NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | NTD2112 | ||||||||
Ders İsmi: | Food Chemistry II | ||||||||
Ders Yarıyılı: | Spring | ||||||||
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 : | Assoc. Prof. GÖKÇEN GARİPOĞLU | ||||||||
Course Lecturer(s): |
Dr. Öğr. Üyesi ZEYNEP TACER CABA |
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Course Assistants: |
Course Objectives: | With this course students; It is aimed to gain the qualifications of recognizing the physical and chemical properties of water, carbohydrates, lipids, proteins, vitamins and minerals, enzymes, phenolic compounds, natural flavors, natural toxic and contaminants. |
Course Content: | Physical and chemical properties of nutrients and foods, phenolic compounds, natural color and flavor substances in foods |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Changes in physical and chemical properties during processing and evaluation of food by the presence of water in food | |
2) | Preliminary and chemical properties of carbohydrates present in foods | |
3) | Characteristics of processing and evaluation of carbohydrates in foods and changeses occuring during processing and evaluation | |
4) | Chemical structure of proteins, important proteins in foods and their | |
5) | Variations in proteins during processing and evaluation of food | |
6) | Preliminary, chemical properties and classification of lipids | |
7) | Mid-term Exam | |
8) | Technological advances of lipids, changes in processing during processing and evaluation. Other reactions occurring in lipids and hydrogenation. | |
9) | The importance of the vitamins found in the vitamins Advancement of the vitamins found in the vitamins, their chemical structure, classification, important vitamins properties, , chemical structures, classification, properties of important vitamins, changes in vitamins during processing and evaluation of foods | |
10) | Classification, importance of minerals | |
11) | The importance of enzymes, their chemical structure, their classification, the specificity of the enzymes, the changes that occur during processing and evaluation | |
12) | The importance of phenolic substances and natural flavor components in foods is important in terms of food production technology. | |
13) | The importance of phenolic substances and natural flavor components in foods is important in terms of food production technology. | |
14) | Course Evaluation |
Course Notes / Textbooks: | Dersin hocası tarafından haftalık olarak dağıtılacaktır./ Course notes will be distributed weekly by the instructor of the course. |
References: | 1- Gıda Kimyası (Editör)Prof Dr. Ilbilge SALDAMLI, 2- Gıda Kimyası Prof.Dr.Mehmet DEMIRCI 3- Gıda Kimyası Prof.Dr. Arsan BILIŞLI 4- Gıda Kimyası Yard.Doç.Dr.Metin GÜLDAŞ Diyetisyenin Çalışma Rehberi. Hatiboğlu Yayınevi, Ankara. |
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. | 4 |
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. | 3 |
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. | 4 |
9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 4 |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 5 |
11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 4 |
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 |
Quizzes | 1 | % 10 |
Homework Assignments | 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 | 3 | 39 |
Study Hours Out of Class | 13 | 6 | 78 |
Homework Assignments | 1 | 2 | 2 |
Quizzes | 1 | 2 | 2 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 125 |