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Course Code: 
NUT 110
Course Period: 
Spring
Course Type: 
Core
Theoric: 
2
Practice: 
0
Lab: 
2
Credits: 
3
ECTS: 
4
Course Language: 
English
Course Coordinator: 
Courses given by: 
Course Objectives: 
This course aims to teach students appropriate cooking techniques by explaining the concepts such as hygiene and food safety, which are necessary during the preparation and cooking of foods, by defining the general characteristics of foods related to each food group, the sensory, physical and chemical reactions that may occur during cooking.
Course Content: 

Within the scope of this course, the hygiene processes required in the application areas, food safety and insecurity, the general structure of the foods in each food group, the changes that may occur with cooking and healthy cooking techniques will be discussed in detail and in practice.

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: Oral Examination 6: Presentation

Vertical Tabs

Course Learning Outcomes

Learning Outcomes

Program Learning Outcomes

Teaching

Methods

Assessment Methods

1) Defines the concepts such as hygiene, sanitation, food safety required in every step from growing, purchasing and transporting of foods.

1,2,8,9,10

1,2,3,4,5,6

1,2,3,4

2) Knows and applies the hygiene and sanitation processes related to food, personnel and equipment that must be followed in nutrition practice areas.

1,2,8,9,10

1,2,3,4,5,6

1,2,3,4

3) Explains the general structures and properties of bread and cereals group and knows cooking techniques.

1,2,8,9,10

1,2,3,4,5,6

1,2,3,4

4) Explains processes such as heat treatment techniques and fermentation processes related to milk and dairy products and describes the changes that occur in these processes by experiencing the production of related foods.

1,2,8,9,10

1,2,3,4,5,6

1,2,3,4

5) Explains the processes such as hygiene, appropriate cooking techniques, nutrient changes that occur according to different cooking interventions of the foods in the meat group.

1,2,8,9,10

1,2,3,4,5,6

1,2,3,4

6) Explains the production and chemical structure of animal and vegetable oils and defines the changes that occur during food preparation and cooking.

1,2,8,9,10

1,2,3,4,5,6

1,2,3,4

7) Explains the general properties of vegetables and fruits, and the sensory, physical and chemical changes that occur during cooking.

1,2,8,9,10

1,2,3,4,5,6

1,2,3,4

8) Knows the general properties and production methods of sugar, honey and molasses.

1,2,8,9,10

1,2,3,4,5,6

1,2,3,4

9) Explains the general properties of water and beverages.

1,2,8,9,10

1,2,3,4,5,6

1,2,3,4

 

Course Flow

COURSE CONTENT

Week

Topics

Study Materials

1

INTRODUCTION

 

2

GENERAL LABORATORY RULES AND FOOD SAFETY OVERVIEW

 

3

OVERVIEW OF FOOD PREPARATION AND RECIPES

 

4

FOOD GROUPS OVERVIEW

 

5

CEREAL AND CEREAL PRODUCTS

 

6

MILK AND DAIRY PRODUCTS

 

7

MIDTERM

 

8

MEAT GROUP (EGG)

 

9

MEAT GROUP (MEAT, CHICKEN, FISH)

 

10

MEAT GROUP (MEAT, CHICKEN, FISH)

 

11

MEAT GROUP (LEGUMES)

 

12

FATS AND OILS

 

13

VEGETABLES AND FRUITS

 

14

SUGAR, HONEY, MOLASSES

 

15

WATER AND BEVERAGES

 

 

Recommended Sources

RECOMMENDED SOURCES

Textbook

 

Additional Resources

  • Prof.Dr.Ayşe Baysal, Genel Beslenme, (Hatiboğlu Yayıncılık, 2018).
  • Bakanlığı, T. S. (2016). Türkiye Beslenme Rehberi TÜBER 2015. TC Sağlık Bakanlığı Yayın, (1031), 172-217.
  • Whitney, E., & Rolfes, S. R. (2018). Understanding nutrition. Cengage Learning.
  • Sizer, F., & Whitney, E. (2013). Nutrition: concepts and controversies. Cengage Learning.
  • Mahan, L. K., Escott-Stump, S., Raymond, J. L., & Krause, M. V. (2012). Krause's food & nutrition therapy. Elsevier/Saunders.
  • http://www.eatright.org/ (American Academy of Nutrition and Dietetics)
  • www.usda.gov (United States Department of Agriculture)
  • http://www.hsph.harvard.edu/nutritionsource/ (Harvard School of Public Health Nutrition Source)
  •  http://www.todaysdietitian.com/
  •  http://www.tarim.gov.tr/ ( T.C. Gıda, Tarım ve Hayvancılık Bakanlığı)
 

 

Material Sharing

MATERIAL SHARING

Documents

Laboratory booklet, Standard meal recipes

Assignments

 

Exams

 
 

Assessment

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Mid-terms

1

 

80

Quiz

5

20

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 research methods.

 

 

 

X

 

3

Knows specific 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.

 

 

 

 

 

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.

 

 

 

 

 

7

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

 

X

 

 

 

8

Gains ability 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)

14

1

14

Mid-terms

1

13

13

Quiz

5

1

5

Final examination

1

16

16

Total Work Load

 

 

108

Total Work Load/25 (h)

 

 

4,32

ECTS Credit of the Course

 

 

4