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
GEP1639	Understanding the Food	Fall Spring	3	0	3	5

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction:	Turkish
Type of course:	GE-Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	E-Learning
Course Coordinator :	Assoc. Prof. ZEYNEP TACER CABA
Course Objectives:	The aim of this course is to teach students the basic concepts of food. In this course, students will witness the journey of basic food components in the body and will become more conscious consumers with the information they gain. They will have basic knowledge about food hygiene and sustainability of foods, their structure and sensory properties, and food packaging

Learning Outcomes

The students who have succeeded in this course;
1. The student gains information about healthy foods.
2. Understands the basic food groups and can compare them with each other.
3. Gains information about food and energy.
4. Evaluates and analyzes food science information innovatively, ethically and critically.
5. Understands the relationship between food and reactions.
6. Can evaluate the health, social and environmental consequences of a sustainable food systee
7. Learns general concepts about food hygiene.
8. Understands the structure of food and learns its effect on the sensory properties of food based on an appropriate set of criteria

Course Content

Within the scope of this course, students will get to know the concept of healthy food. Among the food groups, they will learn about carbohydrates, fat and proteins. They will recognize vitamins and minerals from water and micronutrients. They will have information about the energy content of foods, the concept of quality food and food hygiene. They will be able to think about the sustainability of foods, their structure and sensory properties, and food packaging.
Teaching methods and techniques used in the course are: lecture, individual study, sample review, reading, discussion, observation and use of digital resources.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Course introduction
2)	What is food? What are the healthy and unhealthy foods? Healthy food design
3)	Food groups: Carbohydrates
4)	Food groups: Proteins
5)	Food groups:Oils
6)	Food groups: Water
7)	Food groups: Vitamins and Minerals, Food and Energy
8)	Mid-term Week
9)	Food hygiene
10)	What does quality food look like?
11)	Food structure and sensory properties
12)	Sustainable food systems
13)	What are the principles of food packaging? What are the different types? Food labelling basics
14)	Some basic reactions in food

Sources

Course Notes / Textbooks:	Gibson, M. Food science and the culinary arts. Academic Press, 2018. Lecture notes.
References:	Gibson, M. Food science and the culinary arts. Academic Press, 2018. Ders notleri

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance	14	% 5
Quizzes	2	% 20
Midterms	1	% 30
Final	1	% 45
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 55
PERCENTAGE OF FINAL WORK		% 45
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	3	13	39
Study Hours Out of Class	12	4	48
Quizzes	2	15	30
Midterms	1	2	2
Final	1	2	2
Total Workload			121

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.	4
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.)	5
4)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.	4
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.	5
7)	To use life-long learning, problem-solving and critical thinking skills.	4
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