|
Week |
Subject |
Related Preparation |
| 1) |
Changes in physical and chemical properties during processing and evaluation of food by the presence of water in food |
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| 2) |
Preliminary and chemical properties of carbohydrates present in foods |
|
| 3) |
Characteristics of processing and evaluation of carbohydrates in foods and changeses occuring during processing and evaluation |
|
| 4) |
Chemical structure of proteins, important proteins in foods and their |
|
| 5) |
Variations in proteins during processing and evaluation of food |
|
| 6) |
Preliminary, chemical properties and classification of lipids |
|
| 7) |
Mid-term Exam |
|
| 8) |
Technological advances of lipids, changes in processing during processing and evaluation. Other reactions occurring in lipids and hydrogenation. |
|
| 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 |
|
| 10) |
Classification, importance of minerals |
|
| 11) |
The importance of enzymes, their chemical structure, their classification, the specificity of the enzymes, the changes that occur during processing and evaluation |
|
| 12) |
The importance of phenolic substances and natural flavor components in foods is important in terms of food production technology. |
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| 13) |
The importance of phenolic substances and natural flavor components in foods is important in terms of food production technology. |
|
| 14) |
Course Evaluation |
|
|
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. |
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. |
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. |
4 |
| 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. |
5 |
| 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. |
4 |