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 |
|---|---|---|---|---|---|---|---|
| 02131035 | Nutrition Ecology | 2 | Autumn | 3 | 2+0+0 | 5 | 5 |
| Course Type | Elective |
| 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) | Asst. Prof. Fatma Didem TUNÇEZ |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Asst. Prof. Fatma Didem TUNÇEZ | - | [email protected] |
Course Content
Environment-nutrition relationship, effect of environmental pollution on food, supply of healthy food from farm to table, chemical and biological factors affecting the structure of food.
Objectives of the Course
The main aim of the course is to determine the basis of ecology and the variability with nutrition and environment.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | |
| 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 |
|---|---|---|
| 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 | 3 |
| P4 | Ability to work effectively individually and in teams | 4 |
| P6 | Ability to develop, select and use up-to-date and functional tools required for field applications, as well as the ability to use information technologies effectively | 5 |
| P8 | Awareness of lifelong learning, access to information, ability to follow developments in science and technology and continuous self-renewal | 4 |
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 possible health effects of food components | P.1.2 | 1 |
| O2 | Knowing the importance of community nutrition and turning it into practice in the field | P.1.5 | 1 |
| O3 | To be able to explain the importance of nutrition and the causes of nutritional problems | P.2.1 | 1 |
| O4 | To be able to list possible risks in foods | P.2.2 | 1 |
| O5 | To be able to determine the nutritional status and nutritional habits of the society and to analyse the differences depending on the groups | P.2.4 | 1 |
| O6 | To be able to explain the correct preservation techniques of foods | P.2.7 | 1 |
| O7 | To be able to give examples of the role of nutrition education in maintaining the life of individuals and preventing diseases | P.3.3 | 1 |
| O8 | To be able to analyse the clinical symptoms that may occur as a result of insufficiency and imbalance in nutrient intake | P.3.5 | 1 |
| O9 | To be able to evaluate the properties of food additives, their use in food and legal regulations | P.10.6 | |
| O10 | 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 | Interaction between nutrition and environment |
| 2 | Ecology and general concepts |
| 3 | Ecological agriculture and animal husbandry |
| 4 | Pestisid in Food |
| 5 | Toxic Effects of Metals on Food |
| 6 | Toxic Effects of Metals on Food |
| 7 | Midterm |
| 8 | Toxic Substances That Can Pass into Milk |
| 9 | Genetically Modified Organisms |
| 10 | The Relationship Between Cancer and Nutrition |
| 11 | Chemistry of Food |
| 12 | Food Safety |
| 13 | Climate change and effects on food and agriculture |
| 14 | Final exam |
Textbook or Material
| Resources | Current articles on Ecology and Food |
| Gıda Güvenliği | |
| Süleyman Erdoğan |
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) | 14 | 3 | 42 |
| Midterms | 1 | 20 | 20 |
| Quiz | 0 | 0 | 0 |
| Homework | 7 | 3 | 21 |
| 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: | 136 | ||
| Total Work Load / 30 | 4,53 | ||
| Course ECTS Credits: | 5 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P1 | P2 | P3 | P10 | P11 |
|---|---|---|---|---|---|---|
| O1 | To be able to explain the possible health effects of food components | 3 | - | - | - | - |
| O2 | Knowing the importance of community nutrition and turning it into practice in the field | 5 | - | - | - | - |
| O3 | To be able to explain the importance of nutrition and the causes of nutritional problems | - | 3 | - | - | - |
| O4 | To be able to list possible risks in foods | - | 5 | - | - | - |
| O5 | To be able to determine the nutritional status and nutritional habits of the society and to analyse the differences depending on the groups | - | 3 | - | - | - |
| O6 | To be able to explain the correct preservation techniques of foods | - | 3 | - | - | - |
| O7 | To be able to give examples of the role of nutrition education in maintaining the life of individuals and preventing diseases | - | - | 3 | - | - |
| O8 | To be able to analyse the clinical symptoms that may occur as a result of insufficiency and imbalance in nutrient intake | - | - | 5 | - | - |
| O9 | To be able to evaluate the properties of food additives, their use in food and legal regulations | - | - | - | 3 | - |
| O10 | To be able to explain the effects of nutrition and dietetics on human health | - | - | - | - | 3 |