Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
| Course Code | Course Name | Year | Period | Semester | T+A+L | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| 02130007 | Food Chemistry and Analyses | 2 | Autumn | 3 | 2+2+0 | 2 | 2 |
| Course Type | Compulsory |
| Course Cycle | Bachelor's (First Cycle) (TQF-HE: Level 6 / QF-EHEA: Level 1 / EQF-LLL: Level 6) |
| Course Language | Turkish |
| Methods and Techniques | - |
| Mode of Delivery | Face to Face |
| Prerequisites | - |
| Coordinator | - |
| Instructor(s) | Prof. Tahsin Faruk BOZOĞLU |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Prof. Tahsin Faruk BOZOĞLU | B-Z30 | [email protected] | 7967 |
Course Content
Introduction to food chemistry, water structure and properties, true solubilizers, colloid solubilizers, carbohydrates I-II, proteins I-II, lipids I-II, vitamins, minerals, enzymes, chemical quality changes in foods, quality changes during storage of nutrients.
Objectives of the Course
It is aimed to give the students the knowledge and skills to understand the physical and chemical properties and functions of foods.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | X |
| Specialization / Field Courses | X |
| Support Courses | |
| Transferable Skills Courses | |
| Humanities, Communication and Management Skills Courses |
Relationships between Course Learning Outcomes and Program Outcomes
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Program Learning Outcomes | Level |
|---|---|---|
| P1 | To be able to use theoretical and practical knowledge in their own fields with sufficient knowledge in basic health and related professional fields | 5 |
| P2 | Ability to identify, define, interpret, formulate and solve problems in the field; ability to select and apply appropriate analysis and intervention approaches for this purpose | 4 |
| P10 | To be aware of the universal and social effects and legal consequences of field practices | 2 |
| P11 | Awareness of professional ethics and responsibility | 3 |
Course Learning Outcomes
| Upon the successful completion of this course, students will be able to: | |||
|---|---|---|---|
| No | Learning Outcomes | Outcome Relationship | Measurement Method ** |
| O1 | To be able to explain the concepts of food and nutrition | P.1.1 | 1 |
| O2 | To be able to list possible risks in foods | P.2.2 | 1 |
| O3 | To be able to evaluate the properties of food additives, their use in food and legal regulations | P.10.6 | 1 |
| O4 | To be able to explain the effects of nutrition and dietetics on human health | P.11.1 | 1 |
| ** Written Exam: 1, Oral Exam: 2, Homework: 3, Lab./Exam: 4, Seminar/Presentation: 5, Term Paper: 6, Application: 7 | |||
Weekly Detailed Course Contents
| Week | Topics |
|---|---|
| 1 | Introduction to food chemistry |
| 2 | Chemical structure of carbohydrates, monosaccharides, oligosaccharides, polysaccharides |
| 3 | Classification of carbohydrates |
| 4 | General characteristics of carbohydrates |
| 5 | Chemical structure of lipids, Triglycerides, Fatty acids |
| 6 | Classification of lipids |
| 7 | Midterm |
| 8 | Some properties of lipids |
| 9 | Chemical structure and properties of proteins |
| 10 | Classification of proteins |
| 11 | Water structure and functions |
| 12 | Structure and functions of minerals |
| 13 | Structure and functions of vitamins |
| 14 | Final exam |
Textbook or Material
| Resources | Yağ kimyası, Kayahan, M., TMMOB GMO, Kitaplar serisi:18, Ankara, 2008. |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Practice | - | - |
| Course Specific Internship (If Any) | - | - |
| Homework | - | - |
| Presentation | - | - |
| Projects | - | - |
| Seminar | - | - |
| Listening | - | - |
| Midterms | 1 | 40 (%) |
| Final Exam | 1 | 60 (%) |
| Total | 100 (%) | |
ECTS / Working Load Table
| Quantity | Duration | Total Work Load | |
|---|---|---|---|
| Course Week Number and Time | 14 | 2 | 28 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 0 | 0 | 0 |
| Midterms | 1 | 5 | 5 |
| Quiz | 0 | 0 | 0 |
| Homework | 0 | 0 | 0 |
| Practice | 14 | 2 | 28 |
| Laboratory | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Workshop | 0 | 0 | 0 |
| Presentation/Seminar Preparation | 0 | 0 | 0 |
| Fieldwork | 0 | 0 | 0 |
| Final Exam | 1 | 10 | 10 |
| Other | 0 | 0 | 0 |
| Total Work Load: | 71 | ||
| Total Work Load / 30 | 2,37 | ||
| Course ECTS Credits: | 2 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P1 | P2 | P10 | P11 |
|---|---|---|---|---|---|
| O1 | To be able to explain the concepts of food and nutrition | 5 | - | - | - |
| O2 | To be able to list possible risks in foods | - | 5 | - | - |
| O3 | To be able to evaluate the properties of food additives, their use in food and legal regulations | - | - | 4 | - |
| O4 | To be able to explain the effects of nutrition and dietetics on human health | - | - | - | 4 |