Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI259 | ||||
Course Name: | Life Quality | ||||
Semester: | Spring | ||||
Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
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Mode of Delivery: | Face to face | ||||
Course Coordinator: | Öğr. Gör. YUNUS EMRE TÜTÜNEKEN | ||||
Course Lecturer(s): | YUNUS EMRE TÜTÜNEKEN | ||||
Course Assistants: |
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. |
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 |
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 |
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 Learning Outcomes | 1 |
2 |
3 |
4 |
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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. |
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. |
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 | 16 | 48 |
Field Work | 1 | 2 |
Presentations / Seminar | 7 | 35 |
Midterms | 4 | 20 |
Final | 4 | 20 |
Total Workload | 125 |