Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
School of Health Sciences
Programme of Nutrition and Dietetics
Course Details
School of Health Sciences
Programme of Nutrition and Dietetics
Course Details
| Course Code | Course Name | Year | Period | Semester | T+A+L | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| 02130010 | Food Services Systems I | 2 | 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) | Lect. Muteber Gizem KESER |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Lect. Muteber Gizem KESER | B-Z29 | [email protected] | 7663 |
Course Content
n food service systems, the stages of management (planning, organization and coordination, execution and control), personnel selection and required features, physical characteristics of the kitchen (heat, light, ventilation, floors, walls, and ceilings, etc.)
Objectives of the Course
The development of collective nutrition systems, organization in food service systems, management process, personnel selection, kitchen planning and physical conditions of the kitchen-dining hall, menu planning principles and menu types, standard recipes, purchasing types and purchasing specifications. is to provide.
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 | 4 |
| 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 | 5 |
| P8 | Awareness of lifelong learning, access to information, ability to follow developments in science and technology and continuous self-renewal | 4 |
| P9 | Ability to design experiments/field studies on discipline-specific topics, collect data, analyse, interpret and report the results | 3 |
| P11 | Awareness of professional ethics and responsibility | 5 |
| P12 | At least two out-of-field courses that contribute to the general culture of the individual to be able to express by making a connection between different courses. | 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 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 | 7 |
| 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 | |||
Weekly Detailed Course Contents
| Week | Topics |
|---|---|
| 1 | The Importance of Nutrition and Menu Planning in Mass Feeding Systems, Portion Information Functions of a Dietitian in Public Mass Services |
| 2 | Classification of Mass Nutrition Systems, New Technologies (Production Systems) |
| 3 | Management and Organization, Human Resources Management, Organization of Employees, Job Descriptions |
| 4 | Kitchen Planning, parts of the kitchen |
| 5 | Tools and equipment used in the kitchen |
| 6 | Food service, table setting |
| 7 | Midterm |
| 8 | Standard Meal Tariffs, Physical conditions in mass feeding systems, kitchen and dining hall equipment |
| 9 | Factors affecting food quality, Basic Concepts in Menu Planning |
| 10 | Menu Types, Things to Consider When Planning a Menu |
| 11 | Menu planning practice |
| 12 | Menu planning in elderly |
| 13 | Nursery menu planning |
| 14 | Final |
Textbook or Material
| Resources | Toplu Beslenme Sistemleri. Hedef yayınıclık,2021. |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Practice | - | - |
| Course Specific Internship (If Any) | - | - |
| Homework | - | - |
| Presentation | - | - |
| Projects | - | - |
| Seminar | - | - |
| 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) | 7 | 3 | 21 |
| Midterms | 1 | 16 | 16 |
| Quiz | 0 | 0 | 0 |
| Homework | 1 | 5 | 5 |
| 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 | 20 | 20 |
| Other | 0 | 0 | 0 |
| Total Work Load: | 90 | ||
| Total Work Load / 30 | 3 | ||
| Course ECTS Credits: | 3 | ||
Course - Learning Outcomes Matrix
| 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 | - | 4 | - | - | - | - | - | - |
| O3 | To be able to evaluate the working areas of the dietetic profession within the information acquired | - | - | - | 5 | - | - | 5 | - |
| O4 | To be able to distinguish the nutritional requirements of different groups | 4 | - | - | - | - | - | - | - |
| O5 | To know the nutritional requirements of individuals in different age groups and to be able to create nutrition programmes | 4 | 4 | 3 | - | - | - | - | - |
| O6 | To be able to compare energy, macro and micronutrient requirements of individuals with different age groups and different diseases | 4 | - | - | - | - | - | - | - |
| O7 | Evaluating the effectiveness of the applications made during the fieldwork process | - | - | - | - | - | - | 4 | - |
| O8 | Ability to group the acquired knowledge | 3 | - | - | - | - | - | - | - |
| O9 | Associating different foods / food groups with diseases verbally or in writing | 3 | - | - | - | - | - | - | - |
| 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 | - | - | - | - | - | - | - | 4 |
| O11 | To be able to organise cooperation with different disciplines. | - | - | - | - | - | - | - | 3 |