NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
NTD4077 | Food Additives | Spring | 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: | English |
Type of course: | Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Hybrid |
Course Coordinator : | Assist. Prof. İLAYDA ÖZTÜRK ALTUNCEVAHİR |
Recommended Optional Program Components: | NONE |
Course Objectives: | This course aims to provide basic knowledge about food additives. It covers the definition, general properties, classification of food additives, areas of use in the food industry, toxicological evaluations and legal regulations. |
The students who have succeeded in this course; 1) Identifies food additives 2) Learns the uses and areas of food additives 3) Learns the classification of food additives 4) Interprets the toxicological evaluations of food additives and evaluates their effects on health. |
The content of this course includes general properties and classification of food additives, usage areas and uses, toxicological evaluations and effects on health, legal regulations, etc. consists of related topics. |
Week | Subject | Related Preparation |
1) | Introduction - Definition of Food Additives | |
2) | Purposes of Use of Food Additives, Toxicological Evaluations, Classification | |
3) | Antioxidants | |
4) | Acidity Regulators | |
5) | Emulsifiers | |
6) | Gums | |
7) | Food preservatives | |
8) | Seminar | |
9) | Midterm Exam | |
10) | Flavor Agents, Flavor Enhancers | |
11) | Colorants | |
12) | Sweeteners | |
13) | Flour Processing Agents, Chelating Agents, Anti-caking Agents and Others | |
14) | Course evaluation |
Course Notes / Textbooks: | Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer |
References: | 1- Altuğ, T. 2001. Gıda Katkı Maddeleri. Meta Basım, İzmir. 2- Demirci, M. 2014. Gıda Kimyası. 7. Baskı. Gıda Teknolojisi Derneği Yayın No: 40. İstanbul. 3- Bilişli, A. 2009. Gıda Kimyası. Sidaş Medya Limited Şti., İzmir. 4- Tayar, M. ve Çıbık, R. 2013. Gıda Kimyası. Dora Basım Yayın Dağıtım Ltd. Şti., Bursa. 5- Çakmakçı, S. ve Çelik, İ. 2004. Gıda Katkı Maddeleri. Atatürk Ünv. Zir. Fak. Ders Yay. 6- Aksoydan, E. 2012. Gıda Katkı Maddeleri ve İnsan Sağlığına Etkileri. Mikado Yay. |
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 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 2 | 28 |
Study Hours Out of Class | 14 | 8 | 112 |
Homework Assignments | 1 | 12 | 12 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 156 |
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. | 3 |
3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 2 |
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. | 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 |