BAYBURT University Information Package / Course Catalogue

Home Information on the Institution Information on Degree Programmes General Information for Students
Ders Öğretim Planı
Dersin KoduDersin AdıDersin TürüYılYarıyılAKTS
G217.3B2Food for Particular Nutritional UsesSeçmeli232
Dersin Seviyesi
Lisans
Dersin Amacı
Purposes of this course are introducing terms according to nutrition and giving informations about special nutrition schemes for different consumer groups, as old people, pregnants, children, people which are diseased genetically, etc. On the other hand, it is also purposed giving information about the effects of food additives on human health.
Dersi Veren Öğretim Görevlisi/Görevlileri
Doç. Dr. Özlem ÇAKIR
Öğrenme Çıktıları
1The student comprehents the importance of foods for special dietary needs for human health
2The student is informed of the legislation about foods for special dietary needs for human health
3The student has information about food additives and enriching materials which are used in the special dietary programmes
4The student is informed of dietary fibers
5The student has information about GMO
6The student recognizes nutritional support units
7The student is informed about phytochemicals and antioxidants
8The student is informed of Celiac disease
9The student gets information about energy beverages, their ingredients and learns advantages and disadvantages of them
10The student is informed of probiotics and prebiotics
Öğrenim Türü
Normal Education
Dersin Ön Koşulu Olan Dersler
None
Ders İçin Önerilen Diğer Hususlar
None
Dersin İçeriği
Definitions and terms about nutrition, The importance of special foods and their place in the legislation, ntroducing of enriching and additive components used in the special foods, Nutrition supports, Dietary fibers, GMO and genetically modified products, Olive oils and green tea, Honey and the other products obtained from bees, Probiotics and prebiotics, Phitochemicals and antioxidants, Celiac disease, obesity and iron deficiency anaemia, Energy beverages
Haftalık Ayrıntılı Ders İçeriği
HaftaTeorikUygulamaLaboratuvar
1Meeting, Expectations from the course, Definition of the procedures to follow during the course, Informations and suggests for examinationsSubject expression
2Definitions and terms about nutritionSubject expression
3The importance of special foods and their place in the legislationSubject expression
4Introducing of enriching and additive components used in the special foodsSubject expression
5Nutrition supportsSubject expression
6Dietary fibersSubject expression
7GMO and genetically modified productsSubject expression
8Midterm exam
9Olive oils and green teaSubject expression
10Honey and the other products obtained from beesSubject expression
11Probiotics and prebioticsSubject expression
12Phitochemicals and antioxidantsSubject expression
13Celiac disease, obesity and iron deficiency anaemia
14Celiac disease, obesity and iron deficiency anaemiaSubject expression
15Energy beveragesSubject expression
Ders Kitabı / Malzemesi / Önerilen Kaynaklar
Z. Güneş. Spor and Nutrition: Handbook for Trainer and sportmen. H. Leclerc ve ark. (çeviren Mehmet Göbelez). 1990. Diabetus mellutus and Nutrition. Yeniçağ Pub.p104. Baysal A. 2010.General Nutrition .Edt.12th. p. 278
Planlanan Öğrenme Aktiviteleri ve Metodları
Değerlendirme
Yarıyıl (Yıl) İçi EtkinlikleriAdetDeğer
Midterm Examination1100
TOPLAM100
Yarıyıl(Yıl) Sonu EtkinliklerAdetDeğer
Final Examination1100
TOPLAM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
TOPLAM100
Dersin Sunulduğu Dil
Turkish
Staj Durumu
None
İş Yükü Hesaplaması
EtkinliklerSayısıSüresi (saat)Toplam İş Yükü (saat)
Midterm Examination111
Final Examination122
Attending Lectures14228
Practice212
Individual Study for Mid term Examination11010
Individual Study for Final Examination11414
Reading313
TOPLAM İŞ YÜKÜ (saat)60
Program ve Öğrenme Çıktıları İlişkisi

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* Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek