| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | BES110 | ||||
| Course Name: | Basic Chemistry and Laboratory | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Prof. Dr. FUNDA ELMACIOĞLU | ||||
| Course Lecturer(s): |
Dr. Öğr. Üy. OĞUZ BAYINDIR |
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| Course Assistants: |
| Course Objectives: | The aim of this course for each student; is to teach students important chemical principles and concepts which will be the prerequisite during their education. |
| Course Content: | At the completion of General Chemistry, the students develop the basic knowledge and ability of comprehension of the core concepts of general chemistry. The students will have developed a set of fundamental skills that can be applied to various chemical situations. They will be able to identify the essential parts of a problem and formulate a strategy for solving the chemical problem. They will be able to estimate the solution to a problem, apply appropriate techniques to arrive at a solution, test the correctness of their solution, interpret their results. |
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The students who have succeeded in this course;
1) In this course, students discuss the fundamental chemical principles in scientific events that govern the world around us. 2) Students explain how the structure of elements is characterized using principles of science, and explain commonly used compounds, physical and chemical properties of solutions and discuss solving chemical problems and important applications of them. 3) In this course students explain the basic principles of acid –base equilibrium, electrochemistry, chemical bonding and molecular geometry, kinetic theory of gasses and solution concentrations topics. 4) In modern life and medicinal applications, the student define the events which occur around us using chemical knowledge. 5) Students determine the bonding properties in molecules and intermolecular attractions between molecules |
| Week | Subject | Related Preparation |
| 1) | Properties of Matter and its Measurement, | lecture notes |
| 2) | Atoms and Atomic Theory | lecture notes |
| 3) | Chemical Reactions | lecture notes |
| 4) | Introduction to Reactions in Aqueus Solutions | lecture notes |
| 5) | Solution Concentrations (I) | Lecture notes |
| 6) | Solution Concentrations (II) | lecture notes |
| 7) | Acids and Bases | Lecture notes |
| 8) | Acid-Base Equilibria - Buffered Solutions – Titration (I) | Lecture notes |
| 9) | Acid-Base Equilibria - Buffered Solutions – Titration (II) | Lecture notes |
| 10) | Gases | Lecture notes |
| 11) | Chemical Kinetics | Lecture notes |
| 12) | Liquids and Solids (I) | Lecture notes |
| 13) | Liquids and Solids (II) | Lecture notes |
| 14) | Electrochemistry | Lecture notes |
| Course Notes / Textbooks: | 1) FEN VE MÜHENDİSLİK BÖLÜMLERİ İÇİN KİMYA RAYMOND CHANG ÇEVİRİ EDİTÖRLERİ: A. BAHATTİN SOYDAN●AYŞE ZEHRA AROĞUZ ALTINCI BASKIDAN ÇEVİRİ BETA BASIM YAYIM DAĞITIM 2) GENEL KİMYA İLKELER VE MODERN UYGULAMALAR 1 PETRUCCI●HARWOOD●HERRİNG ÇEVİRİ EDİTÖRLERİ: TAHSİN UYAR●SERPİL AKSOY SEKİZİNCİ BASKIDAN ÇEVİRİ PALME YAYINCILIK 3) TEMEL KİMYA, MOLEKÜLLER, MADDELER VE DEĞİŞİMLER 1 ÇEVİRİ EDİTÖRLERİ: E. KILIÇ, F. KÖSEOĞLU, H. YILMAZ PETER ATKINS, LORETTA JONES, BİLİM YAYINCILIK 4) CHEMISTRY THE MOLECULAR SCIENCE OLMSTED &WILLIAMS |
| References: | 1) FEN VE MÜHENDİSLİK BÖLÜMLERİ İÇİN KİMYA RAYMOND CHANG ÇEVİRİ EDİTÖRLERİ: A. BAHATTİN SOYDAN●AYŞE ZEHRA AROĞUZ ALTINCI BASKIDAN ÇEVİRİ BETA BASIM YAYIM DAĞITIM 2) GENEL KİMYA İLKELER VE MODERN UYGULAMALAR 1 PETRUCCI●HARWOOD●HERRİNG ÇEVİRİ EDİTÖRLERİ: TAHSİN UYAR●SERPİL AKSOY SEKİZİNCİ BASKIDAN ÇEVİRİ PALME YAYINCILIK 3) TEMEL KİMYA, MOLEKÜLLER, MADDELER VE DEĞİŞİMLER 1 ÇEVİRİ EDİTÖRLERİ: E. KILIÇ, F. KÖSEOĞLU, H. YILMAZ PETER ATKINS, LORETTA JONES, BİLİM YAYINCILIK 4) CHEMISTRY THE MOLECULAR SCIENCE OLMSTED &WILLIAMS |
| Course Learning Outcomes | 1 |
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| Program Outcomes | |||||||||||||||
| 1) To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | |||||||||||||||
| 2) To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | |||||||||||||||
| 3) Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | |||||||||||||||
| 4) To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |||||||||||||||
| 5) To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | 2 | 2 | 2 | 2 | 2 | ||||||||||
| 6) Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | |||||||||||||||
| 7) Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |||||||||||||||
| 8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |||||||||||||||
| 9) Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | 1 | 1 | 1 | 1 | 1 | ||||||||||
| 10) Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | |||||||||||||||
| 11) Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | |||||||||||||||
| 12) Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |||||||||||||||
| 13) Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | 1 | 1 | 1 | 1 | 1 | ||||||||||
| 14) All field studies and scientific studies work in teams with their colleagues and different professions. | 1 | 1 | 1 | 1 | 1 | ||||||||||
| 15) Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. | |||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | 1 |
| 2) | To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | |
| 3) | Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | |
| 4) | To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |
| 5) | To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | 1 |
| 6) | Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | |
| 7) | Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |
| 8) | Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |
| 9) | Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |
| 10) | Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | |
| 11) | Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | |
| 12) | Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |
| 13) | Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | 1 |
| 14) | All field studies and scientific studies work in teams with their colleagues and different professions. | 1 |
| 15) | Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Laboratory | 1 | % 30 |
| Midterms | 1 | % 20 |
| Final | 1 | % 50 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 13 | 26 |
| Laboratory | 13 | 26 |
| Study Hours Out of Class | 14 | 28 |
| Presentations / Seminar | 3 | 9 |
| Homework Assignments | 2 | 20 |
| Midterms | 1 | 20 |
| Final | 1 | 20 |
| Total Workload | 149 | |