| 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 |
| BES2012 | Food Chemistry II | Spring | 2 | 0 | 2 | 5 |
| 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 : | Assoc. Prof. GÖKÇEN GARİPOĞLU |
| Course Objectives: | This course aims to give basic information about food items and basic food groups. This course covers organic acids, alcohols, toxic compounds in foods, food additives, cereal products, fruit and vegetable products, milk and dairy products, meat and meat products, functional foods and so on. . |
|
The students who have succeeded in this course; At the end of this course, students will have information about the following topics: Students who have successfully completed this course, 1. Basic food will learn the physical and chemical structures of food groups (grain products, fruit and vegetable products, dairy products, meat products) and identify their components. 2. They will be able to define processing and production processes of food. |
| This course covers organic acids, alcohols, alkaloids, toxic compounds in foods, food additives, cereal products, fruit and vegetable products, milk and dairy products, meat and meat products, functional foods and so on. related issues. |
| Week | Subject | Related Preparation | |
| 1) | Introduction, Organic acids | ||
| 2) | Alcohols | ||
| 3) | Toxic Compounds in Grains | ||
| 4) | Food Additives | ||
| 5) | Grain | ||
| 6) | Grain | ||
| 7) | Fruit and vegetable | ||
| 8) | Midterm | ||
| 9) | Fruit and vegetable | ||
| 10) | Milk | ||
| 11) | Meat | ||
| 12) | Functional Foods | ||
| 13) | Project Presentation | ||
| 14) | general evaluation | ||
| Course Notes: | Haftalık olarak dersin öğretim üyesi tarafından dağıtılacaktır. |
| 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 York. 7- Akbulut, N., Karagözlü, C. 2014. Gıda Bilimi ve Teknolojisi. Sidaş Medya, İzmir. 8- Bilişli, A. 2015. Gıda Teknolojisi. Sidaş Medya, Çanakkale. 9- Bulduk, S. 2010. Gıda Teknolojisi. Detay Yayıncılık, Ankara. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 0 | % 0 |
| Laboratory | 0 | % 0 |
| Application | 0 | % 0 |
| Field Work | 0 | % 0 |
| Special Course Internship (Work Placement) | 0 | % 0 |
| Quizzes | 1 | % 10 |
| Homework Assignments | 0 | % 0 |
| Presentation | 0 | % 0 |
| Project | 1 | % 10 |
| Seminar | 0 | % 0 |
| Midterms | 1 | % 20 |
| Preliminary Jury | 0 | % 0 |
| Final | 1 | % 60 |
| Paper Submission | 0 | % 0 |
| Jury | 0 | % 0 |
| Bütünleme | % 0 | |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 30 | |
| PERCENTAGE OF FINAL WORK | % 70 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 2 | 28 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Special Course Internship (Work Placement) | 0 | 0 | 0 |
| Field Work | 0 | 0 | 0 |
| Study Hours Out of Class | 14 | 6 | 84 |
| Presentations / Seminar | 0 | 0 | 0 |
| Project | 1 | 10 | 10 |
| Homework Assignments | 0 | 0 | 0 |
| Quizzes | 1 | 1 | 1 |
| Preliminary Jury | 0 | 0 | 0 |
| Midterms | 1 | 2 | 2 |
| Paper Submission | 0 | 0 | 0 |
| Jury | 0 | 0 | 0 |
| Final | 1 | 2 | 2 |
| Total Workload | 127 | ||
| 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. | 3 |
| 2) | To act in accordance with ethical principles and values in professional practice. | 5 |
| 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. | 2 |
| 5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 2 |
| 6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 2 |
| 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 |