Course Objectives: |
The aim of this course is to understand the basic factors related to nutrition in the formation of diseases, to understand the basic changes that should be made in nutrition during the disease and to know the important rules in terms of health in preparing and cooking foods. |
Course Content: |
Nutrition-Health Relationship, Nutrition in Digestive System Diseases, Nutrition in Liver, Gallbladder and Pancreas Diseases, Nutrition in Renal Diseases, Diabetes Mellitus Nutrition, Nutrition in Cardiovascular Diseases, Nutrition in Immune System, Inflammation and Infectious Diseases, Food Allergies and Intolerance, Nutrition in Cancer, Nervous System Nutrition in Bone Diseases, Nutrition in Bone and Joint Diseases, Nutrition in Skin Health and Diseases, Effects of Alcohol and Smoking on Diseases |
Course Learning Outcomes (CLOs) are those describing the knowledge, skills and competencies that students are expected to achieve upon successful completion of the course. In this context, Course Learning Outcomes defined for this course unit are as follows:
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Knowledge
(Described as Theoritical and/or Factual Knowledge.)
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1) Can understand the pathology of diseases at a basic level.
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2) Comprehend the strong relationship between disease and nutrition.
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3) According to the disease level can make the basic level of food selection.
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4) Knows that different cooking techniques should be applied to foods according to the disease.
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5) Comprehend the relationship between pathological changes in the intestinal mucosa and flora and their nutritional causes.
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Skills
(Describe as Cognitive and/or Practical Skills.)
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Competences
(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)
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Week |
Subject |
Materials Sharing * |
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Related Preparation |
Further Study |
1) |
Environmental Factors of Disease - Nutrition and Disease Relationship |
Power point presentations
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Repetition and case examples |
2) |
Digestive System Diseases and Nutrition |
Power Point presentations
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3) |
Nutrition in the liver disease |
Power point presentations
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Again on the case |
4) |
Nutrition in Cardiovascular Diseases |
Power point presentations
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Again on the case |
5) |
Principles of Nutrition in Diabetes |
Power point presentations
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Again over the case |
6) |
Nutrition in Kidney Diseases |
Power point presentations
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Again on the case |
7) |
Nutrition in Gallbladder and Pancreas Diseases |
Power point presentations
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Preparing menu suitable for disease |
8) |
Immune system |
Power point presentations
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9) |
Food Allergy and Nutrient Intolerance Concepts and Nutrition Relationship |
Power point presentations
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Again on the case |
10) |
Cancer and Nutrition |
Power point presentations
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11) |
Nutrition in Inflammation and Infectious Diseases |
power point presentations
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12) |
Nutrition in Nervous System Diseases |
Power point presentations
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13) |
Nutrition in Bone and Joint Disorders |
Power point presentations
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Again on the case |
14) |
The effect of alcohol and smoking on diseases |
Power point presentations
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Again on cases |
(KPLOs and SPLOs are the abbreviations for Key & Sub- Programme Learning Outcomes, respectively. )
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Programme Learning Outcomes |
Contribution Level (from 1 to 5) |
1) |
It has basic knowledge required by culinary art. |
5 |
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1.1 Has knowledge about the theories, facts, concepts and principles related to the field. |
5 |
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1.2 Have basic knowledge and background on basic cooking and service techniques. |
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1.3 It specializes in processes ranging from the preparation of raw or raw foods and beverages to the presentation process. |
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1.4 Learn important principles about domestic and foreign kitchens. |
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1.5 Knows the basic principles of certain cuisines of the country and the world. |
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2) |
to know all the processes related to food and beverage production from the purchasing stage to the presentation stage and to solve the problems that may arise in these processes. |
4 |
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2.1 Gıda hijyeni, satın alma ve depolama ilkelerini açıklar. |
4 |
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2.2 Have basic knowledge about management of food and beverage companies and organizations. |
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3) |
To plan the physical environment related to the kitchen, to recognize, use and protect the equipment, tools and technologies. |
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3.1 It prepares the food and beverage demands of the guests in the institution where it works. |
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3.2 Applies sanitation and safety rules in the kitchen. |
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4) |
For a half-year, it applies theoretical knowledge that it learns in business life |
5 |
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4.1 Experience all processes in business life. |
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4.2 It takes part in activities related to the field of education in a company operating in its field. |
5 |
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4.3 Compares theoretical knowledge with practice. |
5 |
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4.4 They compile the knowledge and experience gained in the field. |
5 |
5) |
S/he acquires the competencies that develop in line with the expectations of business world and the society defined as the institutional outcomes of our university on the basic level in relation with his/her field. |
4 |
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5.1 Acquires competency of analyzing and solving the problems. |
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5.2 Has ethical and social responsibility awareness. |
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5.3 Takes responsibility as a team member in the works and transactions related to the field. |
4 |
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5.4 He is aware of written, verbal communication and interaction. |
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5.5 It follows the developments in advanced technologies and digital transformation. |
4 |
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5.6 Gains awareness of lifelong learning. |
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5.7 Has awareness of citizenship competence. |
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5.8 Evaluates the developments in the field with an entrepreneurial understanding. |
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5.9 Gains the competence to communicate in a Foreign Language (English) defined at least A2 level of the European Language Portfolio. (At the B1 level for programs whose teaching language is English). |
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WORKLOAD OF TEACHING & LEARNING ACTIVITIES |
Teaching & Learning Activities |
# of Activities per semester |
Duration (hour) |
Total Workload |
Course |
14 |
2 |
28 |
Laboratory |
0 |
0 |
0 |
Application |
0 |
0 |
0 |
Special Course Internship (Work Placement) |
0 |
0 |
0 |
Field Work |
0 |
0 |
0 |
Study Hours Out of Class |
14 |
1 |
14 |
Presentations / Seminar |
0 |
0 |
0 |
Project |
0 |
0 |
0 |
Homework Assignments |
1 |
2 |
2 |
Total Workload of Teaching & Learning Activities |
- |
- |
44 |
WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES |
Assesment & Evaluation Activities |
# of Activities per semester |
Duration (hour) |
Total Workload |
Quizzes |
2 |
1 |
2 |
Midterms |
1 |
1 |
1 |
Semester Final Exam |
1 |
1 |
1 |
Total Workload of Assesment & Evaluation Activities |
- |
- |
4 |
TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities) |
48 |
ECTS CREDITS OF THE COURSE (Total Workload/25.5 h) |
3 |