Food Technology Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

UNI003

Course Name:

Mistakes in Nutrition

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Prof. Dr. FUNDA ELMACIOĞLU

Course Lecturer(s):

Course Assistants:

Course Objective and Content

Course Objectives:	To be aware of the known mistakes in nutrition and to be conscious about this issue.
Course Content:	To understand the effects of popular diets on health as having knowledge about adequate, balanced and sustainable nutrition concepts.

Learning Outcomes

The students who have succeeded in this course;
1) Learn the concepts of adequate, balanced and sustainable nutrition.
2) Understand the effects of popular diets on health.
3) Have the knowledge about the right mistakes in nutrition.
4) Recognize Nutritional Behavior Disorders

Course Flow Plan

Week	Subject	Related Preparation
1)	Adequate, balanced and sustainable nutrition
2)	Adequate, balanced and sustainable nutrition
3)	Environmental factors in health promotion
4)	Physical activity in health promotion
5)	The Effects of Popular Diets on Health
6)	The Effects of Popular Diets on Health
7)	Midterm
8)	Mistakes in Nutrition
9)	Mistakes in Nutrition
10)	Eating Awareness
11)	Eating Awareness
12)	Nutritional Behavior Disorders
13)	Nutritional Behavior Disorders
14)	Nutritional Behavior Disorders
15)	Final

Sources

Course Notes / Textbooks:

1.Modern Nutrition in Health and Disease. Maurice E. Shils, Moshe Shike, A. Catharine Ross, Benjamin Caballero, Robert J. Cousins. Lippincott Williams & Wilkins. (2012)
2.European Food Information Council Reviews (www.eufic.org )
3.World Health Organisation (WHO) Fact Sheets (www.who.org )
4.Food and Agriculture Organization of the United Nations (FAO) Position Papers (www.fao.org )
5.Konuya ilişkin diğer İngilizce kitaplar ve güncel İngilizce makaleler

References:

Modern Nutrition in Health and Disease. Maurice E. Shils, Moshe Shike, A. Catharine Ross, Benjamin Caballero, Robert J. Cousins. Lippincott Williams & Wilkins. (2012)

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
Program Outcomes
1) Have information about food components and additives and use this information in production.			1
2) Has knowledge about food legislation and professional ethics.
3) Evaluates the knowledge learned in food laboratories at production and quality control points.			1
4) Can determine the risk factors in food production stages.
5) Can provide hygiene, sanitation conditions in food sector.		1
6) Have knowledge about occupational safety in food industry.			1
7) Uses the necessary equipment for food safety and quality control in food laboratories.				1
8) Uses the necessary equipment for food safety and quality control in food laboratories.			2
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods.		1
10) Use current techniques in the field of food technology.
11) Identifies problems, generates and presents solutions.	1
12) Has an awareness of the legal consequences of technological applications and professional ethics.
13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level.		1
14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field.			1

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Have information about food components and additives and use this information in production.
2)	Has knowledge about food legislation and professional ethics.
3)	Evaluates the knowledge learned in food laboratories at production and quality control points.
4)	Can determine the risk factors in food production stages.
5)	Can provide hygiene, sanitation conditions in food sector.
6)	Have knowledge about occupational safety in food industry.
7)	Uses the necessary equipment for food safety and quality control in food laboratories.
8)	Uses the necessary equipment for food safety and quality control in food laboratories.
9)	Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods.
10)	Use current techniques in the field of food technology.
11)	Identifies problems, generates and presents solutions.
12)	Has an awareness of the legal consequences of technological applications and professional ethics.
13)	Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level.
14)	Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field.

Assessment & Grading

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

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	14	34
Study Hours Out of Class	2	40
Homework Assignments	2	20
Midterms	1	2
Final	2	20
Total Workload		116