DEPARTMENT OF NUTRITION AND DIETETICS
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

1210211005

Ders İsmi:

Nutritional Chemistry and Practice I

Ders Yarıyılı:

Fall

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	2	3	5

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Necessary

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Prof. Dr. M.Emel ALPHAN

Course Lecturer(s):

Öğr.Gör.Dr. Muhammed Zahid KASAPOĞLU

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	To teach basic components, chemical structures, functions of foods and analytical techniques used for their analysis.
Course Content:	General introduction to food chemistry and introduction to the laboratory, solutions and laboratory application, carbohydrates, cereals, low-calorie foods, proteins, meat and meat products and laboratory practice, organic foods, and heat treatment mutagens.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Explain nutritional components and nutrients
2) Defines the production and processing of foods.
3) Explain the principles, objectives and methods for the analysis of nutritional components.
4) Recognize and use laboratory equipments and materials.
5) Apply analysis methods to foods and components.
6) Observes the food industry sized productions.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	General introduction to Food Chemistry and laboratory introduction	PPT prepared for the lesson
2)	Characteristic of water in foods	PPT prepared for the lesson
3)	Solutions and laboratory practice	PPT prepared for the lesson
4)	Carbohydrates and laboratory practice	PPT prepared for the lesson
5)	Carbohydrates and laboratory practice	PPT prepared for the lesson
6)	Carbohydrates and laboratory practice	PPT prepared for the lesson
7)	Proteins and laboratory practice	PPT prepared for lesson
8)	Midterm
9)	Proteins and laboratory practice	PPT prepared for the lesson
10)	Proteins and laboratory practice	PPT prepared for the lesson
11)	Lipids and laboratory practice	PPT prepared for the lesson
12)	Lipids and laboratory practice	PPT prepared for the lesson
13)	Enzyms	PPT prepared for the lesson
14)	Minor Components of Foods	PPT prepared for the lesson
15)	Toxic Components	PPT prepared for the lesson
16)	final examination

Sources

Course Notes / Textbooks:	American Oil Chemists’ Society (www.aocs.org) Codex Alimentarius Commision (http://www.fsis.usda.gov/codex/index.asp) American Association of Cereal Chemist
References:	American Association of Cereal Chemist

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3	4	5	6
Program Outcomes
1) Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics.
2) Takes at least two out-of-field courses in training programs.
3) Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report 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) Understand and interpret a process, event, case, equipment or product, and solve 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 use information technologies effectively.
7) Develops a positive attitude towards lifelong learning and turns it into behavior.
8) Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills.
9) Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics.
10) Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development.
11) Can work effectively individually and in teams with awareness of professional ethics and responsibility.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics.	2
2)	Takes at least two out-of-field courses in training programs.
3)	Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results.	5
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
5)	Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods.	5
6)	Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively.	3
7)	Develops a positive attitude towards lifelong learning and turns it into behavior.	1
8)	Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills.
9)	Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics.
10)	Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development.
11)	Can work effectively individually and in teams with awareness of professional ethics and responsibility.	3

Öğrenme Etkinliği ve Öğretme Yöntemleri

Alan Çalışması
Anlatım
Beyin fırtınası /Altı şapka
Bireysel çalışma ve ödevi
Course
Grup çalışması ve ödevi
Labs
Okuma
Homework
Problem Çözme
Rapor Yazma

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)
Homework
Uygulama
Gözlem
Sunum

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Attendance	14	% 0
Laboratory	10	% 10
Application	9	% 10
Homework Assignments	5	% 10
Midterms	1	% 30
Semester Final Exam	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
total		% 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Application	9	2	18
Study Hours Out of Class	5	18	90
Midterms	1	2	2
Final	1	2	2
Total Workload			140