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Course Code: 
NUT 113
Course Period: 
Autumn
Course Type: 
Core
Theoric: 
2
Practice: 
0
Lab: 
2
Credits: 
3
ECTS: 
5
Course Language: 
English
Course Coordinator: 
Courses given by: 
Course Objectives: 
The aim of this course is to provide the students with the knowledge of chemical, science and engineering to create a qualitative and qualitative inquiry, to develop critical thinking and problem solving skills, to introduce students to chemical problems, to identify and formulate complex questions and to develop their ability to formulate, to inform on problems.
Course Content: 

Introduction to Basic Chemistry and Organic Chemistry

Course Methodology: 
Teaching Methods: 1: Lecture, 2: Case Study, 3: Problem Solving Technics 4: Discussion, 5: Simulation, 6: Group Study
Course Evaluation Methods: 
Assessment Methods: 1:Writing Exam 2: Multiple Choice Test 3: Blank Filling 4: True-False 5: Laboratory

Vertical Tabs

Course Learning Outcomes

Learning Outcomes

Program Learning Outcomes

Teaching

Methods

Assessment Methods

1) Teaches the basic concepts and principles of chemistry

1,8

1,2,3

1,2,3,4,5

2) To teach organic chemistry knowledge, structure, properties, and reactions of organic compounds, the ability to make organic synthesis experiments and experimentally test the properties of organic compounds

1,8

1,2,3

1,2,3,4,5

3) Teaches to analyze and report experimental results

 1,8

1,2,3

1,2,3,4,5

 

Course Flow

COURSE CONTENT

Week

Topics

Study Materials

1

Properties and Measurement of Matter

 

2

Atoms and Atomic Theory

 

3

Chemical Compounds and Reactions

 

4

 Gases and Simple Chemistry Laws / Thermochemistry

 

5

Electron Structure of the Atom and Periodic Table

 

6

Chemical Bond and Bond Theories

 

7

MIDTERM

 

8

Chemical Kinetics and Principles of Chemical Equilibrium

 

9

Acids and Bases

 

10

Introduction to Organic Chemistry: Saturated Hydrocarbons

 

11

Organic Reactions and Functional Groups

 

12

Alcohols, Aldehydes and Ketones

 

13

Carboxylic Acids, Esters

 

14

Amines, Amides

 

15

OVERVIEW

 

 

Recommended Sources

RECOMMENDED SOURCES

Textbook

Introduction to Chemical Principles,8th Edition,H. Stephen Stoker.

Organic Chemistry, Jonathan Clayden, Nick Greeves, Stuart Warren.

Additional Resources

 

 

Material Sharing

MATERIAL SHARING

Documents

Assignments

 

Exams

1 Midterm, 1 Final
 

Assessment

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Mid-terms

1

80

Experiment 8 10

Assignment

1

10

Total

 

100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE

 

60

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE

 

40

Total

 

100

 

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM

No

Program Learning Outcomes

Contribution

1

2

3

4

5

1

Knows chemical structures of nutrients and human nutrition under different conditions thoroughly and uses proper sources for implementation. 

 

 

 

 

X

2

Gains expertise in the scientific researh methods.

X

 

 

 

 

3

Knows spesific nutritional requirements of children and adolescents, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

X

 

 

 

 

4

Applies professional ethics and legal regulations within the framework of nutrition and diet counseling.

X

 

 

 

 

5

Knows the nutritional requirements specific to the periods of pregnancy and lactation, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

X

 

 

 

6

Knows adulthood diseases requiring nutritional therapy and acts regarding those processes.

X

 

 

 

 

7

Develops solutions for social nutrition problems and contributes to the development of plans and policies.

X

 

 

 

 

8

Gains abilitiy to communicate with his/her colleagues and applies the most appropriate and recent techniques in multi-disciplinary work.

 

 

 

X

 

9

Organizes activities aimed at improving nutritional status if necessary by determining the nutritional status of his/her environment.

X

 

 

 

 

10

Develops himself/herself and creativity by following the developments in his/her profession and related technologies, and can take initiative when necessary.

 

X

 

 

 

11

Knows the importance of food service systems institutions on human health and applies total quality management in production processes.

X

 

 

 

 

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities

Quantity

Duration

(Hour)

Total Workload (Hour)

Course Duration (Including the exam week: 15x Total course hours)

15

4

60

Hours for off-the-classroom study (Pre-study, practice)

16

3

48

Mid-terms

1

2

2

Experiment

8

2

16

Homework

1

1

1

Final examination

1

2

2

Total Work Load

 

 

129

Total Work Load / 25 (h)

 

 

5.16

ECTS Credit of the Course

 

 

5