| Nutrition and Dietetics (Master) (with Thesis) | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
| Course Code: | BES5017 | ||||
| Course Name: | Nutritional Anthropometry | ||||
| 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. HAMİT KÖKSEL | ||||
| Course Lecturer(s): |
Prof. Dr. HAMİT KÖKSEL |
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| Course Assistants: |
| Course Objectives: | In this course, it is aimed to teach the chemical structures of water, carbohydrates, proteins, lipids, vitamins and minerals which are mainly found in the composition of foods, and the reactions they participate in and the changes that occur during the process |
| Course Content: | Food components, reactions depending on food and environmental conditions, analysis methods and applications |
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The students who have succeeded in this course;
1) The student has detailed information about the composition of foods. 2) The student gains the ability to interpret and analyze the chemical reactions in the process starting from the raw material until the final product is obtained 3) The student learns the effects of food processing methods on food components. 4) The student learns the physical, chemical and functional properties of food components. 5) The student learns the principles of some chemical changes that occur during the production and storage of foods. 6) The student has detailed information about food additives. 7) The student has detailed information about toxic substances and contaminants in foods. |
| Week | Subject | Related Preparation |
| 1) | Elements in the composition of foods | |
| 2) | Structure and functions of carbohydrates | |
| 3) | Structure and functions of carbohydrates | |
| 4) | Carbohydrate Analysis | |
| 5) | Structure and functions of proteins | |
| 6) | Structure and kinetics of enzymes | |
| 7) | Protein Analysis | |
| 8) | Midterm Exam | |
| 9) | Structure and functions of lipids | |
| 10) | Structure and functions of lipids | |
| 11) | Lipid Analysis | |
| 12) | Vitamin and Mineral substances and their functions | |
| 13) | Student Presentations | |
| 14) | Student Presentations | |
| 15) | Final Exam |
| Course Notes / Textbooks: | Ders Notları |
| References: | Ders Notları |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
7 |
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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 | 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 | 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 | 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 | 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 | 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 | 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 | 100 |
| Homework Assignments | 15 | 45 |
| Midterms | 1 | 3 |
| Final | 1 | 3 |
| Total Workload | 190 | |