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:

1210221006

Ders İsmi:

Nutritional Chemistry and Practice II

Ders Yarıyılı:

Spring

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	2	3	4

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:	Article presentations on lipids, eggs, enzymes, milk and products, pigments and laboratory applications, pigments, tea, coffee, chocolate and genetically modified organisms, and food ingredients naturally found in foods

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Defines the nutritional components and physical and chemical properties of foods.
2) Explain the physical and chemical changes that occur during the production, processing and storage of foods.
3) Explains the principles, objectives and methods for the analysis of nutrients.
4) Recognize and use laboratory equipments and materials.
5) Applies and interprets analysis methods to foods and components.
6) Interprets and discusses nutrients and current issues related to nutrients.
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)	Lipids and laboratory practice	PPT prepared for the lesson
2)	Lipids and laboratory practice	PPT prepared for the lesson
3)	Egg and laboratory practice	PPT prepared for the lesson
4)	Enzymes and laboratory practice	PPT prepared for the lesson
5)	Milk and products and laboratory practice	PPT prepared for the lesson
6)	Milk and products and laboratory practice	PPT prepared for the lesson
7)	Pigments and laboratory practice	PPT prepared for the lesson
8)	Midterm Exam
9)	Pigments and presentations	PPT prepared for the lesson
10)	Flavor components found naturally in foods	PPT prepared for the lesson
11)	Tea and student article presentations	PPT prepared for the lesson
12)	Coffee, cocoa, chocolate and student article presentations	PPT prepared for the lesson
13)	Genetically Modified Organisms and student article presentations	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:	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
Uygulama (Modelleme, Tasarım, Maket, Simülasyon, Deney vs.)

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

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

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Laboratory	10	% 10
Application	6	% 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	Workload
Course Hours	14	28
Application	6	12
Study Hours Out of Class	6	66
Midterms	1	2
Final	1	2
Total Workload		110