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.
Course Learning Outcomes
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
Critically evaluates and applies advanced, up-to-date, and evidence-based knowledge in Nutrition and Dietetics.
2
Utilizes advanced theoretical and practical knowledge of interdisciplinary interactions and statistical methodologies.
3
Investigates, conceptualizes, designs, and implements an original research topic that introduces innovation to the field.
4
Designs, conducts, and reports research, projects, and academic/professional activities.
5
Identifies nutrition-related challenges at both individual and community levels.
6
Develops solutions by adhering to professional and ethical values, while considering technological advancements and contemporary evidence.
7
Collaborates with healthcare teams and other disciplines with a strong sense of social responsibility and adherence to professional ethics.
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)
Prof.Dr. Gülgün ERSOY
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.
Course Learning Outcomes
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.
