Language of instruction: |
English |
Type of course: |
Must Course |
Course Level: |
Bachelor’s Degree (First Cycle)
|
Mode of Delivery: |
Face to face
|
Course Coordinator : |
Assoc. Prof. GÖKÇEN GARİPOĞLU |
Course Lecturer(s): |
Dr. Öğr. Üyesi SEYDA İĞNAK
|
Recommended Optional Program Components: |
NONE |
Course Objectives: |
With this course students; It is aimed to gain the qualifications of recognizing the physical and chemical properties of water, carbohydrates, lipids, proteins, vitamins and minerals, enzymes, phenolic compounds, natural flavors, natural toxic and contaminants. |
Week |
Subject |
Related Preparation |
1) |
Changes in physical and chemical properties during processing and evaluation of food by the presence of water in the grass
|
NONE |
2) |
Preliminary and chemical properties of carbohydrates present in greenhouse
|
NONE |
3) |
Characteristics of processing and evaluation of carbohydrates in foods and changes in the formulas
|
NONE |
4) |
Chemical structure of proteins, important proteins in foods and their
|
NONE |
5) |
Variations in proteins during processing and evaluation of food
|
NONE |
6) |
Preliminary, chemical properties and classification of lipids
|
NONE |
7) |
midterm |
NONE |
8) |
Technological advances of lipids, changes in processing during processing and evaluation. Other reactions occurring in lipids and hydrogenation.
|
NONE |
9) |
The importance of the vitamins found in the vitamins Advancement of the vitamins found in the vitamins, their chemical structure, classification, important vitamins properties, , chemical structures, classification, properties of important vitamins, changes in vitamins during processing and evaluation of foods
|
NONE |
10) |
Classification, importance of minerals,
|
NONE |
11) |
The importance of enzymes, their chemical structure, their classification, the specificity of the enzymes, the changes that occur during processing and evaluation
|
NONE |
12) |
The importance of phenolic substances and natural flavor components in foods is important in terms of food production technology.
|
NONE |
13) |
Toxic and contaminant substances found in foodstuffs toxic and contaminant substances found in foodstuffs
|
NONE |
14) |
Course Evaluation
|
NONE |
|
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. |
3 |
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. |
4 |
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. |
4 |
12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
3 |