Istanbul Health and Technology University INFORMATION PACKAGE / COURSE CATALOGUE
| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
Course General Introduction Information
| Course Code: | BES204 | ||||
| Course Name: | Nutritional Chemistry II | ||||
| Course Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | TR | ||||
| Course Requirement: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Necessary | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator : | Ar.Gör. BETÜL YILDIRIM ÇAVAK | ||||
| Course Lecturer(s): |
Dr.Öğr.Üyesi KADRİYE TÜRKEŞSİZ |
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| Course Assistants: |
Course Purpose and Content
| Course Objectives: | The aim of this course is to provide knowledge about the basic concepts and applications of food chemistry and analysis, sensory evaluation of foods, and practical applications for observing changes in the structure of food. |
| Course Content: | This lesson; food quality and affecting factors, analysis methods used in the evaluation of food quality, natural pigments in foods, taste and odor elements in foods, food additives, food dyes, preservatives, etc., functional foods: definition, pre and probiotics, herbal functional foods, Functional foods: includes genetically modified foods, properties and functions of soy, corn and wheat, properties and functions of eggs, milk and dairy products, properties and functions of meat and its products, properties and functions of legumes, properties and functions of tea, coffee, cocoa and chocolate. . |
Learning Outcomes
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The students who have succeeded in this course;
1) Ability to explain the factors affecting food quality. 2) Ability to explain the methods used in evaluating food quality. 3) Ability to explain the pigments, taste and odor elements found in foods, and the properties and functions of additives. 4) Ability to define functional foods. 5) Ability to explain the elements, properties and functions found in some food groups (vegetables and fruits, milk and dairy products, eggs, meat and meat products, legumes, tea, coffee, cocoa and chocolate). 6) To have knowledge about applications for food chemistry and analysis (chemical changes, chemical and physical reactions in foods). 7) Ability to define analysis methods used in evaluating food quality. 8) Ability to identify natural pigments, taste and odor elements found in foods. 9) Being able to provide information about food additives, food dyes, preservatives. 10) Being able to relate the structure of foods and nutritional analysis methods to nutrition. |
Course Flow Plan
| Week | Subject | Related Preparation |
| 1) | Nutritional quality and affecting factors | -Gıda Kimyası, Arsan Bilişli, 2012 ISBN: 9789445660253. -Gıda Kimyası, Mehmet Demirci, 2020. ISBN: 9786058026407. -Gıda Kimyası, İlbilge Saldamlı, Hacettepe Üniversitesi Yayınları, 2021. ISBN: 9789754913859 |
| 1) | Nutritional quality and affecting factors | -Gıda Kimyası, Arsan Bilişli, 2012 ISBN: 9789445660253. -Gıda Kimyası, Mehmet Demirci, 2020. ISBN: 9786058026407. -Gıda Kimyası, İlbilge Saldamlı, Hacettepe Üniversitesi Yayınları, 2021. ISBN: 9789754913859 |
| 1) | Nutritional quality and affecting factors | -Gıda Kimyası, Arsan Bilişli, 2012 ISBN: 9789445660253. -Gıda Kimyası, Mehmet Demirci, 2020. ISBN: 9786058026407. -Gıda Kimyası, İlbilge Saldamlı, Hacettepe Üniversitesi Yayınları, 2021. ISBN: 9789754913859 |
| 2) | Analysis methods used in assessing nutritional quality | -Gıda Kimyası, Arsan Bilişli, 2012 ISBN: 9789445660253. -Gıda Kimyası, Mehmet Demirci, 2020. ISBN: 9786058026407. -Gıda Kimyası, İlbilge Saldamlı, Hacettepe Üniversitesi Yayınları, 2021. ISBN: 9789754913859 |
