NUTRITION AND DIETETICS (MASTER) (WITHOUT THESIS) | |||||
Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 |
Course Code: | 3013002008 | ||||||||
Ders İsmi: | Hygiene and Sanitation in Collective Nutrition Systems | ||||||||
Ders Yarıyılı: | Spring | ||||||||
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 apply the principles of nutrient needs biology, from the purchasing route to the food supply and preservation of this microbiology, and the applications of HACCP/IS2000 food management management systems. |
Course Content: | Food microbiology, food contamination, food poisoning and prevention, principles of personal sanitation, food, kitchen and equipment sanitation, Hazard Analysis at Critical Control Points (HACCP), ISO 22000 Food Safety Management System |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Overview of food microbiology-I | PPT prepared for lesson |
2) | Overview of food microbiology-II | PPT prepared for lesson |
3) | Worldwide food poisoning and foodborne diseases-I | PPT prepared for lesson |
4) | Worldwide food poisoning and foodborne diseases-II | PPT prepared for lesson |
5) | Hygiene and sanitation in Collective Nutrition Systems | PPT prepared for lesson |
6) | Food hygiene | PPT prepared for lesson |
7) | Personnel and equipment hygiene | PPT prepared for lesson |
8) | Midterm exam | - |
9) | HACCP system-I in Collective Nutrition Systems | PPT prepared for lesson |
10) | HACCP system-II in Collective Nutrition Systems | PPT prepared for lesson |
11) | HACCP system-III in Collective Nutrition Systems | PPT prepared for lesson |
12) | ISO 22000 system-I in Collective Nutrition Systems | PPT prepared for lesson |
13) | ISO 22000 system-II in Collective Nutrition Systems | PPT prepared for lesson |
14) | Turkish food codex | PPT prepared for lesson |
15) | General term evaluation and discussion | PPT prepared for lesson |
16) | Final exam | - |
Course Notes / Textbooks: | Ders için hazırlanmış PPT |
References: | 1. Baş M. Food Hygiene , Safety and HACCP, I. Baskı Ankara, 2004 2. Merdol TK. Food Hygiene and Quality 3. Wardley BL, Puntis JWL, Taitz LS. Handbook of Child Nutrition, 2 nd ed, Oxford University Press, Oxford, 1997 |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
4 |
5 |
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Program Outcomes | |||||
1) Gains up-to-date evidence-based knowledge about nutrition and dietetics. | |||||
2) Gains information about technological tools by accessing up-to-date information. | |||||
3) She/He synthesizes and analyzes the scientific knowledge she has acquired using technology, develops comments, reports and solution suggestions, communicates with colleagues from different disciplines and in line with ethical principles and shares her knowledge. | |||||
4) When faced with problems related to her field, she/he takes responsibility, sets an example for the society, offers solutions, uses information and communication technologies by working as a team. | |||||
5) She/ He updates itself by adopting lifelong learning principles, evaluates, discusses and interprets scientific articles with a critical approach and statistical evidence-based practices in line with ethical principles. | |||||
6) She/He collects and interprets scientific information in line with ethical principles, contributes to studies that will guide national and international nutrition plans and policies, taking into account the individual and society, conducts, manages and evaluates. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Gains up-to-date evidence-based knowledge about nutrition and dietetics. | |
2) | Gains information about technological tools by accessing up-to-date information. | |
3) | She/He synthesizes and analyzes the scientific knowledge she has acquired using technology, develops comments, reports and solution suggestions, communicates with colleagues from different disciplines and in line with ethical principles and shares her knowledge. | |
4) | When faced with problems related to her field, she/he takes responsibility, sets an example for the society, offers solutions, uses information and communication technologies by working as a team. | |
5) | She/ He updates itself by adopting lifelong learning principles, evaluates, discusses and interprets scientific articles with a critical approach and statistical evidence-based practices in line with ethical principles. | |
6) | She/He collects and interprets scientific information in line with ethical principles, contributes to studies that will guide national and international nutrition plans and policies, taking into account the individual and society, conducts, manages and evaluates. |
Anlatım | |
Course | |
Okuma |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) | |
Gözlem |
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 |
Study Hours Out of Class | 15 | 5 | 75 |
Homework Assignments | 5 | 10 | 50 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 171 |