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

Ders Genel Tanıtım Bilgileri

Course Code:

NTD4067

Ders İsmi:

Food Hygiene

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 aim of this course is to teach students how to ensure the hygienic quality of food at every stage of food production (from purchasing to consumption and storage). In addition, the level of knowledge about environmental factors that may affect the hygienic quality of food will also be increased. They will also have knowledge about the necessary systems such as HACCP to prevent hygienic risks.
Course Content:	The contents of this course include microbial, chemical and biological safety of food, hygienic food preparation, presentation and storage principles, links between environmental hygiene and food, national and international laws and practices related to food hygiene

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, basic concepts
2)	Physical, chemical and biological hazards in food and foodborne diseases I
3)	Physical, chemical and biological hazards in food and foodborne diseases II
4)	Hygienic conditions to be taken into consideration when purchasing, preparing, cooking and storing food I
5)	Hygienic conditions to be taken into consideration when purchasing, preparing, cooking and storing food II
6)	Cleaning, disinfection and sanitation I
7)	Cleaning, disinfection and sanitation II
8)	Midterm Exam
9)	Personnel hygiene, Water hygiene
10)	Pest-Pest control Food safety management systems, HACCP
11)	Food safety management systems, HACCP I
12)	Food safety management systems, HACCP II
13)	New technologies for food hygiene
14)	General evaluation

Sources

Course Notes / Textbooks:

Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer

References:

1- Göktan, D., Tunçel, G. 2010. Temel Gıda Hijyeni. Meta Basım Matbaacılık Hizmetleri, İzmir.
2- Göktan, D., Tunçel, G. 2014. Gıda İşletmelerinde Hijyen. Meta Basım Matbaacılık Hizmetleri, İzmir.
3- Tayar, M., Kılıç, V. 2014. Gıda Endüstrisinde Hijyen ve Sanitasyon. Dora Basım-Yayın Dağıtım Ltd. Şti., Bursa.
4- Tayfur, M. 2009. Gıda Hijyeni, Gıda Kaynaklı Enfeksiyonlar ve Zehirlemeler. Kuban Matbaacılık Yayıncılık, Ankara.
5- Koçak, N. 2010. Yiyecek İçecek İşletmelerinde Gıda ve Personel Hijyeni. Detay Yayıncılık, Ankara.
6- Erol, İ. 2007. Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık Ltd. Şti., Ankara.
7- Joint FAO/WHO Food Standards Programme CODEX ALIMENTARIUS COMMISSION. 2003. Codex Alimentarius: Food Hygiene Basic Texts (Third edition). FAO, Italy.
8- www.saglik.gov.tr vb.

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.	3
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.	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.	3
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
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

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Study Hours Out of Class	14	7	98
Homework Assignments	1	12	12
Quizzes	1	8	8
Midterms	1	2	2
Final	1	2	2
Total Workload			150