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

Course General Introduction Information

Course Code: BES212
Course Name: Food Control and Legislation
Course Semester: Spring
Course Credits:
ECTS
3
Language of instruction: TR
Course Requirement:
Does the Course Require Work Experience?: No
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:
Course Coordinator : Ar.Gör. BETÜL YILDIRIM ÇAVAK
Course Lecturer(s): Prof. Dr. ÖZER ERGÜN
Course Assistants:

Course Purpose and Content

Course Objectives:
Course Content:

Learning Outcomes

The students who have succeeded in this course;
1) Understanding the importance of quality control and legislation in food
2) Being able to learn the purpose and importance of food safety
3) Being able to learn the organizations and practices responsible for food control in the world and in Turkey
4) Being able to learn the legal regulations and their applications regarding food
5) Ability to define food additives, learn their functions and purposes of use
6) Ability to evaluate the effects of food additives on health and learn the relevant legal regulations
7) Ability to identify potential risks in food production and learn to perform risk analysis
8) Being able to learn the factors and practices affecting food safety in institutions where mass feeding is provided
9) Ability to learn food safety principles from field to table
10) Ability to interpret legal regulations in the legislation

Course Flow Plan

Week Subject Related Preparation
1) The importance of food control in the world and in Turkey, responsible organizations and practices -Türk Gıda Kodeksi (http://www.tarim.gov.tr/Sayfalar/Mevzuat.aspx) - Elif Öztetik. Gıda Mevzuatı ve Kalite Yönetimi. Anadolu Üniversitesi Sahaf Yayınevi. -Gıda Güvenliği Ve Gıda Mevzuatı. Nevzat Artık, Nevin Şanlıer, Aybuke Ceyhun Sezgin. Detay Yayıncılık. 2021. ISBN: 9786059440882
2) Laws regarding food control from past to present, Food regulations regarding control -Türk Gıda Kodeksi (http://www.tarim.gov.tr/Sayfalar/Mevzuat.aspx) - Elif Öztetik. Gıda Mevzuatı ve Kalite Yönetimi. Anadolu Üniversitesi Sahaf Yayınevi. -Gıda Güvenliği Ve Gıda Mevzuatı. Nevzat Artık, Nevin Şanlıer, Aybuke Ceyhun Sezgin. Detay Yayıncılık. 2021. ISBN: 9786059440882
3) Nutrition Communiqués -Türk Gıda Kodeksi (http://www.tarim.gov.tr/Sayfalar/Mevzuat.aspx) - Elif Öztetik. Gıda Mevzuatı ve Kalite Yönetimi. Anadolu Üniversitesi Sahaf Yayınevi. -Gıda Güvenliği Ve Gıda Mevzuatı. Nevzat Artık, Nevin Şanlıer, Aybuke Ceyhun Sezgin. Detay Yayıncılık. 2021. ISBN: 9786059440882
4) Nutrition labeling and related legal regulations -Türk Gıda Kodeksi (http://www.tarim.gov.tr/Sayfalar/Mevzuat.aspx) - Elif Öztetik. Gıda Mevzuatı ve Kalite Yönetimi. Anadolu Üniversitesi Sahaf Yayınevi. -Gıda Güvenliği Ve Gıda Mevzuatı. Nevzat Artık, Nevin Şanlıer, Aybuke Ceyhun Sezgin. Detay Yayıncılık. 2021. ISBN: 9786059440882
5) Legal regulations and certifications regarding food safety in Turkey and the world -Türk Gıda Kodeksi (http://www.tarim.gov.tr/Sayfalar/Mevzuat.aspx) - Elif Öztetik. Gıda Mevzuatı ve Kalite Yönetimi. Anadolu Üniversitesi Sahaf Yayınevi. -Gıda Güvenliği Ve Gıda Mevzuatı. Nevzat Artık, Nevin Şanlıer, Aybuke Ceyhun Sezgin. Detay Yayıncılık. 2021. ISBN: 9786059440882
