Bayburt University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
GM153A	Et Tüketimi Ve Sağlık İlişkileri	Elective	1	2	6

Level of Course Unit

Second Cycle

Objectives of the Course

The objective of the course is to discuss of positive and negative effects of consumption of meat and meat products on human health.

Name of Lecturer(s)

Learning Outcomes

1	Et ve et ürünlerinin makro bileşiklerinin öğrenilmesi
2	Et ve et ürünlerinin mikro bileşiklerinin öğrenilmesi
3	Bu bileşiklerin insan sağlığı üzerine olan olumlu özelliklerinin öğrenilmesi
4	Bu bileşiklerin insan sağlığı üzerine olan olumsuz özelliklerinin öğrenilmesi
5	Et ve et ürünlerinin insan sağlığı üzerine olan olumlu etkilerinin tartışılması
6	Et ve et ürünlerinin insan sağlığı üzerine olan olumsuz etkilerinin tartışılması
7	Understanding the macro-compounds in meat and meat products

Mode of Delivery

Normal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

It is a lecture including to discuss of positive and negative effects of consumption of meat and meat products on human health.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Composition and nutritional importance of meat	Lecturer
2	Evaluation of meat and meat products in terms of cholesterol and purin compounds	Lecturer
3	Evaluation of meat and meat products in terms of saturated fatty acids and carcinogenic compounds	Lecturer
4	Evaluation of meat and meat products in terms of pathogenic bacteria and toxigenic moulds	Lecturer
5	Evaluation of meat and meat products in terms of mad cow disease and other spongiform encelopathies	Lecturer
6	Evaluation of meat and meat products in terms of pesticides residues	Lecturer
7	Evaluation of meat and meat products in terms of heavy metals	Lecturer
8	Evaluation of meat and meat products in terms of dioxin	Lecturer
9	Evaluation of meat and meat products in terms of hormones	Lecturer
10	Evaluation of meat and meat products in terms of antibiotics	Lecturer
11	Evaluation of meat and meat products in terms of dangerous compounds formed during processing of meat and meat products	Lecturer
12	Evaluation of meat and meat products in terms of heterocyclic aromatic amines	Lecturer
13	Evaluation of meat and meat products in terms of polycyclic aromatic hydrocarbons	Lecturer
14	Evaluation of meat and meat products in terms of N-nitroso compounds and biogenic amines	Lecturer
15
16

Recommended or Required Reading

1) Ralston Lawrie. 1980 and 1981. Developments in Meat Science-1 and 2. Applied Science Publishers, London and New Jersey. (2) Articles published in scientific journals. (1) A.M. Pearson and F. W. Tauber. 1984. Processed Meats. An AVI Book, Published by Van Nostrand Reinhold Company, New York. (2) D. Herenda, P.G. Chambers, A. Ettriqui, P. Seneviratna, T.J.P. da Silva. 1994. Manual on Meat Inspection for Developing Countries. FAO Animal Production and Health Paper, Rome.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		30
End Of Term (or Year) Learning Activities		70
SUM		100

Language of Instruction

Turkish

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	15	15
Final Examination	1	21	21
Self Study	14	4	56
Individual Study for Mid term Examination	1	12	12
Individual Study for Final Examination	1	20	20
Reading	14	4	56
TOTAL WORKLOAD (hours)			180

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4
LO1	4
LO2	3
LO3	5
LO4	4
LO5	4
LO6	5
LO7

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High