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

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
NTD2003	Food Chemistry I	Fall	2	2	3	7

Basic information

Language of instruction:	English
Type of course:	Must Course
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Assist. Prof. İLAYDA ÖZTÜRK ALTUNCEVAHİR
Course Lecturer(s):	Instructor ECENUR ÖZKUL
Recommended Optional Program Components:	None.
Course Objectives:	To teach students to be able to learn the components and properties of food. To investigate the chemical changes of food in the production, preparation and storage processes and to utilize food. To enable students to do some applications of the theoretical course in the laboratory.

Learning Outcomes

The students who have succeeded in this course;
The students who have succeeded in this course;
At the end of this course students be able to;
Have knowledge about the componenents and properties of food, the factors that effect the quality of the food, the chemical changes of food, to define and distinguish the important properties of the components of food, to absorb the basic principles of the analysis of food, to get ability to use quantitative/qualitative procedures in the analysis of food.

Course Content

Structures, classifications and properties of water, carbohydrates, proteins, lipids, enzymes, pigments, aroma and flavor compounds; their occurrence in foods and usage in food industry.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction to Food Chemistry and Carbohydrates
2)	Carbohydrates
3)	Lipids
4)	Lipids
5)	Proteins
6)	Water
7)	Enzymes
8)	Mid-term Exam
9)	Vitamins, Minerals
10)	Vitamins, Minerals
11)	Pigments, Aroma compouns etc.
12)	Pigments, Aroma compouns etc.
13)	Presentation of Project
14)	Presentation of Project

Sources

Course Notes / Textbooks:

Haftalık olarak dersin öğretim üyesi tarafından dağıtılacaktır. /
Course notes will be distributed weekly by the instructor of the course.

References:

1- Demirci, M. 2014. Gıda Kimyası. 7. Baskı. Gıda Teknolojisi Derneği Yayın No: 40. İstanbul.
2- Bilişli, A. 2009. Gıda Kimyası. Sidaş Medya Limited Şti., İzmir.
3- Tayar, M., Çıbık, R. 2013. Gıda Kimyası. Dora Basım Yayın Dağıtım Ltd. Şti., Bursa.
4- Keskin, H. 1982. Besin Kimyası I ve II, Fatih Yayınevi.
5- Belitz, HD., Grosch, W. 1999. Food Chemistry. Springer, Germany.
6- Fennema OR. 1996. Food Chemistry. Third Ed. Marcel Dekker, Inc. New Yor

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Laboratory	8	% 10
Project	1	% 10
Midterms	1	% 20
Final	1	% 60
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 30
PERCENTAGE OF FINAL WORK		% 70
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	13	2	26
Laboratory	13	2	26
Study Hours Out of Class	13	8	104
Project	1	17	17
Midterms	1	1	1
Final	1	1	1
Total Workload			175

Contribution of Learning Outcomes to Programme Outcomes

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.	4
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.	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.	4
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