Nutrition and Dietetics

Course Code	Course Name	Year	Period	Semester	T+A+L	Credit	ECTS
02130010	Food Services Systems I	2026	Autumn	3	2+0+0	3	3

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)	Res. Asst. Hatice Tuğçe BERBEROĞLU
Instructor Assistant(s)	-

Name and Surname	Room	E-Mail Address	Internal	Meeting Hours
Res. Asst. Hatice Tuğçe BERBEROĞLU	B-Z32	[email protected]	7662	Thursday 13:00-14:00

Basic Vocational Courses	X
Specialization / Field Courses
Support Courses
Transferable Skills Courses
Humanities, Communication and Management Skills Courses

Relationship Levels
Lowest	Low	Medium	High	Highest
1	2	3	4	5

#	Program Learning Outcomes	Level
P1	Possesses sufficient knowledge in basic health sciences and the related professional field, with the ability to apply theoretical and practical knowledge to specialized practices.	4
P2	Demonstrates the ability to identify, define, interpret, formulate, and solve field-specific problems by selecting and implementing appropriate analytical and intervention approaches.	3
P4	The ability to work effectively both as an individual and as a proactive member of multidisciplinary teams.	5
P8	Maintains an awareness of lifelong learning, with the ability to access information, monitor scientific and technological advancements, and continuously pursue self-renewal.	4
P9	The ability to design experiments and field studies on discipline-specific subjects, including data collection, analysis, interpretation, and professional reporting of results.	3
P11	Adheres to professional ethics and demonstrates a strong sense of professional responsibility.	5
P12	The ability to establish and articulate connections between at least two different non-field courses that contribute to the individual's general cultural development.	3

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 explain the possible health effects of food components	P.1.2	1
O3	To be able to evaluate the working areas of the dietetic profession within the information acquired	P.1.6	1
O4	To be able to distinguish the nutritional requirements of different groups	P.2.6	1
O5	To know the nutritional requirements of individuals in different age groups and to be able to create nutrition programmes	P.3.6	1
O6	To be able to compare energy, macro and micronutrient requirements of individuals with different age groups and different diseases	P.3.7	1
O7	Evaluating the effectiveness of the applications made during the fieldwork process	P.4.6	1
O8	Ability to group the acquired knowledge	P.5.4	1
O9	Associating different foods / food groups with diseases verbally or in writing	P.7.4	1
O10	To be able to assimilate basic information about professional ethics and to be able to apply the responsibilities and activities required by the profession	P.11.5	1
O11	To be able to organise cooperation with different disciplines	P.12.4	1
** Written Exam: 1, Oral Exam: 2, Homework: 3, Lab./Exam: 4, Seminar/Presentation: 5, Term Paper: 6, Application: 7

Week	Topics
1	Introduction and Course Orientation
2	Definition, Importance, and Characteristics of Food Service Systems; Responsibilities of Dietitians in Food Service Systems
3	Management and Organization in Food Service Systems, Human Resources Management, Organization of Food Service System Employees, and Job Descriptions
4	Industrial Kitchen Design in Food Service Systems
5	Equipment and Utensils Used in Food Service Systems; New Technologies-I
6	Equipment and Utensils Used in Food Service Systems; New Technologies-II
7	Food Production Systems in Institutional Food Service Sytems
8	Midterm
9	Standardized Recipes; Post-Midterm Evaluation
10	Introduction to Menu Planning
11	Menu Planning for Different Types of Menus – Adult Lunch
12	Menu Planning for Different Types of Menus – Childcare Center
13	Menu Planning for Different Types of Menus – Adult and Elderly Care Facility
14	Sustainability in Foodservice Systems
15	General review
16	FINAL

Resources	Instructor's lecture notes
	Toplu Beslenme Sistemleri. Hedef yayınıclık,2021.

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 (%)

	Quantity	Duration	Total Work Load
Course Week Number and Time	14	2	28
Out-of-Class Study Time (Pre-study, Library, Reinforcement)	7	3	21
Midterms	1	16	16
Quiz	0	0	0
Homework	0	0	0
Practice	0	0	0
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	25	25
Other	0	0	0
Total Work Load:			90
Total Work Load / 30			3
Course ECTS Credits:			3

Relationship Levels
Lowest	Low	Medium	High	Highest
1	2	3	4	5

#	Learning Outcomes	P1	P2	P3	P4	P5	P7	P11	P12
O1	To be able to explain the concepts of food and nutrition	4	-	-	-	-	-	-	-
O2	To be able to explain the possible health effects of food components	1	-	-	-	-	-	-	-
O3	To be able to evaluate the working areas of the dietetic profession within the information acquired	-	-	-	-	-	-	-	-
O4	To be able to distinguish the nutritional requirements of different groups	-	2	-	-	-	-	-	-
O5	To know the nutritional requirements of individuals in different age groups and to be able to create nutrition programmes	-	-	3	-	-	-	-	-
O6	To be able to compare energy, macro and micronutrient requirements of individuals with different age groups and different diseases	-	-	-	-	-	-	-	-
O7	Evaluating the effectiveness of the applications made during the fieldwork process	-	-	-	4	-	-	-	-
O8	Ability to group the acquired knowledge	-	-	-	-	-	-	-	-
O9	Associating different foods / food groups with diseases verbally or in writing	-	-	-	-	-	-	-	-
O10	To be able to assimilate basic information about professional ethics and to be able to apply the responsibilities and activities required by the profession	-	-	-	-	-	-	-	-
O11	To be able to organise cooperation with different disciplines	-	-	-	-	-	-	-	3