NUTRITION AND DIETETICS (MASTER) (WITH THESIS) | |||||
Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 |
Course Code: | 3013002012 | ||||||||
Ders İsmi: | Food Quality and Safety | ||||||||
Ders Yarıyılı: |
Fall |
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Ders Kredileri: |
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Language of instruction: | |||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
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: | It is aimed to learn the place, duty and principles of quality and safe food at all stages from production to consumption. |
Course Content: | Good quality foods, proper preparation, transportation, storage and consumption by preventing food contamination, learning the microorganisms and other harmful factors, the general structure of food preservatives, the effects of insecticides and pesticides on food, learning and defeating the foods that may affect food quality and threaten food safety are the topics and content to be covered in the course. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Why food safety and quality, the effects of human and community health | PPT prepared for lesson |
2) | Cook-chill and cook-freeze methods, importance of grinding methods, application areas | PPT prepared for lesson |
3) | Food quality and hygiene laws, rules, Turkish Food Codex, E-code application | PPT prepared for lesson |
4) | General characteristics and effects of viruses, bacteria and fungi | PPT prepared for lesson |
5) | General characteristics of parasites | PPT prepared for lesson |
6) | Preservative food additives, nitrite, nitrate, MSG etc. | PPT prepared for lesson |
7) | Bacterial food poisoning | PPT prepared for lesson |
8) | Midterm exam | - |
9) | Organic and inorganic chemicals that breaks the food safety | PPT prepared for lesson |
10) | Food spoilage - Meat, meat products, poultry, seafood | PPT prepared for lesson |
11) | Food spoilage - Milk, cheese, yoghurt | PPT prepared for lesson |
12) | Canning, storage methods and distortion | PPT prepared for lesson |
13) | Quality effects of certain cooking methods | PPT prepared for lesson |
14) | Student presentations | PPT prepared for lesson |
15) | Student presentations | PPT prepared for lesson |
16) | Final exam | - |
Course Notes / Textbooks: | Ders için hazırlanmış PPT |
References: | 1. Merdol TK. Food Hygiene and Quality 2. Wardley BL, Puntis JWL, Taitz LS. Handbook of Child Nutrition, 2 nd ed, Oxford University Press, Oxford, 1997 |
Ders Öğrenme Kazanımları | 1 |
2 |
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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. |
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. | |
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. |
Anlatım | |
Okuma | |
Homework |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) | |
Homework | |
Sunum |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Semester Final Exam | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Application | 6 | 3 | 18 |
Presentations / Seminar | 1 | 48 | 48 |
Homework Assignments | 2 | 30 | 60 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 172 |