Graduate Education Institute · Nutrition and Dietetics · Master
ECTS: 7.5 T+P+L: 3+0+0 Departmental Elective
Coordinator: Doç. Dr. Serap ANDAÇ
Course Objective
The aim of this course is to teach the use of food composition in nutrition, food production and transfer of data produced in this field to nutrition databases used in nutrition and food sciences.
Course Content
The use of food composition in nutrition of multidisciplinary professionals working in nutrition and food sciences, data production and the data produced in this field to be used in feeding and evaluation of the data is transferred.
Required Resources
National and international food composition databases _ TürkKomp
Course Learning Outcomes
- Determination and compilation of quality indexes of food composition data
Core Area Distribution
(54) Manufacturing and Processing%70 (72) Health%30
Teaching Methods
ExpressionQuestion-AnswerDiscussion
Assessment & Evaluation
HomeworkPerformance 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 | 3 | 48 |
| Out of Class Study Period | 16 | 5 | 80 |
| Midterm | 1 | 10 | 10 |
| Quiz | 1 | 20 | 20 |
| Assignment | 2 | 10 | 20 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 10 | 10 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Food composition data and food composition databases | Determination of quality indexes |
| 2 | Initiation and organization of a food composition programme | Determination of quality indexes |
| 3 | Food nomenclature, classification and identification | Determination of quality indexes |
| 4 | Selection of foods | Determination of quality indexes |
| 5 | Selection of nutrients | Determination of quality indexes |
| 6 | Sampling | Determination of quality indexes |
| 7 | Choice of analytical methods and their evaluation | Determination of quality indexes |
| 8 | Energy components, vitamins and analysis | Determination of quality indexes |
| 9 | Amino acids, fatty acids, sugar components and analysis | Determination of quality indexes |
| 10 | Assuring the quality of analytical data | Determination of quality indexes |
| 11 | Expression of food composition data and conversion factors | Determination of quality indexes |
| 12 | Quality considerations in the compilation of a food composition data base | Determination of quality indexes |
| 13 | Quality Index attribution to original data from Scientific literature | Determination of quality indexes |
| 14 | Quality Index attribution to original data from Scientific literature | Determination of quality indexes |
| 15 | Data quality indexing study | Literature Review |
| 16 | FİNAL EXAM | FİNAL EXAM |