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

Ders Genel Tanıtım Bilgileri

Course Code:

NTD3068

Ders İsmi:

Food Toxicology

Ders Yarıyılı:

Fall
Spring

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	6

Language of instruction:

English

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Departmental Elective

Course Level:

Bachelor

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

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Hybrid

Course Coordinator :

Dr. Öğr. Üyesi CAN ERGÜN

Course Lecturer(s):

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	The main purpose of this course is to identify the toxic substances that can be transmitted with the foods used in the diet; It is the study of the effects of toxic substances that may occur during production, preparation and storage and the effects of chemical pollutants that may contaminate food on human health.
Course Content:	Natural components with toxic potential in foods and their effects; toxic substances and their effects due to production, preparation and storage conditions; risk groups and food allergy; toxicological risk assessments of food additives and contaminants; relevant regulations and legal regulations.

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)	Introduction to food toxicology and general information on toxins
2)	Toxic effect mechanisms (entry routes of poisons, teratogenic and carcinogenic effects)
3)	Toxic compounds found naturally in foods (toxins indirectly caused by plant growth, storage and processing)
4)	Bacterial toxins (definition, factors affecting development)
5)	Mycotoxins (definitions, factors affecting mold growth, types)
6)	Pesticides (definitions, groups, insecticides and major groups, insecticide toxicity)
7)	Heavy metals and their contamination (toxic effects and major toxic metals)
8)	Midterm Exam
9)	Food additives and some other toxic compounds (Dioxins-PCB's, melamine, caramel and 4-methylimidazole, acrolein)
10)	Reliability and migration of food packaging materials (factors affecting migration, migration in plastics and paper-cardboard, bisphenol A migration)
11)	Potential toxicity of genetically modified foods (definitions, foods that may contain genetically modified ingredients, potential risks)
12)	Food sensitivity (food allergens, intolerance mechanism)
13)	Criteria, methods and tests used in the toxicological evaluation of foods
14)	General Evaluation

Sources

Course Notes / Textbooks:

Haftalık olarak dersin öğretim üyesi tarafından dağıtılacaktır / It will be given weekly by lecturer.

References:

1. Codex Alimentaryus Commission
2. Ministry of Food, Agriculture and Livestock, Turkish Food Codex
3. European Food Safety Authority (EFSA)
4. World Health Organization (WHO)
5. Preedy VR., Watson RR. (2005). Reviews In Food and Nutrition Toxicity (Edited by) Volume 3, CRC press.
6. Lu FC., Kacew S. (2009) Lu's Basic Toxicology , Fundamentals, Target Organs and Risk Assessment, (Edited by), Fifth Edition,CRC press.
7. Shibamato T, bjeldanes LF, Introduction to Food Toxicology, Academic Press, Inc., San Diego, 1993.
8. Helferich W, Winter CK. Food Toxicology, CRC Press, Boaca Raton, 2000.
9. Tayfur M. Food hygiene, food-borne infections and poisonings, Kuban printing house, Ankara, 2009.
10. Deshpande S.S. (2002). Handbook of Food Toxicology, CRC press.
11. Centers for Disease Control and Prevention (CDC)

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.	3
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.)	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.	2
7)	To use life-long learning, problem-solving and critical thinking skills.	2
8)	To act in accordance with ethical principles and values in professional practice.	2
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	1
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.	2
11)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.	1
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	1

Öğrenme Etkinliği ve Öğretme Yöntemleri

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 10
Midterms	1	% 30
Final	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	2	28
Study Hours Out of Class	14	8	112
Homework Assignments	1	10	10
Midterms	1	2	2
Final	1	2	2
Total Workload			154