Food Technology Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

UNI259

Course Name:

Life Quality

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Dr. Öğr. Üy. YUNUS EMRE TÜTÜNEKEN

Course Lecturer(s):

YUNUS EMRE TÜTÜNEKEN

Course Assistants:

Course Objective and Content

Course Objectives:

To teach the concept of quality of life, quality of life in different problems and the effectiveness of quality of life.

Course Content:

This course; definition of quality of life, factors affecting quality of life, health-related quality of life, quality of life, emotional state, sleep, the relationship between pain and fatigue, quality of life and activity participation, quality of life and environment, quality of life assessment methods, children, elderly, disabled and It includes the quality of life of chronic patients, opinions about the end of life, quality of life in different groups (field work), interventions to improve the quality of life, review of the literature on the quality of life of different groups, discussion, quality of life in different groups.

Learning Outcomes

The students who have succeeded in this course;
1) Being able to relate quality of life and its relationship with health
2) Explain the relationship between quality of life, emotional state, pain and fatigue.
3) To be able to exemplify the methods of assessing the quality of life
4) Ability to adapt quality of life working principles in age groups

Course Flow Plan

Week	Subject	Related Preparation
1)	Definition of quality of life	Ders sunumlarını okumak.
2)	Factors affecting quality of life	Ders sunumlarını okumak.
3)	Health-related quality of life	Ders sunumlarını okumak.
4)	Relationship between quality of life, emotional state, sleep, pain and fatigue	Ders sunumlarını okumak.
5)	Quality of life and activity participation	Ders sunumlarını okumak.
6)	Quality of life and environment	Ders sunumlarını okumak.
7)	Quality of life assessment methods	Ders sunumlarını okumak.
8)	Midterm	Ders sunumlarını okumak.
9)	Child quality of life and current literature	Ders sunumlarını okumak.
10)	Elderly quality of life and current literature	Ders sunumlarını okumak.
11)	Disabled quality of life and current literature	Ders sunumlarını okumak.
12)	Quality of life of chronic patients and current literature end of life care	Ders sunumlarını okumak.
13)	Interventions to improve quality of life	Ders sunumlarını okumak.
14)	Interventions to improve quality of life	Ders sunumlarını okumak.
15)	Final	Final
16)	Final	Final

Sources

Course Notes / Textbooks:	Fiziksel Aktivite ve Yaşam Kalitesi, Alparslan Gazi Aykın, Okur Akademi
References:	Fiziksel Aktivite ve Yaşam Kalitesi, Alparslan Gazi Aykın, Okur Akademi

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
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.

Course - Learning Outcome Relationship

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.

Assessment & Grading

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

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	16	48
Field Work	1	2
Presentations / Seminar	7	35
Midterms	4	20
Final	4	20
Total Workload		125