NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | NTD2003 | ||||||||
Ders İsmi: | Food Chemistry I | ||||||||
Ders Yarıyılı: | Fall | ||||||||
Ders Kredileri: |
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Language of instruction: | English | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Must Course | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr. Öğr. Üyesi CAN ERGÜN | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | To teach students to be able to learn the components and properties of food. To investigate the chemical changes of food in the production, preparation and storage processes and to utilize food. To enable students to do some applications of the theoretical course in the laboratory. |
Course Content: | Structures, classifications and properties of water, carbohydrates, proteins, lipids, enzymes, pigments, aroma and flavor compounds; their occurrence in foods and usage in food industry. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction to Food Chemistry and Carbohydrates | |
2) | Carbohydrates | |
3) | Lipids | |
4) | Lipids | |
5) | Proteins | |
6) | Water | |
7) | Enzymes | |
8) | Mid-term Exam | |
9) | Vitamins, Minerals | |
10) | Vitamins, Minerals | |
11) | Pigments, Aroma compouns etc. | |
12) | Pigments, Aroma compouns etc. | |
13) | Presentation of Project | |
14) | Presentation of Project |
Course Notes / Textbooks: | Haftalık olarak dersin öğretim üyesi tarafından dağıtılacaktır. / Course notes will be distributed weekly by the instructor of the course. |
References: | 1- Demirci, M. 2014. Gıda Kimyası. 7. Baskı. Gıda Teknolojisi Derneği Yayın No: 40. İstanbul. 2- Bilişli, A. 2009. Gıda Kimyası. Sidaş Medya Limited Şti., İzmir. 3- Tayar, M., Çıbık, R. 2013. Gıda Kimyası. Dora Basım Yayın Dağıtım Ltd. Şti., Bursa. 4- Keskin, H. 1982. Besin Kimyası I ve II, Fatih Yayınevi. 5- Belitz, HD., Grosch, W. 1999. Food Chemistry. Springer, Germany. 6- Fennema OR. 1996. Food Chemistry. Third Ed. Marcel Dekker, Inc. New Yor |
Ders Öğrenme Kazanımları | |||||||||||
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Program Outcomes | |||||||||||
1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | |||||||||||
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |||||||||||
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |||||||||||
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |||||||||||
5) To communicate effectively with advisee, colleagues for effective professional relationships. | |||||||||||
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |||||||||||
7) To use life-long learning, problem-solving and critical thinking skills. | |||||||||||
8) To act in accordance with ethical principles and values in professional practice. | |||||||||||
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |||||||||||
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |||||||||||
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |||||||||||
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | 2 |
2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 2 |
3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 3 |
4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 3 |
5) | To communicate effectively with advisee, colleagues for effective professional relationships. | 4 |
6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 4 |
7) | To use life-long learning, problem-solving and critical thinking skills. | 3 |
8) | To act in accordance with ethical principles and values in professional practice. | 3 |
9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 3 |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 4 |
11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 5 |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 4 |
Semester Requirements | Number of Activities | Level of Contribution |
Laboratory | 8 | % 10 |
Project | 1 | % 10 |
Midterms | 1 | % 20 |
Final | 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 | 13 | 2 | 26 |
Laboratory | 13 | 2 | 26 |
Study Hours Out of Class | 13 | 8 | 104 |
Project | 1 | 17 | 17 |
Midterms | 1 | 1 | 1 |
Final | 1 | 1 | 1 |
Total Workload | 175 |