Nutrition and Dietetics Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course General Introduction Information

Course Code:

BES203

Course Name:

Nutritional Chemistry I

Course Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Course Requirement:

Does the Course Require Work Experience?:

Type of course:

Necessary

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Ar.Gör. BETÜL YILDIRIM ÇAVAK

Course Lecturer(s):

Dr.Öğr.Üyesi KADRİYE TÜRKEŞSİZ
Dr.Öğr.Üyesi GÖKAY VARDAR

Course Assistants:

Course Purpose and Content

Course Objectives:

It aims to teach students water activity, the importance of water in foods, the structure, classification and properties of carbohydrates, proteins and fats, applications of qualitative and quantitative tests, the structure of enzymes, their classification, elements affecting enzyme activity, their use in the food industry, the structures and usage areas of additives used in foods. .

Course Content:

In this course, the physical and chemical properties, functions and analysis methods of foods are discussed. Food chemistry, the importance of water in food, carbohydrates, lipids, amino acids, peptides and proteins in food, enzymes, minerals, vitamins, carotenoids and other lipid components, oxidation and its effects in food, alcohols and fermentation, alkaloids, experimental determination methods used in food chemistry, industrial It includes nutritional analysis methods.

Learning Outcomes

The students who have succeeded in this course;
1) Ability to explain the structure, classification and properties of nutrients.
2) Ability to explain the contents and chemical structures of foods.
3) Ability to learn food analysis methods.
4) Ability to analyze the structure of foods and the changes in their structure during storage, production, cooking and preparation processes.
5) To be able to explain the importance of enzymes found in foods and to obtain information about their determination methods.
6) Ability to explain the elements affecting enzyme activity and evaluate its use in the food industry.
7) Being able to understand the metabolic functions of inorganic salts and elements, their importance and the food sources they are found in, and explaining them with examples.
8) Ability to apply experimental determination methods used in food chemistry.
9) Being able to interpret the chemical changes in foods from production to consumption and the effects of these changes on nutritional values.
10) Ability to evaluate and use the knowledge gained in the food chemistry course in terms of the relationship between foods and human health.

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction to food chemistry
2)	The importance of water in food
3)	Carbohydrates in foods
4)	Lipids in foods
5)	Amino acids, peptides and proteins in foods
6)	Enzymes in foods
7)	Minerals in foods
8)	Vitamins in foods
9)	Carotenoids and other lipid components
10)	Oxidation and its effects on nutrients
10)	Oxidation and its effects on nutrients
11)	Alcohols and fermentation
12)	Alkaloids
13)	Experimental determination methods used in food chemistry
14)	Industrial nutritional analysis methods

Sources

Course Notes / Textbooks:	-Gıda Kimyası, Arsan Bilişli, 2012 ISBN: 9789445660253. -Gıda Kimyası, Mehmet Demirci, 2020. ISBN: 9786058026407. -Gıda Kimyası, İlbilge Saldamlı, Hacettepe Üniversitesi Yayınları, 2021. ISBN: 9789754913859
References:	-Gıda Kimyası, Arsan Bilişli, 2012 ISBN: 9789445660253. -Gıda Kimyası, Mehmet Demirci, 2020. ISBN: 9786058026407. -Gıda Kimyası, İlbilge Saldamlı, Hacettepe Üniversitesi Yayınları, 2021. ISBN: 9789754913859

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Medium	3 Highest

	Program Outcomes	Level of Contribution
1)	Has the ability to use evidence-based basic and professional knowledge in the field of Nutrition and Dietetics theoretically and practically.	3
2)	Gains the ability to identify, define, interpret, decide, and solve problems that may be encountered in different fields of Nutrition and Dietetics.	3
3)	Has the ability to determine the nutritional status of healthy individuals, society, and patient individuals by using the current knowledge and skills he has acquired in the field of Nutrition and Dietetics, to choose and apply appropriate evidence-based intervention approaches by using analytical thinking in the problems (case, event, equipment, product, etc.).	3
4)	Gains the ability to effectively use modern information technologies and field-specific technological equipment required in Nutrition and Dietetics practices.	3
5)	Gains the ability to communicate verbally and in writing at national and international levels on professional issues related to the field of Nutrition and Dietetics.	3
6)	Gains the ability to communicate verbally and in writing at national and international levels on professional issues related to the field of Nutrition and Dietetics.	3
7)	Ability to work effectively in different fields of Nutrition and Dietetics such as Nutrition Sciences, Dietetics, Collective Nutrition Systems and Community Nutrition, in a national and international disciplinary or interdisciplinary team or independently, taking responsibility, planning scientific studies, collecting data, analyzing results, interpreting, writing and verbal reporting skills.	3
8)	It acquires knowledge and practical skills in developing individual and social nutritional recommendations at a national and international level, in the creation of food and nutrition plans and policies, taking into account the nutritional status of individuals and society with different sociodemographic characteristics throughout their entire life cycle.	3
9)	Gains awareness of acting by the principles of professional ethics towards the individual, society, profession, and other professional groups, and awareness of the legal process of their professional practices.	3
10)	Have theoretical and applied information about the Department of Nutrition and Dietetics and the sciences supporting this field and research methods.	3
11)	Using critical thinking, problem-solving skills, and information technologies, reaches scientific and evidence-based information, integrates it with the knowledge base, makes decisions, and makes evidence-based practices.	3
12)	Identify and select appropriate research documents. Conducts, reports and shares research using appropriate research methods, ethical approaches, numerical and organizational skills, and information technologies.	3
13)	Using her/his digital skills effectively, she communicates verbally and in writing, and works as a team.	3
14)	Defines and applies professional ethical rules.	3
15)	It performs the nutritional care of individuals and groups by applying the "Nutrition Care Process".	3
16)	Applies nutrition education and counseling methods that facilitate behavior change and improve health, taking into account the person-centered and sustainability.	3
17)	It performs managerial processes in collective nutrition systems, ensures the implementation of food safety principles for patients, patients' relatives, employees, and customers, and exhibits competencies that protect the environment and support sustainability.	3
18)	They define the relevant legislation and the basic working principles of health professionals, carry out their practices individually, accept compliance with the legislation and accountability, take responsibility for leadership, professional advocacy, quality, and sustainable service, and become role models.	3
19)	Has taken at least two non-field courses, participated in the training, and gained the competence of "learning to learn", in which he can improve his scientific and digital literacy, entrepreneurship, foreign language, numerical, social, cultural, artistic skills, and attitudes.	3
20)	Uses English at least at the European Language Portfolio B1 General Level to follow international studies in the field, to communicate with foreign colleagues, employees, patients, and clients, and to gain international career opportunities.	3

Learning Activity and Teaching Methods

Course

Measurement and Evaluation Methods and Criteria

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)

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

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Aktiviteye Hazırlık	Aktivitede Harçanan Süre	Aktivite Gereksinimi İçin Süre	Workload
Course Hours	14	2			28
Application	14	2			28
Study Hours Out of Class	14	4			56
Midterms	1	1			1
Final	1	1			1
Total Workload					114