6) Definition of food additives, their intended use, areas of use and functions in foods -Türk Gıda Kodeksi (http://www.tarim.gov.tr/Sayfalar/Mevzuat.aspx) - Elif Öztetik. Gıda Mevzuatı ve Kalite Yönetimi. Anadolu Üniversitesi Sahaf Yayınevi. -Gıda Güvenliği Ve Gıda Mevzuatı. Nevzat Artık, Nevin Şanlıer, Aybuke Ceyhun Sezgin. Detay Yayıncılık. 2021. ISBN: 9786059440882
7) Legal regulations and toxicological evaluations regarding food additives -Türk Gıda Kodeksi (http://www.tarim.gov.tr/Sayfalar/Mevzuat.aspx) - Elif Öztetik. Gıda Mevzuatı ve Kalite Yönetimi. Anadolu Üniversitesi Sahaf Yayınevi. -Gıda Güvenliği Ve Gıda Mevzuatı. Nevzat Artık, Nevin Şanlıer, Aybuke Ceyhun Sezgin. Detay Yayıncılık. 2021. ISBN: 9786059440882
8) Effects of food additives on health -Türk Gıda Kodeksi (http://www.tarim.gov.tr/Sayfalar/Mevzuat.aspx) - Elif Öztetik. Gıda Mevzuatı ve Kalite Yönetimi. Anadolu Üniversitesi Sahaf Yayınevi. -Gıda Güvenliği Ve Gıda Mevzuatı. Nevzat Artık, Nevin Şanlıer, Aybuke Ceyhun Sezgin. Detay Yayıncılık. 2021. ISBN: 9786059440882
9) Ways of contamination of various pollutants into food (physical, chemical and biological) and legal regulations for their prevention -Türk Gıda Kodeksi (http://www.tarim.gov.tr/Sayfalar/Mevzuat.aspx) - Elif Öztetik. Gıda Mevzuatı ve Kalite Yönetimi. Anadolu Üniversitesi Sahaf Yayınevi. -Gıda Güvenliği Ve Gıda Mevzuatı. Nevzat Artık, Nevin Şanlıer, Aybuke Ceyhun Sezgin. Detay Yayıncılık. 2021. ISBN: 9786059440882
10) Risk analysis and relevant legal regulations in food processing -Türk Gıda Kodeksi (http://www.tarim.gov.tr/Sayfalar/Mevzuat.aspx) - Elif Öztetik. Gıda Mevzuatı ve Kalite Yönetimi. Anadolu Üniversitesi Sahaf Yayınevi. -Gıda Güvenliği Ve Gıda Mevzuatı. Nevzat Artık, Nevin Şanlıer, Aybuke Ceyhun Sezgin. Detay Yayıncılık. 2021. ISBN: 9786059440882
11) Effects of toxic compounds in foods on health -Türk Gıda Kodeksi (http://www.tarim.gov.tr/Sayfalar/Mevzuat.aspx) - Elif Öztetik. Gıda Mevzuatı ve Kalite Yönetimi. Anadolu Üniversitesi Sahaf Yayınevi. -Gıda Güvenliği Ve Gıda Mevzuatı. Nevzat Artık, Nevin Şanlıer, Aybuke Ceyhun Sezgin. Detay Yayıncılık. 2021. ISBN: 9786059440882
12) Definition of hygiene and sanitation in legislation, personnel hygiene and sanitation -Türk Gıda Kodeksi (http://www.tarim.gov.tr/Sayfalar/Mevzuat.aspx) - Elif Öztetik. Gıda Mevzuatı ve Kalite Yönetimi. Anadolu Üniversitesi Sahaf Yayınevi. -Gıda Güvenliği Ve Gıda Mevzuatı. Nevzat Artık, Nevin Şanlıer, Aybuke Ceyhun Sezgin. Detay Yayıncılık. 2021. ISBN: 9786059440882
13) Food pollution and related legal regulations (Pesticides, plant growth regulators, anabolicants, metallic contaminations, radionuclides, plastic monomers, detergents) -Türk Gıda Kodeksi (http://www.tarim.gov.tr/Sayfalar/Mevzuat.aspx) - Elif Öztetik. Gıda Mevzuatı ve Kalite Yönetimi. Anadolu Üniversitesi Sahaf Yayınevi. -Gıda Güvenliği Ve Gıda Mevzuatı. Nevzat Artık, Nevin Şanlıer, Aybuke Ceyhun Sezgin. Detay Yayıncılık. 2021. ISBN: 9786059440882
14) Organic foods, genetically modified organisms and related legal regulations -Türk Gıda Kodeksi (http://www.tarim.gov.tr/Sayfalar/Mevzuat.aspx) - Elif Öztetik. Gıda Mevzuatı ve Kalite Yönetimi. Anadolu Üniversitesi Sahaf Yayınevi. -Gıda Güvenliği Ve Gıda Mevzuatı. Nevzat Artık, Nevin Şanlıer, Aybuke Ceyhun Sezgin. Detay Yayıncılık. 2021. ISBN: 9786059440882

Sources

Course Notes / Textbooks:
References:

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
Study Hours Out of Class 14 4 56
Midterms 1 1 1
Final 1 1 1
Total Workload 86