| OPERATING ROOM SERVICES (TURKISH) | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| BES3062 | Intercultural Differences in Nutrition | Fall | 2 | 0 | 2 | 6 |
| This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
| Language of instruction: | Turkish |
| Type of course: | Non-Departmental Elective |
| Course Level: | Associate (Short Cycle) |
| Mode of Delivery: | Hybrid |
| Course Coordinator : | Dr. Öğr. Üyesi CAN ERGÜN |
| Course Lecturer(s): |
Dr. Öğr. Üyesi ESRA MANKAN Dr. Öğr. Üyesi YONCA SEVİM |
| Recommended Optional Program Components: | NONE |
| Course Objectives: | Defining eating habits differences&similarities and health outcomes of Turkish and International cuisines are this courses main objectives. |
|
The students who have succeeded in this course; 1. Recognize different international cuisines. 2. Describes the similarities and differences between Turkish and international cuisines. 3. Evaluates the effects of different nutritional ingredients on health. |
| Introduction of Turkish and international cuisines, evaluation of similarities and differences and their effects on health. |
| Week | Subject | Related Preparation |
| 1) | Introduction & General Course Information | |
| 2) | Ancient Greek food culture | |
| 3) | The relationship between World religions and cuisines | |
| 4) | Turkish cuisine I | |
| 5) | Turkish cuisine II | |
| 6) | Asian Cuisine I | |
| 7) | Asian Cuisine II | |
| 8) | Australian and African cuisines | |
| 9) | Midterm Exam | |
| 10) | Project presentations | |
| 11) | Project presentations | |
| 12) | Project presentations | |
| 13) | Project presentations | |
| 14) | Course Evaluation |
| Course Notes / Textbooks: | Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer. |
| References: | 1. Akın E., Von Bremzen A., Essential Turkish Cuisine, (2015), Stewart, Tabori & Chang, ISBN: 978-91769-172-0 2. Güngör, C., Baltacı F., Aykut E., Erkut E., Turkish cuisine: A benchmark dataset with Turkish Meals for Food Recognition, (2017), IEEE, ISBN: 978-1-5090-6494-6 3. Schmidt Rivera X. C., Azapagic A., Life cycle environmental impacts of ready-made meals considering different cuisines and recipes, Science of the Total Environment 660 (2019) 1168-1181. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 20 |
| 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 | 14 | 2 | 28 |
| Study Hours Out of Class | 14 | 7 | 98 |
| Homework Assignments | 1 | 20 | 20 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 150 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | The use of theoretical knowledge in practice | |
| 2) | Effective use the terminology of the field | |
| 3) | Behave according to basic professional legislation related the field | |
| 4) | Use information and communication technology, express professional knowledge through written and verbal/non-verbal communication | |
| 5) | Express the social, scientific, cultural and ethical values of professional | |
| 6) | Behave according to quality management and processes and participate in these processes | |
| 7) | Develop themselves personally and professionally updating knowledge, skills and competencies of the field with lifelong learning awareness | |
| 8) | Use basic level knowledge and skills related the field, interpret and evaluate the data, identify potential problems and solve them | |
| 9) | Implement techniques according to developing technology and use new tools and devices | |
| 10) | The ability to prepare the operating room for surgery | |
| 11) | The ability to admit the patient into the operating room and to provide assistance for post - operational transport | |
| 12) | The ability to have theoretical and practical knowledge related to the field at a basic level |