NUTRITION AND DIETETICS (MASTER) (WITHOUT THESIS)
Master TR-NQF-HE: Level 7 QF-EHEA: Second Cycle EQF-LLL: Level 7

Ders Genel Tanıtım Bilgileri

Course Code: 3013002008
Ders İsmi: Hygiene and Sanitation in Collective Nutrition Systems
Ders Yarıyılı: Spring
Ders Kredileri:
Theoretical Practical Credit ECTS
3 0 3 6
Language of instruction:
Ders Koşulu:
Ders İş Deneyimini Gerektiriyor mu?: No
Type of course: Anabilim Dalı/Lisansüstü Seçmeli
Course Level:
Master TR-NQF-HE:7. Master`s Degree QF-EHEA:Second Cycle EQF-LLL:7. Master`s Degree
Mode of Delivery: Face to face
Course Coordinator : Prof. Dr. M.Emel ALPHAN
Course Lecturer(s):
Course Assistants:

Dersin Amaç ve İçeriği

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

Learning Outcomes

The students who have succeeded in this course;
Learning Outcomes
1 - Knowledge
Theoretical - Conceptual
1) Determine the hygienic risks that may occur in collective feeding systems.
2) Knows and applies preventive practices against food poisoning and food-borne diseases.
3) It carries out studies that provide food hygiene, equipment hygiene and personnel hygiene in collective nutrition systems.
4) Creates a food flow chart in line with the HACCP system and makes a risk assessment
5) Makes food safety assessments from farm to fork in line with the ISO 22000 food safety management system.
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) 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 -

Sources

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 - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları

1

2

3

4

5

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.

Ders - Öğrenme Kazanımı İlişkisi

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.

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Course
Okuma

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

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

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 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