Nutrition and Dietetics (Master) (with Thesis) | |||||
Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 |
Course Code: | BES5015 | ||||
Course Name: | Thesis 2 | ||||
Semester: | Fall | ||||
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): | |||||
Course Assistants: |
Course Objectives: | To gain basic knowledge and skills about menu planning in collective nutrition systems |
Course Content: | Menu planning principles and methods, factors affecting menu planning, menu types and examples, menu management and control |
The students who have succeeded in this course;
1) To learn menu planning principles and methods 2) To evaluate and interpret physiological, social and psychological factors affecting menu planning 3) Planning menus that can meet the nutritional requirements of individuals for the target audience and the institution and that fit the principles of healthy nutrition 4) Performing menu management and control with objective and subjective methods 5) Evaluating the menu performance to minimize food loss and waste |
Week | Subject | Related Preparation |
1) | The meaning, historical development and importance of the menu | |
3) | Factors affecting menu planning | |
4) | Principles of menu planning I | |
5) | Principles of menu planning II | |
6) | Different menu types and application examples are applied in collective nutrition systems (Menu types according to the period of use) | |
7) | Different menu types and application examples are applied in collective nutrition systems (Menu types according to the choice between dishes) | |
8) | Midterm Exam | |
9) | Different menu types and application examples are applied in collective nutrition systems (Activity menus) | |
10) | Problems encountered in menu control and application | |
11) | Standardized recipes | |
12) | Principles to create a standardized recipe | |
14) | Food loss in collective nutrition systems and methods to prevent it | |
15) | Final Exam |
Course Notes / Textbooks: | 1-Beyhan Y, Ciğerim N,Toplu Beslenme Sistemlerinde Menü Yönetimi ve Denetimi, Kök Yayıncılık, Ankara,1995. 2- Kivela, Jaksa. Menu Planning For The Hospitality Industry. Hospitality Press, Melbourne 1994. |
References: | 1-Beyhan Y, Ciğerim N,Toplu Beslenme Sistemlerinde Menü Yönetimi ve Denetimi, Kök Yayıncılık, Ankara,1995. 2- Kivela, Jaksa. Menu Planning For The Hospitality Industry. Hospitality Press, Melbourne 1994. |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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Program Outcomes | ||||||||||
1) He/she is knowledgeable about up-to-date evidence-based information about his field of expertise and technological tools required by his field. | 3 | 3 | 3 | 3 | 3 | |||||
2) He/she makes scientific researches by using the necessary technological equipment to create new knowledge by using the knowledge acquired in the field of specialization. | 3 | 3 | 3 | 3 | 3 | |||||
3) He/she has the knowledge of interpreting, analyzing and reporting the data of individual or interdisciplinary scientific studies at the level of expertise. | 1 | 1 | 1 | 1 | 1 | |||||
4) He/she makes the synthesis and analysis of the acquired information, interprets, develops reports and solution proposals. | ||||||||||
5) He/she uses accurate statistical methods for the analysis of scientific research. | ||||||||||
6) He/she publishes and / or presents scientific articles at the national level by carrying out studies related to his field of expertise independently or as a team. | 1 | 1 | 1 | 1 | 1 | |||||
7) He/she takes responsibility when faced with problems related to his field, sets an example for the society, offers solutions, uses information and communication technologies. | ||||||||||
8) He/she updates himself by adopting lifelong learning principles, evaluates and interprets scientific articles with statistical evidence-based practices with a critical approach. | 1 | 1 | 1 | 1 | 1 | |||||
9) He/she performs teamwork at the national or international level related to his field, discusses and shares current scientific developments by complying with quality processes by communicating verbally or in writing with individuals or groups outside the field when necessary. | 1 | 1 | 1 | 1 | 1 | |||||
10) He/she collects and interprets scientific information in line with ethical principles, contributes to the studies that will guide national and international nutrition plans and policies by considering the individual and society, conducts, manages and evaluates. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | He/she is knowledgeable about up-to-date evidence-based information about his field of expertise and technological tools required by his field. | 3 |
2) | He/she makes scientific researches by using the necessary technological equipment to create new knowledge by using the knowledge acquired in the field of specialization. | 3 |
3) | He/she has the knowledge of interpreting, analyzing and reporting the data of individual or interdisciplinary scientific studies at the level of expertise. | 1 |
4) | He/she makes the synthesis and analysis of the acquired information, interprets, develops reports and solution proposals. | |
5) | He/she uses accurate statistical methods for the analysis of scientific research. | |
6) | He/she publishes and / or presents scientific articles at the national level by carrying out studies related to his field of expertise independently or as a team. | 1 |
7) | He/she takes responsibility when faced with problems related to his field, sets an example for the society, offers solutions, uses information and communication technologies. | |
8) | He/she updates himself by adopting lifelong learning principles, evaluates and interprets scientific articles with statistical evidence-based practices with a critical approach. | 1 |
9) | He/she performs teamwork at the national or international level related to his field, discusses and shares current scientific developments by complying with quality processes by communicating verbally or in writing with individuals or groups outside the field when necessary. | 1 |
10) | He/she collects and interprets scientific information in line with ethical principles, contributes to the studies that will guide national and international nutrition plans and policies by considering the individual and society, conducts, manages and evaluates. |
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 |
Activities | Number of Activities | Workload |
Course Hours | 13 | 39 |
Study Hours Out of Class | 15 | 146 |
Midterms | 1 | 3 |
Final | 1 | 3 |
Total Workload | 191 |