NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

CHE1061

Ders İsmi:

General Chemistry

Ders Yarıyılı:

Fall

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	2	3	5

Language of instruction:

English

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Must Course

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Dr. Öğr. Üyesi ÖMER LÜTFİ UYANIK

Course Lecturer(s):

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:

The major purpose of this course is to help students learn some of the basic concepts in Chemistry. The course topics include the principles and applications, qualitative and quantitative discussions. These contribute the student skills in problem solving and critical thinking. The course aims to help them understand chemistry’s relevance to their career interests. The experiments that parallel the course text give the students possibility to make practice.

Course Content:

Measurement in matter, units, and significant figures. Elements and compounds. Chemical reactions. Chemical reactions occuring in aqueous solutions. Gases. Thermochemistry. Chemical bonds. Intermolecular forces, liquids, and state changes. Solutions and their physical properties.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
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)	MEASUREMENT IN MATTER, UNITS AND SIGNIFICANT FIGURES. Measurement. SI units. Uncertainty in measurement. Significant figures. Significant figures in mathematical operations. Use of conversion factors in unit conversions.
2)	ELEMENTS AND COMPOUNDS Classification of elements and their locations in the periodic table. The mole concept. Classification of compounds based on their structures. Empirical formulas and molecular formulas of compounds.
3)	CHEMICAL REACTIONS Writing equations for chemical reactions. Calculations in chemical reactions (stoichiometry). Concentration concept for reactions occuring in aqueous solutions: molarity and percent by mass. Limiting and excess reactants in chemical reactions.	Review of previous topics
4)	CHEMICAL REACTIONS (continue) Theoretical yield, actual yield, and percent yield in chemical reactions. CHEMICAL REACTIONS OCCURING IN AQUEOUS SOLUTIONS Nature of aqueous solutions. Precipitation reactions. Basic aspects of acids and bases.	Review of 3rd week topics
5)	CHEMICAL REACTIONS OCCURING IN AQUEOUS SOLUTIONS (continue) Acid-base reactions. Oxidation states. General aspects of oxidation-reduction reactions (redox reactions) and balancing their equations.	Review of 4th week topics
6)	GASES State variables for gases. Ideal gas equation. Gas mixtures. Diffusion and effusion in gases.	Review of 2nd week topics
7)	THERMOCHEMISTRY Concept of heat. Measurement of heat of reaction: calorimeters. Heat of reaction at constant pressure: enthalpy change. Calculating enthalpy changes in chemical reactions.	Review of 3rd week topics
8)	CHEMICAL BONDS Electron configurations of atoms and the distribution of electrons into orbitals. Lewis theory in chemical bonding. Ionic bond and covalent bond. MID-TERM EXAM	Review of 2nd week topics
9)	CHEMICAL BONDS (continue) Writing Lewis structures of molecules. Formal charge. Resonance.	Review of 8th week topics
10)	CHEMICAL BONDS (continue) Shapes of molecules. Polarity of molecules: dipole moment. Hybridization and hybrid orbitals.	Review of 8th and 9th week topics.
11)	CHEMICAL BONDS (continue) Multiple covalent bonds. INTERMOLECULAR FORCES AND SOME PROPERTIES OF LIQUIDS Classification of intermolecular forces and their comparison.	Review of 8th, 9th, and 10th week topics
12)	INTERMOLECULAR FORCES AND SOME PROPERTIES OF LIQUIDS (continue) Surface tension of liquids. Viscosity of liquids. Vaporization and vapor pressure of liquids. Boiling and boiling point.	Review of 11th week topics
13)	SOLUTIONS AND THEIR PHYSICAL PROPERTIES Classification of solutions. Various concentration definitions in solutions. Solubility concept in solutions.
14)	SOLUTIONS AND THEIR PHYSICAL PROPERTIES (continue) Osmotic pressure of solutions. Vapor pressure of solutions. Boiling point of solutions. Freezing point of solutions.	Review of 13th week topics

Sources

Course Notes / Textbooks:	Petrucci, Ralph H. ; Harwood, William S. ; Herring, F. Geoffrey ; Madura Jeffry D. Genel Kimya, Onuncu Baskı, Pearson.
References:	1) Chang, Raymond, Chemistry, 12th Ed. Mc Graw - Hill 2) Zumdahl, Steven S. Chemistry, 6th Ed. D.C. Heath and Company

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları
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.

Ders - Öğrenme Kazanımı İlişkisi

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.	3
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.	4
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	5
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.	5
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	4

Öğrenme Etkinliği ve Öğretme Yöntemleri

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Laboratory	7	% 20
Midterms	1	% 35
Final	1	% 45
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 55
PERCENTAGE OF FINAL WORK		% 45
Total		% 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Workload
Course Hours	14	28
Laboratory	7	14
Study Hours Out of Class	14	56
Midterms	3	12
Final	5	18
Total Workload		128