Information Package / Course Catalogue
| Course Code | : BESE248 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 3 |
The aim of the course is to provide the students with the basic knowledge of food chemistry, nutrient technologies, food nutrition, hygiene and environmental health, nutrients and nutrients, and to provide students with adequate and balanced nutrition principles and to apply them in the kitchen.
General principles of human nutrition, Food chemistry; Nutritional value of foods; Balanced diet; Possible alternative solutions to nutritional problems, Food technologies, Cooking technologies, Nutrients in collective nutrition organizations, Hygiene and environmental health, Dry nutrition health. Types, quantities, properties and functions of nutrients in nutrition; Nutrients composition, Physical and chemical properties; Common feeding problems and solutions; Nutrition in diseases. Distinction of food according to nutritional value.
| 1. | Nutritional principles and collective nutrition techniques will be learned. |
| 2. | The importance of nutrients in terms of tasks and body will be learned. |
| 3. | The importance of carbohydrates, vitamins and lipids for the body will be learned. |
| 4. | Will be able to get information about current issues such as prevention of losses during the preparation of foods |
| 5. | To know the effects of nutrition on health |
| 1. | Nutrition & Healthy Living, Tayar, M., Haşıl Korkmaz, N., Akmat, 2004 |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %5 |
| Quiz | 1 | %5 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 3 | 2 | 70 |
| Assignment | 1 | 0 | 1 | 1 |
| Individual Work | 2 | 0 | 1 | 2 |
| Final Examination | 1 | 1 | 1 | 2 |
| TOTAL WORKLOAD (hours) | 75 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | PÇ-14 | PÇ-15 | PÇ-16 | |
OÇ-1 | 4 | 3 | 3 | 5 | 3 | 3 | 3 | 3 | ||||||||
OÇ-2 | 4 | 4 | 4 | 4 | 3 | 3 | 3 | 3 | ||||||||
OÇ-3 | 4 | 4 | 3 | 3 | 3 | 3 | 3 | 3 | ||||||||
OÇ-4 | 4 | 4 | 3 | 3 | 3 | 3 | 3 | 3 | ||||||||
OÇ-5 | 4 | 4 | 3 | 3 | 3 | 3 | 3 | 3 | ||||||||