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
NTD3068 Food Toxicology Fall 2 0 2 6
The course opens with the approval of the Department at the beginning of each semester

Basic information

Language of instruction: En
Type of course: Departmental Elective
Course Level: Bachelor
Mode of Delivery: Hybrid
Course Coordinator : Dr. Öğr. Üyesi CAN ERGÜN
Course Objectives: The main purpose of this course is to identify the toxic substances that can be transmitted with the foods used in the diet; It is the study of the effects of toxic substances that may occur during production, preparation and storage and the effects of chemical pollutants that may contaminate food on human health.

Learning Outputs

The students who have succeeded in this course;
1.Basic knowledge about food toxicology is gained.
2.Learns the toxicological properties of naturally occurring and contaminating toxic substances in foods.
3. Gains the ability to recognize the contaminants of a food in terms of food quality and safety.
4. Gains the ability to comprehend the effects of food pollutants on health.
5. Gains the ability to discuss label reading after food processing.
6. Learns the legal regulations about food toxicology and safety in the world and in Turkey.

Course Content

Natural components with toxic potential in foods and their effects; toxic substances and their effects due to production, preparation and storage conditions; risk groups and food allergy; toxicological risk assessments of food additives and contaminants; relevant regulations and legal regulations.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction to food toxicology and general information on toxins
2) Toxic effect mechanisms (entry routes of poisons, teratogenic and carcinogenic effects)
3) Toxic compounds found naturally in foods (toxins indirectly caused by plant growth, storage and processing)
4) Bacterial toxins (definition, factors affecting development)
5) Mycotoxins (definitions, factors affecting mold growth, types)
6) Pesticides (definitions, groups, insecticides and major groups, insecticide toxicity)
7) Heavy metals and their contamination (toxic effects and major toxic metals)
8) Midterm Exam
9) Food additives and some other toxic compounds (Dioxins-PCB's, melamine, caramel and 4-methylimidazole, acrolein)
10) Reliability and migration of food packaging materials (factors affecting migration, migration in plastics and paper-cardboard, bisphenol A migration)
11) Potential toxicity of genetically modified foods (definitions, foods that may contain genetically modified ingredients, potential risks)
12) Food sensitivity (food allergens, intolerance mechanism)
13) Criteria, methods and tests used in the toxicological evaluation of foods
14) General Evaluation

Sources

Course Notes: Haftalık olarak dersin öğretim üyesi tarafından dağıtılacaktır / It will be given weekly by lecturer.
References: 1. Codex Alimentaryus Commission 2. Ministry of Food, Agriculture and Livestock, Turkish Food Codex 3. European Food Safety Authority (EFSA) 4. World Health Organization (WHO) 5. Preedy VR., Watson RR. (2005). Reviews In Food and Nutrition Toxicity (Edited by) Volume 3, CRC press. 6. Lu FC., Kacew S. (2009) Lu's Basic Toxicology , Fundamentals, Target Organs and Risk Assessment, (Edited by), Fifth Edition,CRC press. 7. Shibamato T, bjeldanes LF, Introduction to Food Toxicology, Academic Press, Inc., San Diego, 1993. 8. Helferich W, Winter CK. Food Toxicology, CRC Press, Boaca Raton, 2000. 9. Tayfur M. Food hygiene, food-borne infections and poisonings, Kuban printing house, Ankara, 2009. 10. Deshpande S.S. (2002). Handbook of Food Toxicology, CRC press. 11. Centers for Disease Control and Prevention (CDC)

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance % 0
Laboratory % 0
Application % 0
Field Work % 0
Special Course Internship (Work Placement) % 0
Quizzes % 0
Homework Assignments 1 % 10
Presentation % 0
Project % 0
Seminar % 0
Midterms 1 % 30
Preliminary Jury % 0
Final 1 % 60
Paper Submission % 0
Jury % 0
Bütünleme % 0
Total % 100
PERCENTAGE OF SEMESTER WORK % 40
PERCENTAGE OF FINAL WORK % 60
Total % 100

ECTS / Workload Table

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 8 112
Presentations / Seminar 0 0 0
Project 0 0 0
Homework Assignments 1 10 10
Quizzes 0 0 0
Preliminary Jury 0 0 0
Midterms 1 2 2
Paper Submission 0 0 0
Jury 0 0 0
Final 1 2 2
Total Workload 154

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.
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research.
5) To communicate effectively with advisee, colleagues for effective professional relationships.
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.
7) To use life-long learning, problem-solving and critical thinking skills.
8) To act in accordance with ethical principles and values in professional practice.
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.