NUTRITION AND DIETETIC (TURKISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
BES4005 | Food Legislation and Control | Fall | 2 | 0 | 2 | 4 |
The course opens with the approval of the Department at the beginning of each semester |
Language of instruction: | Tr |
Type of course: | Must Course |
Course Level: | Bachelor |
Mode of Delivery: | Face to face |
Course Coordinator : | Dr. Öğr. Üyesi CAN ERGÜN |
Course Objectives: | The nutritional control methods of foods are to assess current legislation and legislative regulations. |
The students who have succeeded in this course; 710/5000 At the end of this course students: 1. It will be able to assess the importance of its control and legislation. 1.1. Interpret the legal regulations in the legislation. 1.2. It compares the food control regulations with each other. 1.3. Questions about the regulation of the production and consumption of foods. 2. will be able to discuss legal arrangements and practices related to the bodies. 2.1. Identifies new regulations on foods. 2.2. Discuss current legal regulations. 2.3. Interpretations of international regulations. 3. Evaluates legislation in terms of safety. 3.1. It determines the limits of microbial agents in the legislation. 3.2. Determines the limits of chemical agents in the legislation. 3.3. Discuss the importance of limits. |
Food Control and Food Legislation Turkish Food Codex |
Week | Subject | Related Preparation | |
1) | Introduction to Food Control and Food Legislation | ||
2) | The Importance of Food Control Today | ||
3) | Legally Nutrition Control and Legislation | ||
4) | Laws and regulations on the production, consumption and inspection of foodstuffs | ||
5) | Examination of Regulations | ||
6) | Turkish Food Codex | ||
7) | Mid-term | ||
8) | Turkish Food Codex Product Code Examination | ||
9) | Food production and sales places in legislation | ||
10) | Legal arrangements for food production, processing and storage stages | ||
11) | Food Pollution and Food Pollution | ||
12) | Food Packaging and Labeling Principles | ||
13) | Food Additives | ||
14) | Food Additives |
Course Notes: | 1. Türk Gıda Kodeksi Yönetmeliği (Mevzuat Bilgi Sistemi). 2. Burnell A., Oskam A. (2005). Turkey in the European Union: Implications for Agriculture, Food and Structural Policy, Wallingford, Oxfordshire, UK |
References: | 1. Turkish Food Codex Regulation (Regulatory Information System) 2. Burnell A., Oskam A. (2005). Turkey in the European Union: Implications for Agriculture, Food and Structural Policy, Wallingford, Oxfordshire, UK |
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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 act in accordance with ethical principles and values in professional practice. | 3 |
3) | To use life-long learning, problem-solving and critical thinking skills. | 3 |
4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 3 |
5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 3 |
6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 3 |
7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 1 |
8) | To communicate effectively with advisee, colleagues for effective professional relationships. | 2 |
9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 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 be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 1 |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 1 |