ECTS - Nutrition Science
Nutrition Science (TOUR323) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Nutrition Science | TOUR323 | Area Elective | 3 | 0 | 0 | 3 | 5 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Elective Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Demonstration, Discussion, Question and Answer, Drill and Practice. |
| Course Lecturer(s) |
|
| Course Objectives | Expose the facts of nutrition and hygiene beside food safety. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Details about food contaminants and food safety, and the healthy nutrition system. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Anti nutrients in Food | Chapter 1 |
| 2 | Naturally Occurring Food Toxicants | Chapter 2 |
| 3 | Nitrate and Nitrate Contents of Fresh Vegetable Samples | Chapter 3 |
| 4 | Inorganic Food Contaminants | Chapter 4 |
| 5 | Persistent Organic Pollutants (POPs) | Chapter 5 |
| 6 | Pesticides | Chapter 6 |
| 7 | Occurrence of Polycyclic Aromatic Hydrocarbons & Seafood Safety | Chapter 7 |
| 8 | Mid-Term | Mid-Term |
| 9 | Veterinary Drugs Residues | Chapter 8 |
| 10 | Food Color Additives | Chapter 9 |
| 11 | Nitrosamines in Food: Formation, Occurrence and Analytic. | Chapter 10 |
| 12 | Toxigenic Fungi and Myrotoxins | Chapter 11 |
| 13 | Milk Production and Safety Food | Chapter 12 |
| 14 | Food Allergens | Chapter 13 |
| 15 | Review | Review |
| 16 | Review | Review |
Sources
| Course Book | 1. Paul. Insel, Don. Ross, Kimberely. McMahon, Melissa. Bernstien,(2011) Nutrition, 4th Ed. Jones and Bartlett publishers, London. |
|---|
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | 1 | 20 |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | - | - |
| Presentation | - | - |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 35 |
| Final Exam/Final Jury | 1 | 45 |
| Toplam | 3 | 100 |
| Percentage of Semester Work | 0 |
|---|---|
| Percentage of Final Work | 100 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Have a basic knowledge of theories, facts and principles related to tourism and tourism management. | X | ||||
| 2 | To have information about the economic, cultural, social and environmental dimensions of tourism. | |||||
| 3 | Have knowledge of general business and economics and understand the strategies of human resources management, food and beverage applications, accounting and finance, management and marketing and service marketing in tourism enterprises. | X | ||||
| 4 | Knows the national and international legal regulations, social, environmental and professional ethical values related to the field of tourism and develops appropriate behaviors to ethics. | |||||
| 5 | Demonstrates reading, comprehension, speaking and writing skills in English at least at the B2 level of European Language Portfolio | X | ||||
| 6 | Demonstrates reading, comprehension, speaking and writing skills at a general level of European Language Portfolio A2 in Russian, French, German or Spanish. | |||||
| 7 | Uses the information about Tourism and Hotel Management in the business settings and profession; use information and communication technologies and software related to the field. | X | ||||
| 8 | Carries out the service processes related to Tourism and Hotel Management in line with the needs and demands of the consumers and proposes solutions to the problems that will affect the service processes. | X | ||||
| 9 | Generates professional knowledge from the data and synthesizes, analyzes, interprets and evaluates the produced knowledge; gain the ability of doing research project preparation and using the information in solving the problems; makes personal and professional development permanent | |||||
| 10 | He / she takes care of personal care, hygiene, clothing and appearance as required by the tourism sector. | X | ||||
| 11 | Communicates effectively with written, oral, non-verbal and visual ways and demonstrates presentation skills, works effectively as a team and independently. | |||||
| 12 | Recognize and understand different cultures and interact with guests from different cultures. | |||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 3 | 48 |
| Laboratory | |||
| Application | |||
| Special Course Internship | 16 | 3 | 48 |
| Field Work | |||
| Study Hours Out of Class | 16 | 1 | 16 |
| Presentation/Seminar Prepration | |||
| Project | |||
| Report | |||
| Homework Assignments | 2 | 5 | 10 |
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 3 | 5 | 15 |
| Prepration of Final Exams/Final Jury | 1 | 15 | 15 |
| Total Workload | 152 | ||