 |
Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM139 | Gıda Ve Beslenme | Elective | 1 | 1 | 6 |
| | Level of Course Unit | | Second Cycle | | Objectives of the Course | | The aim of this course is to increase the applicability of information, experience and new resources at new product development and food processing, to meet the needs of people in the nutritional value of foods from their disregard. Today, foods with a different approach than in the past, vital importance of fighting hunger enrolled, positive or negative effects on health are addressed with. In the future food industry will be at advanced point where it is today, also is more serious than the future of scientific research is an area in need. The main purpose of education and research in this area is to increase the competitiveness of food industry by multinational, and encouraging and with a professional approach. Nutrition lesson, with this approach aims to increase the importance of Food Engineers place in the future. | | Name of Lecturer(s) | | Prof. Dr. Salih ÖZDEMİR | | Learning Outcomes | | 1 | Learns subjects such as importance of nutrition, main food constituents, balanced nutrition | | 2 | Recognises proteins, protein requirments and digestive and metabolic disorders from protein deficiencies | | 3 | Learns carbohydrates, polysaccharides as dietary fiber sources, main hormones related carbohydrate metabolism | | 4 | Learns functions of lipids in body, the effects of oils and fats to health | | 5 | Learns functions of main vitamins in body and symptoms of their deficiencies | | 6 | Learns functions of individually minerals in body, general deficiency symptoms and importance of water in nutrition | | 7 | Learns aspects considered of pregnant, breast-feeder and child nutrition | | 8 | Learns main properties of sportmen and aged person nutrition, also principles of nutrition in obesity and thinnes | | 9 | Learns nutrition dealt with cardiovascular and diabet diseases | | 10 | Learns nutrition dealt with kidney, liver, digestive system and cancer diseases |
| | Mode of Delivery | | Normal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | Nutrition and health relationship, nutritious and healthy diet components, carbohydrates and nutritional importance; oils and nutritional importance; proteins and nutritional importance; vitamins, minerals and nutritional importance; beneficial compounds other than nutrients, food and energy reduction practices, oxidants, antioxidants and health. | | Weekly Detailed Course Contents | |
| 1 | Introduction: the importance of food ingredients in terms of nutrition | | | | 2 | Relationship between nutrition and health | | | | 3 | Functions of food in the body | | | | 4 | Carbohydrates and their importance at nutrition | | | | 5 | Fats and their importance at nutrition | | | | 6 | Proteins and their importance at nutrition | | | | 7 | Metabolism of nutrients | | | | 8 | Midterm | | | | 9 | The effect of food processing methods on carbohydrates | | | | 10 | The effect of food processing methods on fats | | | | 11 | The effect of food processing methods on proteins | | | | 12 | Vitamins, minerals and nutritional importance | | | | 13 | Other non-nutrient compounds beneficial to health | | | | 14 | Reduction of food energy applications | | | | 15 | Oxidants, antioxidants and health | | | | 16 | Final | | |
| | Recommended or Required Reading | | REQUIRED READING: 1. Food Chemical Composition: Dietary Significance in Food Manufacturing, Hutton, T. 2002. Royal Society of Chemistry Pub. UK. RECOMMENDED READING: 1. Nutrition: Concepts and Controversies, 8 th Edition, Frances Sizer, Eleanor Whitney 2000, Wadsworth/ Thomson Learning USA, 567 pp 2. Nutritional Aspects of Food Processing and Ingredients. Henry C.J.K.; Heppell N.J. 1998. Aspen Publication, UK. 3. Antioxidants in Food. Pokorny, J;Yanishlieva, N. Gordon, M. 2001. CRC Press, New York. | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 10 | 10 | | Final Examination | 1 | 10 | 10 | | Attending Lectures | 14 | 5 | 70 | | Self Study | 10 | 9 | 90 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 5 | | | | | LO2 | 5 | | | | | LO3 | 5 | | | | | LO4 | 4 | | | | | LO5 | 4 | | | | | LO6 | 5 | | | | | LO7 | 4 | | | | | LO8 | 4 | | | | | LO9 | 4 | | | | | LO10 | 4 | | | |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
 |
| |
|
|