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:

1210211009

Ders İsmi:

Food Control and Legistlation

Ders Yarıyılı:

Fall

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	3

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. Betül KOÇAK

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	Basic concepts related to food control and legislation, legal status and regulations related to foods in our country, production, processing, application of food in storage stages, importance for consumers and public health, control controls of foods by the relevant ministry, etc. to teach subjects.
Course Content:	Basic concepts of food control and legislation, legal status and regulations regarding food in our country.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Examines the legal situation and regulations regarding food in our country.
2) Explain the importance of food production, processing and storage stages in terms of public health.
3) Explain the basic concepts of food control and legislation.
4) Refers to control and inspection subjects of foods by the relevant ministry.
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)	Introduction to Food Control and Legislation	PPT prepared for the lesson
2)	Food Control in Turkey and the World	PPT prepared for the lesson
3)	Laws on Food Control-1	PPT prepared for the lesson
4)	Laws on Food Control-2	PPT prepared for the lesson
5)	Nutrition Papers-1	PPT prepared for the lesson
6)	Nutrition Papers-2	PPT prepared for the lesson
7)	Midterm Exam
8)	Observation Laboratory Trip-1
9)	Observation Laboratory Trip-2
10)	Food Additives and Related Legal Arrangements	PPT prepared for the lesson
11)	Risk Analysis, Irradiation of Foods and Related Legal Regulations	PPT prepared for the lesson
12)	Pesticides, Plant Growth Regulators, Anabolic Agents and Legal Regulations	PPT prepared for the lesson
13)	Organic Foods, Genetically Modified Organisms and Related Legal Regulations	PPT prepared for the lesson
14)	General Evaluation	PPT prepared for the lesson
15)	General Evaluation	PPT prepared for the lesson
16)	Final Examination

Sources

Course Notes / Textbooks:	1. Türk Gıda Mevzuatı 2. Codex Alimentarius 3.Yasal Düzenlemelerin Yayımlandığı Resmi Gazeteler 4. Gıda Kontrolü ve Mevzuatı. N. Artık, N. Şanlıer, Ceyhun Sezgin A. Vize Basın Yayın, 2019 Ankara.
References:	Gıda Kontrolü ve Mevzuatı. N. Artık, N. Şanlıer, Ceyhun Sezgin A. Vize Basın Yayın, 2019 Ankara.

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3	4
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.	5
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.	1
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.	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.	1
7)	Develops a positive attitude towards lifelong learning and turns it into behavior.	2
8)	Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills.	1
9)	Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics.	4
10)	Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development.	1
11)	Can work effectively individually and in teams with awareness of professional ethics and responsibility.	2

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Beyin fırtınası /Altı şapka
Bireysel çalışma ve ödevi
Course
Okuma
Homework
Problem Çözme

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

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

Assessment & Grading

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

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Study Hours Out of Class	12	4	48
Midterms	1	2	2
Final	1	2	2
Total Workload			80