1. SHORT CYCLE - ASSOCIATE'S DEGREE
  3. FOOD PROCESSING DEPARTMENT
  4. 775 MILK AND DAIRY PRODUCTS
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
Print

COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
STT 116NUTRITION2 + 02nd Semester3

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Elective
Course Objective The aim of this course in new product development and food processing on the nutritive values of foods to meet the needs of people without ignoring the knowledge, experience and to increase the viability of new resources. Food today than it was in the past with a different approach, of vital importance, a place to fight hunger, with positive or negative effects on health are addressed. In the future the food industry today is the point where scientific research will be an area that needs more serious than in the future. The main purpose of this field of Education and research in the food industry, multinational, stimulating and with a professional approach is to increase the competitiveness.
Course Content 1 understanding of the dimensions that affect the health of nutrition. 2 The definition of what should be a nutritious and healthy diet. 3 The basic components of food (carbohydrates, fats, proteins, vitamins and minerals) definition. 4 basic food components (carbohydrates, fats, proteins, vitamins and minerals) in the body functions, and understand the importance of nutrition. 5 Basic analysis and synthesis of the behavior of the metabolism of food components. 6 assessing the effect of food processing on nutrients. 7 food in the structure of non-nutrient identification of compounds useful 8 food in the structure of non-nutrient compounds useful understanding of the health effects. 9 Questioning techniques for understanding and reducing food energy 10 design of new techniques for reducing the energy of foods. 11 oxidants, antioxidants, and health to obtain information on
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
11 understanding of the dimensions that affect the health of nutrition. 2 The definition of what should be a nutritious and healthy diet. 3 The basic components of food (carbohydrates, fats, proteins, vitamins and minerals) definition. 4 basic food components (carbohydrates, fats, proteins, vitamins and minerals) in the body functions, and understand the importance of nutrition. 5 Basic analysis and synthesis of the behavior of the metabolism of food components. 6 assessing the effect of food processing on nutrients. 7 food in the structure of non-nutrient identification of compounds useful 8 food in the structure of non-nutrient compounds useful understanding of the health effects. Questioning techniques for understanding and reducing food energy 9 10 design of new techniques for reducing the energy of foods. 11 oxidants, antioxidants, and health to obtain information on

COURSE'S CONTRIBUTION TO PROGRAM
Data not found.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14228
Hours for off-the-classroom study (Pre-study, practice)14228
Mid-terms11010
Final examination11212
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Spring1SENEM TÜFEKÇİ
Details 2022-2023 Spring1SENEM TÜFEKÇİ
Details 2021-2022 Spring1SENEM TÜFEKÇİ
Details 2020-2021 Spring1SENEM TÜFEKÇİ
Details 2019-2020 Spring1SENEM TÜFEKÇİ
Details 2018-2019 Spring1SENEM TÜFEKÇİ
Details 2017-2018 Spring1SENEM TÜFEKÇİ
Details 2016-2017 Spring1SENEM TÜFEKÇİ
Details 2015-2016 Spring1SENEM TÜFEKÇİ


Print

Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
STT 116 NUTRITION 2 + 0 1 Turkish 2023-2024 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer SENEM TÜFEKÇİ stufekci@pau.edu.tr ACMYO A0307 %60
Goals The aim of this course in new product development and food processing on the nutritive values of foods to meet the needs of people without ignoring the knowledge, experience and to increase the viability of new resources. Food today than it was in the past with a different approach, of vital importance, a place to fight hunger, with positive or negative effects on health are addressed. In the future the food industry today is the point where scientific research will be an area that needs more serious than in the future. The main purpose of this field of Education and research in the food industry, multinational, stimulating and with a professional approach is to increase the competitiveness.
Content 1 understanding of the dimensions that affect the health of nutrition. 2 The definition of what should be a nutritious and healthy diet. 3 The basic components of food (carbohydrates, fats, proteins, vitamins and minerals) definition. 4 basic food components (carbohydrates, fats, proteins, vitamins and minerals) in the body functions, and understand the importance of nutrition. 5 Basic analysis and synthesis of the behavior of the metabolism of food components. 6 assessing the effect of food processing on nutrients. 7 food in the structure of non-nutrient identification of compounds useful 8 food in the structure of non-nutrient compounds useful understanding of the health effects. 9 Questioning techniques for understanding and reducing food energy 10 design of new techniques for reducing the energy of foods. 11 oxidants, antioxidants, and health to obtain information on
Topics
WeeksTopics
1 Nutrition and Health Relations
2 Functions of Food in Body
3 Importance of Carbohydrates in Nutrition
4 Importance of Carbohydrates in Nutrition
5 Importance of Lipids in Nutrition
6 Importance of Proteins in Nutrition
7 Importance of Vitamin and Minerals in Nutrition
8 Metabolism of Nutrients
9 Non-nutrient Benificial Compounds
10 Energy Reduction Apllication in Foods
11 Effect of Food Processing Methods on Nutrients
12 Effect of Food Processing Methods on Nutrients
13 Oxidants, Antioxidants and Health
14 Food Intolerance and Hereditary Disorders
Materials
Materials are not specified.
Resources
ResourcesResources Language
Ege üniversitesi Gıda Mühendisliği Bölümü Beslenme Ders Notları - Prof.Dr. Sedef Nehir ELTürkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes