Nutrient enrichment, empowerment discussion of food, nutrition problems from infancy to old age and nutrient enrichment applications, enriching the historical development of ethical and legal principles with nutrient enrichment is to discuss the present and future.
Course Content
This course contains; What are Nutrient Enrichment?,Iron and Nutrient Enrichment ,Enriched Food and Beverages,Enriched Food and Beverages ,Biological Enrichment ,Biological Enrichment ,Nutrient Enrichment in New Methods ,Effect of Nutrient Enrichment Individual and Public Health ,International Practices ,Project Work ,Project Work ,Project Work ,Presantation,Presantation.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Be able to describe the concept of nutrient enrichment and empowerment.
16, 18, 9
E
1.1. It defines nutrient enrichment.
16, 18, 9
E
1.2. Explain the difference with strengthening nutrients nutrient enrichment.
16, 18, 9
E
2. Interpret the basic principles of nutrient enrichment.
16, 18, 9
E
2.1. Nutrient enrichment-related work plans.
16, 18, 9
E
2.2. The subject with case studies to learn the effect on public health.
16, 18, 9
E
3. Evaluate the location and the importance of food fortification in food and nutrition policy.
16, 18, 9
E
3.1. Press queries ethical and legal dimensions of enrichment policy.
16, 18, 9
E
3.2. Develop appropriate recommendations to the community in food fortification policies.
Effect of Nutrient Enrichment Individual and Public Health
Preparation from related courses sources
9
International Practices
Preparation from related courses sources
10
Project Work
Preparation from related courses sources
11
Project Work
Preparation from related courses sources
12
Project Work
Preparation from related courses sources
13
Presantation
Preparation from related courses sources
14
Presantation
Preparation from related courses sources
Resources
Lecturer notes
1. Victor R. Preedy, Rajaventhan Srirajaskanthan & Vinood B. Patel. Handbook of Food Fortification and Health Volumes 1 & 2, Humana Press.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
They have basic knowledge in the field of Nutrition and Dietetics.
X
2
Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
X
3
Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
Communicates effectively both verbally and written in occupational field.
X
10
They have general cultural knowledge that profession requires.
X
11
Develop positive attitudes toward lifelong learning and turn them into behavior.
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
50
Rate of Final Exam to Success
50
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
3
42
Guided Problem Solving
14
3
42
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
0
0
0
Presentation of Project / Seminar
14
6
84
Quiz
0
0
0
Midterm Exam
5
6
30
General Exam
5
6
30
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
228
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(228/30)
8
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
FOOD ENRICHMENT and COMMUNITY NUTRITION
BESD2131930
Fall Semester
2+0
2
8
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
Third Cycle (Doctorate Degree)
Course Type
Elective
Course Coordinator
Prof.Dr. Gülgün ERSOY
Name of Lecturer(s)
Assistant(s)
Aim
Nutrient enrichment, empowerment discussion of food, nutrition problems from infancy to old age and nutrient enrichment applications, enriching the historical development of ethical and legal principles with nutrient enrichment is to discuss the present and future.
Course Content
This course contains; What are Nutrient Enrichment?,Iron and Nutrient Enrichment ,Enriched Food and Beverages,Enriched Food and Beverages ,Biological Enrichment ,Biological Enrichment ,Nutrient Enrichment in New Methods ,Effect of Nutrient Enrichment Individual and Public Health ,International Practices ,Project Work ,Project Work ,Project Work ,Presantation,Presantation.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Be able to describe the concept of nutrient enrichment and empowerment.
16, 18, 9
E
1.1. It defines nutrient enrichment.
16, 18, 9
E
1.2. Explain the difference with strengthening nutrients nutrient enrichment.
16, 18, 9
E
2. Interpret the basic principles of nutrient enrichment.
16, 18, 9
E
2.1. Nutrient enrichment-related work plans.
16, 18, 9
E
2.2. The subject with case studies to learn the effect on public health.
16, 18, 9
E
3. Evaluate the location and the importance of food fortification in food and nutrition policy.
16, 18, 9
E
3.1. Press queries ethical and legal dimensions of enrichment policy.
16, 18, 9
E
3.2. Develop appropriate recommendations to the community in food fortification policies.
Effect of Nutrient Enrichment Individual and Public Health
Preparation from related courses sources
9
International Practices
Preparation from related courses sources
10
Project Work
Preparation from related courses sources
11
Project Work
Preparation from related courses sources
12
Project Work
Preparation from related courses sources
13
Presantation
Preparation from related courses sources
14
Presantation
Preparation from related courses sources
Resources
Lecturer notes
1. Victor R. Preedy, Rajaventhan Srirajaskanthan & Vinood B. Patel. Handbook of Food Fortification and Health Volumes 1 & 2, Humana Press.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
They have basic knowledge in the field of Nutrition and Dietetics.
X
2
Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
X
3
Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
Communicates effectively both verbally and written in occupational field.
X
10
They have general cultural knowledge that profession requires.
X
11
Develop positive attitudes toward lifelong learning and turn them into behavior.
