| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | BES028 | ||||
| Course Name: | Turkish Cuisine Culture | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Departmental Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Prof. Dr. FUNDA ELMACIOĞLU | ||||
| Course Lecturer(s): | Elif Emiroğlu | ||||
| Course Assistants: |
| Course Objectives: | To give information about the history and culture of Turkish cuisine in the national and regional / regional foods and beverages, preparation, cooking and processing of cuisine, to teach the tools and equipment used for these processes. |
| Course Content: | To give information about the history and culture of Turkish cuisine in the national and regional / regional foods and beverages, preparation, cooking and processing of cuisine, to teach the tools and equipment used for these processes. |
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The students who have succeeded in this course;
1) learns general cultural characteristics and historical development of Turkish cuisine 2) learns national and regional/local foods and beverages, kitchen operations including methods of food preparation, food processing, cookery systems and table layout 3) gains a knowledge about regional/local cuisines and take these applications into consideration in the nutrition recommendations accordingly |
| Week | Subject | Related Preparation |
| 1) | Presentation of Course Objectives and Syllabus, Culture, Culinary Culture | |
| 2) | Culinary Culture, Turkish Culinary Culture, Factors Affecting Turkish Culinary Culture, Nutritional Habits in Traditional Turkish Culinary Culture | |
| 3) | Central Asian Turkish Cuisine, Seljuk Era Cuisine, Ottoman Cuisine, 19th and 20th Century Republican Era Turkish Cuisine | |
| 4) | The Place of Turkish Culinary Culture in Healthy Nutrition | |
| 5) | Evaluation of Turkish Cuisine in terms of Nutrition and Health | |
| 6) | Traces of Turkish Cuisine in World Cuisine | |
| 7) | Midterm | |
| 8) | Culinary Culture of the Marmara Region | |
| 9) | Aegean Region Culinary Culture | |
| 10) | Black Sea Region Culinary Culture | |
| 11) | Southeastern Anatolia Region Culinary Culture | |
| 12) | Eastern Anatolia Region Culinary Culture | |
| 13) | Central Anatolia Region Culinary Culture | |
| 14) | Mediterranean Region Culinary Culture | |
| 15) | Final Exams | |
| 16) | Final Exams |
| Course Notes / Textbooks: | 1. Şanlier N, Sürücüoğlu Ms. Türk Mutfaği. Hedef Yayinlari 2. Acar Tek N, Sürücüoğlu Ms. Beslenme Antropolojisi. Hedef Yayinlari |
| References: | 1. Şanlier N, Sürücüoğlu Ms. Türk Mutfaği. Hedef Yayinlari 2. Acar Tek N, Sürücüoğlu Ms. Beslenme Antropolojisi. Hedef Yayinlari |
| Course Learning Outcomes | 1 |
2 |
3 |
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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 | 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. | 1 | 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. | 1 | ||||||||||||||
| 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 | ||||||||||||||
| 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. | 2 | ||||||||||||||
| 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. | 1 | 1 | |||||||||||||
| 8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | 1 | 1 | |||||||||||||
| 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. | 1 | 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 | 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 | ||||||||||||||
| 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) | 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. | 1 |
| 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. | 1 |
| 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. | |
| 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. | 1 |
| 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 |
| Homework Assignments | 1 | % 20 |
| 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 | 26 |
| Presentations / Seminar | 1 | 10 |
| Homework Assignments | 2 | 40 |
| Midterms | 1 | 20 |
| Final | 1 | 20 |
| Total Workload | 116 | |