NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | NTD4005 | ||||||||
Ders İsmi: | Food Legislation and Control | ||||||||
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: | The nutritional control methods of foods are to assess current legislation and legislative regulation |
Course Content: | Food Control and Food Legislation |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction to Food Control and Food Legislation | |
1) | Food Pollution and Factors Causing Food Pollution | |
2) | The Importance of Food Control Today | |
3) | Legally Nutrition Control and Legislation | |
4) | Laws and regulations on the production, consumption and inspection of foodstuffs | |
5) | Examination of Regulations | |
6) | Turkish Food Codex | |
7) | Turkish Food Codex Product Code Examination | |
8) | Mid-term Exam | |
9) | Food production and sales places in legislatio | |
10) | Legal arrangements for food production, processing and storage stages | |
11) | Food Pollution and Factors Causing Food Pollution | |
12) | Food Packaging and Labeling Principles | |
13) | Food Additives | |
14) | Food Additives |
Course Notes / Textbooks: | Türk Gıda Kodeksleri |
References: | Turkish Food Codex |
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. | 4 |
3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 4 |
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. | 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. | 3 |
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 |
Midterms | 1 | % 40 |
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 |
Study Hours Out of Class | 13 | 5 | 65 |
Midterms | 1 | 1 | 1 |
Final | 1 | 1 | 1 |
Total Workload | 93 |