| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | BES206 | ||||
| Course Name: | Food Chemistry and Analysis 2 | ||||
| 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. HAMİT KÖKSEL | ||||
| Course Lecturer(s): | Hamit Köksel | ||||
| Course Assistants: |
| Course Objectives: | To give information about the structure of food, nutrients elements the food, to teach the structure and properties of foods by explaining the chemical reactions occurring during food preparation, production and preservation. |
| Course Content: | In food chemistry-2 course, the structures, properties and analyses of proteins, lipid and fats, vitamins, enzymes, food additives, hormones and minerals in food composition are explained and applied in detail. |
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The students who have succeeded in this course;
1) To learn the purpose and scope of food chemistry 2) Learning the food components 3) To learn about water and its properties in food composition 4) To learn about fat in food composition 5) To have knowledge about protein functions, structure and properties in food composition |
| Week | Subject | Related Preparation |
| 1) | General composition of foods | |
| 2) | Properties, reactions, classification, nomenclature of amino acids | |
| 3) | Theoretical knowledge of food chemistry laboratory | |
| 4) | Theoretical knowledge of food chemistry laboratory | |
| 5) | Proteins; the main properties of proteins, structure of proteins | |
| 6) | Proteins; functional groups of proteins and their chemical structures, hydrophobic properties | |
| 7) | Structure and properties of fatty acid | |
| 8) | Midterm | |
| 9) | Lipids and edible oils; definition and classification | |
| 10) | Chemical properties of lipids; hydrolysis and esterification reactions | |
| 11) | Theoretical knowledge of food chemistry laboratory | |
| 12) | Enzymes and structure and its properties | |
| 13) | Minerals, vitamins and electrolytes | |
| 14) | Food Additives | |
| 15) | Final |
| Course Notes / Textbooks: | deMan. J.M. Principles of Food Chemistry. Aspen Publishers, Inc. Gaithersburg, Maryland (1999) Saldamli, İ. ( Edited); “Gıda Kimyası” , Hacettepe Üniversitesi Yayını (1998) Ötleş, S. “Tibbi ve Fonksiyonel Gıdalar Kimyası” Ders Notları (2005). Shibamoto, T., Terao, J. (Edited) “Functional Foods for Disease Prevention”, Chips, (1998) |
| References: | deMan. J.M. Principles of Food Chemistry. Aspen Publishers, Inc. Gaithersburg, Maryland (1999) Saldamli, İ. ( Edited); “Gıda Kimyası” , Hacettepe Üniversitesi Yayını (1998) Ötleş, S. “Tibbi ve Fonksiyonel Gıdalar Kimyası” Ders Notları (2005). Shibamoto, T., Terao, J. (Edited) “Functional Foods for Disease Prevention”, Chips, (1998) |
| 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 | ||||||||||||||
| 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. | 2 | 2 | |||||||||||||
| 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. | 2 | 2 | 2 | ||||||||||||
| 8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | 3 | 3 | 3 | 3 | |||||||||||
| 9) Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | 3 | 3 | 3 | 3 | |||||||||||
| 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. | 1 | ||||||||||||||
| 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. | |||||||||||||||
| 14) All field studies and scientific studies work in teams with their colleagues and different professions. | |||||||||||||||
| 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. | 1 | ||||||||||||||
| 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. | 2 |
| 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. | 3 |
| 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. | |
| 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. | 2 |
| 8) | Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | 3 |
| 9) | Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | 3 |
| 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. | 2 |
| 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. | 2 |
| 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. | |
| 14) | All field studies and scientific studies work in teams with their colleagues and different professions. | |
| 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. | 1 |
| Semester Requirements | Number of Activities | Level of Contribution |
| Laboratory | 1 | % 15 |
| Homework Assignments | 1 | % 5 |
| Midterms | 1 | % 30 |
| 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 | 39 |
| Laboratory | 13 | 26 |
| Midterms | 1 | 20 |
| Final | 1 | 20 |
| Total Workload | 105 | |