ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Gastronomy And Culinary Arts (English) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
Course Introduction and Application Information
| Course Code: | GCA102 | ||||
| Course Name: | Nutritional Principles and Hygiene | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | English | ||||
| 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: | Dr. Öğr. Üy. FAZİLET MIDIK | ||||
| Course Lecturer(s): | Fazilet Mıdık | ||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | To provide the development of theoretical knowledge about nutrition, to comprehend the importance of adequate and balanced nutrition, to learn nutrients and food groups, and to learn the concepts of hygiene and sanitation of students, It is aimed to be able to apply the principles of hygiene and sanitation. |
| Course Content: | Definitions of nutrition and nutrition, historical development, daily energy requirement calculations, nutrition pyramid, food component; carbohydrates, lipids, proteins, water, vitamin and minerals, vitamins, energy metabolism, digestion, absorption and transport, preparation, storage and processing of foods, nutrition in special situations, hygiene and sanitation concepts, Bacteria, molds and yeasts, Foodborne microorganisms and relationship between microorganisms and hygiene/sanitation, The importance of controlling microorganisms in terms of hygiene/sanitation, Personal hygiene, Cleaning agents, disinfectants, equipment and systems, Business sanitation, Food safety systems |
Learning Outcomes
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The students who have succeeded in this course;
1) Understands the importance of nutrition, adequate and balanced nutrition. 2) Understand the functions of digestion, absorption and transport. 3) Learn the functions and benefits of proteins, amino acids, carbohydrates and oils, vitamins, minerals and water. 4) Learn what milk and dairy products, meat and products, cereal and cereal products, fruits and vegetables, sugars are, and their benefits. 5) Learn the concept of metabolism, energy metabolism and balance. 6) Learn how to prepare foods, how they are processed, and nutritional problems. 7) The individual makes calorie calculations that require special daily intake and prepares an adequate and balanced food menu with them. 8) They learn how to feed in special situations and prepare menus according to these situations. |
Course Flow Plan
| Week | Subject | Related Preparation |
| 1) | Introduction to nutrition, definitions, historical development | |
| 2) | Daily energy requirement calculations, food items and food groups, nutrition pyramid, water | |
| 3) | Nutrition-Related Diseases | |
| 4) | Proteins: Definition, quantity to be taken daily, amino acids, peptide bonds, digestion, absorption, biological value | |
| 5) | Carbohydrates: Definition, daily requirement, digestion, glycemic index, dietary fiber | |
| 6) | Fats: Definition, daily requirements, types, digestion | |
| 7) | Vitamins and minerals: definition, daily requirements, types, digestion | |
| 8) | MIDTERM EXAM | |
| 8) | MIDTERM EXAM | |
| 9) | Hygiene and sanitation concepts | |
| 10) | Foodborne hazards and symptoms (bacteria, viruses, parasites) | |
| 11) | Microbiological factors and control measures affecting food quality | |
| 12) | Laboratory practice (basic laboratory equipment knowledge, bacterial growths) | |
| 13) | Operation, kitchen hygiene and sanitation practices | |
| 14) | Food safety systems |
Sources
| Course Notes / Textbooks: | Çok çeşitli kaynaklardan derlenmiş ders notları |
| References: | Baysal, A. Küçükaslan, N. 2009. Beslenme İlkeleri ve Menü Planlaması, Nobel Yayınları. Bulduk, S., 2013. Beslenme İlkeleri ve Mönü Planlama, Detay Yayıncılık. Gibson, R. S. 2005. Principles of Human Nutritional Assessment, Oxford University. Nutritional Biochemistry, Cat-Coopx. Apple Acedemic Press, 2015. Tayar, M., Özkeleş, H., E., Korkmaz, N., H., 2015. Beslenme İlkeleri, Dora Yayıncılık. T.C. Millî Eğitim Bakanlığı, Aile ve Tüketici Hizmetleri, Beslenme İlkeleri Ankara, 2011. Türkan, C., 2009. Turizmde Beslenme İlkeleri ve Mönü Planlama, Detay Yayıncılık. Whitney, E., N., Rolfes, S., R. 2015. Understanding Nutrition. Principles of Human Nutririon Martin Eastwood, Wiley-Blackwell Yayınları. Artık, N. Şanlıer, N. ve Ceyhun Sezgin, A. (2019). Gıda Güvenliği ve Gıda Mevzuatı. Detay Yayıncılık Bulduk, S., B. ve Bulduk, E., Ö. (2019). Gıda ve Personel Hijyeni, Detay Yayıncılık Göktan, D. Ve Tunçel, G. (2014). Gıda İşletmelerinde Hijyen. Sidas Yayıncılık Guliyev, E. (2018). Küresel Gıda Güvenlği. Kültür Ajansı Yayınları. Erdoğan, S. (2014). Gıda Güvenliği, Nobel Kitap. Kayayardı, S. Gıda Hüjyeni ve Sanitasyon, Sidas Yayınları Tayar, M.ve Kılıç, V. (2014). Gıda Endüstrisinde Hijyen ve Sanitasyon. Dora Yayıncılık Tayfur, M. (2009). Gıda Hijyeni, Gıda Kaynaklı Enfeksiyonlar ve Zehirlenmeler. Hatipoğlu Yayınları. |
