Information Package / Course Catalogue
Free Radicals and Antioxidant Systems
Course Code: BDY524
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 5
Objectives of the Course

Examine the general properties of basic food groups (respectively milk and dairy products, meat, poultry, fish, eggs, legumes, oilseeds, fruits and vegetables, bread and cereals, fats and sugars), discuss the basic principles of preparation and cooking, examine the daily intake recommendations based on different age and gender, compare in terms of nutrient content, assess its place in a healthy nutrition of nutrients involved in these food groups.

Course Content

Identification, classification, physicochemical properties, daily intake recommendations, energy and nutrient content, effects on health of foods that involved in the food groups will be investigated.

Name of Lecturer(s)
Learning Outcomes
1.Discuss the general characteristics of nutrients involved in basic food groups.
2.Comment information about the physicochemical properties of foods.
3.Evaluate the preparation and cooking principles of foods that involved in the food groups in terms of health.
4.Discuss the recommended daily intake according to different age and gender.
5.Compare the energy and nutrient content of foods.
6.Evaluate the place of foods in a healthy nutrition.
7.Gain to analyze and present skills of acquired knowledge.
Recommended or Required Reading
1.Whitney E., Rolfes SR. (ed). Understanding Nutrition,12th edition,Wadsworth,Cengage learning, 2011.
2.Brown A. Understanding Food Pinciples and Preparation, 4th edition, Wadsworth, Cengage learning, 2011.
3.Konu ile ilgili güncel bilimsel yayınlar
Weekly Detailed Course Contents
Week 1 - Theoretical
Identification of the basic food groups, physicochemical properties
Week 2 - Theoretical
Energy - nutrient content and preparation - cooking principles of milk and milk products
Week 3 - Theoretical
Daily intake recommendations and the effects on the health of milk and milk products
Week 4 - Theoretical
Energy - nutrient content and preparation - cooking principles of meat and meat products
Week 5 - Theoretical
Daily intake recommendations and the effects on the health of meat and meat products -I
Week 6 - Theoretical
Daily intake recommendations and the effects on the health of meat and meat products -II
Week 7 - Theoretical
Energy - nutrient content and preparation - cooking principles of fruits and vegetables (Midterm)
Week 8 - Theoretical
Daily intake recommendations and the effects on the health of fruits and vegetables
Week 9 - Theoretical
Energy - nutrient content and preparation - cooking principles of bread and cereals
Week 10 - Theoretical
Daily intake recommendations and the effects on the health of bread and cereals
Week 11 - Theoretical
Energy - nutrient content and preparation - cooking principles of fats
Week 12 - Theoretical
Daily intake recommendations and the effects on the health of fats
Week 13 - Theoretical
Energy - nutrient content and preparation - cooking principles of sugars
Week 14 - Theoretical
Daily intake recommendations and the effects on the health of sugars
Assessment Methods and Criteria
Type of AssessmentCountPercent
Presentation1%10
Assignment1%10
Midterm Examination1%10
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Lecture - Practice141242
Assignment110212
Presentation 110212
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)130
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
OÇ-1
3
3
3
4
4
4
5
2
5
OÇ-2
2
3
2
2
2
4
5
5
5
OÇ-3
4
4
4
5
4
5
4
5
4
OÇ-4
2
3
3
3
5
4
4
5
5
OÇ-5
5
5
5
4
5
5
5
4
5
OÇ-6
3
3
4
4
5
5
4
5
4
OÇ-7
4
4
5
5
3
3
2
5
4
Adnan Menderes University - Information Package / Course Catalogue
2026