective and contemporary methods.
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as effectively use information technologies.
7) It develops a positive attitude towards lifelong learning and turns it into behavior.
8) To be able to communicate verbally and in writing in Turkish at national and international level on professional issues by using professional knowledge and skills.
9) Nutrition and Dietetics can direct their learning by critically evaluating the knowledge and skills at the level of expertise they have acquired.
10) They can use the knowledge, problem solving and/or application skills they have absorbed in the field of Nutrition and Dietetics in interdisciplinary studies.
11) To be able to use at least one foreign language to access and evaluate the international literature in the field and use it for professional development.

Ders - Öğrenme Kazanımı İlişkisi

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
           
Program Outcomes Level of Contribution
1) To be able to use theoretical and practical knowledge in the field of Nutrition and Dietetics with sufficient knowledge in the basic health field and Nutrition and Dietetics profession. 3
2) Takes at least two out-of-field courses in the training programs. 3
3) Gains the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report the results. 2
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. 1
5) Understanding and interpreting a process, event, case, equipment or product and solving related problems with a holistic perspective and contemporary methods. 1
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as effectively use information technologies. 3
7) It develops a positive attitude towards lifelong learning and turns it into behavior. 3
8) To be able to communicate verbally and in writing in Turkish at national and international level on professional issues by using professional knowledge and skills. 4
9) Nutrition and Dietetics can direct their learning by critically evaluating the knowledge and skills at the level of expertise they have acquired. 4
10) They can use the knowledge, problem solving and/or application skills they have absorbed in the field of Nutrition and Dietetics in interdisciplinary studies. 3
11) To be able to use at least one foreign language to access and evaluate the international literature in the field and use it for professional development. 5

Öğrenme Etkinliği ve Öğretme Yöntemleri

Course
Homework
Örnek olay çalışması

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Assessment & Grading

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

İş Yükü ve AKTS Kredisi Hesaplaması

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