TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | G242 |
| Name | Food and Nutrition |
| Term | 2017-2018 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 5 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. SERKAN SELLİ |
| Course Instructor |
Prof. Dr. SERKAN SELLİ
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of the course is to inform the students about nutrition (pregnancy and breastfeeding period), nutrition in childhood and adolescence, regular and balanced nutrition and disease prevention relationship, relationships between nutrition and health, the importance of medical nutrition therapy in various diseases and their applications.
Course Content
Introduction to Nutrition, Nutrition and Health, Fats and Oils, Carbohydrates, Proteins, Calculation of Energy Consumption and Energy Requirements of Individuals, Electrolyte Minerals, Vitamins, Nutrition in Pregnancy and Poultry, Infant, Feeding in Nutrition, Nutrition in Special Situations, Nutrition in Health, Organic Food Elements, Carbohydrates, Oils, Proteins
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines nutrition and health concepts. |
| LO02 | Explains the relationship of nutrition with economic status, age, gender, activity, environment, social life, genetic and physical characteristics. |
| LO03 | Defines adequate and balanced nutrition concepts. |
| LO04 | Explains the health problems brought by insufficient and unbalanced nutrition. |
| LO05 | Explains the causes of nutritional problems in society. |
| LO06 | Knows the nutritional problems in society. |
| LO07 | Brings solutions to the nutritional problems seen in society. |
| LO08 | Defines macro and micronutrient items (carbohydrate, lipid, protein, vitamins and minerals, pulp, water). |
| LO09 | Calculates the energy and nutrient contents of food. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | |
| PLO10 | - | Complies with teamwork | |
| PLO11 | - | Analytically and critically evaluates the learned information. | |
| PLO12 | - | Knows the necessity of lifelong learning. | |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | |
| PLO16 | - | is respectful of professional ethics | |
| PLO17 | - | Has ability to plan, implement and develop a food process | |
| PLO18 | - | Knows the legislation and management systems related to foods |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | IMPORTANCE OF NUTRITION; NUTRITION-HEALTH RELATIONSHIP | Related sections in recommended sources | |
| 2 | CARBOHYDRATES | Related sections in recommended sources | |
| 3 | FATS AND OILS | Related sections in recommended sources | |
| 4 | PROTEINS | Related sections in recommended sources | |
| 5 | ENERGY VALUE OF NUTRIENTS | Related sections in recommended sources | |
| 6 | CALCULATION OF ENERGY EXPENDITURES AND THE ENERGY REQUIREMENTS OF THE INDIVIDUALS | Related sections in recommended sources | |
| 7 | THE IMPORTANCE OF WATER IN NUTRITION | Related sections in recommended sources | |
| 8 | Mid-Term Exam | ||
| 9 | ELECTROLYTE MINERALS (SODIUM, POTASSIUM, CHLORINE) AND CALCIUM, PHOSPHORUS | Related sections in recommended sources | |
| 10 | MAGNESIUM, IRON, COPPER, IODE, FLORID, ZINC, MANGANESE, CHROME, MOLYBDEN, SULFUR, KOBALT, SELENIUM, HEAVY METALS AND TOXIC EFFECTS | Related sections in recommended sources | |
| 11 | A, D, E, K VITAMINS | Related sections in recommended sources | |
| 12 | THIAMINE, RIBOFLAVIN, NİASİN,, VITAMIN B6, FOLIC ACID, VITAMIN B12, PANTOTENIC ACID, BIOTIN | Related sections in recommended sources | |
| 13 | NUTRITION IN PREGNANCY AND LACTATION | Related sections in recommended sources | |
| 14 | BABY, CHILD NUTRITION | Related sections in recommended sources | |
| 15 | NUTRITION IN SPECIAL CIRCUMSTANCES | Related sections in recommended sources | |
| 16 | Term Exams | ||
| 17 | Term Exams |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |