Nutrition and Dietetics
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

BES305

Course Name:

Mass Food Systems 1

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Compulsory Courses

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Dr. Öğr. Üy. ELİF GÜNER

Course Lecturer(s):

LECTURER ELİF EMİROĞLU

Course Assistants:

Course Objective and Content

Course Objectives:	The aim is to provide education to all groups benefiting from the mass nutrition service in order to provide sufficient and balanced, high hygienic quality, high nutritional qualities and a consumable mass nutrition service in the most economical way.
Course Content:	Strategic Management and Quality Improvement Strategies in Mass Feeding Systems, Human Resources Management in TBS, Physical Conditions in TBS, Kitchen and Dining Room Equipments, Collective Nutrition Tools and Materials Used in Nutritional Systems, Menu Management and Control, Standard Cookbooks, Reasons for TBS Residues and Prevention Methods.

Learning Outcomes

The students who have succeeded in this course;
1) Developing the ability to be a dietitian in Mass Feeding Systems,
2) To be able to apply menu control in line with the information they have about collective nutrition processes,
3) Toplu beslenme yapılan kurumlarda mutfağı artık oluşumunun en az olması yönünde organize edebilmesi
4) Assessment of the physical conditions in the institutions where the collective nutrition is done,

Course Flow Plan

Week	Subject	Related Preparation
1)	Syllabus presentation and general introduction
2)	Definition of institutions with collective nutrition systems (CNS), characteristics, nutrition service organization
3)	Management, personel selection, training and control in CNS
4)	Homework: planning in-service training
5)	Waste and losses in CNS
6)	Kitchen and dining hall planning in institutions that provide catering services
7)	Activity: 'matbah'
8)	Midterm
9)	Menu planning and standard recipes - I
10)	Menu planning and standard recipes - II
11)	Assignment: menu planning
12)	Assignment: menu planning
13)	Purchasing and storage
14)	Sustainability at CNS
15)	Final Exam

Sources

Course Notes / Textbooks:

1. Kutluay Merdol T. Toplu Beslenme Servisi Yapılan Kurumlar için Standart Yemek Tarifleri, Hatipoğlu Yayıncılık, Aralık 2016.
2. Beyhan Y, Toplu Beslenme Sistemlerinin Yönetim ve Organizasyonu, 2018, Nobel Tıp Kitabevleri, Ankara
3. Doğan M, Toplu Beslenme Sistemleri ve Catering Hizmetleri Yönetimi, 2018, Nobel Akademik Yayıncılık, Ankara.
4. Kutluay Merdol T, Toplu Beslenme Servisi Sağlıklı Yönetim Rehberi, 2017, Hatiboğlu Yayıncılık, Ankara.
5. Toplu Beslenme Sistemleri (Toplu Tüketim Yerleri) İçin Ulusal Menü Planlama ve Uygulama Rehberi, T.C. Sağlık Bakanlığı Halk Sağlığı Genel Müdürlüğü, Ankara ve 2020.

References:

Course - Program Learning Outcome Relationship

Course Learning Outcomes	2	4
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.	2
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.	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.		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.	2
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.

Course - Learning Outcome Relationship

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.	3
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.	1
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.
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.	3
8)	Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials.	2
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.	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

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Special Course Internship (Work Placement)	1	% 10
Homework Assignments	2	% 20
Midterms	1	% 30
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	13	39
Study Hours Out of Class	2	40
Midterms	1	20
Final	1	20
Total Workload		119