| Food Technology | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | UNI030 | ||||
| Course Name: | Healthy Life and Physical Activity | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | |||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
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| Mode of Delivery: | E-Learning | ||||
| Course Coordinator: | Öğr. Gör. YUNUS EMRE TÜTÜNEKEN | ||||
| Course Lecturer(s): | Lecturer Yunus Emre TÜTÜNEKEN | ||||
| Course Assistants: |
| Course Objectives: | To teach the basic concepts of health and physical activity and to emphasize the importance of physical activity for different groups. |
| Course Content: | Health, Physical activity and its basic elements. The importance of physical activity in industrial environments, chronic diseases, different age groups. Different forms of exercise. Waist and neck schools. |
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The students who have succeeded in this course;
1) The student learns the basic elements of health, the factors affecting health and the effect of physical activity on health. 2) Learns the basic differences between physical activity, exercise and sport. 3) Learns basic physical activity recommendations for different disease groups. |
| Week | Subject | Related Preparation |
| 1) | What is Health? Basic concepts of health | |
| 2) | Physical activity, Exercise and Sport concepts | |
| 3) | Effects of physical activity on health and inactivity | |
| 4) | Physical fitness parameters | |
| 5) | Physical activity in children and youth | |
| 6) | Physical activity in adults | |
| 7) | Physical activity in the elderly | |
| 8) | Midterm | |
| 9) | Physical therapy in chronic diseases | |
| 10) | Different exercise forms (clinical plates) | |
| 11) | Different forms of exercise (yoga and tai chi etc | |
| 12) | neck school | |
| 13) | Waist school | |
| 14) | Ergonomics | |
| 15) | Final | |
| 16) | Final |
| Course Notes / Textbooks: | Ders notları haftalık verilecektir. |
| References: | Ders notları haftalık verilecektir. |
| Course Learning Outcomes | 1 |
2 |
3 |
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| Program Outcomes | ||||||||||||||
| 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. | ||||||||||||||
| 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. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Quizzes | 2 | % 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 | 14 | 42 |
| Study Hours Out of Class | 12 | 60 |
| Homework Assignments | 1 | 10 |
| Final | 1 | 15 |
| Total Workload | 127 | |