Course - Program Learning Outcome Relationship
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
|---|---|---|---|---|---|---|---|---|
| Program Outcomes | ||||||||
| 1) - To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | ||||||||
| 2) - To be able to use advanced theoretical and practical knowledge acquired in the field. - To be able to interpret and evaluate data using advanced knowledge and skills acquired in the field, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | ||||||||
| 3) - To be able to carry out an advanced level study related to the field independently. - To be able to take responsibility individually and as a team member to solve complex and unforeseen problems encountered in applications related to the field. - To be able to plan and manage activities for the development of employees under his/her responsibility within the framework of a project. | ||||||||
| 4) - To be able to evaluate the advanced knowledge and skills acquired in the field with a critical approach, - To be able to determine their learning needs and to be able to direct their learning. -To be able to develop a positive attitude towards lifelong learning. | ||||||||
| 5) - Alanı ile ilgili konularda ilgili kişi ve kurumları bilgilendirebilme; düşüncelerini ve sorunlara ilişkin çözüm önerilerini yazılı ve sözlü olarak aktarabilme. - Alanı ile ilgili konularda düşüncelerini ve sorunlara ilişkin çözüm önerilerini nicel ve nitel verilerle destekleyerek uzman olan ve olmayan kişilerle paylaşabilme. -Toplumsal sorumluluk bilinci ile yaşadığı sosyal çevre için proje ve etkinlikler düzenleyebilme ve bunları uygulayabilme. - Bir yabancı dili en az Avrupa Dil Portföyü B1 Genel Düzeyi'nde kullanarak alanındaki bilgileri izleyebilme ve meslektaşları ile iletişim kurabilme. - Alanının gerektirdiği en az Avrupa Bilgisayar Kullanma Lisansı İleri Düzeyinde bilgisayar yazılımı ile birlikte bilişim ve iletişim teknolojilerini kullanabilme. | ||||||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | - To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | 3 |
| 2) | - To be able to use advanced theoretical and practical knowledge acquired in the field. - To be able to interpret and evaluate data using advanced knowledge and skills acquired in the field, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | 3 |
| 3) | - To be able to carry out an advanced level study related to the field independently. - To be able to take responsibility individually and as a team member to solve complex and unforeseen problems encountered in applications related to the field. - To be able to plan and manage activities for the development of employees under his/her responsibility within the framework of a project. | 3 |
| 4) | - To be able to evaluate the advanced knowledge and skills acquired in the field with a critical approach, - To be able to determine their learning needs and to be able to direct their learning. -To be able to develop a positive attitude towards lifelong learning. | 3 |
| 5) | - Alanı ile ilgili konularda ilgili kişi ve kurumları bilgilendirebilme; düşüncelerini ve sorunlara ilişkin çözüm önerilerini yazılı ve sözlü olarak aktarabilme. - Alanı ile ilgili konularda düşüncelerini ve sorunlara ilişkin çözüm önerilerini nicel ve nitel verilerle destekleyerek uzman olan ve olmayan kişilerle paylaşabilme. -Toplumsal sorumluluk bilinci ile yaşadığı sosyal çevre için proje ve etkinlikler düzenleyebilme ve bunları uygulayabilme. - Bir yabancı dili en az Avrupa Dil Portföyü B1 Genel Düzeyi'nde kullanarak alanındaki bilgileri izleyebilme ve meslektaşları ile iletişim kurabilme. - Alanının gerektirdiği en az Avrupa Bilgisayar Kullanma Lisansı İleri Düzeyinde bilgisayar yazılımı ile birlikte bilişim ve iletişim teknolojilerini kullanabilme. | 3 |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 10 |
| Midterms | 1 | % 40 |
| Final | 1 | % 50 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| total | % 100 | |
Workload and ECTS Credit Calculation
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Midterms | 1 | 40 | 40 | ||||
| Final | 1 | 60 | 60 | ||||
| Total Workload | 100 | ||||||