Faculty of Health Sciences · Nutrition and Dietetics · Undergraduate
ECTS: 5 T+P+L: 2+0+2 Compulsory
Coordinator: Prof. Dr. Jale ÇATAK
Instructors: Prof. Dr. Jale ÇATAK
Course Objective
The aim of this course is to provide students with the knowledge and skills necessary to understand the physical and chemical properties and functions of foods.
Course Content
The content of this course consists of the functions, properties, and structures of carbohydrates, proteins, fats, vitamins, minerals, and water.
Required Resources
Food Chemistry, Arsan Bilişli, 2012 ISBN: 0310181996.
Food Chemistry, Mehmet Demirci, Şubat 2012 6. Baskı ISBN: 975-97146-2-0.
Food Chemistry, İlbilge Saldamlı, Ankara 2004 ISBN: ISBN 9789756331163.
Belitz, HD., Grosch, W.Food Chemistry. Springer-Verlag Berlin Heidelberg-Germany, 1999.
Articles obtained from various scientific journals.
Course Learning Outcomes
- Explains the physical, chemical, and functional properties of carbohydrates, proteins, fats, vitamins, and minerals found in the structure of foods.
- Defines the physical and chemical reactions that occur in nutrients.
- Associates the effects of reactions occurring in nutrients with the quality of the food.
- Explains the basic qualitative and quantitative methods used in food analysis.
- Discusses the results obtained from food analyses.
Core Area Distribution
(72) Health%100
Teaching Methods
ExpressionQuestion-AnswerExercise and PracticeGroup StudyExperiment - Test / Lab/ Workshop / Field PracticeSelf study
Assessment & Evaluation
Performance Assignment ( Lab / Workshop / Field Work / Seminar / Presentation / Completion Study / ThesisTesting (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 2 | 32 |
| Out of Class Study Period | 15 | 4 | 60 |
| Midterm | 1 | 2 | 2 |
| Quiz | 1 | 2 | 2 |
| Assignment | 0 | 0 | 0 |
| Practice | 14 | 2 | 28 |
| Final | 1 | 3 | 3 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Introduction to nutrition chemistry | Course Notes |
| 2 | Chemical structure of carbohydrates, Monosaccharides, Oligosaccharides, Polysaccharides | Course Notes |
| 3 | Classification of carbohydrates | Course Notes |
| 4 | General characteristics of carbohydrates | Course Notes |
| 5 | Chemical structure of lipids, triglycerides, fatty acids | Course Notes |
| 6 | Classification of oils | Course Notes |
| 7 | Some properties of oils | Course Notes |
| 8 | Midterm | Course Notes |
| 9 | Chemical structure and properties of proteins | Course Notes |
| 10 | Classification of proteins | Course Notes |
| 11 | Structure and functions of water | Course Notes |
| 12 | Structure and functions of vitamin | Course Notes |
| 13 | Important vitamins and their properties | Course Notes |
| 14 | Structure and Functions of Minerals; Important Minerals and Their Properties | Course Notes |
| 15 | General Reviewer | Course Notes |
| 16 | Final Exam | Course Notes |