It is aimed to prepare food for the following individuals for healthy nutrition planning
Course Content
This course contains; Applications for vegetarian nutrition,Applications for vegan nutrition,Applications for celiac patient,Creating a menu for celiac patient,Healthy salty snack alternatives,Healthy sweet snack alternatives,Developing sweet products for diabetics,Midterm Exam,Developing sweet products for diabetics,Salt product development for diabetics,Drink development for diabetes patient,Hot drinks for diabetics,Functional food preparation,Functional food preparation.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Defines alternative nutrition by specifying the importance of nutrients for health.
6, 8, 9
H
Explain the basics of Alternative Nutrition in a way that informs the environment
and colleagues.
6, 8, 9
H
Prepares dishes suitable for the person's disease.
6, 8, 9
H
Explains the functions of functional foods that benefit health protection.
Marcello Ticca (2019). Beslenme Hakkında Doğru Bildiğimiz Yanlışlar. Kolektif Kitap; 1. baskı ISBN-10: 6052205415
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
4
Develops creative menus using new technologies and production methods
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
6
7
8
Considers cooking as a chemical reaction.
9
10
11
12
13
14
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
60
Rate of Final Exam to Success
40
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
3
15
45
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
0
0
0
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
1
4
4
General Exam
2
4
8
Performance Task, Maintenance Plan
15
2
30
Total Workload(Hour)
87
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(87/30)
3
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Detail Informations of the Course
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
ALTERNATIVE NUTRITION TYPES PRACTICES
-
Fall Semester
0+4
2
3
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Elective
Course Coordinator
Assist.Prof. Emine OLUM
Name of Lecturer(s)
Lect. Muazzez Ayşe GANİOĞLU
Assistant(s)
Aim
It is aimed to prepare food for the following individuals for healthy nutrition planning
Course Content
This course contains; Applications for vegetarian nutrition,Applications for vegan nutrition,Applications for celiac patient,Creating a menu for celiac patient,Healthy salty snack alternatives,Healthy sweet snack alternatives,Developing sweet products for diabetics,Midterm Exam,Developing sweet products for diabetics,Salt product development for diabetics,Drink development for diabetes patient,Hot drinks for diabetics,Functional food preparation,Functional food preparation.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Defines alternative nutrition by specifying the importance of nutrients for health.
6, 8, 9
H
Explain the basics of Alternative Nutrition in a way that informs the environment
and colleagues.
6, 8, 9
H
Prepares dishes suitable for the person's disease.
6, 8, 9
H
Explains the functions of functional foods that benefit health protection.
Marcello Ticca (2019). Beslenme Hakkında Doğru Bildiğimiz Yanlışlar. Kolektif Kitap; 1. baskı ISBN-10: 6052205415
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
4
Develops creative menus using new technologies and production methods
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