| 3) | Natural pigments found in foods | -Gıda Kimyası, Arsan Bilişli, 2012 ISBN: 9789445660253. -Gıda Kimyası, Mehmet Demirci, 2020. ISBN: 9786058026407. -Gıda Kimyası, İlbilge Saldamlı, Hacettepe Üniversitesi Yayınları, 2021. ISBN: 9789754913859 |
| 4) | Taste and odor elements found in foods | -Gıda Kimyası, Arsan Bilişli, 2012 ISBN: 9789445660253. -Gıda Kimyası, Mehmet Demirci, 2020. ISBN: 9786058026407. -Gıda Kimyası, İlbilge Saldamlı, Hacettepe Üniversitesi Yayınları, 2021. ISBN: 9789754913859 |
| 5) | Nutritional additives: food dyes, preservatives, etc. | -Gıda Kimyası, Arsan Bilişli, 2012 ISBN: 9789445660253. -Gıda Kimyası, Mehmet Demirci, 2020. ISBN: 9786058026407. -Gıda Kimyası, İlbilge Saldamlı, Hacettepe Üniversitesi Yayınları, 2021. ISBN: 9789754913859 |
| 6) | Prebiotics and probiotics | -Gıda Kimyası, Arsan Bilişli, 2012 ISBN: 9789445660253. -Gıda Kimyası, Mehmet Demirci, 2020. ISBN: 9786058026407. -Gıda Kimyası, İlbilge Saldamlı, Hacettepe Üniversitesi Yayınları, 2021. ISBN: 9789754913859 |
| 7) | Functional foods, definition | -Gıda Kimyası, Arsan Bilişli, 2012 ISBN: 9789445660253. -Gıda Kimyası, Mehmet Demirci, 2020. ISBN: 9786058026407. -Gıda Kimyası, İlbilge Saldamlı, Hacettepe Üniversitesi Yayınları, 2021. ISBN: 9789754913859 |
| 8) | Herbal functional foods | -Gıda Kimyası, Arsan Bilişli, 2012 ISBN: 9789445660253. -Gıda Kimyası, Mehmet Demirci, 2020. ISBN: 9786058026407. -Gıda Kimyası, İlbilge Saldamlı, Hacettepe Üniversitesi Yayınları, 2021. ISBN: 9789754913859 |
| 9) | Functional foods: genetically modified foods | -Gıda Kimyası, Arsan Bilişli, 2012 ISBN: 9789445660253. -Gıda Kimyası, Mehmet Demirci, 2020. ISBN: 9786058026407. -Gıda Kimyası, İlbilge Saldamlı, Hacettepe Üniversitesi Yayınları, 2021. ISBN: 9789754913859 |
| 10) | Characteristics and functions of soy, corn, wheat | -Gıda Kimyası, Arsan Bilişli, 2012 ISBN: 9789445660253. -Gıda Kimyası, Mehmet Demirci, 2020. ISBN: 9786058026407. -Gıda Kimyası, İlbilge Saldamlı, Hacettepe Üniversitesi Yayınları, 2021. ISBN: 9789754913859 |
| 11) | Properties and functions of eggs, milk and dairy products | -Gıda Kimyası, Arsan Bilişli, 2012 ISBN: 9789445660253. -Gıda Kimyası, Mehmet Demirci, 2020. ISBN: 9786058026407. -Gıda Kimyası, İlbilge Saldamlı, Hacettepe Üniversitesi Yayınları, 2021. ISBN: 9789754913859 |
| 12) | Properties and functions of meat and its products | -Gıda Kimyası, Arsan Bilişli, 2012 ISBN: 9789445660253. -Gıda Kimyası, Mehmet Demirci, 2020. ISBN: 9786058026407. -Gıda Kimyası, İlbilge Saldamlı, Hacettepe Üniversitesi Yayınları, 2021. ISBN: 9789754913859 |
| 13) | Characteristics and functions of legumes | -Gıda Kimyası, Arsan Bilişli, 2012 ISBN: 9789445660253. -Gıda Kimyası, Mehmet Demirci, 2020. ISBN: 9786058026407. -Gıda Kimyası, İlbilge Saldamlı, Hacettepe Üniversitesi Yayınları, 2021. ISBN: 9789754913859 |
| 14) | Properties and functions of tea, coffee, cocoa and chocolate | -Gıda Kimyası, Arsan Bilişli, 2012 ISBN: 9789445660253. -Gıda Kimyası, Mehmet Demirci, 2020. ISBN: 9786058026407. -Gıda Kimyası, İlbilge Saldamlı, Hacettepe Üniversitesi Yayınları, 2021. ISBN: 9789754913859 |
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 | |
| Uygulama (Modelleme, Tasarım, Maket, Simülasyon, Deney vs.) |
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 | ||||
| Laboratory | 14 | 2 | 28 | ||||
| Study Hours Out of Class | 14 | 4 | 56 | ||||
| Midterms | 1 | 1 | 1 | ||||
| Final | 1 | 1 | 1 | ||||
| Total Workload | 114 | ||||||