| Nutrition and Dietetics (Master) (with Thesis) | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
| Course Code: | BES5027 | ||||
| Course Name: | Anthropology of Nutrition | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Departmental Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Prof. Dr. FUNDA ELMACIOĞLU | ||||
| Course Lecturer(s): | |||||
| Course Assistants: |
| Course Objectives: | To explain and evaluate; the purpose of food safety and control in Turkey and in the world, the basic concepts of food safety and food legislation, the legal regulations regarding food in Turkey and Europe, risk factors (physical, biological and chemical) during production, processing, storage, transportation, preparation and consumption in terms of food safety. To provide information on issues such as risk assessment and crisis management. |
| Course Content: | To evaluate food safety control methods from farm to fork, food safety legislation and related legal regulations in terms of food and nutrition. |
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The students who have succeeded in this course;
1) To understand the legal regulations in the legislation related to food safety. 2) To interpret and discuss the legal regulations and practices related to food safety 3) To know and interpret the main legal regulations related to the production and consumption of foods. 4) To know the important toxic components that can be found in foods, their chemical structures, toxicity mechanisms, risk potential, strategies to avoid them, and to gain the ability to transfer them to the relevant persons and institutions. 5) Evaluating how food-borne chemical toxics will affect consumer health, making risk analysis, carrying out independent analytical work by following the scientific literature, preparing reports and presenting them. |
| Week | Subject | Related Preparation |
| 1) | Introduction, General issues related to food safety and legislation, institutions and definitions | |
| 2) | National legislation and regulations on food safety | |
| 3) | EU and other international food legislation on food safety | |
| 4) | Risk analyzes related to food safety | |
| 5) | Physical and chemical contamination | |
| 6) | Pesticides and their metabolites, veterinary drug residues, hormones | |
| 7) | Heavy metals, Environmental organic contaminants, dioxins, radioactivity in food | |
| 8) | Midterm Exam | |
| 9) | Toxic components formed as a result of processing; acrylamide, trans fatty acids, furan, PAHs | |
| 10) | Natural toxic substances, chemicals passing through packaging materials | |
| 11) | Food additives, food allergens, mycotoxins | |
| 12) | Project presentation on a specific topic related to food safety and legislation | |
| 13) | Project presentation on a specific topic related to food safety and legislation | |
| 14) | Project presentation on a specific topic related to food safety and legislation | |
| 15) | Final Exam |
| Course Notes / Textbooks: | 1. İlgili kurum ve kuruluşların (Tarım ve Orman Bakanlığı, Sağlık Bakanlığı) hazırladığı Türk Gida Kodeksi ve diğer ilgili yazal mevzuat. 2. Altuğ Onogur, T., Elmacı, Y., Demirağ, K., 2012, Gıda Kalite Sağlama, Sidaş Yayıncılık 3. TS EN ISO 9000-9001-9004 Kalite Yönetim Sistemleri 4. TS EN ISO 22000 Gıda Güvenliği Yönetim Sistemleri 5. Ders notları ve güncel makaleler Yardımcı kaynaklar: Environmental Contaminants in Food, (C.F. Moffat, K.J. Whittle, 2000). Food Chemical Safety, Vol. 1: Contaminants, (D. H. Watson, 2001). Toxins in food, (W.M. Dabrowski, Z. Sikorski, 2005). |
| References: | 1. İlgili kurum ve kuruluşların (Tarım ve Orman Bakanlığı, Sağlık Bakanlığı) hazırladığı Türk Gida Kodeksi ve diğer ilgili yazal mevzuat. 2. Altuğ Onogur, T., Elmacı, Y., Demirağ, K., 2012, Gıda Kalite Sağlama, Sidaş Yayıncılık 3. TS EN ISO 9000-9001-9004 Kalite Yönetim Sistemleri 4. TS EN ISO 22000 Gıda Güvenliği Yönetim Sistemleri 5. Ders notları ve güncel makaleler Yardımcı kaynaklar: Environmental Contaminants in Food, (C.F. Moffat, K.J. Whittle, 2000). Food Chemical Safety, Vol. 1: Contaminants, (D. H. Watson, 2001). Toxins in food, (W.M. Dabrowski, Z. Sikorski, 2005). |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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| Program Outcomes | ||||||||||
| 1) He/she is knowledgeable about up-to-date evidence-based information about his field of expertise and technological tools required by his field. | 3 | 3 | 3 | 3 | 3 | |||||
| 2) He/she makes scientific researches by using the necessary technological equipment to create new knowledge by using the knowledge acquired in the field of specialization. | 3 | 3 | 3 | 3 | 3 | |||||
| 3) He/she has the knowledge of interpreting, analyzing and reporting the data of individual or interdisciplinary scientific studies at the level of expertise. | 1 | 1 | 1 | 1 | 1 | |||||
| 4) He/she makes the synthesis and analysis of the acquired information, interprets, develops reports and solution proposals. | ||||||||||
| 5) He/she uses accurate statistical methods for the analysis of scientific research. | ||||||||||
| 6) He/she publishes and / or presents scientific articles at the national level by carrying out studies related to his field of expertise independently or as a team. | 1 | 1 | 1 | 1 | 1 | |||||
| 7) He/she takes responsibility when faced with problems related to his field, sets an example for the society, offers solutions, uses information and communication technologies. | ||||||||||
| 8) He/she updates himself by adopting lifelong learning principles, evaluates and interprets scientific articles with statistical evidence-based practices with a critical approach. | 1 | 1 | 1 | 1 | 1 | |||||
| 9) He/she performs teamwork at the national or international level related to his field, discusses and shares current scientific developments by complying with quality processes by communicating verbally or in writing with individuals or groups outside the field when necessary. | 1 | 1 | 1 | 1 | 1 | |||||
| 10) He/she collects and interprets scientific information in line with ethical principles, contributes to the studies that will guide national and international nutrition plans and policies by considering the individual and society, conducts, manages and evaluates. | ||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | He/she is knowledgeable about up-to-date evidence-based information about his field of expertise and technological tools required by his field. | 3 |
| 2) | He/she makes scientific researches by using the necessary technological equipment to create new knowledge by using the knowledge acquired in the field of specialization. | 3 |
| 3) | He/she has the knowledge of interpreting, analyzing and reporting the data of individual or interdisciplinary scientific studies at the level of expertise. | 1 |
| 4) | He/she makes the synthesis and analysis of the acquired information, interprets, develops reports and solution proposals. | |
| 5) | He/she uses accurate statistical methods for the analysis of scientific research. | |
| 6) | He/she publishes and / or presents scientific articles at the national level by carrying out studies related to his field of expertise independently or as a team. | 1 |
| 7) | He/she takes responsibility when faced with problems related to his field, sets an example for the society, offers solutions, uses information and communication technologies. | |
| 8) | He/she updates himself by adopting lifelong learning principles, evaluates and interprets scientific articles with statistical evidence-based practices with a critical approach. | 1 |
| 9) | He/she performs teamwork at the national or international level related to his field, discusses and shares current scientific developments by complying with quality processes by communicating verbally or in writing with individuals or groups outside the field when necessary. | 1 |
| 10) | He/she collects and interprets scientific information in line with ethical principles, contributes to the studies that will guide national and international nutrition plans and policies by considering the individual and society, conducts, manages and evaluates. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 13 | 39 |
| Study Hours Out of Class | 15 | 152 |
| Midterms | 1 | 3 |
| Final | 1 | 3 |
| Total Workload | 197 | |